|Monday - Sunday||12pm - 10pm|
The Southville branch of Thali - set within the mercurial, redbrick, repurposed industrial confines of Tobacco Factory - is the largest Thali to date. Open plan and ablaze with pastel colours, strings of coloured lights and south-of-the-river hubbub, its the Thali restaurant of choice for catching up with your faves over a few beers and a proper feed. Featuring a full-blown cocktail bar, a charcoal grill (yes, it smells as divine as it sounds) and a mindblowing Upfest mural on it's North Facing exterior wall (in 2017/18, it was a Kaleidoscopic John Lennon), there's no surprise that it's perennially popular with the locals.
Across Bristol, Thali has established itself as a successful small-scale independent chain specialising in - yes, you guessed it - Thalis and small plates. Though this may sound like a recipe for bigger branding and bulk-made meals, owner Jim has managed the unmanageable and stayed true to their original values. Way back in 1990, this enterprising lot started a campaign for tiffin traditions across UK festivals, starting with a truck at Glastonbury. The success of the venture led to a permanent outlet set up on a cosy Montpelian corner. Thali continued to grow in popularity, as Bristolians discovered and came to love the big, beautiful, colourful food which the gang consistently deliver.
It's fair to say that Thali have become a truly integral part of the Bristol food scene, working hard to give back to the community that has welcomed them in with open arms. In October 2017, the Thali gang picked up the prestigious Sustainable Restaurant Association's 'Reduce, Reuse, Recycle' award, thanks to their amazing reusable thali system. Want to join the 10,000 happy customers helping Thali to reduce their waste? Simply purchase a delicious, curry-filled multi-layered metal thali tin, and keep returning to Thali to have it refilled. An honest, rewarding reason to keep coming back for more delicious nosh! What's more, their chicken is free range, their fish is sustainably sourced, and they use seasonal, organic, locally produced fresh produce where possible.