This thali is named after a small town of South western coast of India Udupi near to Mangalore. It is famous for Krishna temple where from udupi (also called udipi) cuisine got originated. It is basically delicious vegetarian cuisine with no onion, garlic as commonly found in rich north Indian cuisine. Udupi cuisine comprises dishes made from grains, beans, vegetables. The variety and range of dishes are wide and a hallmark of this cuisine is the use of locally available ingredients.
Udipi thali is very common in Mumbai where food is mostly served in Steel plate; but at certain resto you have choice of Plantain leave. Eating with bare hand is more fun although spoons are available. Normally, meals you get are with unlimited serving except the Sweet Dish (Only one portion of Sweet Dish is included like kheer or kalajamun). Service is very fast and before you blink your eyes you have the meal in front of you even at peak hours; hardly sometimes one has to wait for 10 min. at max. The menu is not at all spicy nor rich in oil but very close to ghar kaa khana (everyday meal). That is one main reason these places are very crowded during lunch hours.
- Thali consist of small dishes of several curries-
- Chapatti (wheat bread) or Purri,
- Sambhar - a soupy vegetable(pumpkin or gourd) liquid with a sour edge
- Rasam ( spicy pepper water)
- Chutney (mostly of coconut) or Dal (lentil curry unlimited),
- 3 Vegetables (Fixed Qty) - one Dry Vegetable, One with Gravy and one made with freshly grated coconut
- Curd (1 bowl)
- One bowl steamed rice. (If you want to eat less Rice you can take 2 Chapatti or 3 puris or vice-versa).
But in recent times non-vegetarian variation of the same cuisine is making marks not only in India but across the world. Sea food cooked in coconut and whole red-chillies are one of the common one.
Bon Appetite – bien sur, while you tear off a small morsel of Chappati, dip and devour the taste of authenticity.