Collection of Indian non-vegetarian thali ideas.
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What is "non-vegetarian" food?
"Non-vegetarian" food is a term commonly used in India for food that has meat, fish, or eggs in it. It is more commonly called non-veg food. Not just for food, it can be used for a person too - a person eating meat is a non-vegetarian in Indian English. Egg too is not classified as vegetarian for Indians. Well, they are called "eggitarians".
A typical non-veg meal contains meat or fish along with other vegetarian dishes - for example, dal or sabzi (vegetable dish). My non-vegetarian thali/meals in this collection include not just delicious meat dishes, but also some mouthwatering vegetarian dishes.
I have earlier shared what is an Indian thali and my collection of thali/platters including vegetarian meals. Here is my collection of Indian non-vegetarian thali ideas. These meals have meat including chicken, goat, seafood, and also egg dishes.
Non-veg Thali #1
Starting from the top, clockwise: this thali consists of vegetable pulao, roasted broccoli, Mysore rasam, steamed rice, boondi raita, boiled egg (placed in the center), and sheera (placed outside the plate).
Vegetable Pulao: Vegetable pulao is rice and vegetables cooked together with flavorful and aromatic spices. This Karnataka-style pulao is made using a masala base of spices, herbs, and coconut.
Mysore rasam: Mysore rasam is a tangy and spicy lentil soup made with toor dal (pigeon pea), tomatoes, and a unique spice mix called rasam powder. Rasam is referred to as ‘saaru’ in Karnataka. While a typical rasam is watery and served mostly like soup, Mysore rasam is made thicker and is served with rice.
Roasted broccoli with garlic: Simple and healthy dish can be made with just 3 ingredients in under 15 minutes.
Basmati rice: Perfect Basmati rice cooked in the Instant Pot that is light, fluffy, and does not clump together. Water is the only other ingredient you will need in this no-soak method.
Boondi raita: Boondi is tiny deep-fried balls made with gram flour. Add spicy boondi to whisked yogurt and season it with chaat masala.
Hard-boiled egg seasoned with salt and pepper.
Sheera: Also called suji halwa, it is made using semolina and sugar as the main ingredients with loads of cashew and raisins.
Non-veg Thali #2
Starting from the top, clockwise: this thali consists of kadai paneer, salad, jeera rice, shahi chicken, boondi raita, and papad (placed at the center of the plate).
Butter chicken: Tender and juicy chicken in a mildly spiced creamy sauce, this murg makhani is a hearty and comforting curry that is so full of flavors. This easy recipe is tried and tested to give you restaurant-style butter chicken masala at home in less than 30 minutes.
Kadai paneer: Kadai or kadhai panner is made using Indian cottage cheese, onion, bell peppers, and spices. It is very easy to make and is ready in under 30 minutes.
Jeera rice: Jeera rice is a one-pot rice dish made with Basmati rice and flavored with cumin seeds. When made in an Instant Pot, it is ready in 10 minutes, with less than a minute of hands-on time and no prep time.
Boondi raita: Boondi is tiny deep-fried balls made with gram flour. Add spicy boondi to whisked yogurt and season it with chaat masala.
Salad and papad.
Non-veg Thali #3
Starting from the top, clockwise: this thali consists of chicken curry, aloo gobi, dal fry, roti, carrot halwa, boondi raita, and rice (placed in the center).
Chicken curry: Home-style Indian chicken curry is an easy and delicious dish that is perfect for weeknights. Made using a handful of spices and basic pantry ingredients, it can be served with both steamed rice and roti.
Aloo gobi: Aloo gobi is an easy vegan curry made with potatoes and cauliflower as the main ingredients. This Punjabi curry is easy to make, hearty, and packed with flavors.
Dal fry: Dal fry is a delicious and comforting lentil dish made with toor dal (yellow split pigeon pea). Also called arhar ki dal, making it in an Instant Pot is a breeze and it is ready in less than 30 minutes.
Carrot halwa: Make easy and delicious Instant Pot halwa in just 30 minutes using this recipe.
Boondi raita: Boondi is tiny deep-fried balls made with gram flour. Add spicy boondi to whisked yogurt and season it with chaat masala.
Basmati rice: Perfect Basmati rice cooked in the Instant Pot that is light, fluffy, and does not clump together. Water is the only other ingredient you will need in this no-soak method.
Non-veg Thali #4
Starting from the top, clockwise: this thali consists of dal makhani, matar paneer, chicken kebab, jeera rice, shrikhand, kachumber salad, and besan laddu (placed in the center).
Chicken kebab: Juicy, tender, and flavor-packed chicken tikka kebab made by marinating boneless chicken in yogurt and spices, and grilling them to perfection.
Dal Makhani: Silky and velvety dal makhani is made with whole black lentils, red kidney beans, and butter.
Matar paneer: Easy and delicious matar paneer is a popular North Indian curry made with cottage cheese and peas. My version of mutter paneer is very easy to make and uses minimal spices.
Jeera rice: Jeera rice is a one-pot rice dish made with Basmati rice and flavored with cumin seeds. When made in an Instant Pot, it is ready in 10 minutes, with less than a minute of hands-on time and no prep time.
Shrikhand: Shrikhand is made by flavoring thickened yogurt with saffron and cardamom.
Kachumber salad: Kachumber or cachumber is a simple everyday Indian-style summer salad made with cucumber, tomatoes, and red onion. It is usually served as a side with Indian meals and is also great for summer parties and barbecues.
Besan laddu: Besan ladoo (or laddu) is a very popular Indian sweet made during festivals and special occasions. Besan laddu is made with three main ingredients – besan (gram flour), ghee, and sugar.
Non-veg Thali #5
Starting from the top, clockwise: this thali consists of dal makhani, kachumber, kalakand, naan bread, chicken kebab, and vegetable korma.
Chicken tikka: Juicy, tender, and flavor-packed chicken tikka kebab made by marinating boneless chicken in yogurt and spices, and grilling them to perfection.
Dal Makhani: Silky and velvety dal makhani is made with whole black lentils, red kidney beans, and butter.
Vegetable korma: A vegetable korma is a mildly spiced medley of vegetables in a creamy masala base. Flavorful, hearty, and deliciously healthy, this veg korma has a silky and luscious sauce made with cashew and coconut milk.
Naan: Soft and pillowy naan can be made easily at home using this no-knead recipe.
Kachumber salad: Kachumber or cachumber is a simple everyday Indian-style summer salad made with cucumber, tomatoes, and red onion. It is usually served as a side with Indian meals and is also great for summer parties and barbecues.
Kalakand: This Indian-style fudge is made using milk, paneer, and sugar as the main ingredients.
Never run out of ideas on what to serve with naan with this detailed guide.
Non-veg Thali #6
Starting from the top, clockwise: this thali consists of mung bean salad, okra fry, dal fry, steamed rice, kalakand, egg curry, and raw turmeric pickle (placed in the center).
Egg curry: Perfectly boiled eggs simmered in a creamy, smooth, and velvety masala base is so irresistible. This popular and easy-to-make dish is perfect for weeknight dinners.
Dal fry: Dal fry is a delicious and comforting lentil dish made with toor dal (yellow split pigeon pea). Also called arhar ki dal, making it in an Instant Pot is a breeze and it is ready in less than 30 minutes.
Mung bean sprouts seasoned with salt, red chili powder, and lemon juice.
Okra fry: This simple side dish is made by sauteing okra or bhindi in a little bit of oil and seasoning it with salt.
Basmati rice: Perfect Basmati rice cooked in the Instant Pot that is light, fluffy, and does not clump together. Water is the only other ingredient you will need in this no-soak method.
Raw turmeric pickle: Simple and very healthy instant pickle made using fresh turmeric roots.
Kalakand: This Indian-style fudge is made using milk, paneer, and sugar as the main ingredients.
Non-veg Thali #7
Starting from the top, clockwise: this thali consists of vegetable korma, bitter gourd fry, amaranth stir-fry, steamed rice, kalakand, and mutton curry.
Mutton curry: Delicious soft and tender pieces of goat meat in a flavourful gravy, this goat curry is so easy to make and perfect for cold nights. Also called mutton curry, this recipe I am sharing here is an easy-to-make version and uses minimal spices.
Vegetable korma: A vegetable korma is a mildly spiced medley of vegetables in a creamy masala base. Flavorful, hearty, and deliciously healthy, this veg korma has a silky and luscious sauce made with cashew and coconut milk.
Bitter gourd fry: This easy side dish is made by shallow frying thinly sliced bitter gourd or karela that is rubbed with salt and turmeric powder.
Amaranth greens stir fry: This dish is so easy to make. Just temper garlic and dried red chilies in oil. Add chopped amaranth and cook them for around 10-12 minutes.
Basmati rice: Perfect Basmati rice cooked in the Instant Pot that is light, fluffy, and does not clump together. Water is the only other ingredient you will need in this no-soak method.
Kachumber salad: Kachumber or cachumber is a simple everyday Indian-style summer salad made with cucumber, tomatoes, and red onion. It is usually served as a side with Indian meals and is also great for summer parties and barbecues.
Kalakand: This Indian-style fudge is made using milk, paneer, and sugar as the main ingredients.
Non-veg Thali #8
Starting from the top, clockwise: this thali consists of kachumber salad, prawn curry, pumpkin curry, lemon rice, rasgulla, and homemade yogurt.
Shrimp coconut curry: This Bengali-style shrimp coconut curry is one of the easiest dishes you will cook. It involves no active cooking. Just grind the masala, mix it with the shrimp, and place it in the Instant Pot.
Pumpkin Curry: Creamy and delicious pumpkin chickpea curry is an easy one-pot curry that is perfect for the fall. Naturally gluten-free and vegan, this curry is a good source of plant-based protein.
Lemon rice: Tangy, spicy, and flavorful, this South Indian lemon rice is very easy to make. As the name suggests, the main flavor of this dish is lemon juice.
Kachumber salad: Kachumber or cachumber is a simple everyday Indian-style summer salad made with cucumber, tomatoes, and red onion. It is usually served as a side with Indian meals and is also great for summer parties and barbecues.
Rasgulla: Roshogolla is a popular Bengali sweet dish made using curdled milk, which is shaped and simmered in sugar syrup. Soft, spongy, and juicy rasgullas are a real treat for sweet lovers and great for festivals and celebrations.
Homemade plain yogurt.
Non-veg Thali #9
Starting from the top, clockwise: this thali consists of mutton curry, baingan bharta, kachumder salad, methi thepla with butter, and carrot halwa.
Mutton curry: Delicious soft and tender pieces of goat meat in a flavourful gravy, this goat curry is so easy to make and perfect for cold nights. Also called mutton curry, this recipe I am sharing here is an easy-to-make version and uses minimal spices.
Baingan Bharta: Smoky mashed eggplant simmered in an onion-tomato masala base, this baingan ka bharta is a popular Punjabi dish that is made with minimal spices. Vegan and gluten-free, it pairs well with roti/paratha.
Kachumber salad: Kachumber or cachumber is a simple everyday Indian-style summer salad made with cucumber, tomatoes, and red onion. It is usually served as a side with Indian meals and is also great for summer parties and barbecues.
Methi thepla: Methi thepla is a flavored flatbread made with whole wheat flour, fenugreek leaves, and spices.
Carrot halwa: Make easy and delicious Instant Pot halwa in just 30 minutes using this recipe.
Conclusion
These are my collection of Indian non-vegetarian thali lunch or dinner platters that contain not just meat, but also some delicious vegetarian dishes. Use these ideas and create the most delicious Indian feast to wow your family and friends. Happy cooking!
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