Go the Thai way, right here!

Ask any foodie from anywhere in the world and they’ll unanimously agree that if you want to understand the taste palette of a place, try the street food there. Culinary delights on streets not only provide timely relief from hunger, but they open a world of taste far away from the “mainstream” starred hotels and restaurants.

Thai cuisine is famous around the world for its spicy and tangy flavours and street food from Thailand are every foodie’s delight. Thai Pavilion at Vivanta by Taj has brought the area’s street food to the city and the exclusive promotion is on until May 7. The menu is meticulously crafted by crafted by acclaimed Executive Chef Jaffar Ali.

“Thai food is aromatic and flavourful. The specialty of Thai street food is it gets prepared in three to four minutes and boasts of both vegetarian and non-vegetarian delicacies,” the chef shares.From traditional to fusion, there’s something for everyone to enjoy. Start your culinary cruise with salads. Go for the ‘Yum kai yang’, this herb spiced grilled chicken salad with chilli coriander dressing is spicy and it takes your palate on a zingy ride.

Follow it up with ‘Nuea nam thok’; a traditional spicy tenderloin salad with roasted rice that is crisp and aromatic. The meat literally melts in your mouth! Not to forget is the ‘Yampla krob’, which is a crispy fish salad with bamboo shoot and bird eye chilli – a yummy delight for seafood lovers.
Start the appetizers with ‘Kung phao’, which has regional herbs infused with grilled prawn. For seafood aficionados this is a pure delight.

The must tries in the section are ‘Ping gai’ (grilled chicken on skewer) ‘Lukchin ping phae’ (grilled meat ball) and ‘Pla muek yang’ (grilled squid on skewer). The main course is served in a Bento Box, taking the whole affair to another level. The box consists of noodles, sticky rice, green curry and a red curry. The whole combo is a visual and aromatic enchantment.

The menu for the festival includes dishes like Lab het (spicy mushroom salad with roasted crispy rice and fresh mint), Yum Taengkwa (cucumber and bean sprout salad with thai chilli jam dressing), Phak rhuam mit (assorted vegetables), Phak morokot (stir fried greens with ginger soya sauce), Phad phak krapao (pokchoy, baby corn and broccoli in chilli basil sauce), Phad phak kaew kratium prik thai (water chest, peppers, baby corn and broccoli in garlic pepper sauce), Gaeng phed jee (thai red curry with vegetables), Moo phad prik holappa (stir fried pork with fresh basil and thai herbs), Khao phad American (stir fried glutinous rice with fried egg, tomato ketchup, corn, green pea, raisin, shrimp and chicken sausage) and Aepeen thod (honey and sesame coated apple fritter).

“We import our spices and herbs from Thailand. The high quality and natural ingredients used in preparing these dishes is beneficial for health and promotes a holistic wellbeing,” said the chef.

It’s time to go ‘Thai’! Need we say more?
Lunch: 12.30pm to 2.45pm (Friday and Saturday)
Dinner: 7.30pm to 11.45pm (Monday to Sunday)

By Navin Pivhal