07/21/2024
Curating a thali that is pleasing to the eye as well as the stomach and heart was a delight. When you design a thali meal as a chef, you want to include it all, showcase all your deliciousness in one place but I find the trick is figuring out a gentle and perfect balance. In the case of the thali it is not less is more, you want it to feel abundant but one must pay attention to the flow of the thali. You want it to be interesting and varied yet be cohesive in entirety. It is a mindful task. I enjoy this kind of mindfulness that the kitchen and food often brings where you think about the consequences of your choices. How will this work?
There is a deep dialogue and lengthy process that goes on in the mind of any creator and any creation. There is always a risk, you always take a chance when doing something fresh but with some attention and thought of the outcome you desire, you hopefully arrive at your destination or near it.
This vegetarian thali incorporated various regions of India and although the flavor profiles were quite different in the dishes they paired pleasantly with one another. The kick in pungent whole ground mustard which is so Bengali, to the softness of a silky Chana daal, to the richness and decadence of a korma, to the cooling effects of a tangy beetroot raita all came together in harmony.
The thali feels royal! It feels special! It is a gift that you can pick and choose from and go back to explore more of it again. I hope the guests enjoyed it as much as I had fun creating it!
