First off, I believe that Thali has a new permittee, but that is not a negative comment in any way.
The chef and staff, who I also believe are new, have a wonderful take on the cuisine. They are preparing dishes that are recognizable to non-Indian patrons, but not using a "this is just another Indian restaurant" approach to preparation and presentation. For example:
The Jaipori Chicken Kabab appetizer came in bite sized cubes, each individually spiced then served on a plate, so there was no fighting with a skewer. They were spiced with a delightful, biting hotness that had an initial burn but did not linger, so your taste buds were not muted for following dishes. The Samosas were lightly, but tastefully spiced and a good pairing against the hotter Jaipori Kababs.
The Angare Duck in a Cabernet Masala sauce was wonderful and prepared in a manner we had never seen before. We also had two other chicken dishes; a Tikka and Kori Gassi, both tasty.
The Bhindi Masala and Alu Gobhi, both traditional vegetarian dishes, were some of the best we have eaten, obviously prepared by someone who understands the nuances of the vegetarian cuisine.
Their Naan is served dry (many places serve Naan slathered in Ghee (butter)). This dry Naan is not only tastier, but ideal for getting into the sauces and curries.
There is a Sunday brunch for those interested.
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