> 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 refe

> 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 :)