Whenever we will talk about Thai cuisine, the story will be incomplete without the mention of Maestro Chef Ananda Solomon. Vir Sanghvi said, “Ananda Solomon is the greatest chef of his generation “. Chef Ananda who is a trained French cuisine chef is better known as the chef who brought Thai cuisine to India.
He spent several months in Thailand, worked in small places and learned the art of making authentic Thai cuisine before coming to Mumbai and opened Thai Pavilion. Since its inception, this restaurant is home for several famous people from all walks of life. It is also said that Ratan Tata is a fan of this restaurant and does most of his lunch meetings here.
Chef Ananda is also known for Konkan café which is again known for serving most authentic food from the west coast of India.
Well, I can continue with my praises, but let me keep that for some other time.
Today I would like to talk about my favorite Thai restaurant in town, Thai Pavilion that will turn four this September and continues to be the finest and most authentic Thai restaurant in DELHI/NCR. It was Tuesday and to my surprise, the restaurant was almost full, which in itself says a lot about the restaurant.
I always believe that food tastes good when you put your heart and soul in the kitchen. Taste doesn’t come by adding gas, foam and other chemical stuff to create a great presentation; presentation makes the food look appealing; but if the food doesn’t taste good – no amount of presentation will cut the dish though!
Let’s now focus on food. Thai cuisine is a preferred and enjoyable cuisine in India because of the flavor profile. Sweet, spicy, sour, bitter and salty is key to Thai cuisine and gives you umami flavor.
Most of the dishes in Thai cuisine has coconut, galangal, and either shrimp paste or fish sauce.
The raw papaya salad had the perfect balance of tangy, sweet, sour flavor and always gives me the right kick. The chicken pieces wrapped in pandan leaves were succulent, juicy and flavorful – not an easy task when you are using chicken.
We tasted the fresh turmeric soup with Thai herbs and chicken – light and flavorful. Ground chicken with basil was the star dish of the day. Thai curry went well with jasmine rice and we finished it in no time.
Thai desserts are my favorite and I never miss a chance to eat and love repeating too. The water chestnut in coconut milk ( tum tim grob) was good enough that compelled us to ask for the second helping. Sticky rice with mango is the best way to finish the meal.
If you are Thai food lover and believe in classic and authentic Thai food then Thai Pavilion is the only place in the city to enjoy Thai delicacies!
Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions.