Chef Prasad Chirnomula Brings Back Thali Concept in New Canaan

At Thali, expect a bunch of tableside preparations like this royal rani kachori—a saffron semolina puff, spiced urad dal, chickpeas, boiled potato, boondi, beet-whipped yogurt, tamarind chutney, crispy sev, and edible gold.

Photography by Lisa Nichols of Bread & Beast Food Photographer

Once upon a time, Prasad Chirnomula ran eight restaurants at the same time, five of which were his signature brand, Thali.

Thali, which earned Chirnomula lots of notoriety, including guest cooking appearances at the James Beard House and a three-star “excellent” review in 2006 for Thali’s original location in New Canaan.

Then Thali went away.

Coal kissed everything naan

There’s a lot of vegetarian sides and mains here, like this saag burrata—slow-wilted mustard greens and spinach, fresh burrata, and finished with house made red chili oil and golden garlic chips.

“I just got tired,” Chirnomula says. “In 2018, I came back and I wanted to do something small and fun. Just as we’re building the brand again, COVID happened and things changed. From 2022, I built this beautiful space here (in New Canaan) and started the chef collaboration dinners that we’ve had so much fun doing. It’s all the fun stuff I’ve wanted to do.”

The “brand” and the “it” was his namesake restaurant, Chef Prasad, directly across the street from where the first Thali stood. And it’s fitting that in 2026, what was formerly Chef Prasad, is now Thali by Chef Prasad, and a reintroduction to the restaurant that put him on the map.

Speaking on the new menu, Chirnomula wanted to make all his diners, both regulars and new ones alike, happy.

“It came out to be pretty big, yet, people are still asking for things that aren’t on the menu! It’s funny, because, now I’m starting to get the little kids, who are now adults, saying they used to eat my food when they were 5-6 years old.”

Tired no more, approaching his mid-60s, with no signs of slowing down anytime soon, Chirnomula has a lot going on. In addition to changing the menu and renovating his New Canaan restaurant, he’s operating the Indian-Mexican takeout-based Gourmet United which opened a year ago in Easton, he also launched a massive mobile kitchen called Spice Craft, and he’s gotten some flattering recognition ahead of Thali’s re-debut. 

On August 15, Chirnomula received a commendation from the Consulate General of India, New York during the celebration of India’s 80th Independence Day, recognizing his over 40 years of work promoting Indian food, culture, and traditions in America.

Not long after, Chef Prasad received an honorary doctorate, doctor of hospitality, by the Asian Countries Chamber of Hospitality Industry (ACOHI), that’s awarded for extraordinary service and leadership in the hospitality sector.

All of the interior design done to give the dining room and bar area a sexier update is the work of Christian P. Arkay-Leliever.

“I got to speak at the Consulate General’s office among famous New York chefs and writers; the Indian Ministry Of Tourism brought in some big names and thanked me for my continued passion,” Chirnomula says. “They said that I branded Indian food with proper etiquette, not just for food, but for hospitality. I always wanted the food to go with the ambiance, cleanliness, a good staff that’s well educated and in clean uniforms.”

Having all the honors coinciding with the opening or reopening of Thali, was simply serendipitous.

But the question is, why a dining room redesign and a menu overhaul now?

“I’m a glutton for punishment between all the travel, the fun collab dinners, the catering, and all that,” Chirnomula says. “Why am I doing this to myself? I’m 99 percent sure I won’t open another restaurant. I’m close to saying never again, but never say never. I always got the questions about why there’s no Thali. I’m working my ass off. I’m here almost every day. I’m a workhorse. I never get tired at work. I’m always the first one in, last one out.”

Frenched domestic lamb with raw papaya marinade and Amarillo sauce, cooked to a perfect mid rare.

Murgh boti with green chutney and pickled shallots

Goat biryani with goat bone marrow

For Chirnomula, bringing back Thali was also about wanting to bring back that style of food again, food that he missed, and that the public asked for. Don’t worry, there’s still butter chicken, but in this iteration of Thali, there’s saag burrata; tandoor fired double cut lamb chops with Kashmiri chili glaze, Amarillo sauce, and Kasundi (fermented mustard sauce); overnight marinated, tender, tandoor charred murgh boti; and even naan, but this time, presented a bit fancier in bread service form with roasted garlic-fenugreek and green chutney compound butters.

More of what’s featured is Chirnomula’s version of royal rani kachori, that’s prepared tableside in a whimsical fashion; nalli gosht pasanda—a whole lamb shank slow-braised in hung curd, cashew nut paste, cardamom, and dried rose; and The Royal Thali, a smattering of Chef’s Traditional Indian classics.

Thali by Chef Prasad is definitely finer dining in its concept change. Before, it operated as mostly a takeout spot, and their dining room was open on weekends only.

While takeout isn’t going away, dine-in guests can now enjoy the full dining room and full bar on Wednesdays (4 – 9), Thursday through Sunday (11:30 – 9), and Mondays (4 – 9).

Full bar, you say?

Anyone who’s been to one of Chirnomula’s chef collaboration dinners or dined in previously on weekends, you can expect a full bar with a revamped cocktail list, many that showcase Indian flavors, plus, more wine, more spirits, and mocktails.

Thali Old Fashioned - bourbon, coriander-saffron syrup, orange bitters, cracked orange peel, large hand-cut cube by One Third Ice, gold-dusted Luxardo cherry

Chai Masala Espresso Martini - Chopin Vodka, Luxardo espresso liqueur, brewed espresso, masala chai syrup, gold-painted star anise

There are a few sweets, like this tiramisu that’s made specifically for Thali by neighboring bakery, Saisons Sucrées.

“We added eight new cocktails,” says bartender Raymond Mercurio. “It used to be just Friday, Saturday, and Sunday, but now I’m pretty much here every day. Melissa Lyons from Slocum & Sons does a lot of cocktail programs, so we worked with her on the program and education. My favorite? The chai masala espresso martini.”

In bringing Thali back as a sit down, sexy spot, Chirnomula has big sights set for himself as it pertains to Thali, but he’s also just happy to continue being an ambassador for his country’s cuisine.

“I haven’t done that Thali style of food in a long time, food that people remember, and now my name is resonating everywhere, so it became Thali by Chef Prasad,” he says. “Indian food, what I’ve been trying to do for 40 years, it’s at its peak now. London obviously already had it at a peak for many years, but growing more than ever before. My name comes up a lot and people ask when we can have sit down dining every day. It was one of those things…to do one more Thali again before I die. Instead of signing a new lease somewhere else, I have a good team here, and my goal is to make this my most prestigious restaurant.”

62 Main Street, New Canaan
203.242.0200, thali.com