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Savour Thai flavours
Chef Nut Kunlert from Thailand giving the finishing touches. ---Photo: K.R. Deepak
Riveting Thai delicacies are beckoning Vizagites at the Lighthouse restaurant at The Park which launched the vibrant 'Flavours of Thailand', a festival of food that enchanting land, last weekend. It will be on till Sunday.
``Thai food is an amalgam of eastern and western influences harmoniously combined into something uniquely Thai,'' says Nut Kunlert, the chef who was specially flown in from Bangkok by the five-star hotel to recreate the authentic Thai masterpieces. He has redefined the timeless art and style of Thai cuisine through a wide range of scrumptious, bold, innovative and vibrant recipes with an interesting blend of tradition and creativity. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each Thai dish.
``We want to give a flavour which is authentic. That's the reason why most of the ingredients used are imported from Thailand,'' he says. To satisfy everyone's palate, Kunlert has the traditional Somtom (raw papaya salad), Yum Thalay (Thai seafood salad) to the unique specialities like Phad Phak Sam Se (brocolli, babycorn and mushroom in rice wine sauce), Sankaya (Thai coconut custard) and Tan Shan (fried noodle with honey and sauce).
According to him, originally, Thai food reflected the characteristics of a waterborne lifestyle. With their Buddhist influence, Thais shredded and laced food with herbs and spices. Eventually fewer spices were used in Thai curries, while the use of fresh herbs increased.
So if you want to get a feel of the authentic delicious Thai cuisine, make a beeline to The Park. ''This is the first ever authentic Thai food festival to be organised in the city,'' says Mr. Subroto Majumdar, its general manager.
N.G
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