Thali
Thaliथाली
Village recipes from across the Thar — dal baati churma, ker sangri, gatte ki sabzi — arriving on a gleaming brass plate.
Today's Thali
Every plate is a mandala — six katoris arranged around freshly made roti, each recipe unchanged since the village kitchen it came from.
Sun-dried wheat dumplings, five-lentil dal, crumbled sweet churma with generous ghee
Chickpea flour dumplings in a tangy yoghurt and tomato gravy
Desert berries and dried beans from the Thar, slow-cooked with mustard and dry red chilli
Slow-braised mutton in a deep red Mathania chilli gravy
Spiced gram-flour flatbread baked on iron tawa, served hot with white butter
Carrot and milk halwa set in a silver mould, cardamom and saffron
Savitri Devi
Head Cook · 22 years
The KitchenBehind the Thali
"My mother never measured anything. She said the dal knows when it's ready — you listen to it.
— Savitri Devi, Head Cook
Find Your Table
Corner of Nai Sarak & Ghanta Ghar Road, Jodhpur — the blue door with the brass thali sign above it.
Priya Sharma
This Sunday
"The ker sangri here tastes exactly like what my nani made in Barmer. I've come back three Sundays in a row for the full thali."
Ker Sangri · Full ThaliArjun Mehta
Last Friday
"Brought the whole office. Six people, three pitchers of chaas, one massive order of dal baati. Nobody wanted to leave."
Dal Baati · ChaasDeepika Rathore
2 weeks ago
"Finally found a place that does gatte ki sabzi properly — thick gravy, soft gattas, not the watery version everywhere else. This is the real thing."
Gatte ki SabziThali
Nai Sarak & Ghanta Ghar Rd, Jodhpur
Open: 12pm – 10pm · Daily
The blue door on Nai Sarak. You'll smell the ghee before you see the sign.
आज का थाली तैयार है
The Thaliis Ready.
Six katoris. One brass plate. Recipes that haven't changed since the village kitchen they came from. Pull up a chair.