Vrindavan

Vrindavan brings style of meal to Frisco. But the first thing you'll want to do is make a reservation; there's no walk-in seating.

Thali is a traditional Indian meal served on stainless steel tray containing a main circular plate with eight small bowls. Here at Vrindavan a parade of servers carry a set of serving bowls with four different dishes. The entire thali platter is slowly filled like a peacock slowly revealing its colorful feather fan — paneer (cheese), channa (chickpeas), subji (mixed vegetables) and more in regional style sauces. There's a traditional sequence for eating the thali, but at this point, diners should eat as they please.

Pair each dish with the wide array of accompaniments, which are standard across the three types of thalis, including jeera rice (steamed long grain rice studded with cumin seeds), khichidi (spiced rice and split mung bean turmeric porridge), moong dal (mung bean stew), dal dhaba (pigeon pea stew), Rajasthani kadhi (curd sauce), bhedmi poori (wheat and lentil flatbread), phulka roti (flatbread), kachumber (diced fresh cucumber and tomato) salad, pyaz (onion relish), papad (paper-thin milled lentil crackers) pudina (mint) and imli ki (tamarind) chutneys and achar (pickled vegetables in chili). Play with the contrasts and complements in flavor and texture in each spoonful. Take a sip of the cold chaas (spiced buttermilk) to cool down. And ask for more, as servings are unlimited. Be sure to end your meal with dessert, which is an integral part of the thali.