Thali

Cookbook author Maunika Gowardhan shares her love of the feast-on-a-platter that is thali with vegan dishes from across India.

Using lentils in desserts has always been common across India. This payasam can also be cooked with butter instead of coconut oil for a non-vegan version.

This stir-fried corn with ginger, green chili and turmeric is simple, quick and delicious, and a must to accompany every thali.

As much as this is an everyday recipe, don’t let the ease of it fool you in terms of taste. The flavours are a delight, with a robust infusion of gingery curry leaves that soaks into the cauliflower and potatoes.

This creamy dal from the northwest of India is lightly spiced with cumin, turmeric and garlic, with the addition of fresh spinach.