Rajasthani cuisine is known for its vibrant flavours and hearty dishes. A typical Rajasthani thali includes dishes like dal baati churma (whole wheat bread served with lentils and a sweet crumbled mixture), gatte ki sabzi (gram flour dumplings in a spicy curry), ker sangri (a desert bean and berry dish), bajra roti (millet flatbread), and various chutneys and pickles.
Bengali cuisine is characterised by its emphasis on fresh fish, vegetables, and unique spice blends. A Bengali thali features dishes like macher jhol (fish curry), kosha mangsho (spicy slow-cooked mutton), aloo posto (potatoes cooked in poppy seed paste), dal (lentils), steamed rice, and various types of bhaja (fried vegetables).
Gujarati cuisine is predominantly vegetarian and known for its sweet, salty, and spicy flavours. A Gujarati thali typically includes items like dal (lentils), kadhi (gram flour and yogurt curry), various vegetable curries like undhiyu and shaak, khichdi (rice and lentil porridge), roti (flatbread), puri (deep-fried bread), papad (thin crispy discs), and a variety of sweets like shrikhand and jalebi.
Sadhya is a traditional feast served on a banana leaf in Kerala, usually during festivals and special occasions. It includes dishes like rice, sambar (a lentil and vegetable stew), avial (mixed vegetable curry), thoran (stir-fried vegetables with coconut), olan (ash gourd and coconut milk curry), pachadi (yogurt-based dish), pickle, papadum, and desserts like payasam.
Punjabi cuisine is known for its rich and hearty dishes, often featuring dairy products and robust flavours. A Punjabi thali includes dishes like sarson da saag (mustard greens curry), makki di roti (cornmeal flatbread), dal makhani (creamy lentils), paneer tikka (grilled cottage cheese), chole (chickpea curry), raita (yogurt dip), salad, and various types of bread like naan and paratha.