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Gujarati Thali ((グジャラート語:ગુજરાતી થાળી )) is a combination of dishes taken during lunch or dinner in restaurants or homes,mostly in Gujarat and places with Gujarati diaspora. The Gujarati ''Thali'' consists of ringana methi nu shak (eggplant cooked with fenugreek leaves), Gujarati khatti mithi daal (sweet and sour lentil) and undhiyu (mixed vegetable prepared with spinach paste), bhindi sambhariya (ladyfingers curry), aloo rasila (potato and tomato thin curry), steamed basmati rice and badshahi khichdi,Chapati, methi na thepla and bhakhri with kachumber salad.〔(【引用サイトリンク】url=http://www.ndtv.com/india-news/chinese-president-first-lady-treated-to-gujarati-thali-667362 )〕 or even various types of chutneys. Gujarati thali prepared in Gujarati households mainly had at least three fresh vegetables, one dry dal or some sprouted pulses dish (ugaadayla mug, for instance), a wet dal, kadhi, a kathor (a savoury), a mithai, poori, rotis, rice and papad.〔(【引用サイトリンク】url=http://www.hindustantimes.com/brunch-stories/the-taste-of-gujarat/article1-1295961.aspx )〕 Kathiawadi Thali is a variation of Gujarati Thali. Agashiye restaurant is considered as one of the oldest restaurant serving Gujarati Thali. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gujarati Thali」の詳細全文を読む スポンサード リンク
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