Baan Thai at The Oberoi Grand has been a name synonymous to quality Thai food in the city and is one of the most preferred Thai destinations amongst patrons. February has been the back-to-heritage season for the hotel and keeping up with this sentiment the restaurant is running a 10-day back to classics menu to honour authentic Thai heritage and recipes as well as revisit favourite dishes. The Telegraph was there just in time to get you the must-try dishes from the spread that will be available today onwards. Here’s getting you the deets.
What: Thai at Heart
Where: Baan Thai,
The Oberoi Grand
On till: February 28
Timings: Noon to 3pm for lunch and 7pm to 11pm for dinner
Meal for two: Rs 4,000-plus
Rak Baw Phad Horapha: Dry stir-fry of lotus root tossed with Thai chilli paste (nam pik pao), Thai sweet basil and aromatic fresh green peppercorn. It’s the perfect appetiser with a chilled beer. @Rs 1,325-plus
Phad Sixiw: This one is a cousin of the usual Pad Thai. An illustration of Chinese influence on Thai food where rice noodle is stir-fried with soy sauce to give a charred flavour balanced by aromatic fresh green peppercorn. @Rs 920-plus
Kung Phad Makham: Succulent freshwater medium prawns are tossed in Baan Thai’s signature tamarind sauce, kaffir lime leaves and roasted red chillies. While the coating gets a sticky yet crunchy glaze, the meat in the prawn remains sweet and juicy. @Rs 1,695-plus
Pla Phad Phrik Kaeng: Deep-fried morsels of Kolkata bekti is quick-tossed in a delightful blend of Thai red curry paste and coconut along with Thai basil. This feels like a dry and seafood version of the Thai curry. @Rs 1,475-plus
Po Taek Thalay: ‘Poh taek’ is derived from ‘poh’, a fish trap used by Thai fishermen. It has a Laotian influence and is a lighter version of Tom Yum. Unlike Tom Yum it does not use Thai chilli paste (nam pik pao), instead the spicy and sour soup is enhanced by fresh chilli, fresh seafood, fish sauce (nam pla) and Thai hot basil. @Rs 920-plus
Hmu Hor Bai Toey: Fried marinated chicken wrapped in pandana leaf is a feature in almost all Thai restaurants. But Baan Thai recreates the same celebrated dish by substituting chicken with their signature macerated pork morsels.
@Rs 1,425-plus
Pictures: B. Halder
“Baan Thai has been there for more than two decades and is consistently the top choice for Thai food connoisseurs, or even first-timers. The continued support from our patrons has made it possible hands down. Also all this while, we have stayed true to our recipes passed on from one expat to the next. This promotion is a tribute to all the chefs who put their soul to these recipes,” said Chef Klae Somsuay, expat Thai specialty chef of The Oberoi Grand.