A thali is one of my favourite things to eat when I’m in India. When I came back last year, I made one for friends completely from scratch – and it took me two days! So here’s my shortcut version: a serving suggestion that mixes good shop-bought bits with a little homemade freshness.
On my tray there’s a Goan cabbage salad, Nisha Palmer’s curry leaf tomatoes (they work beautifully instead of a chutney) and a quick raita – Greek yoghurt with grated cucumber squeezed really dry in a J-cloth, a little salt, roasted cumin, mint and a sprinkle of pink pepper for crunch.
I also chopped up some ready-cooked chilli beetroot (not pickled) and coated it with a little yoghurt, garam masala, lime and coriander.
My big cheats: a ready-made dal from the rice and lentil aisle, and a spicy Hyderabadi curry sauce that I added prawns to. Add warm mini naans, cut up, and rice pressed into a dariole mould and turned out in the middle of the tray.
Each guest gets their own tray – break the rice down, pour over your curries and eat it all off the tray. I’m not at all afraid of serving shortcuts like this, and you shouldn’t be either.