Thaal Tales: Pakistan’s Bohra Community

Originating from the Bohra community, a sect within the Ismā'īlī branch of Shia Islam, the Bohra thaal is closely associated with regions including India, Pakistan, Yemen, East Africa, and the Middle East. Notably, the largest populations of Dawoodi Bohras inhabit these areas.

Food forms an integral part of this community fostering togetherness in joyful and challenging times. Communal meals are shared by eight to nine people, typically a family, eating from the same thaal (large platter) atop a kundali (stand) to uphold respect and keep the food from touching the ground. 

A Bohra meal comprises of multiple courses, each requiring completion before the next is served, reflecting the value placed on avoiding food waste. A Bohra thaal offers a comprehensive dining experience, ensuring there is something delightful for everyone to relish.

The Bohra community originates from Yemen and Egypt, from where they migrated to Gujarat, India. Hence, there are strong influences of Middle Eastern and Gujarati cooking traditions found in their eating habits. For example, a meal is begun with a pinch of salt to cleanse the palate, as Prophet Muhammad was also recorded to do the same.

From tasty biryani to the fragrant pulao, Bohra rice dishes are given extra care. What sets them apart from all other cuisines is that unlike traditional grilling, frying or roasting meat, Bohras traditionally boil their meat with garlic, ginger and chili sauce.

Mini homemade samosas being fried as an appetizer.

A sprig of fresh curry leaves.

The spice tadka (seasoning) being prepared for Kaadi Chawal.

Chicken Kaadi, coated in spices.

Coconut milk being added to Kaddi Chawal (with chicken).

Chicken drumsticks are an appetizer in their menu.

Following their tradition of serving dessert first, the guests are served their first course with a malai khaja, a traditional dessert, similar to Baklava, made with wheat flour.

Along with a small container of salt, which the hosts encourage guests to begin and end their meal with, Kachori, Boondi raita (savory yogurt mixed with bite-sized balls of fried gram flour) and green chutney are served as sides.

The second course is the famous Bohra Fried Chicken, known for its crispy exterior and juicy interior which is coated in its own spice mix.

Then follows the showstopper of slow cooked mutton shoulder which is garnished with elbow pasta and fried spicy julienned potato chips, locally known as Slims.

The next main dish to be served is the Bohra Chicken Kadhi, served with steamed rice and topped with fried onions, which enhances the spices and delicate coconut flavor base.

Hand churned, homemade ice cream (made with seasonal fruit) is the final dessert to end the meal.

A locally made Paan ball is served rolled in fennel seeds and coconut shavings.

The owners of Bohra Dastarkhwan believe that more than the food, they deliver an entire cultural experience, which is an important part of their community and it is the novelty of this experience which keeps people coming back for more.