A thali is a complete meal composed of various little dishes (sometimes up to fifteen!) on a single plate. Usually saved for special occasions, thalis are said to have originated in southern India and have their roots in Ayurveda, where they are a representation of the six Tastes (as well as so many textures), making them not only a balanced and delicious meal but also great for supporting our Doshas and bodies.
For many people, making thali is a full-time job, which is why it’s so special when you get to eat a homemade one. Here are seven basic categories which you can use to build a decent thali from the recipes in the book – this number certainly makes things a bit more doable! You can easily make a sizeable batch of chutney or pickle in advance, then you know it’s also good for other meals. If your digestion is especially tricky, it’s best not to go full steam ahead – so many different ingredients might just be a bit much for you to handle, so take it easy and build up that stomach fire first with a little cleanse reset (see here) and some balanced eating for a while. A nice idea is using a thali as a ‘pot luck’ with friends. Divide the dishes between you all, then get together to feast and make merry.
Serves 1–2
Roti
Ragi Roti
(see here)
Curry
Tamarind Courgette and Parsnip Curry
(see here)
Salad
Braised Gem Lettuce Wedges with Fennel and Sesame Gomashio
(see here)
Rice Dish
Lamb and Vegetable Biryani
(see here)
Raita/Chutney/Pickle
Achucharu – Sri Lankan Celebration Pickle
(see here)
Soup
Spring Clean Vegetable Brown Rice Soup
(see here)
Dal
Gary Gorrow’s Rasta Dal
(see here)