Strong yet subtle

Thai cuisine has always emphasised on strong and aromatic components with light and spicy edge.

For those with pure food indulgence in mind, Spectra,The Leela Ambience Gurugram Hotel & Residences brings bright flavours of Thai cuisines. The culinary journey will take you on the street of Thailand.

Expat Thai Chef Tarathip Nooriengsai who has recently taken charge has recreated authentic delights and brought out hidden flavours from her home country.

The buffet featured the much loved classics from the length and breadth of the country. To start with, appetizers like Sakuna Long Runk , Thod Mun Khao Poad , Gai Yang Bai Chaploo. Head on to try the myriad flavours of the main course with dishes like Massaman Sung Tong , Gai Phad Med Mamuang , Choo Chee Goong , Keang Kiiew Phak, Tao Hoo Phad Med Mamuang , Phad Mee Korat . End your experience on a sweet note with Khao Niew Mamuang  and Tub Tim Grob. A specially curated spread awaits, offering signature dishes paired with Thai-inspired cocktails for a distinctive, dining experience to remember.

Talking about her journey, Chef Tarathip shares her experience and said, “My father is my inspiration. He was also a chef. He used to cook everyday. When I was a kid I used to learn a lot from him. He was the one who started teaching me about cooking and whenever he cook he used to teach us that what is this, how it is cooked, and how to control.”

SOM TAM SALAD

Ingredients

• Honey                 30 ml
• Light soya sauce 10 ml
• Lime juice            30 ml
• Thai red chilli       5 gms
• Garlic                   5 gms
• Raw Papaya        400 gms
• Long beans         10 gms
• Cherry tomato     10 gms
• Roasted peanut   20 gms
• Carrot                   20 gms
• Salt to taste

Method

1. Peel and de-seed the raw papaya and shred it into thin juliennes.
2. Cut carrots into juliennes and mix with raw papaya. Put in a bowl and keep aside.
3. Crush garlic with a pestle, and add in long beans and tomatoes and peanuts pounding few times to release juices.
4. Add the chillies and crush lightly to release the heat.
5. In a separate bowl make dressing by dissolving the light soya, lime juice and honey.
6. Now mix all ingredients together continuing pounding and mixing at the same time..  
7. Taste once mixed and add salt for seasoning if required.