I love the buzz at Threesixty at The Oberoi, New Delhi. Take your pick from the freshly rolled sushi or bite into a woodfired pizza, sit back and soak in the verdant view and enjoy impeccable service. And if you like people watching, this is the place to see and be seen! But that's not why I am writing this post.
Threesixty has always had a limited yet good selection of Thai dishes. But if you're one of those who have often wondered why Baan Thai shut down despite its unparalleled popularity, you would definitely enjoy the Thai food promotion that is currently on. Chef Tam, visiting from Rim Baan, The Oberoi, Bengaluru is cooking up a storm until October 31st. A few of Chef Tam's specials are available at the lunch buffet, while a more elaborate choice of Thai dishes is available for a la carte dinner.
deep fried egg salad, our meal starts with a
As delicious as the salads sound - there's Yam som-o, or the Thai pomello salad with prawns, and Yam khaidow which is Thai for Kai hor Bai toey, or stir fried fish in black bean sauce. Although I have mostly associated black bean sauce with Chinese cuisine, I'm glad it's part of this menu because it is fantastic. Next come the Chicken Satay and chicken marinated in Thai herbs cooked in Pandanus leaves. While the satay is pretty much as one expects it to be, the latter is a better option for an appetizer if you were to choose one of the two; and if you like to eat with your eyes before tasting a dish, then again this one is the winner for its pretty presentation.
While we stuff ourselves with the mains including a stir fried chicken with cashews, padthai, steamed rice with a very flavourful green Thai curry with vegetables, a surprise awaits us: Chef Tam's special Khaophad tom yam or s tirfried rice with tom yam paste and herbs. There's a c hoice of chicken, prawns, crabmeat and vegetables. We have the vegetarian one, and all I can say is that I could have made an entire meal of this rice. Again, beautifully plated, every bite is packed with flavour. If you like your food to be flavourful, without it being too hot and spicy, you'll be happy to know that Chef Tam has kept the dishes mildly spiced, while sticking to authentic flavours.
We finish our meal with a Thai dessert, Tub Tim Krob or water chestnut in coconut milk and palm sugar syrup. Light and refreshing, it sums up the meal perfectly. However, if you're not very experimental with your desserts, just opt for a tiramisu or a decadent chocolate cake.
Threesixty, The Oberoi, New Delhi, Dr. Zakir Hussain Marg
New Delhi - 110 003.
