Thai Food Festival: Events in Hyderabad

REVIEW FOR THAI FOOD FESTIVAL

The Deccan Pavilion restaurant at the ITC Hotel The Kakatiya is organising a food festival of Thai delicacies from 12th to 22nd March. The specially designed menu contains some globally renowned items of Thailand, as follows:

Appetizers
Pop Pia Tod (Crisp spring rolls with glass noodles and vegetables)
Satay Gai (Grilled chicken satay with peanut sauce)
Tod Man Pla (Deep-fried fish cakes with kaffir lime leaves and long beans)

Salads
Yam Ruam Mitr Thalay (Spicy seafood salad)
Som Tam (Crispy raw papaya salad)
Larb Gai (Spicy chicken mince and roasted rice salad)
Yam Hed Ruam Mitr (Mushroom and vegetable salad)

Soups
Tom Yum Kung (Tangy and spicy prawn soup flavoured with lemongrass, lime and chilli)
Tom Kha Gai (Aromatic chicken soup with coconut milk flavoured with Thai herbs)
Tom Kha Jae (Aromatic bean curd with coconut and Thai herbs)

Main Course
Kaeng Kiew Warn Gai (Green curry chicken flavored with coconut milk and Thai herbs)
Gai Pa Med Mamuang Himapan (Traditional fried chicken with cashewnuts and dried red chilli)
Pla Jalamed Priew Warn (Deep fried pomfret topped with sweet and sour sauce)
Pla Chorn Nueng Ji Jaew (Steamed river fish and vegetables served with chilli sauce)
Kaeng Curry Thalay (Yellow curry of Siamese seafoods with coconut milk)
Kaeng Phed (Vegetable red curry )
Kaeng Som Phak Ruam Mitr (Mixed vegetables in a clear sour curry soup)
Khao Phad Ruam Mitr (Stir fried rice)
Khao Soy Jae (Yellow noodles with vegetable curry sauce)
Phad Phak Jae (Fried vegetables with cashewnut and curry powder)
Phad Priew Warn Jae (Deep fried bean and vegetables topped with sweet and sour sauce)
Phad Bai Kra Praow (Fried vegetables with hot basil chilli and garlic)
Phad Phak Ruam Mitr (Fried vegetables with dark soya sauce)

Desserts
Pollamai Loy Kaew (Fresh seasonal fruits in ice syrup)
Vond Saware (Assorted Thai fruit jellies)
Khao Nioew (Sweet and salty sticky rice)

The inhouse chef Sudhir will supervise and coordinate with his team of chefs to make this festival a grand success. The cuisine is offered through a buffet containing Indian, Hyderabadi and Western specialities along with the Thai food.

Thai food is internationally famous. The Cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). And for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce, too. Whether chilli-hot or comparatively bland, harmony is the guiding