Thali Restaurant in New Haven, Connecticut, is just another sparkling jewel in Chef Prasad Chirnomula’s impressive crown of achievements. From the moment you cross the threshold, you are amidst an environment of comfort, top notch service and a keen attention to detail.
Chirnomula, whose mantra is “My goal is nothing less than to change the way America thinks about Indian food.” sticks by those words very closely–it is apparent in everything that he does. His commitment to quality is unparalleled and it shows up in each and every dish that comes out of his kitchen, as well as the superior knowledge base of his staff.
Located in the heart of New Haven’s Ninth Square, Thali is a beautifully decorated and spacious restaurant which is accustomed to over-delivering. With a comfortable main dining room, the spacious Mumbai Bar and lounge area, and a private room for parties and corporate events, Thali can cater to your every need.
We started off our evening at the bar with some of the mixologist-designed specialty drinks and a savory and sweet snack of masala seasoned nuts and raisins to stimulate our appetite for the highly anticipated journey into the dining room.
Upon our arrival, we were greeted with the Manchurian Gobi (cauliflower in hot cilantro garlic sauce) and Bhel Poori (a sweet, sour and spicy emulsion of Chat, puffed light rice and lentil noodles). Paired with a stellar selection by the Sommelier, this was deliciously prepared and warmly welcomed. Eager for what was to come next, this was quickly followed up with the Angare Duck (cracked black pepper crusted duck, garlic spinach and cabernet masala sauce). Cooked to perfection and beautifully balanced, it was served alongside the Sunheri Bhindi (juliennes of okra fried crisp and dusted with tangy powdered spices). For those of you who are used to a gooey preparation of okra and don’t quite have an appreciation for it, this is a must try!
Our evening at Thali was already developing into a memorable culinary experience when in my opinion; Chef Chirnomula’s magnum opus hit the table. The Coconut Crab is something that is so extraordinary, that it has burrowed its way into that sweet spot of my favorite food memories and haunts me as it beckons me back for more on a daily basis.
A creative twist on an Orange Crème Brûlée, delivered the final blow as it danced on our palate with the 2006 Martin Pasler, Austrian dessert wine.
Thali is an Indian dining experience to be savored and one that is presented with an artistic integrity and delivered with precision.