Malvan, Sindhudurg District, Maharashtra, India. Malvani Thali primarily comes under the category of regional Indian food. The literal meaning of Thali is a plate, but here it is used as a plate full of different food items making one meal. It is known for the Non-vegetarian preparations.

Malvani cuisine uses coconut liberally in various forms such as grated, dry-grated, fried, coconut paste and coconut milk. Many of the masalas include dried red chillies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger and garlic. Some dishes also use kokum, dried kokum (amsul), tamarind, and raw mango (kairi). Malvani masala is a form of dried powder masala, a combination of 15 to 16 dry spices.

The Malvani Thali comprises typical bread and non-vegetarian dishes. The main ingredient in thali is rice. Amongst the Malvani bread, the popular ones are Amboli, Ghavane, Bhakri all the three made of rice and Wade. Wade is a special preparation to be consumed with Chicken or Mutton. Most of the non-vegetarian recipes of chicken, mutton or seafood, have a special gravy made of coconut, ginger, garlic and powder made of spices known as ‘Malvani Masala’. Among the side dishes, there are pickles made of prawns and shrides as well as various vegetables. Vegetarian food is known for black pea (Kala Vatana) usal. Sol Kadhi is the soul of Malvani Thali. The main ingredients for this appetizer are coconut milk and kokum. Sol Kadhi is an unavoidable part of Malvani food.

The exact origin can not be traced to these recipes in Malvan. These are traditional recipes that evolved over time.Malvani Thali is a cultural identity of Malvan. It is served on various occasions. There are specific preparations added to the Thali at the time of celebrations, festivals or special occasions.

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