A thali is the closest thing India has to a tasting menu — and ours arrives as a small festival on steel. Five curries, dal, rice, breads, pickle, papad and something sweet, all speaking at once and somehow in perfect harmony.
We build colour the way a painter mixes pigment: the deep red of rogan josh against the gold of dal tadka, emerald palak beside ivory raita. Nothing is decorative — every hue comes from a spice, a leaf, a slow caramelisation.
The thali changes with the market. Winter brings sarson and root vegetables; summer, raw mango and cooling curds. Ask your server what came in this morning — that is always the best place to start.
Come hungry, come curious, and leave room for the sweet at the end. There is always a sweet at the end.