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In pictures: Asia Kitchen brings northern Thai flavours to Kolkata

Curated by chef Tanya, the food fest showcases an authentic menu packed with traditional flavours and tastes

Jaismita Alexander Published 11.02.25, 06:03 PM
Prepare your taste buds for a journey to northern Thailand, where every dish is a perfect blend of tradition and fusion. Now, you don’t have to travel far to experience these authentic flavours, as Asia Kitchen by Mainland China, a brand under Speciality Restaurants, is hosting a Northern Thai Food Festival in Kolkata. The cuisine brings together the rich flavours and techniques of Myanmar, Laos and China — with each dish offering a taste of cultural heritage
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Prepare your taste buds for a journey to northern Thailand, where every dish is a perfect blend of tradition and fusion. Now, you don’t have to travel far to experience these authentic flavours, as Asia Kitchen by Mainland China, a brand under Speciality Restaurants, is hosting a Northern Thai Food Festival in Kolkata. The cuisine brings together the rich flavours and techniques of Myanmar, Laos and China — with each dish offering a taste of cultural heritage

All images by Amit Datta
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The region’s authentic flavours are brought to the city by Chef Tanya, who has deep-rooted expertise in Thai cuisine. She has curated a menu featuring traditional recipes made with fresh ingredients. Introducing the menu to My Kolkata, she said, ‘I have included all my favourite dishes — the ones we usually make at home. When we think of Thai food, we often think of the seafood popular in the southern coastal regions. But in the north, the food primarily comprises noodle soups, grilled meat and more, cooked with fresh herbs and local spices’
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The region’s authentic flavours are brought to the city by Chef Tanya, who has deep-rooted expertise in Thai cuisine. She has curated a menu featuring traditional recipes made with fresh ingredients. Introducing the menu to My Kolkata, she said, ‘I have included all my favourite dishes — the ones we usually make at home. When we think of Thai food, we often think of the seafood popular in the southern coastal regions. But in the north, the food primarily comprises noodle soups, grilled meat and more, cooked with fresh herbs and local spices’

My Kolkata got a taste of the menu, which began with a choice of thoughtfully curated cocktails by Asia Kitchen’s mixologists. We opted for the daring Blushing Dragon, prepared with Tanqueray Gin flavoured with pickled chilli, coriander and simple sugar syrup
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My Kolkata got a taste of the menu, which began with a choice of thoughtfully curated cocktails by Asia Kitchen’s mixologists. We opted for the daring Blushing Dragon, prepared with Tanqueray Gin flavoured with pickled chilli, coriander and simple sugar syrup

Moving on to the food, we started with (bottom) Prawn in Blankets — juicy prawns wrapped in thin strips of flour and deep-fried to create a crispy, golden layer. Next were the (top) Spicy Tamarind Chicken Wings, offering a perfect balance of sweet and sour flavours from the tamarind, and a sprinkling of sesame seeds adding a hint nuttiness to the dish
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Moving on to the food, we started with (bottom) Prawn in Blankets — juicy prawns wrapped in thin strips of flour and deep-fried to create a crispy, golden layer. Next were the (top) Spicy Tamarind Chicken Wings, offering a perfect balance of sweet and sour flavours from the tamarind, and a sprinkling of sesame seeds adding a hint nuttiness to the dish

The next dish was a classic pairing from the heart of Chiang Mai — thin, soft glass noodles served with a spicy and flavourful Chiang Mai-style chicken curry
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The next dish was a classic pairing from the heart of Chiang Mai — thin, soft glass noodles served with a spicy and flavourful Chiang Mai-style chicken curry

Next, we tried Thai-style stir-fried spicy flat noodles. Called Drunken Noodles, this was the chef’s take on the classic Thai Pad Kee Mao — a perfect dish to pair with a few alcoholic drinks
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Next, we tried Thai-style stir-fried spicy flat noodles. Called Drunken Noodles, this was the chef’s take on the classic Thai Pad Kee Mao — a perfect dish to pair with a few alcoholic drinks

Can Thai cuisine truly be complete without a Thai green curry? The menu featured a Thai Green Curry with chicken and green vegetables like broccoli
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Can Thai cuisine truly be complete without a Thai green curry? The menu featured a Thai Green Curry with chicken and green vegetables like broccoli

The extensive menu also had Thai favourites like (top) Pineapple Som Tam salad (Thai pineapple salad) and (bottom) Pad Krapow — minced chicken fried with chilli and basil leaves in a spicy Thai sauce
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The extensive menu also had Thai favourites like (top) Pineapple Som Tam salad (Thai pineapple salad) and (bottom) Pad Krapow — minced chicken fried with chilli and basil leaves in a spicy Thai sauce

For dessert, we tried the Red Rubies Tub Tim, a refreshing treat with water chestnut rubies in pandan-flavoured coconut milk, stirred with crushed ice
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For dessert, we tried the Red Rubies Tub Tim, a refreshing treat with water chestnut rubies in pandan-flavoured coconut milk, stirred with crushed ice

Assisting Chef Tanya was Chef Indroneel Bhattacharya, corporate executive chef at Speciality Restaurants. Speaking to My Kolkata about the choice of northern Thai food, he said, ‘People are more familiar with the coastal cuisine from places like Bangkok and Phuket. The food in the northern part of Thailand is made with fresh herbs and spices. We wanted people to experience the northern flavours of Thailand right here in the heart of Kolkata’
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Assisting Chef Tanya was Chef Indroneel Bhattacharya, corporate executive chef at Speciality Restaurants. Speaking to My Kolkata about the choice of northern Thai food, he said, ‘People are more familiar with the coastal cuisine from places like Bangkok and Phuket. The food in the northern part of Thailand is made with fresh herbs and spices. We wanted people to experience the northern flavours of Thailand right here in the heart of Kolkata’

The festival will run till February 15 at Asia Kitchen by Mainland China, housed on the fourth floor of Acropolis Mall in Kasba. The pocket pinch for two is around Rs 2,000
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The festival will run till February 15 at Asia Kitchen by Mainland China, housed on the fourth floor of Acropolis Mall in Kasba. The pocket pinch for two is around Rs 2,000

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