My Canadian Thali

“Thali” literally means a plate and in India it is used to serve a variety of dishes, so the meal itself is referred to as a “Thali” such as a vegetarian thali, a fish thali etc……..

I enjoyed eating “Thalis” in India. It is so exciting to wait for the “Thali” to be served at a restaurant and interesting to see the different kinds of vegetables, lentils, chutneys, pickles, breads served in little bowls placed in a big round plate or platter. I wanted to create my Canadian Thali similar to something like this, but filled with dishes that suit the canadian taste.

For the Cranberry sauce I followed Ree Drummond’s recipe (the Pioneer Woman) and it was so delicious! She uses maple syrup, orange juice and orange zest which is a great combination of flavours.

My Canadian Thali has the following:

1. Naan (brushed with olive oil and toasted in the oven).

2. Zucchini (cut into 3 inch pieces, sprinkled with salt, pepper, basil and olive oil and baked in the oven at 400 degrees fahrenheit for 15 – 20 mins or till done).

3. Cranberry sauce

4. Egg plant tapenade

5. Pan fried Baby Veal (recipe will follow)

6. Butternut squash (cut into half, seeds scooped out, brushed with some melted butter and baked in the oven till it is done, that is when it turns a little brown and starts leaving an aroma)

7. Prepare all the above dishes, place them on a plate side by side and enjoy with toasted Naan.

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