Housed Beneath the shade of a 300-year-old banyan tree has for years held its position at the best in Goa has come up with a new Thai menu.
A melange of influences and ingredients, from within the borders of Thailand has helped to shape Thai cuisine into one simmering melting pot of flavours and perfectly balancing the five fundamental flavours - spicy, sour, bitter, sweet and salty is at the very heart of this art of the palate.
Start the meal with the delectable Coriander Soup with Thai herbs (Gaeng Pak Chee Kub Samoon Prai Thai) followed by the finger-licking Poutine(Fries Topped with Panang Curry, Scallions and Cheese) and the fresh and delicious Som Tam(Fresh Young Raw Papaya, Roasted Peanut, Lime, Thai Chilli). Another classic choice the Lab Kai(Minced Chicken with Lemon, Chili, Onion and Thai Herbs) or the Veggie Thai Wrap(Served with Spicy Peanut Dip).
The signature mains included Goong Samrot(Stir-Fried Tiger Prawns Tossed with Chilli Paste and Makroot Leaves) and Noodle Karpao Bolognaise(Minced Lamb Cooked with Thai Herbs Tossed with Noodles). Paired perfectly with Kol Tlow Phad Ki Mao(Noodles Stir-Fried with Chilli Garlic and Prawn) and Mee Grob(Crispy Rice Noodles with Corn, Water Chestnuts, Fried Tofu, Beans Sprouts, Seasoned with Tangy Tamarind sauce). Don’t forget to end the meal with the must-try - Makroot Scented Dark Chocolate Mousse. The chef picks along with a sumptuous array of delectable additions are designed to please any gastronome palate.
When: On-going, Lunch & Dinner
Where: Banyan Tree, Taj Holiday Village
A melange of influences and ingredients, from within the borders of Thailand has helped to shape Thai cuisine into one simmering melting pot of flavours and perfectly balancing the five fundamental flavours - spicy, sour, bitter, sweet and salty is at the very heart of this art of the palate.
Start the meal with the delectable Coriander Soup with Thai herbs (Gaeng Pak Chee Kub Samoon Prai Thai) followed by the finger-licking Poutine(Fries Topped with Panang Curry, Scallions and Cheese) and the fresh and delicious Som Tam(Fresh Young Raw Papaya, Roasted Peanut, Lime, Thai Chilli). Another classic choice the Lab Kai(Minced Chicken with Lemon, Chili, Onion and Thai Herbs) or the Veggie Thai Wrap(Served with Spicy Peanut Dip).
The signature mains included Goong Samrot(Stir-Fried Tiger Prawns Tossed with Chilli Paste and Makroot Leaves) and Noodle Karpao Bolognaise(Minced Lamb Cooked with Thai Herbs Tossed with Noodles). Paired perfectly with Kol Tlow Phad Ki Mao(Noodles Stir-Fried with Chilli Garlic and Prawn) and Mee Grob(Crispy Rice Noodles with Corn, Water Chestnuts, Fried Tofu, Beans Sprouts, Seasoned with Tangy Tamarind sauce). Don’t forget to end the meal with the must-try - Makroot Scented Dark Chocolate Mousse. The chef picks along with a sumptuous array of delectable additions are designed to please any gastronome palate.
When: On-going, Lunch & Dinner
Where: Banyan Tree, Taj Holiday Village
