Of all the traditional feasts in India, a thali makes for the perfect assortment of delicious regional dishes on a single platter. The quintessential Indian thali is more like a cultural exploration and makes for a complete meal in itself. A typical Indian thali comprises a number of dishes and has a little bit of everything - from sides and snacks to mains and dessert, making it a wholesome experience. As diverse and distinctive as they are, all the Indian thalis serve local and seasonal delights and showcase different cooking techniques that make a particular regional cuisine unique. The wedding caterers in Delhi are encouraging regional food addition to the Indian wedding menu.
The best caterers in Delhi guide us with the best thali for wedding menus. Here are some of the great Indian thalis for weddings that are nothing less than a grand feast. Keep scrolling for deliciousness.
Offering a rustic and earthy experience, you will find the Punjabi thali loaded with simple delicacies and heaps of homemade desi ghee or white butter. Known as the ‘Bread Basket of India’, the food of Punjab is lively and bursting with flavours that will keep you hooked. The signature delicacies include pindi chole, Amritsari aloo kulcha, dal makhani, pakoda kadhi, jeera rice, pickles of cauliflower, carrot and turnip, and a sweet lassi. Other signature dishes include Sarson ka saag and rajma chawal. The non-veg platter includes butter chicken and succulent Amritsari fish. It is, indeed, a wholesome meal that will guarantee foodgasm!
“Padharo Mhare Des”, speaks of the warm Rajasthani hospitality. Rajasthani thalis personify the true dining experience. It revamps the whole traditional atmosphere by adding a tinge of royalty to it. Drenched in ghee, the traditional Rajasthani Thali is rich, colourful and regal just like its culture. A typical Rajasthani thali includes dal baati churma, gatte ki sabzi, rotis of bajra, jowar, makka or missi roti, panchmel dal, ker sangri, boondi chaas, pulao and papad. For dessert, there is gond ka ladoo, moong dal halwa or Imarti. All in all, it is a gastronomic delight and a great addition to the Indian wedding menu!
Kathiawadi thali is a vegetarian platter that comes from Kathiawar, a peninsula in Gujarat. Gujarati thali consists of only vegetarian dishes which is typically spicy along with a tinge of sweetness like Dal, Kadhi, two to three vegetable preparations like Rigna Palak nu Shaak (spinach in brinjal curry) , sev tamatar nu shaak (sweet-spicy tomato gravy)and kathiawadi dhokali nu shaak (wheat flour dumplings in spicy gravy), bharela ringan(stuffed eggplant), rotli (flatbread), bakhri (bread of pearl millet), tikhari (spicy, tangy curry), vaghareli khichdi (a mixture of rice, lentils and spices) and gajar mirch sambhaar (pickled carrots and capsicum) along with Khatta Dhokla, Chaas, Methi Thepla and Shrikhand.
Seafood, fish and rice are Goa staples. Goan food is synonymous with seafood and so a Goan thali cannot be complete without some fish preparations and other local favourites. A typical Goan meal would consist of steamed rice, Sheet Kodi Nustea (fish curry), Kismur (salad made with fresh grated coconut and pan fried prawns), Poi (a butterfly-shaped bread), Mackerel Rava Fry along with Sol Kadi (kokum-coconut milk drink). Some of the thalis may also include the famous Vindaloo Curry, Rice Bhakri, and Goan Banana Halwa.
Meat and rice are the popular items savoured in the Kashmir Valley. A ceremonial feast is called Wazwan, which is essentially meat-based platter. The preparation of Wazwan is an art in itself and it is steeped in the rich and royal culture of Kashmir. This thali includes robust dishes such as Rajma Risemise, Kebab Nadir Shahi (lotus root stuffed with aam papad), Tabak Maaz (fried lamb ribs), Gosht Yakhani, Kashmiri Dum Aloo, Khatte Baingan, Kashmiri Pulao, Al Raita (bottle gourd in yogurt) and rose flavoured phirni to end the feast.
Bengali thali is synonymous with fish and rice. Bengal is known for its spectacular thali packed with a delectable variety of delicacies. This thali usually features non-veg delicacies that have subtle yet fiery flavours that will keep you hankering for more. From Begun Bhaja, Patol Bhaja, Shukto (a bittersweet medley of vegetables), Shaak and Alu Bhaaja to Cholar Dal, Bhaat (rice), Maach Bhaja (fish fry), Maccher Kalia (fish curry) and Kosha Mangsho (mutton in thick gravy). The scrumptious meal is to be finished with mishti doi (sweet yogurt) and payesh (rice and milk pudding).
The menu boasts a meal where you would end up biting off more than you can chew. The Thali includes Babru, a roti stuffed with cooked urad dal. To savor the rotis, curries made of sliced potatoes and channa aka chickpeas are served and one can’t miss the poppy seed halwa flavored with cardamom and garnished with dry fruits.
A quintessential Andhra meal is usually served on a banana leaf. The delicacies may include piping hot rice smeared with ghee along with Mudda Pappu (lentil), followed by Rasam known as Charu, Avakaya (mango pickle), Paruppu Podi (powdered lentil mixed with spices), Dondakayya Veppudu (ivy gourd preparation) and Vankaya Kothimeera Karam (brinjal preparation). For dessert, you will be served Rava Laddoo or Bandhar Laddoo.
Maharashtrian food is characterized by slightly spicy flavours. The traditional thali will showcase the scrumptious staples of the state which includes Aamras, Koshimbir, Bhakri roti (a millet flatbread), Bharli Vangi (stuffed brinjal), pitla (thick chickpea flour curry), Amti (spicy and tangy toor lentil), Pandhra Rassa (chicken in white gravy), Mutton Kolhapuri (fiery mutton gravy), Sabudana Vada and desserts like kheer or Basundi (sweetened dense milk dessert).
Also read: Top 10 Maharashtrian Dishes For Wedding
Assamese cuisine is characterized by slow cooking, strong flavours and sparing use of spices. Abundance of endemic plants, vegetables and animal products are used in their daily cooking. A traditional Assamese meal begins with a delicacy called Khar, which is a curry made with raw papaya, lentils and powdered dry banana skins. This is followed by Pura (smoked meat), Poitabhat (cooked rice garnished with chillies, onions and mustard oil), Shaak Bhaji, Pitika and fritters known as Bor along with pickles. The meal ends with a delicious Rice Payas or Narikolor Laru (coconut laddoos).
These are the rich Thalis from India which is a perfect addition to wedding thalis for weddings. You can also select an item from each Thali and make your own customised Indian thalis for wedding.