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.

Tomato heat sets the thali boiling

• The cost of a thali rose sequentially for the third month in a row in July, and also inched up on-year for the first time this fiscal, mainly due to soaring tomato prices

• The cost of vegetarian and nonvegetarian thalis rose 28% and 11% on-month, respectively, in July
  
  • Of the 28% rise in the cost of a vegetarian thali, 22% can be attributed solely to the price of tomato, which rose 233% onmonth to Rs 110/kg in July from Rs 33/kg in June
    
  • The prices of onion and potato increased 16% and 9% onmonth, respectively, contributing further to the increase in cost 
    
  • Chili and cumin also became more expensive, their prices rising 69% and 16% on-month, respectively, in July. However, given the lower quantities of these ingredients used in a thali, their cost contribution remains lower than some of the vegetable crops
    
  • The cost of a non-vegetarian thali rose at a slower pace as the price of broilers, comprising more than 50% of the cost, likely declined 3-5% on-month in July 
    
  • A 2% on-month decline in the price of vegetable oil provided some respite from the increase in cost of both thalis