For long we did not know or knew little about Thai food. Then for long, we would see the Thai menu being relegated to the last page of menu books at Chinese restaurants. For long, Thai food would be represented by ubiquitous green, red curries, Som Tam and Tom Yum. Suddenly, over the last two years, we have seen a considerable sprinkling of specialty Thai restaurants in Delhi and hence the expansion of Thai menu beyond our limited knowledge of eats. And, we started defining Thai menu as we ate more of the cuisine.
Radisson’s Thai restaurant Neung Roi promises to alter the well-founded definitions of the Thai food. Apart from the ambience reminiscent of a fine dining restaurant in Bangkok, the restaurant offers a menu so elaborate that it can send a diner into a tizzy at the first glance. The menu is so elaborate that a single visit is just like a trailer and food that is incredible…all this makes this restaurant a gastronomic delight.
Neung Roi chefs feel many restaurants have done Thai cuisine a disservice by sticking to an easily accessible menu and by refusing to explore the cuisine’s history or its traditions. Their food at Neung Roi moves away from the Pad Thai-Tom Yum clichés and tries to revive ancient dishes from old recipes.
At the restaurant you witness the division of Thailand into four parts. Not literally so. There are four menus in total for the cuisine. The restaurant serves authentic Thai dishes from four regions of Thailand, Isan that is the north east region, Lanna or the north, the Isthmus of Kra which is located in the South and the Central Plains. This covers pretty much the major culinary traditions of Thailand. While the dishes from Isan are spicy and bold; the dishes from Central plains are meticulously presented and balanced in their flavor.