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

Heating up

• In November, the cost of representative home-cooked veg and non-veg thalis increased 10% and 5% onmonth, respectively, CRISIL MI&A Research estimates reveal
• The uptick was attributable to a substantial 58% and 35% on-month increase in onion and tomato prices, respectively, prompted by festive demand and lower output in the kharif season due to erratic rainfall conditions
• On-month, the cost of the nonveg thali increased at a slower pace than that of the veg thali because of a marginal 1-3% decline in prices of broilers, which account for ~50% of the non-veg thali cost
• The cost of the veg thali rose 9% on-year, driven by a 93% and 15% increase in onion and tomato prices, respectively. Prices of pulses, which account for ~9% of the veg thali cost, also increased 21% on-year