South Indian Vegetarian Thali

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 SOUTH INDIAN VEGETARIAN THALI


A veritable symphony of tastes: sweet, sour, bitter, spicy, umami.

South Indian vegetarian cuisine is a highly developed cuisine dating back to the Dravidean civilisation circa 3000 B.C. It flourished and reached its peak during the Chola and Vijayanagra dynasties and empires.

Here I am eating the deluxe super-set Thali (complete meal served on Banana leaf) at Nalan Restaurant at the basement of the old Capitol Theatre. Brief description: See text on image.

1. Deep-fried Cauliflower in Chick Pea batter provides the meat-like Umami.

2. Ivy Gourd and Snake Gourd are pleasantly bitter.

3. The sour Rasam of Tamarind and Tomato juice wakes up your taste buds.

4. The Yoghurt is cooling just like ice-cream

5. Blandness of Green Pea Croquette provides a nice contrast.

6. Crispy Black Gram Bean Papadam with Dried Red Chili adds a new texture to the meal.

7. Rich Coconut/Turmeric curry contrasts with the light soupy vegetable Dhal.

7. Lentil powder for those who want to add an extra kick to the meal.

8. Not sure what the sweet Dessert is made of.

9. The sambal of pickled Red Chili with Fenugreek and Clove is note worthy.

All in all, a super-healthy and delicious meal plus I take home the unfinished leftovers to eat with two Chapatis for my dinner

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