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Best Indian Food Resipeies

Now every Indian state has its own special THALI. Which is unique and is a speciality of that specific state.

Thali is basically a combinations of various delicious dishes specific to a certain area. You get small bowls full of different types of cuisine along with variety (depending upon the area) of breads along with pickle, paapad and salad etc.

So these are the 29 thalis from 29 states of India that best describe their food speciality different from every other state.


The thali is loaded with homemade white butter, delicacies as kachri ki sabji, khichdi, bajra/besan chapatti, homemade buttermilk, spicy curds, kadhi pakora etc.

Andhra Pradesh

High on red chillies and spices, Andhra thali offers food which is simple yet packed with flavours, ranging from rasam, chutney, vada, rice and more.

A quintessential Andhra thali is complete only when served on a banana leaf. An Andhra meal begins with a liberal dose of hot neyyi (ghee) served on piping hot rice along with mudda pappu (lentil). This is followed by charu ( a version of rasam), avakaya (mango pickle), parippu podi (powdered lentil with spices), vankaya kothamira kaaram (brinjal preparation), dondakayya veppudu (an ivy gourd preparation), before finishing off with a sumptuous dose of perugu (curd rice).

Arunachal Padesh

Tomatoes, red chilli chutney, rice, meat dish, steamed organic vegetables and fermented products such as cheese and soy beans makes the thali of AP.


The thali has meat dish, fish, fresh vegetables, aloo pitika, dal and saag.

A traditional Assamese meal starts with a unique dish called khar (a curry of raw papaya, lentil and powdered dried banana skins). It is followed by pura ( smoked meat or fish), poitabhat (cooked rice that is soaked overnight and garnished with mustard oil, onion and chillies), pitika( a kind of mash), shaak bhaji (green leafy vegetable), bor (fritters) and pickle. The meal ends with a signature Assamese preparation, tenga, a lightly spiced sweet and sour fish curry that will have you licking your fingers.


The state’s thali comprises of kebab, boti, chicken masala, sattu parantha, chokha (spicy mashed potatoes), fish curry & postaa-dana kaa halwaa.

A predominantly vegetarian thali, the Bhojpuri thali is as diverse and awesome as the state of Bihar. One of the main ingredients used is sattu (roasted Bengal gram flour) while the main technique involved is bhoonjna or light frying. A typical Bhojpuri thali includes bharbhara (green gram fritters), dahi chura (yoghurt with rice flakes), sattu ka paratha, litti chokha (doughballs of wheat and Bengal gram flour), kaale chane (Bengal gram curry), gurma (raw mango chutney), rasiyaaw (sweet rice), and balushahi (a sweet).


The state’s trademark thali comprises of delicacies such as rakhia badi, pethas, rice pakodas, bafauri, steamed rice, fara (crispy balls made with leftover cooked rice).


Comprising of seafood, rice, meat preparations, the spicy Goan cuisine also has vindaloo, coconut milk, rice, banana Halwa & fried kormolas, among other food items.

Goans are known for their sheet kodi nustea (fish curry rice) that will blow your mind with its mix of spices and rice. The seafood lover’s favourite thali, a Goan meal includes boiled rice, kismur (a salad of fresh grated coconut and pan-fried dry prawns), kodi (fish curry), prawn caldin (mild curry), tisreo sukhem (small clam stir fry), mackerel rawa fry, cabbage foogath (steamed cabbage vegetable), poi (butterfly shaped Goan bread), and the refreshing sol kadi (kokum-coconut milk drink).


The state’s thali comprises of dishes that are sweet and tangy, namely methi na thepla, bhakhri, khatti mithi daal (sweet and sour lentil), aloo rasila, steamed rice, badshahi khichdi etc.

Straight from the heart of Kathiawad, the classic Gujarati thali has much to offer. Most Gujarati dishes have a subtle sweet taste to them that makes them truly distinct from other Indian cuisines. This thali includes khatta dhokla (Gujarati snack), gajar mirch sambhaar (pickled carrots and capsicum), sev tamatar nu shaak (sweet and spicy tomato gravy), rigna palak nu shaak (spinach in brinjal curry), dal dhokli (dhokla in lentils), Kathiawadi stuffed onion, methi thepla ( a flatbread), kadhi khichdi, kesar shrikhand (saffron flavoured yoghurt sweet) and chaas (buttermilk). If you are lucky and its mango season, this thali will also be accompanied by a luscious aamras (mango pulp) dip.

Himachal Pradesh

The thali is loaded with hot and spicy lentils, vegetables, sidu, which is a kind of bread and meetha bhaat (sweet rice mixed with nuts).

The Himachali dham thali, laced with an assortment of traditional herbs and spices, is incredibly delicious. The dham starts with patore (steamed and fried colocassia leaves), mhani (boiled raw mango mashed with jaggery and rock salt), madrah (yogurt-based chickpea curry), mathri choware (lentil fritters in spinach gravy), mash dal (dark lentil) and khatta ( a sweet-sour sauce) that is served with rice and khus sidoos (poppy seed and jaggery). The non-veg delicacies, if included, are khatta murg (chicken with local spinach, malora) and chaa ghosht (lamb in a yoghurt gravy). Dham invariably ends with the delicious mittha, a dessert of sweet caramelised rice, liberally mixed with raisins and dry fruits.


The state’s thali has mouth-watering dishes such as chhilka, dhuska, kurthi daal, red rice, lal saag, dehati chicken, dudh peetha, sattu ka parantha, ghugni, litti chokha, balushahi etc.


The rich, redolent dishes steeped in traditions adorn the heavenly Kashmiri thali. The ultimate ceremonial feast in Kashmir is known as Wazwan and its preparation is a art in itself. This thali includes kebab nadir shahi (lotus stems kebabs), rajma rismise (slow cooked kidney beans), methi chaman (cottage cheese with fenugreek), Kashmiri dum alu (potatoes in a nutty gravy), haak (green leafy vegetables), khatte baingan (spicy and sour brinjal), mutton rogan josh (signature Kashmiri lamb curry), Kashmiri pulao (spicy rice with nuts), al raita (bottle gourd in yoghurt) and doon chetin (apple chutney). The feast ends on a decadent note with phirni, a rose and saffron flavoured rice custard.


The thali comprises of healthy mix of rice, akki roti, dal, vegetables, rasam, sambar, vada, kosambari (salad), rava kesari (dessert) & high infusion of coconut.

A typical Kannadiga Oota (Karnataka thali) is a beautiful blend of different flavours. Brimming with variety, this thali includes jolada roti (sorghum flatbread), akki roti (rice flatbread), padavalkayi masala (snakegourd curry), badane ennegai (stuffed brinjal), ranjaka (chilli-garlic chutney), gattisoppu (lentils and greens), mirchi bhajji (chilli fritters), kosambari (moong dal salad) and a bowl of homemade yoghurt.


Cooked in coconut oil & starting with a serving of the sweet payasam, the thali is a perfectly balanced meal, with each and every dish reflecting the heritage and culture of the land.

A multi course meal served traditionally on banana leaf, the sadhya or traditional feast is an integral part of Onam, the biggest festival of Kerala. The sadhya thali includes a variety of traditional dishes like sambhar, parippu curry (lentil curry), puliserry (cucumber in yoghurt), olan (white gourd in coconut milk), aviyal (mixed vegetables), thoran (veg stir fry), kalan (flavoured yoghurt curry), kichadi/pachadi (cucumber and coconut in yoghurt), as well as scrumptious desserts like ada pradhaman (rice and jaggery pudding) and sharkara varatti (banana chips with jaggery).

Madhya Pradesh

The delicious thali comprises of poha (rice flakes cooked with spices), roghan josh, saboodana khichdi, korma, seekh kebab, achari gosht etc; which is finished with the famous Bhopali paan.


The typical thali has aamras, kosimbir, bhakri roti (millet flatbread), pitla (thick chickpea flour curry), amti (spicy & tangy toor lentil), mutton Kolhapuri, sabudana vada and desserts like kheer & basundi.

The Maharashtrian thali beautifully showcases the traditional and scrumptious staples of the state. Ranging from mild to very spicy, this lip smacking thali includes rice, bhakri roti (a millet flatbread), bharli vangi (stuffed brinjal), amti (spicy tangy tur lentil), pitla ( thick chickpea flour curry), kothimbir wadi (corainder cutlet), chawli chi usal (black eyed beans curry), pandhra rassa (chicken in white gravy), mutton kolhapuri (fiery mutton gravy), kosimbir (salad in yoghurt), and kheer (rice pudding).


Seasoned with the spicy chili pepper, Manipuri thali consists of rice, fish, leafy vegetables, Tan Ngang (bread) and the irresistible dessert Chahao Kheer, which is made with black rice.

This one is a really creative thali i must say,looking at the handmade boat bowls with banana leafs. That's amazing!

The Manipuri (or meitiei) thali is simple, tasty and centred around fish, seasonal vegetables and sticky rice. Manipuri or meitiei thali includes eromba (fermented hidol fish and vegetables), sinju (cabbage and local greens salad), thanbou (lotus stems), ooti (peas curry), chareng (a fish curry), pakora thongba (gram flour curry), manikha (a mix of brinjal and fish oil), kangsoi (veg stew), chambut (boiled papaya), kangsoi (boiled dry fish) and, of course, a mustard chutney. The perfect end to the meal is provided by chak hao kheer, a beautiful purple hued black rice dessert generously laced with cardamom powder.


Varying with different tribes, the thali comprises of sticky rice, spicy meat and fish preparations, steamed foods like momos, vegetables, pickled bamboo shoots etc.


The thali has steamed rice, bai made of steamed vegetables along with meat, spinach, bamboo shoot & herbs, koat pitha (deep fried fritters with rice flour and banana) & the delectable dish misa mash poora.


The Naga thali brims with vegetables, chillies and variety of meat and fish, which are often smoked, dried or fermented.


The thali is simple, less spicy and oily, yet intricately flavoured.

The thali includes roti, rice, phakala (rice in fermented and spiced curd), dalma (signature lentil and vegetables dish), karela bhaja (bitter gourd fries), alu posto (potatoes with poppy seeds), baingan chatka (roasted brinjal mash), phulgobi kosha (dry cauliflower curry), tamato khatta (sweet sour tomato and date chutney), and the divinely delicious kanika or meethi khechudiya (sweetened rice-lentil khichdi).


Famous for its rich, buttery flavours along with the extensive vegetarian and meat dishes, the thali comprises of sarson ka saag, makke ki roti, tandoori roti peeli dal, rice and various meat dishes.

Punjab is a state synonymous with food and its thali is a lot like its people – rich, robust and full of life. Bold textures and hearty ingredients are what make up this popular thali that includes Amritsari aloo kulcha (stuffed flatbread) or naan, kadhi pakode (fritters in youghurt gravy), pindi chole (spicy chickpea curry), shahi paneer (rich cottage cheese gravy), jeera rice, dal makhni (black lentil) and sweet lassi. The much loved star delicacies of the non-veg platter are butter chicken and Amritsari machchi (deep fried fish).


This one is really famous all over India.

The elaborate thali comprises of dal baati churma, missi roti, gatte ki sabji, panchmela dal, laal maas, bajra roti, buttermilk and desserts like malpuas and halwa.Rajasthan

A traditional Rajasthani thali is an elaborate spread of gourmet preparations that would delight one and all. The local hits on this thali include dal baati churma (round breads with lentils), missi roti (lentil-wheat flatbreads), gatte ki sabzi (gram flour nuggets in gravy), panchmela dal (combination of 5 types of lentils), laal maas (fiery meat curry), bhuna kukda (slow cooked chicken curry), goond ka laddoo (a kind of edible gum sweet), boondi chaas (flavoured buttermilk). To add another delicious level to the meal, there are salads, papads, pickles, and chutneys to choose from.


The state’s thali is a mix of steamed and fried goodness including dishes such as Dal bhat (boiled rice and lentil soup), Thukpa – the noodle based soup , momos, Phagshapa etc.

Bursting with flavours, the Sikkimese thali is a foodie’s delight. It includes momos (steamed dumplings), Dalle chili and tomato chutney, thukpa (noodle soup), gundruk (fermented leafy green vegetables), chhurpi ka achaar (yak cheese pickle), ningro curry (fiddle-head curry gravy), sel roti (doughnut shaped bread), shimi ka achaar (string beans and sesame pickle).

Tamil Nadu

An amalgamation of flavours ranging from spicy to sweet, the thali comprises of rasam, plain rice, curd, badam payasam, sambar, poriyal (curry), kootu etc.


The basic thali comprises of vegetarian dishes such as bachali kura (spinach curry cooked in tamarind paste) and pachi pulusu (similar to rasam) & non-veg dishes consisting of chicken and mutton curries like ooru kodi pulusu and golichina gamsam.


Fried aubergines, Berma, which is a small, oil-pasted & dry fermented fish, tomato chutney, lentils, rice, muya (bamboo shoot), local fishes, vegetables, herbs, batema etc are staple part of the thali.

Uttar Pradesh

Comprising of both vegetarian & non-vegetarian dishes, the thali has delectable varieties such as bharwan chicken pasanda, mutton kofta, aloo rasedaar, keema dum, naans & desserts as imarti, pedas & balushahi.


Aaloo Daal Pakora, til ki chutney (made with coriander & sesame seeds), gahat ka shorba, kappa, phanu, jholi (curd & chick pea flour curry), meetha bhaat, chol roti, lesu and the dessert, roat make a delicious thali.

The simple and seasonal Kumaoni thali is a regional culinary gem. This traditional thali from Uttarakhand includes gahat ka shorba (lentil soup), alu ke gutke (spicy potato fry), kappa (green leafy vegetable), phanu ( complex gravy of three types of lentils), jholi (curd and chickpea flour gravy), thechwani (radish and potato mash), bhatt ki churkhani (black soy bean gravy), kafuli (spinach-fenugreek curry), sana hua nimbu mooli (tangy radish salad), lesu (finger millet stuffed bread), meetha bhaat (sweet rice), jhangore ki kheer (local millet pudding), and singal (sweet semolina spirals).

West Bengal

Fish (obviously it has to start with fish) , vegetables, potol bhaja, torkari, doi maach, kebabs, rice, lentils, chor chori, sandesh etc. form the basic ingredients of Bengali thali.

The flavours of a blissful Bengali thali stay with you long after the meal is over. A veritable feast for the fish lover, the Bengali thali includes signature delicacies like the begun bhaja (pan-fried brinjal), patol bhaja (pointed gourd fry), shukto (a bitter-sweet medley of vegetables), shaak (green leafy vegetables), alu bhate (mashed potatoes), chholar dal (lentil curry), bhaat (rice), maach bhaja (fish fry), maachher kalia (fish curry), kosha mangsho (mutton in thick gravy), and payesh (rice pudding).

So if you are travelling to a new state and want to know about their food speciality, best option is to have a special thali belonging to that state.

Picture Source Wikipedia

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