Your Thali

“Thali” – The Traditional Indian Home food

We have uniquely design the Thali a cornerstone of the afternoon meal. In India, It is a stainless steel platter with little bowls consisting of a wide variety of different dishes providing nutrition, texture, flavours and colours for a complete meal. In the local terms we can also call it “Complete Meal”. These Thalis include the aromatic and healthy ingredients long identified in India as having cleansing and repairing properties. The Thali varies by the region of India based on the various local factors.

The Grand Thali

It is equal to a starter, main course and dessert combined. It comprises of fresh salad, chicken tikka and dohra seekh kabak starter, a choice of chicken / lamb / veg curry, Daal (Lentils), Raita (Yogurt), freshly-made whole wheat Naan (Indian bread) & Rice and Gulab Jamun as sweet (desserts). Thali menu changes daily for curries to provide the flavours and variation to the palate with the Prices of £9.99. In the recent years lot many articles are being written in favour of having curry daily in their meal due to magical and therapeutic effects on our body which is called natural healing process.

The Thali is the product of several key age-old aspects of Indian life:

  • The importance of nutritionally balanced meals
  • An interest in a variety of flavours and textures
  • The need for portion control to avoid overeating and ensure nutritional balance
  • An aversion to sharing food from communal serving dishes.

Thali- The Full Balanced Meal

Thalis provide nutritionally complete and well balanced meals because of the nutrition and nutrients in the carefully chosen balance of ingredients in the various dishes.

Sweet (Gulab Jamun)

Ayurveda (is one of the world's oldest holistic (whole-body) healing systems. It was developed thousands of years ago in India. It is based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit)wants you to begin your meals on a sweet note...Ayurveda argues that the sweet should come first."The sweet taste acts quickly on the taste buds and saliva. Eating the sweet item first enables the flow of digestive secretions," says nutritionist Supriyaa Nair. "If you eat sweets at the end of meals, you are slowing down your digestion." If the idea of gobbling a gulab jamun before roti-sabji (Curry-Naan) doesn't agree with you, having even a bite or two of a sweet before vegetables and chapati or rice will help you absorb vitamins and nutrients better.

Green Salad

Green Salad provide Vitamin A Vitamin B, Carotene, Iron, Calcium, Vitamin B Complex, Vitamin C, Vitamin E, Vitamin K, Folic Acid, Iron, and Potassium.

Dals (lentils)

Dals are rich sources of protein, and in addition contain Phosphorous, Magnesium, Manganese, and Copper. Dals boiled with herbs and tomatoes, seasoned with spice and eaten with Chapatis or rice provide the amino-acid balance that constitutes complete protein.


Raita is a good source of Calcium, Vitamin A, Vitamin D, Phosphorous, as well as protein; it also introduces flora into the digestive system.


Cereal provides the carbohydrates. In addition the whole wheat provides nutrients such as Vitamin B1, B3, Zinc, Potassium, Magnesium, Chromium, Manganese, as well as roughage to aid digestion. Rice provides Iron, Thiamin, Niacin, and Folate.


Meat provides protein.


Spices play an important role in keeping the intestines decongested. The properties of individual spices include being anti-inflammatory, anti-bacterial, digestive, and diuretic.


Onions provide selenium.


The Indian pickle serve as a health booster as the spices act therapeutic and helps in replenishing the sodium levels in your body and are rich in other vitamins and minerals, Pickles that have been fermented with salt encourage the growth of probiotics in your gut, improving your digestion. Pickles reduces joint pain, can be a good source of calcium, magnesium, iron and many other useful nutrients, which are very necessary for body metabolism, depending upon the vegetables used in them.

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