An immersive Thai feast crafted with soul
Thailand is one of the favourite destinations for Indian travellers — its landscapes, culture, and cuisine have always been admired by Indians. Though the food has a distinct East Asian touch, of late the Indian palate has adapted to it, and Thai cuisine has quietly made inroads into the culinary world. Lovers of Thai food had a delightful experience when authentic Thai cuisine came calling in India at Radisson Blu. The Thai Food Festival unfolded like a gentle escape into Thailand's vibrant culinary world, capturing the essence of Bangkok's bustling markets and Chiang Mai's warm, aromatic kitchens.
The ambience set the tone for an evening that felt both festive and intimate. Soft lighting, tasteful décor, and traditional Thai accents created a setting that invited diners to slow down and savour each flavour the kitchen had to offer. The service, delivered with calm assurance and genuine warmth, enhanced the overall experience. Under the guidance of Chef Ittirit Panyim from Bangkok, the festival showcased a menu that was both rooted in authenticity and tailored to diverse palates.
The culinary journey began with the classic Tom Yum soup, whose sharp lemongrass notes and delicate spice provided an immediate reminder of how refreshing and complex Thai cuisine can be. The broth was clear, aromatic, and perfectly balanced, allowing the flavours of kaffir lime and galangal to shine through without overwhelming the palate. This was followed by a beautifully prepared green curry, rich with coconut milk yet surprisingly light in its finish. The vegetables retained their crispness while the chicken was tender and infused with the curry's gentle heat. Pad Thai, often the most familiar Thai dish for many diners, was executed with precision. The rice noodles were cooked to the perfect bite, and the interplay of sweet, sour, and salty elements came together harmoniously, enhanced by fresh herbs and a squeeze of lime.
A plate of Som Tum brought a refreshing shift in tempo. The shredded raw papaya, crushed peanuts, and Thai basil came together in a lively burst of spice and crunch, making it one of the standout dishes of the evening. Dessert adhered to tradition with mango sticky rice, where ripe mangoes paired effortlessly with warm, lightly sweetened sticky rice and silky coconut cream. It was a simple dish, but served with finesse, rounding off the meal with a comforting sense of familiarity. The taste experience was remarkable, each dish carefully layered with complexity yet approachable for diners unaccustomed to Thai cuisine. Flavours danced between tangy, sweet, spicy, and savoury, creating a symphony that lingered on the palate. Ingredients were fresh and vibrant, the herbs aromatic, and the spices well-balanced — never overpowering. Even familiar dishes like Pad Thai revealed new dimensions of taste, while lesser-known delicacies like Som Tum introduced bold, exhilarating flavours. The overall effect was a harmonious journey through Thailand's culinary landscape, leaving diners both satisfied and eager to explore more.
What made the festival memorable was the balance it struck between authenticity and accessibility. While some dishes could have embraced bolder spice levels, Chef Panyim's thoughtful curation ensured that flavours remained true to their origins. Overall, the Thai Food Festival at Radisson Blu emerged as a delightful celebration of Thai cuisine, offering diners a well-crafted and immersive experience.
