How
How a Thali gets arranged to perfection in the kitchen?
Thali
A thali meal looks like an astonishing feat in which an array of freshly cooked standalone dishes neatly laid out at once in a single platter.
Although all the dishes have their own peculiar effervescence yet they are all meant to compliment together so that together there is a balance. When the sum total of energies forms a balance that state of things is known as Yoga. So, a thali can be considered as a way of Yoga through food. Like physical, mental and spiritual fitness, attainment of balance through tastes and aromas is also important. Ayurveda recognises six distinct tastes and all are important for a satisfying meal. These are sweet, salty, bitter, pungent, astringent and sour. Equally important are the aromas and temperatures of the food. Different things are best relished at different temperatures and nothing should eaten too hot or too cold. This is the reason it’s emphasised to eat with hands as food should be first felt by fingers and then tasted by mouth.
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A lthough all the dishes have their own peculiar effervescence yet they are all meant to compliment together so that together there is a balance. When the sum total of energies forms a balance that state of things is known as Yoga. So, a thali can be considered as a way of Yoga through food. Like physical, mental and spiritual fitness, attainment of balance through tastes and aromas is also important. Ayurveda recognises six distinct tastes and all are important for a satisfying meal. These are sweet, salty, bitter, pungent, astringent and sour. Equally important are the aromas and temperatures of the food. Different things are best relished at different temperatures and nothing should eaten too hot or too cold. This is the reason it’s emphasised to eat with hands as food should be first felt by fingers and then tasted by mouth.
Mango Lassi
Sour things first. Things that are sour because of buttermilk, lime or mango in them can be prepared or cooked several hours earlier. The preparations related to Kadhi, tamarind or ginger chutney and raw mango curries can be done as the first things.
Raita
Things that get soured quickly are prepared at the end. Raita when made too soon will be too sour at the time of serving. Better to keep the ingredients and spices handy only to ,if them before serving.
Pickles
Pickles, pickles and pickles. . An array of homemade pickles is any family’s thing of pride. They are made in right seasons and during serving they should have been aged to perfection.
Gulab Jamun
Desserts are made when there is still some time. Kheer, Halwa, Gulab Jamun and Maalpua are games of patience, best made in midday
Daals
Curries and daals are cooked in the best time of kitchen- - that hour or two before the actual dining time. It’s the aroma of these things being cooked that makes the diners desperately look forward to serving of meal.
Rice and chapati.
Rice and chapati. Indians homes are touchy about rice being rewarmed after being cooked once. Rice once cooked stays warm for some time so it should be cooked in the last hour before serving. Rotis (breads) are the only things which have to be rolled and baked on griddle while every is eating. For this a separate cook is very helpful.
Pooris
Fry the things right when the meal is being eaten. A heavy bottom wok with boiling hot oil is a great friend in need. Pooris, pakoras, papads and vadas can be churned our in no time even if the numbers of diners swell beyond the expectation.
CONCLUSION:
In the end, a lot happens that need sudden improvisation, expansion of menu or even the inclement weather of the day may inspire a quick alteration. An expert cook, but more than that, an experienced cook will make everything seem planned to the last detail. Little bowls (katori) will get filled with varied things, arranged on large dish and the Thalis complete with bread, rice, savouries and desserts will come churned out of kitchen just like magic. Moreover, there will someone always watching to come rushing with extra servings.