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WINNER OF THE 2023 GOURMAND WORLD COOKBOOK AWARD – INDIA
GOLD WINNER OF THE 2024 TASTE CANADA AWARD – REGIONAL//CULTURAL COOKBOOKSThe Indian answer to tapas or tagine, thali is as fun to eat as it is pretty to serve.Like a tagine or casserole, a thali describes not only a type of kitchenware, but a type of meal. A thali is constructed of many small dishes served on a platter that harmonize through contrasting textures, visual appeal, complimentary spices, and sheer deliciousness. Once reserved for special occasions, this traditional way of eating is now a popular way of dining at home.
In
My Thali, award-winning chef and author Joe Thottungal shares his favorite home-cooked recipes and stories from his homeland of Kerala, connecting past and present in the world of Indian cooking today. This exploration of food heritage features a collection of 85 signature recipes—from simple raitas to nourishing dals and fragrant curries—that can be easily re-created at home, using accessible ingredients and everyday cooking equipment, and without any compromise to flavor or authenticity. Each recipe can be enjoyed on its own or joined together to compose a complete and balanced meal; suggested menus are included for constructing these "feasts on a plate."
My Thali celebrates the South Indian cooking and the joys of thalis, both simple and homey, and grand and glorious.
List of contents
The Genesis of Thali, the Restaurant
Introduction
Meals Ready
How to Use This Book
Equipment
The Spice Box
Pantry
Produce
Chapter 1: Essentials
Chapter 2: Rice
Chapter 3: Dals
Chapter 4: Vegetables
My Thalis: Feasts on a Plate
Chapter 5: Fish
Chapter 6: Poultry and Meat
Chapter 7: Breads, Snacks, and Crunchy Things
Chapter 8: Condiments
Chapter 9: Sweets and Drinks
Metric Conversion Chart
Resources
Acknowledgments
Index
About the Authors
About the author
Joe Thottungal is a Canadian chef and the owner of the restaurants Coconut Lagoon and Thali in Ottawa. Joe was born in Kerala, trained in Mumbai, and worked in the Middle East before moving to Canada, where he earned his Certified Chef de Cuisine (CCC) designation. In 2008, Joe was named Ottawa Chef of the Year by the Canadian Culinary Federation. In 2016, he won the top prize at Ottawa's Gold Medal Plates competition, followed by a silver medal at the 2017 Canadian Culinary Championships. His first cookbook,
Coconut Lagoon, celebrated regional south Indian cuisine and won the gold at Taste Canada Awards in 2020. Joe lives in Ottawa with his wife and three children.
Summary
WINNER OF THE 2023 GOURMAND WORLD COOKBOOK AWARD – INDIA
SHORTLISTED FOR THE 2024 TASTE CANADA AWARD – REGIONAL//CULTURAL COOKBOOKS
The Indian answer to tapas or tagine, thali is as fun to eat as it is pretty to serve.
Like a tagine or casserole, a thali describes not only a type of kitchenware, but a type of meal. A thali is constructed of many small dishes served on a platter that harmonize through contrasting textures, visual appeal, complimentary spices, and sheer deliciousness. Once reserved for special occasions, this traditional way of eating is now a popular way of dining at home.
In My Thali, award-winning chef and author Joe Thottungal shares his favorite home-cooked recipes and stories from his homeland of Kerala, connecting past and present in the world of Indian cooking today. This exploration of food heritage features a collection of 85 signature recipes—from simple raitas to nourishing dals and fragrant curries—that can be easily re-created at home, using accessible ingredients and everyday cooking equipment, and without any compromise to flavor or authenticity. Each recipe can be enjoyed on its own or joined together to compose a complete and balanced meal; suggested menus are included for constructing these "feasts on a plate."
My Thali celebrates the South Indian cooking and the joys of thalis, both simple and homey, and grand and glorious.
Foreword
- Will be pitching to national food / lifestyle / travel media. Joe’s last book, Coconut Lagoon was profiled in Rachael Ray in Season Magazine and New York Journal of Books.
