Thai cuisine has to be one of the most appreciated of all the Pan Asian ones. The simplicity and humility of the country is represented in a beautiful balance of flavours that Thai food has. Extremely difficult to get that perfect balance, Thai food is usually found in the five star hotels or multi cuisine restaurants which dish out a serving of curries. A lack of contemporary Thai dining casual dining place has always been lacking in Delhi. This is where Chef Gurmehar Sethi’s baby comes alive.
Read More: Thai food at Neung Roi and Mei Kun
Gurmehar has picked up the skills of his trade from Le Cordon Bleu in Bangkok and after further honing his skills all over the world at the Nobu, Mayfair Hotel and The Leela Palace, returns to his hometown to tantalize taste buds. The 40 seater restaurant has a chic modern look with a transparent kitchen. The liquor licence is expected this week and they will be rolling out some alcoholic sorbets.
We start off with a few of their mixes. The Spicy Pineapple mocktail is a fine concoction of spice and acidity and heat while the Apple and Guava mocktail mixes up earthy and sweet flavours. We definitely recommend the Meing Khum which gives a zing from the leaves combining beautifully with crunchiness of the peanuts and the onions. The Kanom Krok also impresses. A coconut crème brulee with wok fried chicken with lemongrass and a chilly jam. There is a creamy texture of the coconut followed by the hit of spice and ending with a lovely sweetness.
The Tom Kha Soup is a delectable mix of creamy coconut milk with a spice hit of lemongrass and galangal alongwith the earthiness of mushrooms. For the mains, do try out the Chucee Salmon Rom Kwan and the Krapow Gae which combines chicken with bird’s eye chilli and basil. A very traditional Thai street food. Gulp these down with servings of Burnt Garlic Rice and Sticky Rice served in a contemporary way. Polish off your meals with a decadent Coconut ice cream which exudes a creamy texture of coconut milk.
Chef Gurmehar Sethi’s food speaks volumes about his understanding of Thai cuisine. The tremendous balance of flavours that he has managed to accrue is truly commendable. A place that you should not miss, by any means.
