Tom Brandt: Thali Too, Oaxaca Kitchen & Thali Tasting Tour – Part 1 of 3

Thomas Brandt

Last year I interviewed Film Buff & Foodie Tom Brandt a restaurateur in the New Haven Connecticut area. Life’s little obstacles prevented me from being
able to take him up on his offer to actually visit the restaurants
until this May, but OMG was it worth the wait!!!

Together with his partner James Beard honoree and Iron chef winner Chef Prasad Chirnomula, they run a total of 5 restaurants – Thali in New Caanan & Ridgefield, and Thali, Thali Too (Vegetarian) and Oaxaca Kitchen in New Haven. Thali specializes in imaginative dishes based on traditional India fare. Oaxaca’s creative cuisine is based on authentic Mexican dishes.

I loved getting a chance to interview Bradley Cooper on the red carpet, that was a high point for Tinsel & Tine, but going on a tasting tour of Tom & Prasad’s three New Haven restaurants, was more fun than I can remember having in a very long time. My friend Diane Roka accompanied me and we both agreed the experience was like a fantasy – beautiful, pleasure center hitting dish, after dish coming to the table accompanied by bar specialties. We’d meet the staff, visit the kitchen to tape “food network” segments and then we’d be off to the next tasting adventure.

Tom is hilarious, full of energy and a perfect host. By the time we arrived at our final tasting, his wonderfully engaging wife Sue joined us, and it all felt like a celebration!

Tom welcoming us to Thali Too – 65 Broadway, New Haven, CT 06511

If I went into detail with everything we sampled, this would become a very long post, so I’ll just hit the highlights of Thali Too!

And then be sure to come back for part 2 & 3, follow up posts featuring our tasting at Oaxaca Kitchen & Thali.

Truly, if I had access to vegetarian food this good and interesting everyday, I might not miss having meat

Masala Rajkatchori Sumak (Chaat) Crisp Wheat & Semolina Puff, filled with chat and pomegranates. Hard to describe it’s puffy, crunchy goodness stuffed with potato masala.

Wanna see first hand the puffing up of the chaat! See below video (1:09)

The other specialty here is The Dosa made from lentils and rice flour. Which makes it Gluten Free! Described as a savory pancake, yet tastes closer to potato chips. You break off pieces and dip it into sauces.

Click HERE for video of me and Sous Chef Perumal Rajaramar creating this monster size Dosa. Unfortunately, I discovered the camera doesn’t add 10 lbs it’s more like 20!

Khaman Dhokla V Guajarati Three tiered steamed snack made out of Chick pea flour with Tamarind Mint Chutney, mustard seeds, chili and coconut shavings – It’s lightly sweet and cakey!