Thai cuisine in India has not yet reached the level of popularity as much as we have for Italian and Chinese here. Infact, Chinese and Italian both have become so popular, that there are several places where they serve these cuisines which are more palatable for our Indians and people enjoy Indian ChineseItalian as well.
Thai Pavilian at Vivanta by Taj, Gurgaon recently turned 1 and it has already become one of the finest place to have some authentic Thai food. Chef Ananda Solomon who is the brain behind the entire Thai pavilion across Taj in India is a masterchef and has some incredible experience not only in Thai but in other cuisines as well.
We were invited for the bloggers table to celebrate first anniversary of Thai pavilion and to try and taste the beautifully crafted menu which had some new dishes along with some old classics. And being a Thai cuisine fan I was looking forward for a great afternoon, which it indeed was.
Crab cakes and kai haw bai toey(chicken wrapped in pandanus leaves). Crab cake was wonderfully crisp on the outside and moist on the inside. The sweet white flesh paired well with the bright, aromatic Thai flavours. Chicken wraped in pandanus leaf is one of the most popular dish in thailand and you can find it anywhere. When chicken fillet is wrapped in Pandanus leaf , these wonderful leaves act as both a wrapper and a flavoring in this dish.