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Executive Chef & owner Prasad Chirnomula |
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Thali restaurant's Executive Chef & owner Prasad
Chirnomula walked a path his family never envisioned in
his search for fame and fortune. Ignoring his physician
father's advice to become a doctor, young Prasad went to
the Food Craft Institute of Poona (India) to hone his
culinary skills. "When my dad was looking for a medical
college, I was looking for a catering school. He wanted
a family of doctors and I wanted to be in the food
business. I always had a passion for food." Before
coming to the United States in 1985, he had become
director of Food & Beverage at the Ritz Hotel in
Hyderabad, where he managed a work force of 250
employees at the tender age of 22.
Prior to opening the first Thali in New Canaan, CT,
Chirnomula owned and operated six restaurants (with
partners) in Darien, Litchfield, Stamford, Port Chester,
New Rochelle and Massachusetts. Now a 20-year Fairfield
County resident, Chirnomula has a commitment to the
creation of imaginative dishes based on traditional
Indian standards. His vision and energy and his
commitment to charitable institutions like the Liver
Institute have made him a star in the Connecticut
restaurant world.
Chirnomula's innovative and imaginative food has become
the toast of normally restrained suburban audiences and
has earned him ecstatic reviews in dozens of newspapers
and magazines. After successfully opening the third
Thali restaurant in New Haven in June of 2006, he was
dubbed, "...the most exciting Indian chef in the United
States," by David Rosengarten in the Rosengarten Report.
Prasad invites you enjoy his culinary creations and his
renowned hospitality at all of the Thali restaurants:
"The joys of my life are my children and my cooking!
Please come and share my vision of the infinite
varieties of the regional cuisines of India and their
spectacular heritage!"
Sincerely, Prasad Chirnomula
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Thali
Lunch Menu
Served noon to 2:30 all
locations |
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Chat |
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Bombay and Delhi
street vendor style
snacks usually
topped or filled
with chickpeas,
potatoes, chutneys and
tiny
thin crisp
crackers or lentil
noodles. |
|
Dahi
Batata Sev Poori
Crisp
wheat and semolina puffs
filled with Chat |
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Bhel
Poori
Sweet
sour and spicy emulsion
of Chat, puffed light
rice and lentil noodles |
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Small Plates |
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Samosa
Amchur
potatoes and green peas
in hand rolled pastry |
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Sabji
Manchurian
Cabbage, Cauliflower and
Carrot fritters in
hot
cilantro garlic sauce |
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Jinga
Manchurian
Crisp
shrimp in hot cilantro
garlic sauce |
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Konkan
Crab
Jumbo
lump Crab, tempered
ginger, mustard seeds,
green
chilies and coconut |
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Tandoori Salad
Chicken
Tikka, mix greens,
passion fruit
and
rice vinaigrette |
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Chopped
Kutchumber
Chopped
red onions, tomatoes,
cucumber and chickpeas
in
lemon and chat |
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Lunch Menu
Served noon to 2:30 all
locations |
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Breads from the Clay
Tandoor |
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Nan
Unleavened flat bread |
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Kulcha
Nan
filled or topped with
Garlic or Onions or
Potato or
Green
chilies or Nuts &
Raisins |
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Roti
Whole
wheat flat bread |
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Paratha
Multi
layered roti filled with
butter |
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Pudina Paratha
Paratha
topped with fresh mint
and pomegranate |
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Grilled Kababs
Marinated in herbs and
spices and grilled over
hardwood charcoal in the
clay Tandoor. |
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Murgh Malai
Chicken
kababs in mild marinade |
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Prawns
Carom
and spice rubbed large
shrimp |
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Fish
Tikka
Halibut
in roasted garlic, mint
and
coriander chutney |
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Lunch Menu
Served noon to 2:30 all
locations |
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Poultry - Curries |
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My
mother's Andhra Chicken
Roasted
and hand pounded poppy
seed, clove
and
cardamom sauce |
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Kori
Gasi
Southern Indian style
chicken in fresh
coconut, red
chilies
and roasted coriander
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Chicken Tikka Masala
Chicken
kabab in a creamy tomato
sauce |
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Meat - Curries |
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Pasanda
Leg of
lamb in a mild cashew
cream sauce |
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Marathi ghosht
Leg of
lamb braised in cumin,
cloves and sesame |
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Seafood - Curries |
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Fish Curry |
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Chingri Malai Korma
Cardamom flavored mild
shrimp in cream sauce |
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Vegetarian - Curries |
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Saag
Paneer
Garlic
spinach and cottage
cheese cubes
with
fenugreek |
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Malai Kofta
Potato
and paneer cheese balls
in a
mild
cardamom flavored sauce |
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Paneer Sabji Jalfraize
Spicy
stir fry of paneer
cheese and cut
vegetables |
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Thali Dinner Menu |
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Chat |
|
Bombay
and Delhi street vendor
style snacks usually
topped or filled with
chickpeas, potatoes,
chutneys and tiny thin
crisp crackers or
lentil noodles. |
|
Dahi
Batata Sev Poori
Crisp
wheat and semolina puffs
filled with Chat |
|
Bhel
Poori
Sweet
sour and spicy emulsion
of Chat, puffed light
rice
and
lentil noodles |
|
Ragda Patties
Roasted
cumin and ginger potato
patties topped with Chat
and chickpeas |
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Small Plates |
Samosa
Amchur potatoes and
green peas in hand
rolled pastry |
|
Sabji Manchurian
Cabbage, Cauliflower and
Carrot fritters in hot
cilantro garlic sauce
|
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Jinga Manchurian
Crisp
shrimp in hot cilantro
garlic sauce |
|
Konkan Crab
Jumbo
lump Crab, tempered
ginger, mustard seeds,
green chilies and
coconut |
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Bhune Ratan
Charbroiled giant Sea
Scallops / toasted cumin
vinaigrette |
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Hyderabadi Bater
Grilled
Vermont Quail and cream
of wheat Upma |
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Thali Kalmi Kabab
Farm
raised spicy grilled
wings from the tandoor |
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Tandoori Salad
Chicken
Tikka, mix greens,
passion fruit and rice
vinaigrette |
|
Chopped Kutchumber
Chopped
red onions, tomatoes,
cucumber and chickpeas
in lemon and chat
|
|
Breads from the Clay
Tandoor |
|
Nan
Unleavened flat bread |
|
Kulcha
Nan
filled or topped with
Garlic or Onions or
Potato or
Green
chilies or Nuts &
Raisins |
|
Roti
Whole
wheat flat bread |
|
Paratha
Multi
layered roti filled with
butter |
|
Pudina Paratha
Paratha
topped with fresh mint
and pomegranate |
|
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Thali Dinner Menu |
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Sides |
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Raita
Carrots, cucumber and
tomato with chilled
yogurt |
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Bagar Dal
Yellow
mung and Pink masoor
lentils, tempered garlic |
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Dal
Bukhara
Ginger
infused slow cooked
black lentils in cream
and butter |
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Chole Peshawri
Chickpeas simmered in
fried onions and
tomatoes |
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Jeera Alu
Roasted
cumin and Idaho potatoes |
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Kothmir Chawal
Cilantro and green chili
fried rice |
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Neembu Chawal
Tempered lemon and
lentil rice |
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Biryani |
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Slow
cooked Basmati rice in
sealed pots with fresh
herbs, cardamom, mint
and saffron. |
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Chicken, Lamb or Goat,
Shrimp, Vegetarian |
|
Poultry - Curries |
|
My
mother's Andhra Chicken
Roasted
and hand pounded poppy
seed, clove and cardamom
sauce |
|
Kori
Gasi
Southern Indian style
chicken in fresh
coconut, red chilies and
roasted coriander |
|
Kombdi
Chi Kari
Slow
cooked chicken curry
with cloves, cumin and
sesame |
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Chicken Tikka Masala
Chicken
kabab in a creamy tomato
sauce |
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Chicken Korma
Chicken in a mild
cardamom flavored cream
sauce |
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Thali Dinner Menu |
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Meat - Curries |
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My
mother's Hyderabadi
Ghosht Banjara
Goat on
the bone cooked in
pounded spices |
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Adu
Ishtu
Lamb
stew in tempered curry
leaves and black pepper
reduction |
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Pasanda
Leg of
lamb in a mild cashew
cream sauce |
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Marathi ghosht
Leg of
lamb braised in cumin,
cloves and sesame |
|
Seafood - Curries |
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Royala Koora
Shrimp
with tomatoes in hot
poppy seed sauce |
|
Prawn Gassi
Southern Indian style
shrimp in roasted
coriander and red
chilies |
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Fish Curry
|
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Chingri Malai Korma
Cardamom flavored mild
shrimp in cream sauce |
|
Vegetarian
- Curries |
|
Saag
Paneer
Garlic
spinach and cottage
cheese cubes with
fenugreek |
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Baigan Bhurtha
Charcoal smoked eggplant
smashed and cooked with
tomatoes and green peas
|
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Sunheri Bhindi
Juliennes of Okra fried
crisp and dusted with
tangy powdered spices |
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Bhindi
Masala
Slow
cooked okra with roasted
crushed spices |
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Malai Kofta
Potato
and paneer cheese balls
in a mild cardamom
flavored sauce |
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Navrattan Korma
Cut
vegetables in nuts and
raisin cream sauce |
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Paneer Sabji Jalfraize
Spicy
stir fry of paneer
cheese and cut
vegetables |
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