Thali
Everything you need to know about traditional Indian Thali…
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Everything you need to know about traditional Indian Thali…
Madhura: sweet
Amla: sour
Lavana: salt
Katu: pungent
Tikta: bitter
Kashaya: astringent
The combination of
-One grain,
-One lentil,
-Seasonal vegetables,
-Sweet & sour chutney,
Raita, or pickle,
-Tadka (tempering),
-Ghee/oil and spices,
make the Indian thali wholesome and nutritious.
Koch Dich Indisch Thali Menus are planned, cooked and served as much as possible based on the “Shad Rasa” concept in Ayurveda. The concept of six tastes, is central to Ayurveda, an ancient Indian healing practice. In Ayurveda, “the presence of all six is crucial for a nutritious diet. Each taste, when had in a particular order (sweet first, astringent last), aids the process of digestion”.
Our story
Anjali’s Potli is a wholesome Lunch/Dinner Menu which is very close to her heart. The word “Potli ” in Hindi means “Little mysterious pouch/bag filled with surprises’. With Anjali’s Potli we offer a wholesome changing Thali Menu to our customers only (On request) basis with delicious indian vegetarian dishes cooked with love using regional and organic ingredients.
Interestingly, thali is a Hindi word for plate.
A thali is usually accompanied by small round bowls called katoris, though there are also thalis made with built-in compartments for different dishes, much like a bento box. In prehistoric India, food was eaten on disposable plates made of leaves, such as a large banana leaf, stitched-together dried banyan leaves, or leaves from palas trees. Even the katoris were made of leaves.Banana leaves are still prevalent in South India, especially in temples and at wedding feasts, while palas leaves are more common in North and Central India. As for the food it contains, a thali is a complete meal consisting of 10 or more dishes, depending on which part of India you’re in.