Fresh vegetables, lots of tindi ghee and rustic rotis - the Haryana Thali took us back to the simple but wholesome taste of India. 

With the Telangana Thali we discovered authentic dishes like Salla Charu, Pacchi Pulusu, Sarva Pindi and Ankapur Chicken.  We were surprised by the hint of familiarity as we realized we had encountered these dishes before.

Even with a lot of overlap between Jharkhand and Bihar dishes, we were able to create a distinct Jharkhand Thali with unique recipes, showing the immense depth that exists throughout Indian cuisine.

Featuring Dal-Baati-Churma and Laal Maas, we were blown away by the method of preparation, the ingredients, the depth and the taste of this Rajasthani Thali

While cooking the Chattisgarh thali, we were struck by how unique the preparations were, whether it was the Chausela - the rice flour puri or the Dubki Kadhi - with the lentil dumplings boiled directly in the Kadhi.

Sikkim Thali - We discovered a depth to this cuisine that allowed us to make a satisfying meal to suit our dietary preferences inspite of limited access to some ingredients.

This Uttar Pradesh Thali is an amalgamation of some trademark dishes like Mathura ke dubki wale aloo and popular dishes from the Lucknow Awadhi cuisine like Bhindi ka Salan.

The Kerala Thali featured Coconut as the star ingredient, omnipresent in almost every dish we prepared.

This weekend we discovered how the Assamese Thali begins with the Khar (an alkali based palate cleanser) and ends with a Tenga (a light sour gravy dish).

While making this Himachal Pradesh Thali we discovered the concept of the Himachali Dham (traditional feast) and the recipes of the Pahadi (hilly) cuisine.

This weekend we attempted to capture the essence of Bengal in our home as we hit the milestone of making our tenth weekend thali!!

This vegetarian thali from the state of Karnataka is an ode to all the amazing memories we have accumulated from our time in Benguluru.

This weekend Andhra Pradesh Thali was a welcome detour back to the familiar comforting flavors that we know and love at our home.

While cooking the Madhya Pradesh Thali this weekend, we learnt delicious ways to incorporate wheat flour into the meal as we boiled, baked, steamed and fried.

With this Maharashtrian Thali, we discovered that you can build the bridge to a great meal by investing your time in making the right masalas - Goda Masala and Kala Masala!!

We cooked up a Thali from the state of Bihar and were struck by the earthiness, nutrition and amazing taste of the meal!!