ou love experimenting with food, but can't tell the difference between Chinese noodles and Pad Thai.
Every time you are offered a pasta menu, you get confused. Penne, fettuccine or canelloni -- you don't exactly know the difference!
You love shawarma. But falafel... er, what's that?
To keep up with your voracious appetite, we dedicate a whole new series to understanding food. This series will talk about ingredients, flavours, history and more.
The first cuisine we tackle in this special feature is Thai food.
Ananda Solomon, executive chef, Thai Pavilion, Taj President hotel, Mumbai, and Richard Dias, owner and chef of Thai Baan in Bandra, Mumbai, are passionate about the traditional cuisine of Thailand. According to them, Thai food is not only healthy but also similar to Indian food in many ways.
Let's begin our gastronomic trip to Thailand.
Text: Komal Mehta