Thali

B.B Lal notes that "typical dinner set in the Painted Grey Ware consists of the thali (dish), katora (bowl) and lota (drinking vessel)," he suggests it highlights the tradition followed today.

[4] Earliest textual sources on thali comes from Ayurveda Samhitas, Sangam and medieval period Indian cookbooks.

[5] A chapter in ancient Sushruta Samhita text is dedicated to dining etiquette, method of serving food and proper placement of each dish before the diner, it is the earliest known textual evidence on thali presentation.

[6] "The cook should place the bowls containing preparations of pulse, boiled rice and lambatives on clean, spacious trays, and spread them out in front.

All kinds of desserts, confectionary and dry viands should be served on his right, while all soups etc., meat-essences, drinks, cordials, milk, Khada-Yusha, and Peya should be placed on his left.

[7] The Manasollasa texts chapter Annabhoga describes dining etiquette, method of serving food and the way in which district officers and other nobles should be treated at dinner in the court.

[8] "He should sit on a cushioned seat facing east and spread a white cloth on the lap covering from navel to knees.

[10] Greek ambassador Megasthenes[11] in his work Indica notes the dining manners of Mauryan Empire court: "When the Indians are at supper, a table is placed before each person, this being like a tripod.

"Portuguese ambassador Domingo Paes[12] who visited the court of Vijayanagar Empire notes: "They prepare the table for him; they place for him a three-footed stool, round, made of gold, and on it put the dishes.

"Portuguese ambassador Duarte Barbosa in coastal trading town of Kozhikode in Kerala notes the way local chieftains dined:[13] "He sits on the ground on a very low, round stand.