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Dinner @ Thai Pavilion, Taj Vivanta, Gurgaon

There were hits and misses disproportionate to Thai Pavilion’s status. I suggest a pilot visit.

Mushroom Parcels
Mushroom Parcels

Our main courses began with crisp fried fish in a tangy sauce (Pla rad prik sos hollapa), which was a dish I can still remember – a crisp outer covering protecting a white, flaky and succulent interior, the whole on a puddle of tangy sauce with some drizzled over too. A winner this was. TheĀ Phad Phak or home style stir fried vegetables were great with a little rice and so were the water chestnuts and cashew nuts with red chili paste – amazing textures this one had; quite memorable. My stars were the Grilled Lamb with mint and cucumber sauce (well grilled Indian lamb (goat), pink within, very subtle sauce) and the vegetables in green curry – both outstanding.

I wiped my dessert bowl (a coconut shell) clean. It originally came filled tub tim grob, coconut milk with rose-flavored-tapioca coated water chestnuts within. It’s subtle, has great texture and is quite a treat for all the senses.

A restaurant of Thai Pavilion’s standing mustn’t have as many misses as it did during the appetizers. This could be a start-up issue as we visited on the same day as their launch, and I suggest one pilot visit to see where they are. On the other hand, you could just indulge in the mains, each of which were excellent.

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.