Salt in the dessert? These thais are crazy, but since there is no observed correlation between craziness and popularity, the cuisine is pretty much in the black. And here is a specialist to help you appreciate the nuances.
After its Maharastrian Food Festival last month, the Taj Banjara is back to treat your taste buds with the latest rage in the dining culture across the country - Thai food. To offer a wide choice, there will be a spread of the choicest Thai dishes for the Indian palate. Chef Vairamuthu from Paradise Island (Bangalore's popular Thai restaurant) has been specially flown in for the festival.
Thai cuisine is a blend of South-Indian and Chinese styles of cooking. The food varies from bland to very spicy, and an important feature is that no dish comprises of a single flavor - mixtures like hot 'n' sour, chilli 'n' garlic and sweet 'n' sour are tastefully done and relished all over. Even the desserts have a dash of salt to break the monotony.
The commonly used ingredients are coconut milk, Tofu, lemon grass and Galangal (Thai ginger), along with aromatic herbs such as coriander roots, holy basil and sweet basil.
The dishes one can give a try are Tom Yum Hed (lemon grass flavored soup), Som Tam (raw papaya salad), Gaend Ped Gai (chicken in red curry), Gaong Khio Werhro Jae (mix vegetable green curry), Kao Pad (Thai fried rice), Taoho Pad Namprik Pao (topu saut
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