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A Bengali vegetarian thali is a complete Bengali home-style meal built around rice, dal, vegetables, lentil preparations, chutney, fried sides and sweets without fish, meat, seafood or egg. It may be described as a Bengali veg thali, Bengali niramish thali, বাংলা নিরামিষ থালি or Bengali vegetarian bhoj. Unlike a vegan Bengali thali, this category may include dairy, ghee, paneer, chhena, curd, mishti doi, sandesh, rosogolla and payesh when the supplier clearly lists those ingredients.
The base usually starts with bhat, dal and a structured sequence of vegetable dishes. Common components include shukto, a bitter-sweet mixed vegetable starter; aloo posto, potatoes with poppy seed paste; labra, a mixed vegetable preparation often linked with festive meals; chorchori, a dry or semi-dry vegetable medley; begun bhaja, fried eggplant; dhokar dalna, lentil cakes in gravy; cholar dal, Bengal gram dal often paired with luchi; alur dom, spiced potato curry; and chutney as a sweet-sour finish.
The page must separate Bengali vegetarian thali from Bengali non-vegetarian and Bengali vegan pages. Non-vegetarian menus may include macher jhol, ilish, prawn, mutton, chicken or egg, which do not belong on this vegetarian category. Vegan menus exclude all dairy and ghee, so they should not promise mishti doi, chhena sweets or paneer unless plant-based. This vegetarian category sits between those two intents: no fish, meat, egg or seafood, but dairy-based Bengali sweets and ghee-based festive dishes are allowed when disclosed.
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