Loi Krathong, also known as festival of lights in Thailand, is a widely celebrated event in the Thai community that is marked by floating a floral and lighted basket into the river, and in the northern parts of the country it is marked by lighting up a lantern and letting it fly away in the sky. The act denotes sorrow and suffering leaving one’s life, and good vibes and positivity entering in.
Baan Thai, the popular Thai restaurant at The Oberoi Grand, has had a long-standing tradition of celebrating the festival, and this year too, they marked the beginning of the festival with consul general Acharapan Yavaprapas, and consul Napacharapat K. of the Thai consulate, with a ritual and a sumptuous meal. Only The Telegraph was there.
What: Loi Krathong
Where: Baan Thai, The Oberoi Grand
Till: November 15
Timings: Lunch: Noon to 3pm; dinner: 7pm to 11pm
Meal for two: Rs 4,000-plus
For reservations: Call +91 33 2249 2323
Small floral baskets with candles were meticulously made by the staff at Baan Thai. Thai consul general in Calcutta Acharapan Yavaprapas commemorated the festival by floating them in the pool at The Oberoi Grand. The event also had a wishing tree which is also a popular custom around the festival where one had to write a wish on paper and tie it to the tree. “India and Thailand have a lot of similarities. As you have the Ganga river here, back in Thailand we have the Khong Kha, the Goddess of the river who is worshiped and paid gratitude to for her bounty,” said the consul general.
“Loi Krathong is an annual festival celebrated in Thailand with great vigour and zeal in November full moon to mark the end of the rainy season. This festival signifies the purification ceremony to enlighten the mind and pay respect to the water Goddess. During this festival, the floating krathong symbolises a person willingly letting go of all negativity. And any celebration is incomplete without indulgent gastronomical delights. At Baan Thai, we bring you an assortment of hand-picked dishes to relish and invite you to be a part of our celebration,” said chef Klae Somsuay of Baan Thai.
Sip and bite
Tom Jerdt Kai Sap: Garlic and coriander root add an aroma to this light broth that has the goodness of glass noodles, chicken, tofu and fresh veggies.
Krathong Thong Sai Pak: We’ve never tasted such a delish stir-fry. Veggies such as potatoes and broccoli were twice fried and generously coated in a special sweet chilli sauce.
Phad Kee Mao: A close cousin of pad thai, these flat noodles took things a notch higher when it comes to spice by adding hot basil and chillies. We couldn’t help but go in for extra helpings.
Pla Nung Khiing: A delish fave for seafood lovers, this had perfectly steamed fish served on a bed of veggies and was laced with a ginger-sesame-soy sauce.
Krathong Khao Niaow: The dessert looks like a krathong, or the basket, and is a great amalgamation of Thai flavours in its components such as the mango mousse, lemongrass and coconut sweetened rice as well as a ginger and lime jelly.
Kai Phad Pak Boong: A fragrant minced chicken preparation, here the chicken is made aromatic using morning glory and spicy chillies. This will remind you of Thai Basil Chicken.