Thali: Transported to balmy India for an evening

Aromatic, hot, spicy deliciousness that makes you want to come back while you’re eating there.

Thali outside seating (btw they don’t take bookings)

I really liked the vibe of the outside courtyard area. It was a balmy February night and had us feeling like we could be in India or at the very least that we were on holiday (they don’t take bookings). Plus, on the scent side of things, the whole place smells really aromatic - EVEN the bathrooms smelt of cinnamon. 

Just to start off with a little bit of Thali-talk: A thali is an Indian meal that consists of many different meals/elements/courses which are served on a round platter. Traditionally eaten using one’s fingers of your right hand, and extremely delicious with many elements so you don't have to choose, you can try everything - I could get used to this dietary tradition! A quick disclaimer is that I have not been to India and so would be lying if I said I could speak to the authenticity of this meal - it sure did feel authentic. Also, you bet I’m going to be reading up on Indian cuisine this weekend. 

 Kiwi & Green Tea Mojito  (Fresh mint, lime & white rum muddled with kiwi stirred cold with crushed iced & green tea served with a pipette of Thali infused chilli tequila)

I had a pre dinner cocktail while waiting for the others to arrive. I honestly think this was one of the best mojitos I have had in South Africa. It was refreshing and delicious. The chili infused tequila made my lips tingle, which was cooled by the mint and green tea which had a tart- sweetness (from the lime) and it had the perfect amount of rum. Low Key I would come back just to have this mojito.

** Thali 1 / 1st course **

On the side, as you can see, were 2 little bowls, one filled with curried salt, and the other filled with chilli paste. The first dish I tried was these crispy, sweet and fresh sweetcorn Bhajis.

Sweetcorn Bhaji, Chilli Aioli 

The first dish I tried was these crispy, sweet and fresh sweetcorn Bhajis. They were blessed with oil but not overly greasy, and served with a curry leaf aioli which was slightly garlicky and extremely chilli-y. The spiciness of the aioli contrasts with its creaminess and the sweet crunchy corn. Those leaves on top were also pretty good.

Makhani Dhal

The dahl, aka, lentils cooked in a tomato based sauce, was meant to be eaten with the paratha (apparently, according to know-it-all google, paratha is different to roti in that it has layers and is fried in an oil or ghee, whereas roti doesn't have as many layers and doesn’t need to be fried in a fat. Both, are unleavened Indian, flatbreads) The paratha had these great little garlic pieces on it which had this chewy caramelized flavour. Creamyyyy and wholesome. The paratha wasn’t mind blowingly great. The lentils were nice, they were basic but really nice. The dahl with all the toppings is actually really nice. 

Aloo Gobi

Aloo (potatoes), Gobi (Cauliflower). So spicy potato and cauliflower, it was one of my faves. Loved the fresh herbs. Firm but nicely cooked potato, packed full of flavour and spice. 

Lamb Seekh Kebab

Lamb skewers in the “mini oven”. This goes with the carrot achar (which is in the sambal tray), the pickled onion and lime cheek, and then the pineapple and mustard seed raita. The lamb was really nice and easy to eat. It was full of aromatics and honestly just really enjoyable - extra points for making me feel cool with the presentation!! The lamb had a sweetness which was almost caramelly. I loved the sambals, they were amaaazing. Crunchy, tart and spicy pickled onion which cut through the richness, sweet raita with pops of crunchy mustard seed, and a delicious achar.

 ** YUMMO - was my consensus after that Thali **

** Second Thali (no image of the entire course)**

Steamed Mussels, (Chilli, Saffron & Coconut Sauce) 

The creamy coconut sauce had a definite eastern air of saffron, along with the sweet and succulent mussels were complemented by the crispy onion (I really liked the onion) which the dish was topped with.

Braised Duck, (Chilli Caramelised Pineapple,) Atchar Aioli

I love a good lettuce cup. The pineapple with the braised and pulled duck was a vibe too. The lettuce helps lighten it but the aioli does make it pretty fatty/richer. The elements all came together really beautifully.

** Third Thali (no image of the entire course, only its elements) **

Golden Chicken Curry

Soft chicken thigh pieces. The curry sauce was almost sour and very cinnamony with a hint of licorice flavor. The rice was bordering on too cooked - kinda average - but i really appreciated it because it provided a plain thing to eat and make the meal less full on (Full on is good but can also be a bit too much food flavour and richness). The tomato and onion was nice and salty and coriander-y. I enjoyed it, but wasn’t blown away.

Thali Seafood Curry

The yellow tail was really nice and fresh and well cooked with a crispy skin. The squid was a bit tough and chewy. There was also a lot of oil on the dish which left me feeling rather full. The tomato base of the fish curry had a good tang. The naan (a leavened flatbread cooked in a tandoor) wasn’t life changing but had a nice butter and herb topping. Thank God for the fresh onion on the fish curry which provided something to cut through the fat. 

Don't get me wrong - the curry’s were really good - but the first few dishes were better. I just wasn't blown away by the two currys. Also at this point of the evening I was stuffed beyond capacity so maybe I should try the curry when I'm not super full already.

Thali really feels like a special occasion, but not in a formal way. It's a place to go to really enjoy spice and flavour and aromatics and of course, the Indian cuisine. I really loved it. They also have a vegan thali option which I’m always telling my vegan friends to try for me (I hope it's good, I just feel like if I was vegan or vegetarian, my diet would become heavily reliant on Indian cuisine because it's so full of flavour). So yes, go, if you eat meat or not (I can’t vouch for the vegan). An enjoyable and AROMATIC CULINARY EXPERIENCE by Chef Nate Coe and Liam Tomlinson of Chefs Warehouse.

Thali for 2: R800 (we were 3 people so got the first dish (which had 3 sweetcorn fritters) and then choose one of the elements of the 3 courses (excluding the corn))

3 Park Rd, Gardens, Cape Town, 8001

https://www.chefswarehouse.co.za/thali