Very often, Thai food in India is reduced to a handful of colourful curries. But a little research on the cuisine will reveal that these hues are but simple manifestations of the culture’s love for fresh herbs, spices and aromatics. This is perhaps the idea that prompted The Park’s Thai restaurant, Lotus to launch a new menu where there aren’t any red or green curries.
Having described its brand sensibilities as one that has strictly adhered to traditional cooking techniques and recipes, Lotus has received the city’s steady patronage over the years. But, now that they have a new Chef de Cuisine, the restaurant is incorporating methods like en pappilote, panko crusted deep frying and roulades — cooking techniques that aren’t commonly associated with the cuisine — that are in stark contrast to Thai slow cooking recipes. “I have been passed on a great legacy. But the idea of ‘traditional’ cooking has become more of a food trend over the past year,” begins the new chef, Hari Prasad, who is at the helm of this makeover. “The new menu features dishes that are a confluence of traditional and modern cooking techniques with a contemporary plating style.”
Textured tales
The chef is keen to start us off with the familiar and introduces the Broccoli and Bean Curd Satay with a peanut sauce. Presented as a shot glass appetiser, the skewered florets are surprisingly tender and we can’t help but double dip into the peanut sauce that is just the way we like it — with a bit of crunch.
The Prawn Tempura with sriracha aioli is a tad bit soggy by the time it arrives. But the sauce hits all the right sour, spicy and sweet notes and we don’t quite mind the added flavour that has seeped into the outer coating. If you are a stickler for texture and decide to try the crispy fried pumpkin with a tamarind glaze, be prepared for the mildly spicy aftertaste that lingers at the back of your palate.
Hues to say?
If you are feeling a little daunted by the variety on offer from the main section, the spicy pork belly is an absolute gem. Twice-cooked — braised in a pot roast and then in a red sauce — every bite is bursting with flavours from the mix of kaffir lime and chilli, the distinct tastes of Thai food that we love so much. While the hue of the Massaman Lamb gravy looks a fiery red, rest assured the homemade chilli paste is quite mild. This richly seasoned curry is a perfect pairing with the jasmine rice.
We suggest the pandan mascarpone mousse with green tea genoise that is light and has a delicate sweetness to it, in case you are thinking of giving the dessert cart a miss.
Straight up
The new menu also has a select range of mocktails and cocktails. We love the cucumber, galangal, green tea concoction called the Thai fizz and a white rum-based beverage Zucchini blanc.
Meal for two with alcohol Rs 4,000++