It’s a restaurant you just can’t miss, set in a large white former pub on the main road out of Brighouse.

Thaal restaurant is another example of how the demise of the great British pub has left many buildings ripe for redevelopment into restaurants. You’ll see them everywhere these days but the thing about Thaal is that it’s retained some of the pub feel.

Step inside and it’s as big and roomy as it looks from the outside. The bar’s still there and the tables are set in the different parts of the pub – some tucked out of the way – which retains most of that cosy inn-style feel. And the lighting’s just right – dimmed but not subdued.

It’s ideal for those in wheelchairs or limited mobility – plenty of space to move around and a disabled toilet near the entrance.

There are dishes on the menu you’ll not see anywhere else: signature dishes honed for the British palate.

How about Jhool Ginger, king prawns marinated in honey, chilli and yoghurt, simmered in coconut milk and fresh ground spices, finished with cashew nuts or Shahi Korai, braised chicken supreme on the bone, simmered with tomatoes, onions and mustard seeds, finished with bayleaf and a squeeze of lime.

But first up, the starters.

Mine was the Aloo Jhinga (£3.95) tiger prawns and potato finished with a hint of chilli flakes and topped with crispy onions. Certainly big prawns and plenty of them with the potato definitely playing second fiddle and enough chilli to give it a lift but certainly not overpowering it.

Aloo Jhinga, tiger prawns and potato finished with a hint of chilli flakes and topped with crispy onions at the Thaal restaurant in Brighouse

Wife Ruth went vegetarian with Amritsari Jhaal Sabzi (£3.95) fresh seasonal vegetables fried with onions, chillies, mixed peppers and topped with cheese. Now this was enough to turn anyone vegetarian – a brilliant use of spices to turn the vegetables into something extraordinary. It turned out to be the unbeatable dish of the night.

Amritsari Jhaal Sabzi, fresh seasonal vegetables fried with onions, chillies, mixed peppers and topped with cheese at the Thaal restaurant in Brighouse

Other starters include mixed kebab (onion bhaji, sheek kebab and chicken tikka) and Kundan Machli (white fish in a gram flour batter delicately spiced and deep fried). All cost £3.95 which gives value for money.

Mains were Lamb Mollee Cutlets (£9.95), described as lamb cutlets in a golden broth of onions, mustard seeds and red chillies. I asked if there was plenty of sauce, was assured there was but judge for yourself from the photo.

Three lamb cutlets coated in flavour but light on the sauce. With talk of broth I thought they’d be swimming in sauce. Certainly one for meat lovers.

But carnivores may be more tempted with the venison – yes – venison. Venison Muglai Badam is diced venison simmered with an egg in a rich onion masala sauce finished with roasted flaked almonds.

A fish dish is Lahori Jall Machli, juicy pieces of white fish cooked with tomatoes, dry chillies and spring onions.

But Ruth went for Murg Masala Achar (£8.95), chicken breast marinated in mustard seeds, lime and curry leaves simmered with onions, chillies and fresh lime creating a tangy, spicy sauce. And it certainly did just that ... mind you, there’s quite a lot going on in there.

Murg Masala Achar, chicken breast marinated in mustard seeds, lime and curry leaves simmered with onions, chillies and fresh lime creating a tangy, spicy sauce served at the Thaal restaurant in Brighouse
Murg Masala Achar, chicken breast marinated in mustard seeds, lime and curry leaves simmered with onions, chillies and fresh lime creating a tangy, spicy sauce served at the Thaal restaurant in Brighouse

The mains all cost £8.95 or £9.95 with rice at £2.45.

We had one vegetable side dish, Matka Haryali (£3.95) which was chick peas and baby potatoes cooked with garlic and ginger and finished with chillies and lentils but was the disappointing dish of the evening with the chick peas mushed, the potato slightly under cooked and the flavour underwhelming.

Matka Haryali, chick peas and baby potatoes cooked with garlic and ginger and finished with chillies and lentils at the Thaal restaurant in Brighouse

For desert we shared a gulab jamun (£3.95) that was in small pieces rather than balls and hidden beneath a large scoop of ice-cream. More gulab, less ice-cream would have been better and it could have done with a more oozy, squelch factor.

When we arrived the car park was busy with plenty of folk inside and, from the banter between the staff and some of the diners, it’s clear they have a loyal fanbase.

And that has to be the backbone to any successful business.