Maharashtrian thali (or Marathi thali) encompasses the cooking styles, traditions and recipes associated with the cuisine of Marathi people from the Maharashtra state of India. It has distinctive attributes of its own, but also shares much with the wider Indian cuisines. It covers a range from having mild to very spicy dishes. Since you all know I am vegetarian, so when I stayed with Ibis Mumbai, I tried this Maharashtrian veg thali.
Fun fact: I have lived in Mumbai for 3 years and never thought to try a Maharashtrian thali but when I moved out of Mumbai, and visited back again for some work and FAM tour with Novotel Imagica, I got a chance to try this.
When travelling, I like to eat the local foods and especially thalis. I am huge lover of Indian veg cuisines and I never miss trying our desi cuisines. So, let’s just unravel a Maharashtrian thali and see what’s in it?
This Marathi Thali has:
(move clock-wise from the rice)
- Rice
- Amti (the yellow dal)
- Pithala (besan curry)
- Aloo mutter chi bhazi (potato and peas sabzi)
- Bharli Vangi (Baigan bhaji)
- Misal
- Shirakhand
- Techa (powder chutney)
- Papad
- Rice Bhakari (roti made from rice)
- Jawari Bhakari (roti made from jawar)
- Thak (buttermilk)
I tried this and I really liked it. If you are travelling to Maharashtra, you must try a Marathi thali there. Though these curries and vegetables may sound common to you, but the way they are cooked is different and hence, it tastes different as well.
Also read:
Can You Eat Food You’ve Dropped On The Floor?
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