Vivanta by Taj – Gurgaon, NCR presents the iconic restaurant in Gurgaon

July 31, 2013
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Vivanta by Taj – Gurgaon, NCR launches the third Thai
Pavilion in India. Thai Pavilion at Vivanta by Taj – President, Mumbai was the
country’s first and arguably best-loved Thai restaurant serving authentic Thai
cuisine.Having embarked on a journey in the early 1990s to offer guests the quintessential Thai experience,
celebrity Chef Ananda Solomon introduced
the Thai Pavilion to the country and established it as a ‘culinary
destination’ for food connoisseurs and gourmands from across the world.

In a stunning journey of re-discovery, Chef Ananda has
scoured the various regional cuisines and now presents the royal Thai
experience which is rooted in the imperial cities of the central plains in
Thailand. Harmony, complexity and authenticity are the hallmark of Chef
Ananda’s well-researched dishes from the royal palaces of this kingdom. The new
Thai Pavilion is an essence of 15 years of extensive research by Chef Ananda
and his team of expert Chefs, reflecting the culinary legacy of this ancient
kingdom.

The Chefs have put together a unique compilation of vegetarian and
non-vegetarian delicacies after widespread culinary journeys to present a meal
comprising authentic ingredients and traditional flavours. The use of authentic
hand-pounded spices such as Thai holy basil, mint, cilantro, lemongrass, and
galangal (Thai ginger), and premium ingredients such as Australian lamb chops,
Pan Grilled Scallops with Orange, Crispy Soft Shells Crabs (Poo Nim Krob) and
Bamboo Fungus ensure that guests are served the most exotic fare that is truly
traditional yet enhanced with a touch of modernity.

 Food Affaire
Chef Ananda’s expertise and love of Thai cuisine has enabled
him to showcase the very best of the culinary landscape of Thailand. The menu
opens with exciting entrees such as Herb Yellow Tofu with Betel Leaf, Katuri
Flower with Sweet Sour Sauce, Stir-fried Squid with Yard Beans, Crispy Duck
with Stir-fried Spinach and Som Tam (raw papaya salad).

The show stealers in
the menu are innovative recipes like Duck Liver, Foie Gras with Sea Asparagus
in Mango Sauce and Pia Nueng Manao (steamed John Dory with coriander, Chilly,
peanut in a tangy sauce).

All-time favourites like Kai Phad Prik Daeng
(chicken supreme flavoured with Thai herbs), Phad Phak (Stir fried vegetables
in light soya sauce) Katuri Flowers with Garlic, Chilli ’n’ Honey, and
Palm Hearts with Cashew Nuts have also been included in the menu.

A must-try is
the Green Thai Curry, tempered with coconut milk and flavoured with lime leaves
and unripe green peppercorns, or the classic Thai-style Roasted Duck on a bed
of Spinach. Classical Thai Red and Green Curries have been included in the menu
for loyalists.

A medley of desserts dot the menu such as Spiced Creme
Brulee, Makroot flavoured soft centered chocolate dollops, or the hot Thai
Chocolate Soufflé, Fok Thong Sankaya (delicately steamed custard in baby
pumpkin) and Tub Tim Grob (diced water chestnut with coconut milk), a
signature dessert that was introduced and made popular in the kitchens of Thai
Pavilion.

In Thai Pavilion’s kitchen, each dish is endowed with
subtlety and refinement, and its presentation is enhanced by delicately
sculptured mangoes, watermelons, pumpkins, radishes, tomatoes, chilli and root
ginger. The special combination of herbs and spices used in preparing Thai
dishes is what gives Thai food its very distinctive character.
Some other common flavours in Thai food come from ginger,
galangal, tamarind, turmeric, garlic, soy beans, shallots, white and black
pepper corn, kaffir lime and, of course, Australian
lamb chops, clay fish, duck, Thai vegetables and mushroom, in addition to
regular meats and seafood.
The restaurant boasts of a fabulous beverage menu with an
array of Thai-based cocktails, mocktails, iced teas and martinis for an
enhanced experience. Enjoy an excellent pairing of food with a fine collection
of young and vintage wines.  There are also two versatile private
dining areas – separated by a collapsible partition – that can be converted
into a large exclusive dining area; just the perfect setting for either that
corporate dinner or a social gastronomic journey with family and friends .
Design & Decor
Reflecting the ethos of Thailand, various elements combine
to present a grand and sensuous ambience at this restaurant designed by
the internationally renowned, Bangkok based  PIA Interior Co. Ltd.
PIA’s design rendition is a move away from conventional Thai
décor and presents a contemporary version, which is rooted in nostalgia. The
restaurant is an adaptation of primitive Thai architecture with a new
diversity.

The walls are traditional wood joint from royal Thai residence facade merging with an ornate Indian wood carving, establishing an
intermixed language between the two cultures.

A delicate pattern displayed on
the ceiling derives from a marriage between Western and the Thai culture
inspired by the Thai Palace’s Royal Hall, re-capturing the Neo-Classicsm style.

The restaurant features a carved teak wood walls which reflects a unique blend
and technique from both Indian and Thai heritage architecture.

The dining experience at Thai Pavilion extends to the
cutlery and crockery as well. A perfect mix of customized cutlery by BAC from
France, glassware comprising the best of Schott Zwiesel and Stoezle from
Europe, and authentic Royal Thai Porcelain crockery, exudes understated
elegance.
The tableware has accents of copper in damask, accentuating the
classic setting while traditional uniforms of the staff complement the dramatic
ambience.
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