limster writes in
"...more interesting if it allowed one to taste the different ingredients separately, and then in different combinations to see how different flavours complement or synergise (not a new concept, try a thali sometime)"
actually, indian meals are all about mixing, matching, dabbing. it is never about starter, main course and dessert - the division in the meal is the transition between chapati and rice if at all. so when you design an indian meal, do it so that the dal, the pickles, the vegetables and the meat (if present) can all work together.