Aharveda Thali

When you remove gluten, lactose and sugar from an Indian thali, its no longer a thali. I went in expecting a plate of pale looking boiled vegetables. I was wrong. What was put in front of me on a sparkling silver thali was to my surprise quite appetising.The menu changes each day. 

I relished rice bhakris and tomato chutney. The mooli chawli bhaji was wholesome and went well with bhakris. They called raw cabbage and cucumber pieces with tomato salsa khimchi. It was well seasoned and no surprise, I polished it clean. The power of fresh coriander and mint chutney is underrated. It adds "chaar chaand" to your meal.



The day I picked to go they had a few chinese items on the menu which I didn't savour as much. Thali and chinese shouldn't go together. So I was disappointed down by their fusion attempt. Having said that I did eat it all. It was delicious but odd just like eating a sushi pizza. I would go back wanting wholesome Ayurvedic indian food. Feed me dal, suran bhaji, navalkol, karela and drumsticks something. 

I drank chaas, and called the waiter with gotcha look.This is buttermilk. Hence not lactose free.*high five*. He says it's made of coconut milk and raw mango. My jaw drops and I cuss at my palate. This is chaas says my brain. Is it really? Stroke of genius.

This thali has not replaced my gujju thalis steeped with ghee, chaas, fried stuff and sweet dal. But what it did was opened my mind to different foods that were never on my radar. Upwas vari rice is one such find! Not only they made vari or samo for a rice with soy sauce and veggies for mains, they also made firni with the same. Sweetened by jaggery and honey that firni can belong on every Indian menu. 

I applaud the minds behind Aharveda, their effort seems honest. The thali comes with a feel good vibe that makes me think they should add "guilt-free" in their description as well. This is Mumbai's marmite divide. Love it or hate it, your tummy will surely appreciate this meal. 

Your liver might do a happy dance too.

Coconut Rice recipe for the lazy

This is quick (lazy) version of coconut rice. I dont have ingredients measured, but worry not use your instincts and it will be fine. The traditional recipe, rice should be cooked in coconut milk.

But who’s got that kinda time?

What I found in my kitchen:

Leftover boiled rice

Coconut oil or Ghee

Fresh coconut grated

Urad dal and chana dal

Tamarind (Imli) soaked in water

Curry leaves

Mustard seeds

Coconut milk

Green chilli (can use red dry chilli instead)

Toasted cashewnuts

What I managed to whip up:

1) In a skillet heat some coconut oil, Add mustard seeds, urad dal, chana dal and curry leaves.

2) Next add in grated coconut and roast lightly. Careful not to brown the coconut.

3) Add chopped chillies.

4) Next goes in about 3 tablespoons of coconut milk (just enough to coat the rice that you will be adding in later)

5) Add imli juice. This is optional. I used very little imli for a sweet sour balance.

6) When the sauce bubbles, add in the rice. Mix well.

7) When the rice is hot enough, switch of the flame.

8) Add a generous spoon of ghee

9) Season with salt and pepper

10) Garnish with roasted cashews and curry leaves

Note:

If rice is just prepared and steaming hot then add in the rice to the sauce and switch of the flame

instantly.  Also, use less of coconut milk, to avoid it getting soggy.

For my leftover rice, I needed the moisture from coconut milk so I added more.

Bon Appetite!