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.
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| Thai food promotion at Threesixty. Left to Right: Thai Green Curry; Chicken Satay; Kai hor Bai Toey. |
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 deep fried egg salad, our meal starts with a 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 Kai hor Bai toey, or 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.
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| Pad Thai; Stir Fried Chicken, Fish in Black Bean Sauce |
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 stirfried rice with tom yam paste and herbs.
There’s a choice 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.
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| Chef's Special Tom Yam Rice. |
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.
Details:
Threesixty,
The Oberoi, New Delhi, Dr. Zakir Hussain Marg
New
Delhi - 110 003.
Ph: 011 24363030.
