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Direct from Thailand
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Three chefs specially flown in from Thailand bring that authentic touch to Intercontinental The Grand.
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AN AMBIENCE that captures the authentic beauty of Thailand - be it in the verdant tropical garden with handcrafted Thai home façade, rare artefacts, exotic flowers, a rippling waterfall flowing into a serene pond, traditional Thai costume worn by the waiters, or the crockery, cutlery, glassware and serving dishes. That's Blue Elephant, located on the 28th floor, the rooftop level of New Delhi's Intercontinental The Grand presenting its royal Thai cuisine.
Specialising in various nuances of royal Thai cuisine, the three new chefs head chef Visarut Srihinkong, assistant head chef Songkrit Sriputta and the master carver chef Suriya Phusirimongkhonchai - bring a perfect blend of authentic cuisine, a scenic setting and mouth-watering delicacies. Light and healthy flavours by fresh ingredients and spices, vegetables, flowers and curry pastes flown in from Thailand offer a wide range from starters, soups, main course to desserts.
Food is a celebration
In traditional Thai custom, dining together is a celebration of life itself. The meal includes at least two dishes with rice and noodles and soup, hot and spicy flavours mixed with mild or sweet, creating a glorious melange of flavours. All for the arrival of the new chefs, Anupam Joglekar, Executive Chef, Intercontinental The Grand, says, "The Blue Elephant has a tradition wherein the expert chefs travel to various restaurants and share their expertise and specialisation. The authenticity of the flavours is best created by chefs from Thailand and we are delighted with our new experts."
The menu offers delicacies like Thai Fish Cake, chicken green curry, Bangkok soup, phad Thai noodles, prawns sweet and sour, pepper prawns, etc. for the non-vegetarians. Besides the vegetarian offerings are kra pow phak with tofu (fresh vegetables with light soy and garlic, tossed with bean curd), vegetable phad Thai (Thai fried noodles with shrimps, peanuts, egg and vegetables), lady's finger, steamed rice to name a few. Desserts include jasmine cakes, sticky rice with mango, sago with sweet melon and water chestnut.
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