11 Essentials of a Classic Gujarati Thali Menu

5. Bhaat (Steamed Rice)

Plain steamed rice — bhaat — is the neutral canvas for the thali and the primary vehicle for dal and kadhi. Rice absorbs sauces and tempers the stronger flavors, letting each component balance rather than overwhelm the palate. In simpler meals, plain bhaat is served with a dollop of ghee and a spoonful of dal, offering comfort and familiarity. Some households also include jeera rice or a simple pulao for special occasions, but the everyday thali typically keeps the rice understated. In some family traditions, khichdi replaces bhaat on lighter or recovery days, offering a single-pot comfort food that still follows the ethos of balance. Whichever form appears, rice’s role on the thali is functional: it ties together the sweet, salty, and tart elements on the plate.