Tender base, unique taste and fabulous plating define the food at the recently launched pavilion at Vivanta by Taj. Iknoor Kaur had her fill
If you are a Thai lover, we would suggest you head straight to level one of Vivanta by Taj in Gurgaon and make yourself comfortable at one of the most exquisite table in the Thai Pavilion. The third in the country and first in the northern sector, the restaurant boasts of luxurious ambience, calm music and one-of-a-kind menu.
A prime venture by chef Ananda Solomon, the cuisine was introduced across the Taj properties with the exotic Thai Pavilion in the early 90s. The authentic flavour has remained ever since. Taking that legacy forward, Vivanta by Taj brought its speciality to the NCR.
To set the ball rolling was their signature drink, pomegranate water with ginger and mint. The mixture blended well with the fruit eventually creating a tangy aftertaste. A good accompaniment to the meal, the swig doesn’t overtake your appetite.
They maintain a variety in their starters. They do not believe in confusing the guests with the contents on their menu, therefore there are not more than six choices in the appetisers and main course sections.
The young (raw) papaya salad combined with sweet and spicy sauce called for a five star. With the right amount of spice and sweetness, the mix was an exciting one. However, what took the cake in the starters menu was the marinated chicken morsels wrapped in pandanus leaves and fried. Chef Ananda elaborated on this one, “The flavour of the bai toey leaves stands out. It is significant ingredient in this dish. Even the wrapping of the pandunus leaves gives a subtle flavour to the chicken and also helps retain the aroma.” Known as Kai haw bai toey, the dish was the most Thai it could get. The main course was more of a surprise. As the chef put it, “All our outlets have the same menu. However, keeping the requirements of the people in North in mind, some of the dishes are made to suit their taste. The Thai flavour has not changed because we believe in giving the authentic, but the heaviness of the food has.”
The crispy fried fish topped with tangy sauce, Thai herbs and grilled lamb with mint and cucumber sauce is shocking. The lamb is so tender and smooth, that the touch of a knife is all it needs to break.
Their green and red Thai curries stood out for their subtle flavour of galangal. Usually known for its strong flavour, the red curry managed to meet just the exact taste. A unique part of their menu was the water chestnuts and cashew nuts with red chilli paste.
They were served with jasmine rice and flat rice noodles with vegetables. Wrapped in a leaf the rice had a delightful flavour. According to the chef, the dessert was a must in order to wash out the spices. Thus, diced water chestnut with coconut milk was served.
The element that made everything served seem so good was the way it was plated. This addition of greenery on the plate made the food pleasurable to the eye.