Gujarati food is known for its balance of sweet and savory flavors, focus on vegetarianism, and its iconic "thali", or platter, which consists of carefully chosen components that constitute a balanced meal. A lot of thought goes into picking each component. Typically, a thali might consist of :
- A dry vegetable dish, e.g., stuffed okra, bitter gourd, etc.
- A vegetable dish with sauce, e.g. potatoes cooked in a tomato sauce, or eggplants with potatoes, etc.
- A sprouted bean dish, e.g. mung beans, or flat beans
- A lentil dish
- One or two salads
- One or two fresh breads
- One or two "farsaan" or appetizer type dishes, which are served along with the meal. If two farsaans are served, then one is steamed and the other one is fried. This is often the highlight of the meal, along with the sweets.
- One or two "mishtaans", or sweets, which are also served along with the meal. Again, they are selected to balance different styles.
- One rice dish, which is often served towards the end of the meal
- Several condiments, pickles, and seasonal accompaniments
The entire dining experience starts with the diner taking a seat in front of a large empty plate with lots of small bowls, which are gradually filled with all of these courses by the servers in a prescribed order, except the rice course. Once the thali is filled, the diner proceeds to eating. The servers then bring in additional portions of each of the dishes to see if the diner wants seconds on any of them, often politely nudging him/her to eat more. Serving food in this manner is considered an art, and offering generous portions of "farsaan" and "misthaan" is the sign of good hospitality. Serving the rice course signals the end of the meal. With the right ambiance, it can be a unique dining experience.
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