Ohri's Banjara Thai food festival from 30th July to 8th August, at its Asian speciality restaurant Far East. Chef Kroongtana Nimnu, who hails from the mountainous regions of the Chaing Mai Region, has been flown in to recreate the festive culture of Thailand, with its cuisine and colours.
The buffet spread includes Yum Phak Grob (crispy vegetables dressed with coriander, scallions & dry chillies, served with a fresh lemon soya sauce), Tod Mun Goong (Thai crispy shrimp cakes), Tom Kha (chicken soup in coconut milk), Quay Teou Naam (rice noodles in a clear soup with chicken balls, pak choi & prawns), Khao Phad Kraphao (rice with sweet basil leaves), Steak Pla (fish) or Tofu, Steamed Shrimp in fresh cream with spicy deep aroma herbs, Stir fried soft yellow noodles with prawns and crispy basil leaf, Homali (Thai Jasmine rice), Thai custard with coconut cream topped with crispy shallots, Pa Naeng (a sweet curry which has a mixture of coconut and peanuts) and Gaeng Phed (a red curry simmered with assorted vegetables).
Chef Kroongtana Nimnu, is the Executive Chef of Hotel Angkor Silk, and specializes in spa cuisine and Thai food decor. He has an experience in Thai cuisine for over 15 years all across the globe, and has been to Finland, Dubai and Vietnam, among other countries.
The ingredient found in almost all Thai dishes and every region of the country is Nam Pla, an aromatic and strong-tasting fish sauce. Fish sauce is a staple ingredient in Thai cuisine, and imparts a unique character to Thai food. Rice is a staple grain of Thai food, and the highly prized, sweet-smelling jasmine rice is indigenous to Thailand.
The buffet costs Rs. 400 during week days and Rs. 457 during weekends, and is on for dinner only. Please contact 2330-8200 / 2330-7200 for further details.