The Great Indian Thali

indian thali

We Indians love our food , it’s complex and intense in flavours.This post is to talk about what we Indians eat on a daily basis,it’s our regular food and atleast couple of items of this grand thali are always present in Indian Cuisine.I will be talking about the Indian hot spice mix, the common flavours and tones used and the significance of each.Food of a place is also reflective of the demography and culture of the place it’s from.For example an abundance of sea food and rice has made rice based meals a staple in coastal areas all over the world.In plains and most parts of India wheat is a staple crop and so are the lentils.No Indian thali is complete without an Indian Bread and Lentil Curry called Daal.Indians love spice and love their chutneys (popularly known as sauces in the west).Indian food has string flavours of ginger garlic and an abundance of onion.Pickled onions are very common in households and enjoyed as salads alongside the meals.In the thali I have also named above I have a daal,a stuffed Indian bread also known as paratha,rice,three kinds of chutneys and some salad preserves.In this post I have includes three every special spice mixes which you can prepare ahead of time and cut your cooking time to half.For more on Quick meals check out my earlier blog posts in case you missed.

Previous Post  :Guide to Quick Meals link

Let’s get started on Indian Spice, made to make the food more digestible healthy and of course tasty.The spices give a natural aroma to the dishes and of course a very beautiful color.Earthy tones and heat from dried red chillies and fenugreek.Some people ground the hot spice and keep or some add it freshly ground and tempered for a more intense aromatic flavour.Ghee or clarified butter is prepared at home and added to rice and lentil curries for the taste of richness.For some of my favourite Indian lentil curries check the links below.

Previous Post  : Toor Daal Recipe link

India is known for its mustard fields of yellow blossoms , a picturesque landscape that lets you in a fairy tale spread under the clear blue sunny skies.To celebrate the harvest of mustard I have included the tangy mustard tomato chutney the details of which I will talk about in a separate post to do full justice to it.The very common coriander chutney with hints of ginger garlic and spice.Ofcoure no meal would be complete without just a little touch of garlic so I have the garlic oil which is a flowy chutney, try some guava with new and a sprinkle of rock salt you would be surprised trust me.Now if you want to cook any Indian recipe here are the spices and veggies you need to have in hand.

Recipe for Pickle : Green Chili and Raw Mango 

  • Prep Time: 30m
  • Cook Time: 30m


  • 1 teaspoon Coriander
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Red Chilli
  • 1 teaspoon Nigella Seeds
  • 1 teaspoon Fenugreek Seeds
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Cumin
  • 1/2 teaspoon Black Rock Salt
  • 1 package Bay Leaf
  • 1 teaspoon Peppercorns
  • 1/2 teaspoon Cloves
  • 1 package Black Cardamom
  • 1/4 teaspoon Nutmeg
  • 1 package Cinnamon
  • 1 teaspoon Dry Mango Powder


  1. For the recipe of daal,curry,pickle,chutney see my previous posts, linked in the description box
  2. For indian flat bread prepare the dough by adding 2:1 flour and water and kneading for 5min till it all comes together
  3. Roll out 1 inch diameter as round and equal thickness as possible

Recipe for Paratha,Indian Flat Bread

  1. Use a flat pan or twa, add a teaspoon of oil to it
  2. Add the rolled flour and cook on each side for about a minute each
  3. Serve hot

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