Enjoy the street food of Bangkok in wintry Delhi (Foodie Trail-Delhi)

Want to try some morning-glory stir fried with yellow bean sauce, garlic and chillies? Or maybe deep-fried white snapper with cashew nuts and dry chilli? Or perhaps some refreshing steamed sea bass fillet in lime, garlic and kaffir lime sauce?

Manasarovar Lake


"Streets of Bangkok", a gourmet Thai food festival organised by The Leela Ambience Convention Hotel here and running till the end of this month, offers all these and more.

Priced at only Rs 1,199 per person, the festival offers you a chance to taste the creations of Parihar Veer Pratap Singh, chef de cuisine of Mei Kun restaurant in the hotel, and Thai master chef Kanyaphat Faisai.

Associated with one of the hotel's sister properties, Kanyaphat is assisting Singh to bring alive the magic of the mouth-watering delicacies during the festival, recreating the authentic flavours transported all the way from Thailand.

The vibrant streets of Bangkok are being recreated at the hotel's outdoor patio, Frangipani.

Thai cooking emphasises on lightly prepared dishes with strong aromatic components and a spicy edge.

So, when you are looking for appetisers, as a vegetarian you can choose from Som Tom (raw papaya salad), Yum Som (spicy pomelo salad), Poh Pia Jae (vegetable and glass noodle spring roll) and Yum Hed Ruam Phak (mixed mushrom salad with vegetables).

Non-vegetarians can choose from chicken satay with peanut sauce, Kra Thong Thong (golden flower cup served with chicken mince), and Yum Woon Sen (Thai seafood glass noddle salad). Note the word "yum" in the last dish. It is, actually!

And if you thought Tom Yum Goong is a martial arts flick starring Tony Jaa, think again. It is actually a prawns and lemongrass soup that will delight your culinary senses.

Other soups on offer include Tom Kha Phak (soup with straw mushroom, galangal and coconut milk), Kaeng Chuet (a light vegetable broth with vegetables and celery, soft tofu and seaweed) and Gaeng Jued Thao Hoo (clear glass noodle soup with vegetables).

That seafood plays an important role in Thai cuisine is re-emphasised in the main course where you come across dishes like Pla Lard Prik (deep-fried white snapper with sweet chilli sauce), Chu Chee Kung (deep-fried tiger prawn topped with red curry, homemade sauce and kaffir lime leaf) and Pla Neung Manao (refreshing stamed sea bass fillet in lime, garlic and kaffir lime sauce).
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