Mizzle descends on to create soft waves on water sleeping atop pebbled bed – can eyes see anything more heartwarming during a downpour?
Precisely what I headed for after my friends Sukhdeep, PR Consultant and Saurabh Khurana, Director Sales & Marketing, The Lodhi, invited me over to savor Chef Tarathip’s Thai daintiness at the ongoing gastronome fiesta at On the Waterfront, Lodhi Hotel. Having jousted the treacherous traffic of a classic rainy day in the city, I, with the drive of making it for the heartening lunch, arrived at the hotel.
Just the sight I was longing for – perched on the gourmet table that overlooked the Adam’s ale – the one I’d love to delight in whilst sailing into love bit by bit. As I sat sipping my frothy brew romanticizing the weather, the glass screen covered itself with droplets, just about creating a drape of timid drizzle.
The business of nom nom:
The first on the table was Yam som o (Pomelo salad) – the Pomelo entwined with the kaffir lime and nuts was delicately piquant. Such a beautiful salad to begin your meal with!
Next was the entrée, Thod mun goong (Thai fried shrimp cake, sweet chili sauce) – crisp on the outside you could bite into the squashy shrimp within. Palatable!
The main course was an authentic burst of flavors in my mouth – reminiscent of the Thailand epicure experience.
To begin with, I had Panang gai (Chicken thigh, pea aubergine, kaffir lime, fresh basil in panang curry) – the nutty peanut flavor underlined with the kaffir lime, this Red Thai curry was so amazing, I couldn’t help devouring a second helping. Sweet and spicy, the deviation was bona fide.
The egg fried rice was so adroitly tossed; you could have this as a dish in singularity without any accompaniment (just saying). Though, I had it with Phad prik phao tao hoo (Tofu, onion, capsicum, mushroom, homemade chili paste sauce) – a smart combination. The subtlety of the rice balanced out the spicy Tofu well.
The Pla rad prik (Fried tilapia fish, Thai chili, fresh basil, fish sauce) was scrumptious as well. The Tilapia was crusty and the base was of hot sauce made of garlic and Thai chilies. Quite a fine bet!
We finished this gorgeous lunch on a sweet note – on the table was a very humble desert, Tubtim grob. It was water chestnut dumpling fused with sweet coconut milk. An uncomplicated dessert just as simple looking that tasted divine, the water chestnut icy dumpling crumbled to make the milk frosty. Enjoyed!
Where: OTW, The Lodhi Hotel, Lodhi Road, New Delhi, Delhi 110003
For further information and table reservations, please call 011-43633333.