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Flavours of Thailand

Flavours of Thailand

By Priyali Prakash

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With the ever increasing exposure to different cuisines from all over the world, Indians are experimenting with their choices even more and Thai cuisine has definitely stood out as one of the favourites. Keeping this in mind, Blooms Restaurant of Eros International, Nehru Place has come up with a Thai Food Festival.

With an exotic buffet of colourful vegetables and succulent meats laid out on a boat-shaped table decorated with antiques inspired by Thai way of living, Blooms has gone out of their way to invite Chef Mhee from Chiang Mai restaurant, Gurgaon to showcase an authenticity of flavours in the food being served during this festival.

While the Naam Takrai, the lemongrass cooler served as the welcome drink comes across as a little too sweet, the following appetisers specially Som Tam, raw papaya salad with a fish sauce dressing and dry shrimp, garlic, chilli, lime and palm sugar is a delicious start to the meal. The mince chicken salad with spring onions is quite minty in flavour.

The Po Pai Thod, vegetable spring rolls can easily pass off as our regular spring rolls whereas Koong Pun Ooy, prawns with sugarcane is a sure shot winner among the snacks. The dish does not have the peculiar smell that goes with maximum prawn dishes and tastes amazing at the same time, which makes it stand out from the other dishes.

The chicken and tofu Satay comes with a tangy cucumber salad and choice of peanut butter and sweet chilli sauce as side dips. Other starters include Thod Man Plan, fish cakes and Thod Man Khao Phod, corn cakes.

The mains include the Thai favourite, Phad thai noodles which have a sweetish tinge to them. Also served for the mains is steamed rice infused with fresh herbs. The Pla Nueng Ma Nao, lemon steamed fish is the best of the lot. Conventionally a street food in Thailand, this steamed fish comes with a tangy lemon sauce and chillies- simple yet full of flavours. The fish is soft and steamed to perfection. Phad Phak Ruam Mitr, the stir fried mixed vegetables are a good option for vegetarians, considering that there aren’t really many vegetarian options. The Phad Nam Prik Pow Kae, lamb stir with Thai chilli paste tastes a lot like our desi lamb chilli.

Goong Samun Prai, sweet and sour tamarind prawns with crispy thai herbs makes a refreshing dish. The curries are a little somewhat coconutty in flavour- both the Soya chop Penang curry and the mixed vegetables in yellow curry.

In desserts, Tub Tim Krob  (Sweetened crispy water chestnuts in sweet coconut milk with crushed ice) and Klauy Buad Chee (Banana in warm sweet coconut milk) were amazing to end the food journey.

Word of Caution: Most of the dishes have a dominating taste and aroma of ginger and lemongrass. Make sure that you don’t have a problem with too much of these very strong flavours.

 The festival is on till April 19th at Eros Hotel, Nehru Place

 

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.