Balance is key to wellbeing, particularly when it comes to eating meals that balance different food groups, flavors, and health benefits. A traditional Indian thali (platter) meal inherently adopts this harmonious approach to nutrition, as Maunika Gowardhan explains in her second cookbook, "Thali." The Mumbai-born and UK-based author shows us why a thali meal is also the best way to understand the six aspects — “hot, sour, spicy, crispy, tangy and sweet” — that govern taste. Gowardhan invites readers to “build your own thali,” recreating the balance of flavors and nutritional value of a traditional meal. Regional dishes like Rajasthani achari kaddu ki sabzi (sauteed spicy pumpkin), Konkani fansachi bhaji (coconut and jackfruit stir-fry — a nod to her Maharashtrian roots), and Bengali begun pora (smoked eggplant) are an eye-opening view to the geographical diversity and seasonal wisdom of India’s different regions.
All books in the Nourishing Library have been chosen by our editors. When you buy one via our Bookshop link, Roundglass may earn a commission.
Maunika Gowardhan explains how:
- A thali is a balance of flavors and food groups
- A thali offers a platter of nutritious Indian regional dishes
- Meals can bring creativity and nourishment on a platter