Thali Pirasvani reet: - where to put things in your thali(plate):
Begin from the left:
salt
lemon
chutney
athanu (pickle)
kachumbar (salad)
raitu/raita
dry sabzi or kathol(mung, chana, etc)
kadhi in a vadki/katori
sweet dish (shrikhand, dudhpak or mango ras)
**after the mithu (salt) to the right:
poori/rotli/chopda or bhakri
in the middle of the thaali - put farsan, sheero
dahiwada or pakodas can be put in a separate bowl, outside the plate
papad is on the left of the thali - half in the thali and half out
if you have any fried vadi or farfar, they can go in the middle
make sure you put all the items in the plate in small/tiny quantity
if serving rotli, put two in the thali and then serve hot
if serving poori, put three in the thali and then serve hot
rice is served at the end
**Due to our hectic lifestyles, we cannot do this everyday. But on special occassions, I do get out my steel thalis and vadkis and serve the food in traditional style**
