Disha Madan Samples Bengaluru’s Biggest Thalis, Plays ‘Never Have I Ever’ On Tere Gully Mein

Bengaluru doesn’t do subtle when it comes to food, and the latest episode of Tere Gully Mein proves exactly that. This time, the city’s appetite for excess meets its love for tradition, with Disha Madan joining the trail. Disha, who has danced her way into acting and built a career on instinct, timing, and grit, brings an easy warmth to the episode. There’s genuine curiosity in the food trail and the kind of excitement that only good food can unlock.

Bengaluru’s Love Affair With Thalis Takes Centre Stage With Disha Madan

The day begins loud and unapologetic at Ponnuswamy’s, where the Bahubali Thali arrives like a dare. A 26-inch platter, priced at ₹1,899, is less a meal and more an event. Chicken biryani sits next to mutton curry, fish curry, raita, and rasgulla in this royal plate. Chicken 65, egg bhurji, fish fingers, rice, and multiple preparations of prawns, chicken, mutton, and paneer crowd the plate with no intention of leaving space.

It’s heavy and satisfying, every bit deserving of its legend. Disha quickly names the day’s plan what it truly is: a “thali marathon,” her grin suggesting she’s fully aware of the commitment she’s signed up for. Somewhere between bites, Disha Madan jokes that sleep is the only logical next step after this.

From excess, the episode pivots to comfort at Rajdhani, where a ₹700 Gujarati-Rajasthani thali offers a different kind of abundance. A traditional welcome sets the mood before over 25 items begin to land on the table, with paneer dishes, aloo-dahi sabzi, undhiyu, dal baati, Surti dal, dry fruit pulao, dhokla, palak patta chaat, and more. It’s slower, homelier, and meant to be savoured.

Also Read: From 16 Inches Bahubali Thali To 3 Course Royal Thali In Bengaluru with Disha Madan

Luxury Thalis, Games & Confessions

Mid-meal, Disha opens up about her journey: dancing since the age of three, being spotted on a television dance show, and receiving a call from a Kannada director who saw actor potential where others saw only a dancer. When she told her mother, the excitement was mutual; it was one of those quiet family moments that change everything.

The final stop raises the bar entirely. At Jamavar inside The Leela Palace, dining becomes a ceremony. Starting at ₹5000, the royal thali unfolds in silverware and measured courses. Ingredients here don’t age beyond 24 hours; seafood arrives alive, including crabs, a detail that surprises and impresses in equal measure. The non-vegetarian platter features lamb, chicken, and crab, followed by a thali of jackfruit kofta, sabz Jamavar, Kashmiri lotus stem, and curries ranging from rabbit and fish to chicken and a deeply rich nalli mutton.

The episode ends with dessert, but also with laughter, as we play a round of Never Have I Ever with Disha that nudges fame, filters, and social media confessions. 

Also Read: Disha Madan Busts Some Common Bengaluru Myths; Says, “There’s So Much More Than Idli-Dosa”

For the answers and the indulgence, this Bengaluru thali trail is worth every minute.

Cover Image Courtesy: Internal