By Jiya Bhatt
– Shahi Paneer – Garlic Naan – Dal Makhani – Jeera Rice – Salad & Pickle – Gulab Jamun
Soft paneer cubes in a rich, creamy, mildly sweet gravy made with cashews and aromatic spices. Finish with saffron and a splash of cream for that royal restaurant-style flavor.
Make soft, chewy naan at home using curd-based dough with a pinch of baking soda. Roll it thick, cook on a hot tawa, and flip over direct flame for perfect charred spots. Brush with butter and serve hot — just like your favourite restaurant!
Slow-cooked whole urad dal with butter & cream. Soak overnight, simmer with spices, finish with cream.
Basmati rice, ghee, and roasted cumin seeds — a simple combo that elevates any thali. Soak rice for 20–30 minutes for longer, fluffier grains. Sauté whole jeera in ghee until aromatic, then add rice and water. Finish with a sprinkle of salt and a few drops of lemon juice for brightness.
– Pickled Onions: Soak onion rings in vinegar, salt, and beet juice for that pink hue. – Kachumber Salad: Diced cucumber, tomato, onion, lemon juice & a dash of chaat masala. – Achar: Spicy mango or mixed veg pickle brings heat and depth.
What’s a North Indian thali without dessert? Soft, spongy Gulab Jamuns soaked in fragrant rose-cardamom sugar syrup are the ultimate finale. Serve them warm with a drizzle of syrup and a sprinkle of chopped pistachios or saffron strands.