One may not have been to Thailand, so the Marriott at Juhu in Mumbai has brought the chefs to our doorstep. The fresh produce, the simplicity of flavours, ingredients of lemon, chilli, galangal, tiny cane baskets for sticky rice took me back to memories of Asian markets. Thai cuisine is similar to Indian cuisine in many ways; the only difference is in the coconut milk and the blend of chilli, sugar and a dash of Kafir lime. It is a mix of flavors that speaks of an evolution of the word ‘curry’.
Chef Suriya Phusirimongkhonchai is a soft spoken chef and it’s great when one sees senior chefs cooking in the restaurant instead of being cubby-holed at a desk. Though the festival of Thai street food at Spices, the Asian restaurant is on till December 1, 2013, the chef is here to stay for two years.
The live counters were a flurry of culinary activities. The Thai Barbeque Station, where there was prawn and mackerel trussed in pandan leaf and grilled, caught our attention. The Pad Thai Station had enough excitement to be able to just stand and watch noodles being tossed about in a pan with its accompaniments (hanging meat is oh-so-Asian in a way). The Thai curry station and rice station added the street-food feel and a whole new dimension to the restaurant. Some of my favourites were the Pandan Chicken, Lemon Grass Chicken, Prawn Sesame Seed, Vegetable Spring Roll, Crab Claws, and Fried Banana and Potato were a fine attraction under the heating lamps.
Thai soups followed by a series of rice-based dishes, fried rice and chicken done several ways to the infamous Thai Curry with its subtle flavours, and the pork belly or grilled prawns eaten with sticky rice is an instant hit.
The Thais are not known for their desserts but the spread of fresh fruit like rambutan, dragon fruit and oranges, to traditional desserts like Egg Custard, Pumpkin Pudding, Tom Tim Grob ensured a fine end to the meal.
More On >> World Cuisine
