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> The sambal you are may be from that origin. I was surprised because sambal is not generally used in India, as I said (and wrongly assumed you ate that dish in

> The sambal you are may be from that origin. I was surprised because sambal is not generally used in India, as I said (and wrongly assumed you ate that dish in India). That sambal sounds like it may taste good, BTW - coconut and red chillies. Rich flavor from coconut and heat from chillies. Yeap, I kinda lump Sri Lanka as if it is India when it comes to food because I thought the food would be similar to South india, but like Nepal and others it probably has plenty of overlap but also plenty of differences. (and yes, it's really good I can assure you - the dal part is almost sweet, I mean it's not sweet it's just, light or something, and the sambal contrasts really well with it, for my more moderate spicy tolerance it was a perfect combination) I don't think I ever tried (knowingly at least) Maharashtra food - I do tend to not go for the spiciest/hot things though. > But plenty of others are tasty, some might say more so than the restaurant ones. Yeah I think this is everywhere. Even some places that are more "local" where you'll get roti coming out of the stone oven and there isn't even a menu. Hard to beat. > although to be complete, they must be had along with cereals like wheat or rice Yeap, but curries/dal/etc always goes really well with rice because you have "cream". And with roti too. Always. > Guessing here, but I think it may be due to the particular combinations of ingredients and spices and masalas used, many of which are traditional and Ayurvedic in nature. I won't say it's because of it, as I have no idea, but it could well be because of following Ayurvedic ideas - by what I heard it has a pretty descriptive and coherent system when it comes to food. I also think that vegetarian is just usually lighter on your body even when it comes to rich/highly nutritional ingredients. When you say North Indian to which part specifically you're referring to?

vram22 6y ago
> When you say North Indian to which part specifically you're referring to? In this context (veg thalis), I used "North Indian" as a loose generic term to refer to the kind of veg thalis that you get in literally the Northern, or roughly, the upper half of India, stretching from Madhya Pradesh upwards through Uttar Pradesh, Punjab and Haryana, etc. (All those are central or northern Indian states.) There are probably some common things and some differences in the thalis you get in those areas, but speaking broadly, they can be considered as one region (Northern). As in, you'll typically get either chapati/roti and then rice, or just chapati/roti, with a dal (tuar, mung, or chana dal) or a whole pulse/legume (mung, chana, lobia or rajma) gravy item, and one to three dry or wet vegetables dishes. (The exact vegetable items you get, and the style of preparing them and the dals or whole pulses, may vary between subregions.) May get a salad or a raita or a chutney too. Pickle/achar and papad, ditto. And a dessert, and buttermilk, or lassi. Depends on how elaborate the food place and meal is. I usually prefer fewer items, myself. Otherwise the food gets too heavy. One tends to overeat if not careful, which I don't like, even though, as you said, the food is light overall, so it digests somewhat fast, and you feel lighter again soon. I will make any other replies later due to some work I have, in a day or two. But good discussion, thanks. Enjoyed it :)

vram22 6y ago

> When you say North Indian to which part specifically you're referring to? In this context (veg thalis), I used "North Indian" as a loose generic term to refer to the kind of veg thalis that you get in literally the Northern, or roughly, the upper half of India, stretching from Madhya Pradesh upwards through Uttar Pradesh, Punjab and Haryana, etc. (All those are central or northern Indian states.) There are probably some common things and some differences in the thalis you get in those areas, but speaking broadly, they can be considered as one region (Northern). As in, you'll typically get either chapati/roti and then rice, or just chapati/roti, with a dal (tuar, mung, or chana dal) or a whole pulse/legume (mung, chana, lobia or rajma) gravy item, and one to three dry or wet vegetables dishes. (The exact vegetable items you get, and the style of preparing them and the dals or whole pulses, may vary between subregions.) May get a salad or a raita or a chutney too. Pickle/achar and papad, ditto. And a dessert, and buttermilk, or lassi. Depends on how elaborate the food place and meal is. I usually prefer fewer items, myself. Otherwise the food gets too heavy. One tends to overeat if not careful, which I don't like, even though, as you said, the food is light overall, so it digests somewhat fast, and you feel lighter again soon. I will make any other replies later due to some work I have, in a day or two. But good discussion, thanks. Enjoyed it :)