Food- Indian Thali

the beautiful and aromatic spices of the Malabar coast

Thali plate with rice and chapati

I ate so much thali this trip I began to crave it and dream about it.

thali plate with paratha

Thali  is the plated concept of rice or roti (Indian  breads) surrounded by small dishes of savoury compliments.  It is served on a round metal tray or banana leaf.  It has a combination of "wet" and "dry" curries or masalas. Of course it is to be eaten with your right hand.... or in my case, often a combination of hand and cutlery.

A Dal (dhal) is always included ( soupy lentils) to be scooped by paratha or mixed into rice. (basmati, grown in  India because it takes less water! and is so fragrant). {forming the perfect protein, legumes and grain}

 For me, vegetarian , I really love aloo gobi (potato/cauliflower) a northern spicy curry often included and my FAVORITE (uneaten until this trip); bhindi masala (a dry okra curry...... not the least slimy; a but crunchy and unctuous at the same time; wholly flavorful.) 

Dry spicy Aubergine masala and or saag paneer (spinach with curd) and raita (sour yogurt with various raw vegetables) and of course One Must Ask for achar (really spicy/hot pickle) and /or chutney.  In southern India the curries often have a base of coconut milk.....but subtle and light.

It's a really satisfying meal.....and of course it takes Hours  upon hours to prepare it due to the variety of dishes.......not to mention making the paratha. So whereas I have prepared Indian feasts solo...... I have also prepared them with friends......... friends are better..... .especially those with Indian mothers.

Eating a thali can educe feelings of well-being in oneself and the world.

Is there anyone who doesn't adore Indian food.....crave it.....openly wish there was an Indian woman who would cook all day and when you returned home, the fragrant aromas would greet you as you opened the door?

Pretty big fantasy.

Therefore many of us attempt to recreate.

I became a vegetarian when I was 12.   Four years later, the "Vegetarian Epicure" was published (still a good cookbook to  refer to) and this is the where I began my foray into cooking Indian.  Back then I bought "curry"  (in a jar- yes i was louche) as opposed to grinding the spices freshly each time.  It wasn't until 3 years later ,my first trip to India that I understood the important techniques of frying the spices in the ghee/oil initially to impart flavors. Watching the women early in the morning begin the day's meals,using wood fire, seasoned black cauldrons and of course the mortar and pestle.  Essential!

And I am still learning.  This trip  the food was filled with "curry leaf", but it was not at all the plant I was familiar with.

This leaf actually is redolent of curry and added at the end of the protracted cooking.

I loved this added layer of flavor.... and Indian cooking is All About Layering the Flavors.

Narrow and dark green, I 've not seen it in the U.S., but will attempt to get it . (or have my sister get it....thanks Deb)

travelin' woman