Thanal Indian Tavern sits in Center City, working from a menu that leans into Southern Indian flavors — country chicken soup and goat trotter paya show up alongside tandoori, biryani, and a naan lineup that includes a cheese-stuffed version and a bullet naan built for heat. The kitchen describes its approach as a fusion take on Indian cuisine with touches of barbecue worked in.
Regulars point to chicken 65 and gobi manchurian as standouts, alongside tandoori wings, goat curry, shrimp tikka masala, saag paneer, and tandoori salmon served with garlic and paneer naan. Spice levels get customized to order, and the room has built a reputation for warm, attentive service and consistent execution.
Regulars point to chicken 65 and gobi manchurian as standouts, alongside tandoori wings, goat curry, shrimp tikka masala, saag paneer, and tandoori salmon served with garlic and paneer naan. Spice levels get customized to order, and the room has built a reputation for warm, attentive service and consistent execution.