Kalu Khani thalee

Kalu-Khani Thalee were traditional glazed earthenware deep dishes or plates used on special occasions to serve guests or members of Hashar (collective voluntary working force).

[clarification needed] Lawanr, being a viscous mixture, was especially cooked for the purpose of thickening the otherwise thin chicken curry from Shumle and maize flour.

It was customary that tandoori breads were first chopped into small pieces and soaked in the curry for eating by all from the same dish jointly.

[tone] The spicy chicken pieces, fried separately, would be distributed among the guests; one per head in the middle by an elderly person from the host family unit.

The elderly person would distribute these spicy chicken pieces after due thought and observing a protocol among the guests according to status and age of each recipient.