A mushy affair with mushrooms has begun at Baan Thai, The Oberoi Grand, just when the weather has started to blow hot and cold.
“Spring is right around the corner. This is the best time to indulge in something that is neither too heavy nor too light, and mushrooms are just right for the occasion,” said chef Saurav Banerjee, serving up several dishes that make up the Mystique Mushroom menu at Baan Thai.
With nine dishes to choose from, begin with Tom Jued Het, a clear soup that brings the Enoki and Shimeji mushrooms to your plate. Moving on to the main course, consider Pla Nieng Laad Sauce Het — a name that literally translates to steamed fish (bekti) with mushrooms. Should you be in the mood to indulge, order Gung Mungkorn Pao Het, a sizzling grilled lobster served on a bed of mushrooms. One for Instagram!
If you are worried that this sumptuous spread will leave a telling effect on the weighing scales, fret not. “Mushrooms are very healthy. Not only are they high on vitamin C and D, they are also very low on calories and fat count,” said chef Klae Somsuay, speciality chef Thai cuisine, Baan Thai.
What: Mystique Mushroom
Where: Baan Thai, The Oberoi Grand
When: Till February 15
Lunch: 12.30pm to 3pm (Friday, Saturday and Sunday)
Dinner: 7pm to 11.45pm (all days)
this grilled lobster sizzler with assorted mushrooms. It may look spicy but is far from that. A thumbs-up for that hint of lemongrass and kaffir lime.
Chef Klae Somsuay’s Thai five...
1. A typical Thai meal: Is an amalgamation of flavours. Sweet, sour and spicy come together, be it soups, salads, curries or stir-fry. The flavours have been infused from our neighbouring countries too, though Thai food is markedly less spicy. From Myanmar to Laos, most Southeast Asian countries have influenced our food.
2. Authentic Thai cuisine: Lives on in the royal cuisine, though that won’t cover many dishes. Green Curry, Tom Yum Goong, Raw Papaya Som Tum are essentially authentic dishes. As for ingredients, lemongrass and fish sauce are essential I suppose.
3. Adapting to the Indian palate: Actually authentic Thai food is very different from how it’s served outside Thailand. It’s necessary to adapt everywhere, according to the tastes of the local people. Like in Calcutta people love chatpata, so we have to introduce that element in some way or the other. Like a stir-fry with a tangy sauce.
4. Mushrooms: Were not available in Thailand earlier. They were gradually included in our cuisine, influenced by the surrounding areas and even from places like Europe, Japan and China. Now it a popular ingredient.
5. How do mushrooms differ: It’s not that pronounced a difference, but you do notice a change in texture, colour and taste once you get to taste it together.
Riddhima Khanna
Pictures: Rashbehari Das
