They’re magic on any plate, and the Baan Thai kitchen at The Oberoi Grand is making mushrooms tastier. t2 checked out Make Room for Mushrooms, a limited menu at the Thai restaurant, and we must say we were spoilt for choice.
“We tried to get mushrooms of non-Thai origin and prepare it the Thai way, especially chef Klae’s style, as he belongs to northern Thailand [Klae Somsuay is the Thai speciality chef at Baan Thai]. The mushrooms used in the menu have been imported from their respective places of origin, and we have tried our best to keep the recipes light and flavourful, keeping summer in mind. Our effort is to break the stereotypes associated with mushrooms, as in recent times they have come up as a great source of dietary protein. A lot of people have been gravitating towards them,” said Rajatjyoti Mukherjee, senior executive sous chef, The Oberoi Grand.
What: Make Room for Mushrooms
Where: Baan Thai, The Oberoi Grand
On till: March 25
Timings: For lunch 12.30pm to 2.45pm, for dinner 7pm to 11.45pm
Lab Het Raumit: A mushroom salad so fresh and tangy, you’d not miss chicken in your salad anymore. King oyster, shimiji and enoki mushrooms are minced together and dressed in lemon juice, Thai herbs and grounded peanuts, and served warm. Rs 925-plus
Tom Saab Het: If we could name it, we’d call it the soup for the soul. This enoki mushroom soup is inspired from the cooking style of north-eastern Thailand. Galangal, lemongrass, Kaffir lime and holy basil add a fresh and aromatic touch to the broth. “It is generally way spicier in Thailand, but here I have toned it down for the Indian palate,” said chef Klae. Rs 745-plus
Kaeng Om Het Kab Kai: A speciality of chef Klae’s grandmother, this water-based light broth is a blend of shitake mushrooms with tender chicken pieces. The curry is spicy and full of flavours because of ingredients like pound garlic, ginger, galangal and onions. Pair it with steamed rice for ultimate comfort.
Rs 1,275-plus
Phad Het Tahoo: Silky tofu chunks are stir-fried with Thai herbs, garlic and chilli paste alongside some filling portobello mushrooms to create this soft and zesty starter. Rs 1,075-plus
Gung Mangkron Pao Het: Lobsters are coated with a mix of Thai chilli paste, jaggery, fish sauce, oyster sauce, garlic and chillies and then grilled to give it a smoky feel. Served with an assortment of portobello, oyster and button mushrooms, this dish is to be dug into with your squad. Rs 2,220-plus
