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A Bengali vegan thali is a plant-based adaptation of Bengali home-style bhoj built around rice, dal, vegetables, mustard, poppy seed, panch phoron, greens, chutney and seasonal sides without any animal-derived ingredient. It may be described as a plant-based বাংলা থালি or উদ্ভিদ-ভিত্তিক বাংলা ভোজ. The vegan promise is important because many Bengali dishes that look vegetarian may still use ghee, milk, curd, paneer, chhena, fish stock, egg or dairy sweets.
The base usually starts with bhat, dal and one or more vegetable sides. Common vegan-suitable or vegan-adapted components include aloo posto made with oil, shukto-style vegetables without milk or ghee, labra, chorchori, begun bhaja, potol curry, kumro curry, lau ghonto, mochar ghonto, dhokar dalna without dairy, tomato chutney, raw mango chutney, kasundi-style mustard condiment and papad where ingredient-safe. Luchi can be offered only when fried in vegetable oil and made without ghee or dairy.
This page must separate vegan Bengali thali from Bengali vegetarian and Bengali non-vegetarian pages. Vegetarian menus may include dairy, ghee, paneer, chhena, mishti doi and other milk-based sweets; non-vegetarian menus may include fish, prawn, chicken, mutton or egg. The vegan category excludes all of those. Seller cards should use strong ingredient labels: no fish, no meat, no egg, no dairy, no ghee, no curd, no paneer, no chhena, no honey and no meat/fish stock.
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