have a pakodewali kadhi which are onion and fenugreek dumplings in a spicy yogurt sauce and aloo gobi matar di sabzi boondi raita and dahi vada a musthave in a winter thali is the sarson da saag te makki di roti a nonveg fare includes amritsari machchi tandoori chicken or butter chicken making a mention of the pickles and sweets she adds a cauliflowercarrotturnip pickle or pachranga aachar and pudine te hare dhaniye di chutney is served with jeera rice and matar pulao the sweet comes in the form of gajar ka halwa aka gajrela lassi flavoured with green cardamom powder topped with fresh cream and garnished with pistachio nuts and almonds served in a kangniwala glass pathare prabhu thalichimboriche khadkhadle takes centrestage in this thalia typical pathare prabhu thali is known to be seafoodbased says sunetra sil vijaykar the centrestage is almost always taken by a largesized fish such as a full chutney pomfret ravafried surmai fillets or a crab dish like chimbori che khadkhadle there are also usually three curry items gode mutton bombil and prawn kalwan there is also the vegetarian dish ananas sambharye a stew made with pineapple cashews and coconut milk to balance the palate she adds desserts have a special place as well pathare prabhu sweets like roth semolina cake or doodhi halwa bottle gourd pudding accompanied by chapati or bhakri and steamed rice kolhapuri thalimuttonrassa is a musthave on the kolhapuri thalia kolhapuri thali has a mix of spice and aroma food expert anurima athalye explains the traditional kolhapuri kandalasoon masala is used extensively in making vegetarian and nonvegetarian dishes we also use byadgi chilli that gives each curry the vibrant red colour and the kolhapuri zhatka heat the mutton or chicken rassa in the thali has fluid and is heavy on spices there is a sukka mutton or chicken prepared in the kala masala by charring onion and dried coconut on direct flame the tambda rassa is made with meat stock and spices and pandhra rassa is a blend of masala paste muttonchicken stock and coconut milk it also has koshimbir rice dish and kande baat which is had with telpoli chapati or jowar bhakribengali thalithe niramish thaliamong all the grand indian thalis is the comforting bengali thali which neednt always be nonvegetarian says foodie purabi naha talking about the niramish vegetarian thali she elaborates the bengali thali is a perfect example of balance of flavours where we start with the bitter note and end with a sweet one this thali has steamed basmati rice surrounded by alur torkari a potatobased dish and kumro bhaja sweet pumpkin fry you also have cow ghee mushuri dal red lentil soup thorer ghonto a bananastem delicacy chanar dalna a curry of homemade paneer roundels and potato cubes badhakopir muri ghonto fish heads cooked with cabbage and potatoes shojnednaataar jhol drumsticks in a light broth tomator chatni doi curd rosogolla and mishti paan betel leaves with sweet fillings this thali is proof that bengali thali