Thai food lovers, you can now sample the best of Bangkok’s street food in Delhi | more lifestyle | Hindustan Times
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Thai food lovers, you can now sample the best of Bangkok’s street food in Delhi

A gourmet food festival in the capital brings Thai street fare, from snacks to noodle-based preparations and desserts, to Delhi.

more lifestyle Updated: Jan 28, 2018 14:52 IST
Large bowl of Thai Coconut Soup (Tom Kha Phak) served with steamed rice and shrimp.
Large bowl of Thai Coconut Soup (Tom Kha Phak) served with steamed rice and shrimp. (Shutterstock)

Want to try a deep-fried white snapper with cashew nuts and dry chilli? Or perhaps some refreshing steamed sea bass fillet in lime, garlic and kaffir lime sauce? Streets of Bangkok, a gourmet Thai food festival organised by The Leela Ambience Convention Hotel, which is on till the end of this month, offers all these and more.

Priced at only Rs 1,199 per person, the festival offers you a chance to taste the creations of Parihar Veer Pratap Singh, chef de cuisine of Mei Kun restaurant in the hotel, and Thai master chef Kanyaphat Faisai. Associated with one of the hotel’s sister properties, Kanyaphat is assisting Singh to bring alive the magic of the mouth-watering delicacies during the festival, recreating the authentic flavours transported all the way from Thailand.

Thai papaya salad Som Tum. (Shutterstock)

The vibrant streets of Bangkok are being recreated at the hotel’s outdoor patio, Frangipani. Thai cooking emphasises on lightly prepared dishes with strong aromatic components and a spicy edge. Vegetarians can choose from Som Tom (raw papaya salad), Yum Som (spicy pomelo salad), Poh Pia Jae (vegetable and glass noodle spring roll) and Yum Hed Ruam Phak (mixed mushroom salad with vegetables). Non-vegetarians can choose from chicken satay with peanut sauce, Kra Thong Thong (golden flower cup served with chicken mince), and Yum Woon Sen (Thai seafood glass noddle salad).

Other soups on offer include Tom Kha Phak (soup with straw mushroom, galangal and coconut milk), Kaeng Chuet (a light vegetable broth with vegetables and celery, soft tofu and seaweed) and Gaeng Jued Thao Hoo (clear glass noodle soup with vegetables).

That seafood plays an important role in Thai cuisine is re-emphasised in the main course where you come across dishes like Pla Lard Prik (deep-fried white snapper with sweet chilli sauce), Chu Chee Kung (deep-fried tiger prawn topped with red curry, homemade sauce and kaffir lime leaf) and Pla Neung Manao (refreshing stamed sea bass fillet in lime, garlic and kaffir lime sauce).

Vegetarians can choose from the main course of Phad Prik Tauhu (stir fried silken tofu, bamboo shoots and bird chillies), Kaeng Phet Phak (red curry mixed vegetables and sweet basil) and Phad Phak Ruam Mitr (wok fried vegetables with soya garlic sauce), among others.

Meat lovers can choose from Gai Phad Med Ma-mung Himmapan (stir-fried chicken with cashew nuts and dry chilli), Kaphrao Gai (stir-fried chicken with basil and chillies), Gaeng Kiew Wan Gai (green curry with chicken) and more. For the main course, you can opt for Mee Hoon Phad Gai (stir fried vermicelli with chicken and vegetables), Khao Phad Kraprow Phak (fried rice and spicy basil leaves with vegetables) or Khao Suay (steamed rice jasmine).

For dessert, there is Thap Thim Krop (water chestnut in syrup and coconut milk), Khao Niew Sang Kaya (sticky rice with Thai custard), Tao Suan (Thai moong bean pudding) and Kluai Thot (crispy banana with coconut ice cream).

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