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Exotic Thai

Check out the Thai Food Festival at Taj Krishna for some exotic cuisine from the Far East.

FLAVOURED FLORETS: The cuisine has a distinct flavour.

ONE OF the popular tourist destinations, Thailand has much to offer -- exotic beaches, a rich cultural heritage and refreshing cuisine. The red, green and yellow curries and seafood platter are popular with the tourists here. Bringing the Thai cuisine to the connoisseurs in the twin cities is the Mai Thai buffet at Encounters, Taj Krishna.

"The food is light and good for health," says the Thai chef Ampan about the Thai offering. One finds use of herbs such as makrood, kafir leaves, Thai ginger and basil in the cuisine apart from the fresh coconut milk base that

provides a distinct flavour and consistency to the dishes.

The buffet has vegetarian and non-vegetarian options , with an excellent seafood and poultry offering. `Chicken clear soup', `Spicy prawn soup' or the `Mushroom and coconut milk soup' can get you started.

COOK OUT: Chefs Ampan and Weena

For the main course `Stir-fried chicken with ginger' and `Deep fried fish' with basil go well with the fried rice and noodles. Other options are `Roast duck in red curry' and `Stir-fried lamb' with young pepper corn. For a very Thai taste, check out the Sam lote (Three flavours), fish cooked with jaggery, tamarind and salt to give the three diverse flavours on a platter.

In the vegetarian fare don't miss the Tofu (bean curd) with bean sprouts. Stir-fried snow peas, vegetables in yellow curry and mixed vegetables with lemon are other options to check out. Celery, asparagus, baby corn and broccoli are predominant in the vegetable preparations.

The salad counter is promising with the popular raw papaya salad. "Traditionally shrimp paste and fish sauce are used as salad dressing but we have avoided them for the vegetarian salad spread here," says Sous Chef Sachin. Wing bean salad, grilled lamb spicy salad and glass noodle salad with prawns are some of the offerings at the salad counter.

HEALTHY SALADS: The food is light and nutritious.

Incidentally, people going on a diet prefer the glass noodles that are made of tapioca, says Chef Ampan. For the sweet tooth, Chef Weena presents distinct Thai desserts such as `Sticky rice dumplings' and `Water chestnut' in coconut milk.

The Thai Food Festival is open for lunch (12.30 p.m.-3.00 p.m.) and dinner (7.30 p.m.-11.00 p.m.) buffet (Rs.495 plus taxes, per head), till February 2. The buffet also includes an Indian section with biryani, dal, vegetable curries and other offerings as well. This apart the a la carte menu presents a multi-cuisine option comprising south Indian, Continental and Arabic cuisine. For reservations contact 55662323 Extn. 3326.


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