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Science behind Indian thali

Science behind Indian thali



The traditional Indian plate is a nutritionally balanced meal. Regardless of regional variances, Indian cuisine is rich with nourishment. Here’s an anatomical breakdown of how our thali has the perfect combination of carbohydrate, protein, fat, vitamins, minerals, antioxidants and fibre.

Rotis and rice:
These carbohydrates are made from different wholegrains like wheat, makai ka atta, jowar, bajra, nachni and brown rice. Whole-grains help prevent heart and cardiovascular diseases, diabetes, cholesterol and blood pressure problems and also provide a healthy dose of B vitamins, complex carbohydrates and fibre. Grain preparations like phulkas, theplas, dosas, biryani, pulao, khichdi and pongal provide us all the vital nutrients we need.

Dals:
All the legumes and dals like rajma, chhole, moong and tur dal etc., can be prepared in various ways. Every thali has a dal in some form that nourishes us with vital protein to build and repair our body’s cells.

Vegetables:
No Indian meal is complete without a healthy dose of vegetables. The rainbow of vegetables in every thali provide us with iron, folic acid and calcium and give our bodies tons of vitamins, minerals, antioxidants and fibre to keep our digestive systems healthy.




Ghee and Oil:
Though not highly visible, ghee also makes its way into the meal as a little smidgen on top of a roti or rice. While it may be taboo to speak of fat and health in the same breath, ghee actually does wonders for both body and mind. It adds taste and flavour, aids di-gestion, lubricates our joints, nourishes our skin, rejuvenates the liver and calms the mind!

Depending on the region, oil is used in cooking and it is usually groundnut, mustard, coconut or sesame. Our bodies need different kinds of essential fats and these oils provide us with vital mono-unsaturated and poly-unsaturated fat. Our meals, if made correctly will have the perfect balance of required fats.

Yogurt and buttermilk:
These not only cool the body but also help us digest the array of food in our thali. Yoghurt has friendly bacteria that lines the intestines and gut and enables better digestion.

Pickles and condiments:
When made right and eaten in small quantities, pickles and chutneys are essential digestive aids that stimulate the palate and release digestive juices.

Spices:
Packed with antioxidants, phytochemicals and essential healing oils and properties, spices help lower cholesterol, combat heart disease, prevent various cancers, reduce body inflammation and muscular aches and pains, enhance digestion and rejuvenate every bodily function!

~ Shridhar Bhatt

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4 Responses to "Science behind Indian thali"

  1. manoj Tamrakar  May 21, 2014 at 5:11 pm

    I like

    Reply
  2. priya ram  May 25, 2014 at 12:21 pm

    that’s really informative.we should make our younger generation aware of this scientific fact as the modern age is inclining towards western food too much.

    Reply
  3. Neela Visweswaran  November 12, 2014 at 2:32 am

    Excellent messages

    Reply
  4. maheshvari  June 16, 2016 at 10:11 am

    It is delitious, but I think also that we should think in the many people with allergies to the wheat, dairy, with irritable intesting and those who can not take sugars or sweets. It should be possible to offer adaptated thalis in restaurants, ashrams etc

    Reply

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