Roti, a flatbread made from whole wheat flour, is the traditional bread served with a Rajasthani Thali.

Khichdi, a rice and lentil dish, is a staple in a Gujarati Thali, known for its simplicity and wholesomeness.

Dum Aloo, a dish of potatoes cooked in a yogurt-based gravy, is a signature dish in a Kashmiri Thali.

Rasgulla, a spongy sweet dumpling soaked in sugar syrup, is the quintessential sweet dish in a Bengali Thali.

Dal Tadka, a tempered lentil dish, is a common accompaniment in a Maharashtrian Thali.

Tandoori Roti, a flatbread cooked in a tandoor oven, is the traditional bread served with a Punjabi Thali.

Mirchi Ka Salan, a spicy curry made with green chilies, is a unique dish in a Hyderabadi Thali.

Payasam, a sweet rice pudding, is a popular dessert in a South Indian Thali.

Undhiyu, a mixed vegetable dish cooked in a clay pot, is a traditional Gujarati Thali dish.

Dal Baati Churma, a combination of lentils, wheat dumplings, and sweet crumbled bread, is the iconic dish in a Rajasthani Thali.

Bhakri, a flatbread made from jowar or bajra flour, is the traditional bread served with a Maharashtrian Thali.

Pulao, a fragrant rice dish cooked with spices and vegetables, is a staple in a Kashmiri Thali.

Aloo Posto, a potato dish cooked in a poppy seed-based gravy, is a popular vegetable dish in a Bengali Thali.

Gulab Jamun, a sweet dumpling made from milk solids and soaked in sugar syrup, is the traditional sweet dish in a Punjabi Thali.

Sambar, a lentil-based stew with vegetables, is a staple in a South Indian Thali.