served on a banana leaf and features rice, sambar, curd, kosumri, kootu, aviyal, thoran, meen curry, appam and payasam.
Rice accompanied by dal, aloo bharta, chokha and litti with bhurji, fish curry and mutton curry.
An Assamese thali typically consists of 4-5 vegetarian dishes, a local green vegetable, aloo pitika, kola bora, joha rice and bora saul.
A typical Rajasthani thali includes dal baati churma, gatte ki sabzi, rotis of bajra, jowar, makka or missi roti, panchmela dal, ker sangri, boondi chaas, pulao, papad, goond ka ladoo, moong dal halwa or Imarti.
Dishes like ringana methi nu shak, Gujarati khatti mithi daal, undhiyu, bhindi sambhariya, aloo rasila, steamed basmati rice, badshahi khichdi, Chapati, methi na thepla, bhakhri with kachumber salad with chutney.
Kashmiri thali Nadru, kabab Goshtaba Kokur, Roganjosh Rajma, Saffron Rice Kashmiri haaq, Tsok Vangun, Munji Chetin, Barith Marchavangun, Roti Shufta.
Thali is generally very simple chapati, dal, rice (varan bhaat), amti or usal, dry vegetable, chutney, and koshimbir (salad). Matha (Buttermilk), Sol kadhi , Piyush are served as beverages.
A traditional Bengali lunch, consisting of bhaat (rice), aloo bhaja (fried potato), begun bhaja (fried eggplant), dal (lentils), chingri machher malaikari (prawn in coconut gravy), mutton, chatni, papad, and mishti(sweets).
A typical dham menu is a combination of chana madra,khataa,boondi ka meetha,teliya maah and chana dal.
Amritsari Kulcha or Naan, Butter Chicken, Amritsari Machchi, Pindhi Chhole, Dal Makhani, Jeera Rice, Paneer Makhani and a big glass of Lassi