Exploring Mithila Cuisine at Mithila Thali
Chef Santosh Shah and co-founders Dilip and Laxman have launched a restaurant in Jhamsikhel, Lalitpur, showcasing Mithila culture and food. The restaurant, which began in Janakpur, has since expanded to Jhamsikhel, Lalitpur, showcasing the rich food and c
Chef Santosh Shah’s deep-rooted love for Mithila cuisine and culture since childhood drives the mission behind Mithila Thali. The restaurant is not just a place to eat; it's a celebration of traditions, flavors, and the art of Mithila.
As you step into Mithila Thali, you're greeted by an ambiance adorned with vibrant Mithila art, setting the tone for an authentic cultural experience. The welcome drink, Mohi, is a refreshing and tangy yogurt-based beverage that serves as a perfect palate cleanser, preparing you for the feast ahead. Alongside, the dahi puri appetizer, made with mashed potato, mint sauce, and Tamarind sauce, is a burst of flavors that excites the taste buds with its tangy and refreshing notes.
The Main Attraction: Mithila Thali
The star of the show is the Mithila Thali itself, a culinary masterpiece combining twelve varieties of dishes. Each item on the thali is a testament to the rich culinary heritage of Mithila. The thali includes:
- Salad: Fresh, marinated with sesame and flax seed powder, adding a nutty flavor.
- Aloo Chokha: A comforting dish of mashed potato with tempered tomatoes, offering a creamy and slightly tangy taste.
- Dal: Yellow lentils cooked to perfection, with a smooth and hearty flavor that stole the whole show.
- Basmati Rice: Aromatic and fluffy, pairing well with the various curries and sides.
- Seasonal Vegetables: Fresh and cooked with traditional spices, offering a burst of flavors.
- Curry Burry: A unique dish where lentils are bitter in the curry, adding a distinct taste.
- Sweet Yogurt and Jalebi: For dessert, the sweet yogurt is creamy and slightly tangy, while the jalebi is crisp and syrupy, providing a perfect end to the meal.
For those who prefer non-vegetarian options, additional dishes include:
- Janakpur Macha Curry: A flavorful fish curry made with yellow mustard.
- Mutton and Chicken Curry: Prepared in traditional Terai style, these curries are rich and deeply satisfying.
- Tilauri Taruwa and Bread, Rasmalai, and Janakpur Lassi.
Cultural Significance
What sets Mithila Thali apart is its dedication to serving authentic home-cooked food that is rarely found in restaurants. These dishes are deeply rooted in Terai traditions and offer a taste of home. Accompaniments like amala (Indian Gooseberry) achar (Pickle), Mango Pickle, and Chilly Pickle add to the authenticity. Each bite not only satisfies the palate but also connects you with the rich cultural heritage of Mithila, making the experience both delightful and educational.
Chef Santosh Shah’s vision doesn’t stop at Jhamsikhel. The team plans to expand to Gausala, offering Mithila Thali alongside Indian vegetarian dishes, and within a year, they aim to open branches in Ayodha and Doha
Dahi Puri: A delightful treat with potato masala, sweet yogurt, bujhya, and green chutney. The combination of sweet, tangy, and spicy flavors, along with the crisp puri, is a sensory delight.
Fried Mutton: This dish features pan-fried mutton mixed with peppers and chili, served with spicy puffed bujhya and salad. The mutton is tender, with a robust, spicy flavor that is perfectly balanced by the freshness of the salad.
- Maithili Macha: The fish, marinated in rice flour, ginger, and garlic, is cooked on a tawa to perfection. It’s crispy on the outside, tender on the inside, and paired beautifully with bujhya.
- Tilauri: The slightly salty, crispy made of rice flour tastes like prawn crackers.
- Taruwa: This dish of seasonal vegetables like potato, brinjal, and cauliflower, dipped in a batter of rice flour with ginger garlic paste and spices, and then fried, is crispy on the outside and tender on the inside. The green chili coriander mint dipping sauce adds a spicy and herbaceous kick.
- Mithila Khaja Set: This snack set includes stir-fried corn, which offers a crunchy and slightly sweet experience. Combined with kerau (Beans), bhatmas (peanuts), bujhya (Puffed rice), makai (Corn), onions, tomatoes, and banana chips, it’s a delightful mix of textures and flavors.
- Sukkha (Dry) Chicken: This Terai-style dried chicken curry, pan-fried with peppers, onions, and a hint of butter, is rich, savory, and slightly smoky, with tender chicken pieces that melt in your mouth.
- Crispy Oyster Mushroom: Served with hot chili sauce and salad, the mushrooms are perfectly crispy, with a spicy and tangy dip that complements their earthy flavor.
