Thali by Chef Prasad has opened in New Canaan, bringing back the restaurant concept that helped launch Prasad Chirnomula’s career.
Courtesy of Bread and Beast Photography
His name is Prasad Chirnomula, but you can call him “doctor chef” — a rare honor recently bestowed on him by the Asian Countries Chamber of Hospitality Industry.
He’s also the “grandfather of Indian cuisine in Connecticut,” a nickname he cheekily calls himself as we sit down at his New Canaan restaurant on a chilly September morning.
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If his name rings a bell, it’s because Chirnomula’s legacy in Connecticut runs deep. Chirnomula has been the mastermind behind restaurants including INDIA Restaurant & Bar in New Canaan and West Hartford, Oaxaca Kitchen and Thali Too in New Haven, Bombay Bar and Grill in Westport, Chao Chi in Newton and the restaurant that cemented his presence in Connecticut — Thali.
At his height, Chirnomula operated eight restaurants, was invited twice to cook at the prestigious James Beard House in New York City, appeared on Food Network’s “Chopped” and earned a coveted three-star “excellent” review from The New York Times — becoming an undisputed legend in Connecticut’s culinary scene. Though as the 2010’s raged on, Chirnomula’s restaurants began to close and everyone’s favorite chef stepped away from the limelight.
Thali by Chef Prasad has opened in New Canaan, bringing back the restaurant concept that helped launch Prasad Chirnomula’s career.
Courtesy of Bread and Beast Photography
Despite taking some well-needed personal time (and work on his golf game), Chirnomula said he kept getting the same question: “Where do we dine with you?”
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In 2025, Chirnomula opened the successful Gourmet United in Easton — a gourmet, chef-driven takeout and delivery concept devised with his business partner Ron Berry.
Though something was still missing: a fine dining concept.
Thali by Chef Prasad has opened in New Canaan, bringing back the restaurant concept that helped launch Prasad Chirnomula’s career.
Courtesy of Bread and Beast Photography
“I’ve been here so long in New Canaan and I said, ‘You know what, I want to do one more and relaunch Thali back up again,'” Chirnomula said, adding that people who grew up eating at Thali in the 2000’s can now bring their children so that his food can be experienced by the next generation. “There’s nothing better than bringing my old concept of Thali back to Connecticut and that made me reopen Thali as a fine dining establishment. My fun thing to tell people is, ‘Listen, you don’t have to go to India, Dubai, London, Vegas or New York City (for Indian cuisine). We got the best spot in the little town of New Canaan, Connecticut, and I’m here every day.”
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Open for a little over two months, Thali by Chef Prasad can be found at 62 Main St. — just down the street from Thali’s first New Canaan location in the old bank building on Main Street. Behind the doors of the Victorian commercial-building that houses Thali is a kaleidoscope of colors that tantalize the eyes. The various wood grains compliment the teal greens that dance around the space, particularly the bar. The floral decor above adds another visual dimension to the space.
Thali by Chef Prasad has opened in New Canaan, bringing back the restaurant concept that helped launch Prasad Chirnomula’s career.
Courtesy of Bread and Beast Photography
The Main Street Thali space blends both old elements that former customers loved (even having Sous Chef Kishan Lal Sharma back in the kitchen) with new elements to bring them back.
On the menu, Konkan Crab (“India’s seafood coast on a plate”), Mom’s Andhra Chicken Curry (Chirnomula’s mother’s recipe), The Royal Thali (vegetarian or non-vegetarian, served on a traditional thali platter with katoris), Goat Meat & Marrow Biryani (Chirnomula’s request for his final meal) and Royal Rani Kachori (finished tableside and crowned with edible gold) are among the star items at the eatery, Chirnomula said. The restaurant also has a full bar that can make a variety of alcoholic and non-alcoholic beverages. Additionally, Chirnomula said he is constantly flipping through his old recipe books to find new dishes.
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Also making its way back to Thali is Chirnomula’s famous Chef Collaboration Series, which pairs him with some of the most renowned chefs in the tri-state area for tasting evenings that draw sold-out seatings. Among the recognizable names are Ashley Flagg (The Laurel), Bolivar Hilario (RSVP), David Standridge (The Shipwright’s Daughter) and Scott Miller (DORO Restaurant Group). Meal preparations for the Chef Collaboration Series are done in the test kitchen in the dining room, allowing dinners to walk up and take a peek at what the chefs are cooking up.
Thali by Chef Prasad has opened in New Canaan, bringing back the restaurant concept that helped launch Prasad Chirnomula’s career.
Courtesy of Bread and Beast Photography
“For me it’s life and legacy. It’s a party,” Chirnomula said about hosting the Chef Collaboration Series. “That’s four hours that (diners) get to spend with us and we have a lot of fun with that.”
Opening Thali wasn’t the only major milestone Chirnomula experienced this summer.
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In July, the Asian Countries Chamber of Hospitality Industry conferred upon Chirnomula a honorary doctorate for his “his meritorious service and outstanding contributions to hospitality and to India.” A month later, the Consulate General of India in New York chose Chirnomula for a group of select, “accomplished Indian Americans recognized for their contributions to bringing Indian culture and influence to the United States across a variety of industries and disciplines.”
Thali by Chef Prasad has opened in New Canaan, bringing back the restaurant concept that helped launch Prasad Chirnomula’s career.
Courtesy of Bread and Beast Photography
And while the growing popularity of Indian cuisine and his international recognition push him further in his career as his enters his mid-60s, the truly rewarding aspect of his job can be found in the dining room every night.
“I’m never tired when it comes to the food business, because of my passion,” Chirnomula said. “I can just sit here and create another menu, other dishes, what I want to do — it’s just having a room full of people giggles, smiles, you know, the loud buzz.”
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Thali by Chef Prasad is open Mondays and Wednesdays from 4 p.m. – 9 p.m., and Thursday through Sunday from 11:30 a.m. to 9 p.m.
Dining and Cooking