The average cost of preparing a thali at home is calculated based on input prices prevailing in north, south, east and west India. The monthly change reflects the impact on the common man’s expenditure. The data also reveals the ingredients (cereals, pulses, broilers, vegetables, spices, edible oil and cooking gas) driving the change in the cost of the thali.

Broiler untamed

The cost of a home-cooked vegetarian thali declined 1% on-year in February, while that of a non-vegetarian thali grew ~6%:

• The on-year decline in the cost of a vegetarian thali was because of a fall in prices of tomato and liquid petroleum gas (LPG) cylinder
  
  • Tomato price declined 28% on-year to Rs 23/kg in the month, from Rs 32/kg a year ago, owing to a 20% increase in arrivals on-year
  • An 11% on-year fall in LPG cost (to Rs 803 per 14.2 kg cylinder in Delhi from Rs 903 a year ago) also provided some relief
  • However, on-year jump of 11% in the price of onion, 16% in potato and 18% in vegetable oil prevented a sharper decline in the vegetarian thali cost
    
• The increase in the cost of a nonvegetarian thali was driven by an estimated 15% on-year rise in the price of broiler. The surge in the price of broiler, which accounts for ~50% of the cost of a non-vegetarian thali, is attributable to a low base of last year when the price had declined owing to excess supply. Elevated feed cost, owing to a 6% on-year rise in the price of maize, also contributed to the increase
  

However, on-month, the costs of both vegetarian and non-vegetarian thalis declined 5% during the month:

• Onion, potato and tomato prices were down 7%, 17% and 25% on-month, respectively, amid fresh arrivals 
• Broiler price declined an estimated 5% on-month because of lower demand amid bird flu scare in southern India