It is popular amongst many regions in the country to consume a complete meal that consists of a multitude of preparations generally served in small quantities on a large round platter.
The “Thali” is a large platter serving all courses of the meal, initially considered as the rich man’s bountiful meal. It is a product of key age-old wisdom. The Thali provides a nutritionally balanced meal, a large variety of flavors and textures. The Thali inherently ensures portion control while providing nutritional balance.
A Thali develops a habit of eating a meal continuously without breaks and draws your attention to the meal itself, thereby ensuring nutrient assimilation. Though small bowls are mentioned in the Vedas as Dunas, the portioning and contents of the thali vary seasonally and depending on the social hierarchy. Eg, during times of war, the Thali may comprise heavy meals while times of peace may see lighter meals. The nutrients in the food on the plate are designed to balance all energies in the food: the Vata, Pitta, and Kapha. All thalis popularly start with a palate cleanser. The Thali tries to offer all the 6 different flavors of sweet, salt, bitter, sour, astringent, and spicy on one single plate that is believed to be the ideal components of a complete meal.
Every regional cuisine is laced with ingredients that are abundantly available while working with substitutes for the scarce food items. Rajasthan is an arid state, influenced highly by the war-like and gypsy lifestyle of its inhabitants, scarcity of water and fresh vegetables have all influenced the development of this cuisine. The paucity of water in the region has witnessed extensive use of dairy products by the inhabitants like milk, butter, and buttermilk. Food that has a longer life was preferred. Beans, dried lentils, and legumes like gram flour, bajra, and jowar form the main ingredients of many of the Rajasthani dishes. Ghee is liberally used in preparing different Rajasthani dishes and the Rajasthani Thali, which are rich in spice and flavor. Although predominantly a vegetarian region, the influence of the Rajputs who savored non-vegetarian dishes including game meat saw the evolution of several luscious non-vegetarian dishes. Breads are popularly made from grains like Barley, Millets, and Jowar.