Haalo Jamva (Let’s eat), that is exactly how you will be called to have dinner at any Gujarati house. There is something about the Gujarati thali that feels like home. Maybe it’s the flavors, or the warmth with which it’s served, whatever it is, one thing is true for sure: every dish, every bite feels like a symphony of flavors. So, let’s go on a culinary journey to explore everyone’s favourite: The Gujarati Thali!
Gujarati Thali – A Harmonious Blend
Gujarati thali is a culinary masterpiece for sure. It delights the senses with its perfect balance of sweet, spicy, tangy, and savory flavors. This harmonious blend of tastes is what the Gujarati cuisine is all about. It uses the freshest, seasonal ingredients to make the dishes. The result is a flavorful yet easily digestible meal that caters to a wide range of palates, making Gujarati thali a beloved favorite among people.
Rotli and Rice
Bajra rotla (millet flatbread) or regular wheat rotis or rotlis (as Gujaratis call it) are one of the most commonly found flatbreads in a Gujarati thali. They are paired with the shaaks or vegetable preparations in the thali.
Gujarati thalis also have a bowl full of rice, which is either steamed rice or jeera (cumin) rice. While not every Gujarati thali has rice in it, most of them do.
Shaak (Vegetable dishes)
There are a variety of shaaks prepared and served in a Gujarati thali depending upon the region. The consistency of the shaak also varies from place to place. Some offer extremely dry shaaks, while some are semi-dry, and some have gravies. One of the most common shaak is Methi Ringan Nu Shaak. This is a variety of vegetable preparation in which eggplant is cooked with fenugreek leaves and spices.
Undhiyu
If you order or make a Gujarati thali in winter, this dish has to be a part of it. This dish is a mixed vegetable dish that is cooked using vegetables that are available in the winter season. It is traditionally slow-cooked and is a very flavorful dish that is relished with rotlis.
Dal
Gujarati dal is very different from a spicy Maharashtrian dal. The dal served in a Gujarati thali is a tangy and sweet lentil preparation. This dal is made using toor dal, tamarind, and jaggery and tempered with essential spices like cumin, curry leaves more. The dal is said to represent the sweet and tangy flavor dominance of the Gujarati culture.
Kadhi
A Gujarati Kadhi is a yogurt-based thick curry made with besan or dried chickpea flour. The curry is then tempered with curry leaves, garlic, red chillies, hing, and mustard seeds. The curry has a subtle sourness, which is complemented well by the aromatic spices added to it.
Farsan
A Gujarati thali will always be incomplete without farsan or savory snacks that add taste diversity and texture. These include khandvi, papad, fafda, dhokla, and more, according to the region the thali hails from. Some of these snacks are crunchy, while some are soft.
Chutneys and Pickles
Accompaniments are very important in a Gujarati thali. Garlic chutney, coriander chutney, and tangy pickles are some of the pickles and chutney that accompany the food and add to the flavors.
Mithai
No thali experience can be completed without sweets. In a traditional Gujarati thali, sweets like mohanthal, basundi, lapsi, shrikhand, puran poli, or gulab jamun are super essential to offer a good ending to the wholesome meal.
Chaas
Chaas is nothing but spiced buttermilk in India. It is made with yogurt, cumin powder, salt, and coriander and is generally savored after the meal. It serves as an aid to digestion and balances the meal.
Summing up
So, the next time you’re invited to a Gujarati home for dinner, you’ll know exactly what to expect: a delicious blend of flavors that will leave you feeling full and satisfied.
