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ShareMumbai: You might look all over the neat Oriental show kitchen of the Thai Pavilion to find the ingredients that give an edge to its cuisine. But the success story of the Thai Pavilion, that has just turned 16, lies as much in the food as it is in the fervour of the team that runs it.
As executive chef Ananda Solomon who has been at its start way back in the nineties recalls the experience, "It's been a fun, learning time. To begin, Thai food was not Indian-ised to suit the local palate. We went into classic and original specialties and finally brought in food that was cooked at the king's palace. Now, I'd say the restaurant is on a global platform!"
It has found the right takers too. Like Solomon can tell you Sachin Tendulkar loves the
steamed fish there. "And whenever Asha Bhonsle decides to eat out she comes here; we make her food without lime, though," he reveals, adding, "Tina Ambani enjoys the stir-fries and designer Wendell Rodricks drops in for the Thai red curry and prawns with jasmine rice and a soup to last through it all."
