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Simply Thai



The dragon ushers you at the Thai fest at the Capitol. — Photo: Murali Kumar K.

THE THAI Food Festival, on at the Trivoli Gardens of Capitol Hotel, challenges your taste buds. It's really different, in the sense that there is a lot of coconut paste, coconut milk, pumpkins, rice and noodles. "It is the method of cooking that makes it so different," explains R. Eshwar Rao, Executive Chef, The Capitol.

You can start off with appetisers such as som tam esan (raw papaya salad, which is quite subtle in its taste, makes for a good beginning) and non-vegetarians can bite into poo jaa (deep fried crabmeat with shell.) The surprise is that the crabmeat is minced and cooked with minced mutton, and that makes it a crunchy delight).

Then come the soups. The tom kha, with a strong flavour of coconut milk, can be a little setback for someone not so used to coconut. Yet the flavour mixed with lemon grass grows on you. This soup is served with various fragrant herbs and leaves floating in it. They certainly are an acquired taste.

The main course is served with the staple — noodles and rice. You can pick your choice of curry and of course, the chef is always there to help you. Even otherwise, the new menu, especially created for the fest, speaks for itself. So the table is spread out with dishes like with phad pak ruam mit. This is vegetarian fried rice filled with broccoli, snow peas and mushrooms. Easy on the Indian palate. And if you relish seafood, the Thai fest offers you a wide range. And the kaeng keow wan, a traditional Thai green curry, is worth the try. But once again, this has a generous helping of lemon grass, which can be quite a challenge to your palate used to garam masalas and little else.

And the desserts, well if you like a dash of coconut and pumpkins in them, then go ahead and try.

The fest is on till November 7 between 12.30 p.m. and 3 p.m. and from 7.30 p.m. and 11.30 p.m.. For reservations, dial 2281234/22281800.

S.S.R.

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