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5 min
14/01/2026
As synonymous as thalis are to Gujarat, there is more than one specific type of ‘Gujarati thali’. Take a tour of the Arabian Sea-facing state, and you will notice the taste and dishes changing. The result? Not just one typical thali of the state. However, sampling it all may require a long trip across the region. Luckily, you can save time and energy by getting all of these in the state capital, Ahmedabad itself.
From dining halls like Gopi Dining Hall to iconic heritage places like Chandravilas and posh restaurants like ITC Narmada’s Royal Vega, Ahmedabad is replete with thali places that suit every budget. Whichever place you pick, keep in mind that there is more than one type of Gujarati thali, which is a reflection of the different terrains in the regions, from the salt-crusted arid Kutch to the Surat area, which has an abundance of everything. The next time you are in Ahmedabad, pace your meals out and try the different thalis being served.
As the name suggests, Kathiyawadi thali hails from the Kathiawar and Saurashtra peninsula of western Gujarat, a region with a harsher climate and limited leafy vegetables. The Kathiyawadi version emphasises spice over sweetness, with liberal use of garlic, onions, green chillies, and generous oil or ghee. Common items in the thali include sev tameta nu shaak, papad ki sabzi, lasania bataka, kathiyawadi dhokali, as well as rotli or bajra bhakri and spicy kadhi or tikhari. While desserts might not be pronounced here, there are sweet bits like ‘gol ane ghee’ (jaggery and ghee).
Jain Thali is associated with the Jain community and follows the dietary restrictions of the community—no root vegetables, often no onion and garlic. The thali emphasises specific vegetables, lentils, dairy, and grains, cooked in creative ways to compensate for missing flavours. In Gujarat, many restaurants offer Jain versions of Gujarati thali. Typical components might mirror Gujarati thali – multiple shaaks (vegetables), dal, kadhi, roti, rice, farsan, chutneys, and sweets, all prepared without disallowed ingredients.
This thali is linked to Surat and the southern region of Gujarat. It’s a balanced thali that has sweet and sour elements. The local cuisine is influenced by the coastal area, a variety of vegetables, and local preferences for balanced meals. Surthi thalis usually have undhiyu (mixed vegetable speciality), surti dal (slightly sweet‑sour lentils), farsan, and snacks like khaman, locho (a steamed snack unique to Surat), breads (rotis, bhakri), rice, chutneys, pickles, and sweets like shrikhand and mohanthal.
Kutchi Thali comes from the Kutch (Kachchh) region of Gujarat, a desert border district. Because of aridity and limited agriculture there, the cuisine is adapted to include available legumes, millets, and seasonal produce. The typical Kutchi thali tends to have dal, kadhi, seasonal shaaks, rotlo or bhakri, khichdi, farsan, papad, buttermilk, chutneys, and sweets. What distinguishes it from other thalis is that the thali is adjusted to desert conditions – lighter dishes in summer, more hearty in winter.
Rajwadi means of the royals or courtly style, so it's no surprise that the Rajwadi thali aims for an opulent thali experience. Thus, the ‘Royal Rajwadi Thali’ across restaurants in Surat offers a larger, richer spread. It is associated less with a geographic region and more with royal or celebratory cuisine, designed to impress. The thali includes more variety, including dry fruits, special curries, paneer or nut-based gravies, kaju (cashew dishes), dal dhokli, puran poli, multiple sweets, and luxurious breads.
South Gujarat (areas like Surat, Navsari, Valsad) lies close to Maharashtra, and its cuisine reflects both local produce abundance and cross‑regional influence. It’s less rigid and adapts to Marathi and Konkan touches. What makes a South Gujarati Thali distinct is the inclusion of regional specialities like surti locho (a steamed gram‑flour snack), coastal vegetables, more use of coconuts or coconut‑derivatives in some belts, and local green chutneys. You also get dishes like umbadiyu (a smoky winter vegetable mix from the Valsad area) appearing in winter thalis. There’s also the special sweet called ghari, made with flour, mawa, and dry fruits.
Treat this as your palate cleanser of sorts, for a home-style thali reflects everyday Gujarati household cooking; it’s simple, seasonal, and balanced. Gujarati homes across prepare the thali with 3-4 vegetable dishes (shaaks), one dry dal or sprouted pulses, a wet dal, kadhi or yoghurt dish, roti or bhakri or thepla, rice or khichdi, a modest sweet, plus chutneys, pickles, and salad. The flavours are tuned to the daily palate (sweet‑sour, mild spices), using home‑grown or local seasonal vegetables, minimal extravagance, and focus on comfort rather than spectacle. It’s best you latch onto a local who is a foodie and loves cooking to relish this thali at their home.
Gujarati thalis are cultural expressions deeply rooted in geography, history, and community values. From the fiery Kathiyawadi fare to the royal opulence of Rajwadi spreads, each thali reflects its origin’s unique lifestyle and climate. If you enjoy experimenting with flavours, sampling different dishes, and exploring new regions, there is no better start than the thali!
