I have eaten at Thali restaurant at least 8 times in 2008 and three times in 2009. Guess I like this restaurant?? Actually I am very adventurous with trying new places, but keep coming back to this restaurant when I want to relax and sit with friends for a dinner.

Decor:
The restaurant in New Canaan as well as the one in Ridgefield, CT are decorated in a style which reminds me of some of the modern decor restaurants in NYC. Funky, generous use of metal, stone, water fall, etc. All comes together in a interesting yet relaxing atmosphere. The noise level in Thalia is not overbearing, which means you can carry on a conversation even if every table is filled. The New Canaan restaurant is a former bank building with high ceilings which contributes to lessening of conversational noise.

Typically I order the following:
Garlic nan bread which is as good as any nan I have had in other indian restaurants.

I recommend the Mint parathat bread also. Very good spice flavor.

Appetizers:
Gobi Manchurian – sweet, sour and spicy cauliflower dumplings.

Kokan Crab – jumbo lump crab, coconut, and black pepper

For entrees I recommend – my favorites are: (I have not eaten my way through the whole menu, so I strongly suspect there are many other well prepared and flavorful dishes I have not yet tried)
Kori Gassi chicken – great blend of hot spicy (red chilies and curry leaves) blended with flavor of fresh coconut. Tender yet very spicy, but not overbearing.

Chicken Tikka Masala – for those who like their Indian food less spicy hot. This chicken dish has a creamy tomotao sauce.

Kababs grilled in Tandoor oven-
Chicken Tikka – cubed breast of chicken in spicy marinade (herbs and spices). A mild spicy dish with great combination of spices.

Seekh Kabab – ground leg of lamb in roasted coriander and mint. The two spices blend together well with tender lamb.

Other dishes:
Angare Duck – one of my favorites. The duck is sliced and has a crisp crust of cracked black pepper accompanied with a sauce of cabernet marsala and vegetable of garlic spinach. Consistently great. Deep flavors are wonderful with a hearty Shiraz or Cabernet wine.

Lamb Vindaloo – lamb in hot and tangy curry sauce. Lamb is very tender and infused with the taste of the curry.

I do not order dessert when dining here only because I am too full from the dinner to enjoy dessert. (and am not a big dessert eater anyway).

The wait staff is knowlegeable about each dish and do not rush you in and out.

For wine selections ask for head waiter or on weekends, the bartender, Joel. I normally would not expect Indian restaurants to carry much of a wine selection, nor there to be many wines I would pair with Indian cuisine, but Thali has a magnificent wine selection. Some varietals such as Shiraz and Cabernets are wonderful paired with the spicier dishes.

I recommend sitting at the bar either before dinner or if looking for more casual experience while having great conversations, eating at the bar. Bartender is very knowledgeable not only about wines, but also the food and at times lets you sample foods.

Overall I highly recommend this restaurant when you are looking for a relaxing, yet visually interesting restaurant with great Indian food and wine pairings.