A harmonious blend of spicy, sweet, salty and sour – the essence of Thai food lies in the perfect balance of tastes. Bringing this amusing harmony of flavours to the city, MoMo café at Courtyard by Marriot is all geared up to trace the culinary treasures of Thailand -‘The Land of Smiles’ with the Thai Food Festival from November 16-25. With recipes rustled up by Chef Preeya Jitreemeth from Bangkok, the festival is all set to be pure indulgence for the city’s food connoisseurs, who will get to taste nothing but authentic Thai cuisine.
Stationed at Courtyard by Marriott Bangkok, Chef Preeya will be flying down to the city to concoct some scrumptious dishes that emit the vibrancy of Thai cuisine for patrons who will enjoy the juxtaposition of divergent flavours. While the piquancy will be toned down by pungent herbs, the salty Thai sauces will be tempered with sugars to bring the authentic zestfulness of the cuisine to the table. While the Thai condiments will lend the perfect aroma, spices will treat patrons to seamless flavours. A range of enticing starters and main course dishes will make it a memorable journey for food lovers in the city. Eclectic choices have been dished out for vegetarians and meat lovers alike.
Starters like Kuay Teaw Rui Suan – Rice noodle rolls with Thai herbs, Por Pia Thod – Crispy vegetables spring rolls, Yum Woonsen – Spicy glass noodle salad, Khao Tang – crispy rice cracker served with peanut sauce, and Yum Tua Phoo – Wing beans salad served with chili coconut cream, will satisfy the vegetarian soul ahead of the food sojourn. The main course promises sumptuous dishes including the scrummy, wok-fried Pak Boong Fai Dang and Hed Phad Khing, Tao Hoo Preaw Wan – Fried tofu in sweet and sour sauce, and Phad Kaprow Hed with a distinct flavor of hot basil leaves.
For meat lovers, the wondrous journey begins with Yum Yord Mapraw, a beautiful amalgamation of Coconut shoot, prawn salad, and cashew nuts, Gai Satay – Chicken satay in peanut sauce, Larb Poo – a combination of crabmeat and salmon cooked with flavourful Thai herbs, and Peek Gai Tod – Thai style fried chicken wings. The main course has a wide array of dishes to choose from like the Tom Yum Goong – a hot and sour river prawns preparation with the flavor of lemongrass, Pla Nung Ma Now – steamed local sea bass in lime garlic chili sauce, Khao Phad Goong – Shrimp fried rice, and Gang Keaw Wan Gai – Chicken green curry to name a few.
Capturing the complexity and nuances of Thai cuisine, the festival samples the varied cooking techniques that dominate the various regions of Thailand. With harmony as the guiding principle behind each dish, the spread is meant to be a treat for the eye and the palate. With levels of tastes that travel from the tip of the tongue to the throat, Amdavadis are in for a pleasant culinary surprise.
