Indian Cuisine is as rich as the culture and as diverse as the people of the vast
sub-continent. Each region of India has its unique food and the cooking style: Cream, yogurt, ghee and nuts feature in dishes in the north, while the south favors chilies, coconut and coconut oil. Fish and mustard oil predominate in the east while the west has incorporated a lot of foreign ingredients.
We at Thali of India specialize in Indian cooking for over a decade and present you IndianCuisine with all the authenticity and the taste it is supposed to have.
Spices are inseparable part of Indian cuisine. Far from being used only for the flavor, they are appetite stimulators and digestives. We take care to ensure that the spices used enhancerather than dominate the basic flavor, and that they do not diminish nutritive value. At Thali of India, it is our promise that you will enjoy our best hospitality and service and experience a true Indian culture. The variety of Indian food is so big that you may never be able to taste everything! At Thali of India, we update our menu often to include menus from different parts of India.
Select from the menu what you are looking for. We assure you whatever you selected, is deliciously authentic whether it be Lunch buffet, variety of dinner menu, Indo-European Balti menu or the Thali of India specials!
Tandoori cooking is a very old method of cooking and in India this tradition has been developed to a fine art. This is a very quick and healthy method of preparing food as very little fat or oil is used. The Tandoor is shaped like a barrel, has a small mouth and is quite wide from the middle to the bottom unlike the grill used for barbeque. At Thali of India, we prepare the Tandoori items, the authentic way in a Tandoor that was hand picked and imported from India.
Traditionally, the Tandoor was used for making various kinds of breads, but it was discovered that even marinated meats and vegetables cooked perfectly well. For best results, Tandoori food is cooked in two stages, especially in the case of meats.
The time gap between the two stages is called the 'carry-over' cooking period. In the first stage, the marinated meats are half-cooked and then taken off the fire.
This actually regulates the cooking time, otherwise the food would get too dry and become unpalatable.
In the second stage, the half-cooked meats are basted with fat or flavored juice such as that of pomegranate, ginger, garlic etc., and then put back in the Tandoor. The result is that the excess fat is drained off, leaving behind a crisp texture and imparting a smoky aroma and special taste to the food.
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