Kiyan at The Roseate is one of my favourite places to dine in. Not only does The Roseate blows you away with its beautiful ambience, even the food under the aegis of Executive Chef Nishant Choubey is finger licking tasty.
Kiyan is running a Thai food promotion till 31st June 2017. With Chef Joy at the helm, the kitchens at The Roseate are serving some delectable Thai delicacies. We start off with a Miang Kham Dok Bua, lotus Leaf filled with crunchy peanuts, roasted coconut, galangal and lime. It almost tastes like the jhaal moori that we have back home. However, it’s the salads the lay open the heart of Thai cuisine’s freshness. In the salads, the Som Tum is a raw papaya salad with the earthiness of peanuts, the heat from chillies and salt from soya sauce.
Another salad that we do try out is the Pomelo Salad. The nuttiness of the peanuts combined with the softness of the sour pomelo to explode in a plethora of flavours on your palate. The Crispy Fried Prawn (Goong Makham) is one of the most delicious dishes that I try. The Chicken wrapped in the Pandan leaves (Kahi Hor Bai Tuay) presents with a conundrum. There is a subtle taste of fish sauce that emanates from the chicken and lends it an aura. 
A cinnamon based mocktail impresses with it’s balance of flavours. Mussels with Pineapple (Keang Kua Suparod Hoy Malaeng Phoo) draws out the fresh salty taste of sea to combine with the sour and sweet from the pineapple. There is also a duck on offer. Although it is one meat that tests the mettle of even the best of Chefs, the roasted Duck Red Curry is something that will definitely make you come back. But the crowning glory of the meal were the Massaman Lamb Chops. Although I have mostly tasted this particular sauce in a curry, but it’s use along with the Lamb Chops makes for a dish that needs to be repeated quite a few number of times. We combine it all with Pad Thai (classic flat noodles) and Khao Phad (Thai Basil fried rice).
Read here about Chef Anand Panwar’s famous Cocoma which I wrote about in Food and Beverage Buzz.
But it’s their desserts which take your breath away. Chef Anand Panwar again spins up some magic with Chef Joy. The Mango Sticky rice has been given a salty fresh taste to complement with the sweetness of the coconut milk. The Tub Tim Krob, my all time favourite is a sweet concoction of coconut and aromatic jasmine syrup with small pieces of water chestnut to give it a chewy texture. A dessert that makes you ask for repeats. Chef Joy’s food is something that you want to be truly thankful for. An experience worth remembering and sharing. The festival is on till the end of the month so hurry if you want your fill of authentic Thai food. Do let us know your favourite place to have Thai food in Delhi.
