Thali by Chef Prasad: A welcome addition to Fairfield County’s Indian dining scene
Written by Harrison Forland
Photos by Caleb Forland
My brother and I chatted idly while we waited to be seated. The warm glow of the restaurant and smooth, melodic jazz filled the room. The air smelled delicious, and I knew we were in for a treat.
The gold, copper, and wood accents of the place gave the dining room a warm and inviting atmosphere, yet elegant and polished. The dining room was anchored by a home-style kitchen counter, above which jars with orange labels displayed various spices and ingredients. Inlaid on the back wall toward the kitchen was a large window, allowing diners to peer into the open kitchen, where the dishes to come were being prepared.
We started with the colorful art that was the Royal Rani Kachori. Made tableside, it was an experience that felt exciting and personal. A colorful spattering of pink, green, red, orange, and yellow made the dish as visually striking as it was appetizing. It was a piece of art that I almost felt bad destroying – until I tasted it.
For entrées, one of my favorites was the Chicken Malai Kabab Korma. Korma is my absolute favorite, and when I saw it on the menu, I knew I had to try it. Promising the tenderness of Malai Kabab paired with the rich, velvety sauce of korma. It did not disappoint. The dish carried the comfort I hoped for; the Chicken was tender and juicy and the sauce was creamy. It came together in a way that felt indulgent without being too heavy.
The Nalli Gosht Pasanda Lamb Shank, a specialty dish, Chef Prasad explained was a dish his mother would make him growing up. Besides the extravagant presentation, with a whole lamb shank jetting out of a large bowl of korma sauce, it was quite flavorful. The shank was of course tender, but the velvety korma sauce mixed with the shank’s rich bone marrow, created a hearty yet creamy taste. The dish felt comforting while still fitting naturally into the restaurant’s polished fine dining atmosphere.
The bartender was witty and engaging, providing great service and even better drinks — along with an excellent book recommendation. My favorite was a toss-up between the Smoke on the Water and the Chai Espresso Martini. The Smoke on the Water, a tequila and mezcal drink, balanced lime and ginger beer wonderfully, and I was audibly surprised by how smooth it was. The cucumber ice cube added a fresh note that kept the drink lively throughout the evening. The Chai Espresso Martini was a unique twist on the ever-popular espresso martini, topped with coconut cream foam and a single star anise. Light yet rich, simply delicious. I would highly recommend the Smoke on the Water to sip throughout the evening, while the Chai Espresso Martini makes for a perfect final course.
The service throughout the night was excellent, with wait staff coming to check in and fill our water regularly. They were kind, funny, and really helped make the space inviting.
Thali by Chef Prasad showcased a fine dining experience that was both creative and diverse. With its inviting yet elegant atmosphere, memorable drinks, attentive service, and vibrantly beautiful dishes. It is a wonderful choice for a date night or celebration. You could bring families or friends, you might even bring your older brother, just to chat, enjoy life and savor all the delicious food it has to offer. But no matter who you go with, just make sure you go. It’s amazing.
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