The main dishes get the attention, but the little bowls on the side do a lot of work. Here is what you will meet on a Rajasthani thali.
Chutneys
Red garlic chutney, ground with chillies, is the classic partner for bajra roti. Mint and coriander chutneys cool the plate, while sweet tamarind chutney goes with kachori and snacks.
Pickles
Mirchi achar, lemon pickle and a seasonal mixed pickle add sourness and heat. Ker sangri also appears as a pickle in some homes.
Papad and crisps
Roasted or fried papad, made from lentil dough, adds crunch to a plate. Ask for it roasted for a lighter option.
Balancing a plate
A little pickle goes a long way. Take a small taste with each bite of roti, and use chutney to cool or heat the plate as you like.
Regional variations
Every home has its recipe. Garlic chutney is red and strong in some villages, milder in others. Ask your host about local differences.
Taking flavour home
Local shops sell packed pickles, chutney powders and papad. Choose sealed jars, check the date and ask whether airline rules allow liquids in hand baggage. Wrap glass jars well.
Come and taste it. Visit the restaurant page or book a table, and tell us your dietary needs on WhatsApp.
Frequently asked questions
Are the chutneys very hot?
Garlic and chilli chutneys can be fiery. Try a small taste first.
Can I buy pickles to take home?
Local shops sell them. Ask the team for trusted places.
Which is the mildest chutney?
Mint and coriander chutneys are usually the gentlest.
Are pickles very oily?
Many use mustard oil generously, which also preserves them. Ask for a small portion first.
