The ex­otic spin-off

Getaway (South Africa) - - Travel Bites -

What sets Thali apart from other In­dian restau­rants is Liam ap­ply­ing the Chefs Ware­house fil­ter. The in­te­rior is classy and con­tem­po­rary, there’s a no-reser­va­tions pol­icy and dishes are grouped and served over five cour­ses. ‘I don’t want to bom­bard you with a mil­lion dif­fer­ent things,’ he says. ‘I want you to be able to taste each in­di­vid­ual dish, with the proper salsa or pickle, so you can ap­pre­ci­ate the dif­fer­ent cook­ing styles and flavours. So we start with tan­doori, move onto your veg­etable course, then into cur­ries and fin­ish with some­thing sweet.’ There’s also a heavy em­pha­sis on fresh, sea­sonal, qual­ity pro­duce, though the menu doesn’t change as fre­quently as at Chefs Ware­house. The head chef is John van Zyl, who worked with Liam for four years and with An­gelo at Ur­banologi (see be­low). R560 for In­dian tapas for two.

3 Park Road, Gar­dens, Cape Town. No phone yet, but call Chefs Ware­house for info. 021-422-0128 IN­DIAN TAPAS AT THALI

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.