The foundation of a typical Indian meal is a cereal cooked in a plain fashion and complemented with flavourful savoury dishes.[463] The cooked cereal could be steamed rice; chapati, a thin unleavened bread made from wheat flour, or occasionally cornmeal, and griddle-cooked dry;[464] the idli, a steamed breakfast cake, or dosa, a griddled pancake, both leavened and made from a batter of rice- and gram meal.[465] The savoury dishes might include lentils, pulses and vegetables commonly spiced with ginger and garlic, but also with a combination of spices that may include coriander, cumin, turmeric, cinnamon, cardamon and others as informed by culinary conventions.[463] They might also include poultry, fish, or meat dishes. In some instances, the ingredients might be mixed during the process of cooking.[466]
A platter, or thali, used for eating usually has a central place reserved for the cooked cereal, and peripheral ones for the flavourful accompaniments, which are often served in small bowls. The cereal and its accompaniments are eaten simultaneously rather than a piecemeal manner. This is accomplished by mixing—for example of rice and lentils—or folding, wrapping, scooping or dipping—such as chapati and cooked vegetables or lentils.[463]