Phone us at 206-329-6260
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The word “thali” refers to the platter that holds an array of individual dishes that make a complete Indian meal (no need to order a la carte!). Our thali menu changes monthly to feature dishes appropriate to the season, and to use what’s best in the market. Meals are served on traditional stainless steel thali plates.
What's a Thali?
Our Menu
Hours and Contact Info.
In addition to our monthly special thali
we feature other delicious Indian vegetarian dishes and changing specials. Try our famous chai with Indian sweets and namkeens (salty snacks), or sip one of our many exotic teas and tisanes. Wine and beer and Indian soft drinks are also available.
[see menu]

Open Weekdays (Wed-Fri), 4:30 - 9pm
& Weekends (Sat-Sun), 12 noon - 9pm

For to-go orders and other information, call us at 206-329-6260.

2524 Beacon Ave. S.
Seattle, WA 98144            [see map]
Spinach Muthia are little dumplings, with green onions and herbs, cooked in a simple fresh tomato gravy with tender potato wedges
Photo: Bob Sarver (2015)
Asparagus Sambhariyu - stir-fried carrots, bell peppers and asparagus, sprinkled with a special, mustardy Gujarati sambhar powder
Photo: Bob Sarver (2015)
Khaman Dhokla, a steamed, savory "cake" served with a shredded cabbage and peanut salad, garnished with chilies, coconut and curry leaves
Photo: Bob Sarver (2015)
For March we are turning to the west and drawing inspiration from the foods of Gujarat and Maharashtra. We'll be serving Spinach-Herb Muthias (dumplings) in Tomato Gravy, and a stir-fry Asparagus Sambhariyu, tossed with mustard-chili powder. We've topped our Cabbage-Peanut Salaad with a steamed Khaman Dhokla, and the raita is Lauki with Coconut. Chatpati Chilka Moong Dal completes the Thali, not counting all the usual accompaniments. Come welcome Spring with our West Indian-inspired Thali!
Photo by Robert Sarver, 2015
2524 Beacon Ave South
Seattle, WA  98144

Contact Us
They're Back!
(Vada Pav)
masala potato patty on a slider bun with chutneys,
cucumber, tomato

$3 each
Coming in April...