Kolkata: An Arbiter of Taste!
In the mid-1960s, when Kolkata was still Calcutta, a resident Welsh sociologist told a British TV channel, âBombay is just an overgrown fishing village. New Delhi is merely a company town, the company being the government. Indiaâs only truly organic city is Calcutta.â
Since then, Kolkata still has been the pioneering city in Indian renaissance. It has long been known for its literary, artistic, revolutionary heritage and food. As the former capital of India, and now known as the "Cultural Capital of India", not only Kolkata, but Bengal is the birthplace of modern Indian inventions in the field of literature and high-quality cookeries with amazing artistic and scholastic thought. Bengalis tend to have a special appreciation for art and flavour; its tradition of welcoming new taste with full of talent has made it a "city of intense creative energy".
Moreover, its citizens have made great efforts to preserve Indian culture and civilization. The blending of each and every cultural influences over the centuries has stimulated the creation of numerous and diverse organizations, in the same manner as Siam 37, that contribute to Kolkataâs cultural and nutritious life.
This eatery house, under the name of Siam 37, has some very subtle flavourful platters, and yet some dishes are pretty spicy as well. There is influence of exotic flavours and fragrances which make it among the most coveted of international cuisines. As a walk through Lake Gardens road forcefully reminds, these flavours and fragrances are seemingly inexhaustible. However, whether it be juicy pieces of grilled pork on a stick or a fiery bowl of âTom Kha Kungâ soup, we all have to start somewhere. And what better place could it be than this restaurant for our carefully selected Top 10 of Thai Food, which spans everything from staple backpacker favourites to Thai classics. Once youâve read them all, please vote for the one that really have enthralled your taste buds.
1. Tom Kha Kung: If you havenât had Tom Kha soup before, itâs a very warming, aromatic soup that includes coconut milk, kaffir lime leaves, ginger, red curry paste and lime. When this platter is made up of vegetables or with chicken, it's called as Tom Kha Gai, but in case of shrimp, it's known asTom Kha Kung.
Along with Tom Kha Kung, Tom Kha Gai is one of the most famous Thai dishes. In Thailand, Tom Kha Gai is eaten more like a curry instead of a soup, paired with a plate of rice and spooned onto your rice before eating it. However, the added flavor of galangal into Kung has made it the dish of the day. Awe-inspiring!
2. Thai Dimsum: This recipe for steamed dimsum reveals a strong Thai influence, both in the spice preparation for the prawn as well as the dipping sauce. Though, it's originally a Chinese dish, yet these delicious little dumplings have become a solid part of the Thai food culture for a long time. Extremely delectable and delicate to munch these cuties.
3. Sai UA: It is one of the foods that Siam 37 is most famous for. Itâs a famous northern Thai sausage thatâs infused with a combination of pork mixed with a medley of herbs like lemongrass, kaffir lime leaves, and galangal, and also usually some red chili paste, in addition, a nice kick of lemongrass which nicely balanced out the chili and galangal, produced each bite finished with a tiny hint of sweetness, made it some of the most flavor loaded sausage in the world.
4. Siam 37 Chicken: In this preparation, boneless pieces of chicken were rustled up into thirty-seven handpicked Thai spices, mixed with perfection so that they combine together in a manner that could not be better without one of the basic ingredients in Thai cooking, Nam Pla. Classical!
5. Plahmuk Thxd: For those who like squid, this is an appetizer in which the calamari was dipped in a delicious batter and fried to a perfect golden brown, to make it a perfect appetizer for any occasion. Though, calamari is not as popular among western countries as it is in Thailand, where it is harvested locally. In Thailand, chefs use squid in a wide variety of recipes, such as salads, soups and sautéed dishes.
However, here fried Thai calamari offers a crispy texture outside and a soft consistency inside, which make it heavenly to all ages.
6. Gai Galae: It's a southern Thai style of grilled chicken coated in a thick layer of coconut milk and barbecue sauce.
You might find it all over southern Thailand, and you will know itâs being served when you see the bright red skewers of chicken on the grill, but in India, moreover in Siam 37, you find its quality of being perfect in the first bite you take. It will be one of those bites that you can only chew and close your eyes â one of those transcendent, life changing bites of food.
Itâs utterly phenomenal!
7. Gratiem Kung: This dish uses a classic Thai preparation method of protein, and so much flavor from the essential Thai seasoning paste of garlic, cilantro roots, and peppercorns, although it might not sound like much, but it's a very satisfying dish, especially made with shrimp. And we ate the shrimp and all, as to not miss out on any flavor. For this reason, it can be presented with lots of rice or over noodles, rice noodles or maybe angel hair or spaghettini, to get every smidgen of flavor from the robust yet modest sauce.
8. Rangoon Noodles: This cuisine is named after the former capital of Burma, Yangon, also known as Rangoon, though this dish was completely influenced with a rich soup made up of ginger, lemon grass, coconut milk and fried rice powder, which brought about a tempting taste out of it.
Pleasingly rich.
9. Kao Mun: Kao Mun is the Thai variation of Hainanese rice, a dish thatâs extremely popular throughout Southeast Asia. This simple coconut rice recipe was unusual in that it used coconut water instead of the typical coconut milk. The result was a lighter, slightly sticky texture and delicate, refined coconut flavor. This rice was, and will be a great counterpoint to spicy foods, seafood, and Southeast Asian, Caribbean, or South American cuisines. There is a nutritional boon too since coconut water is naturally fat-free, and is high in potassium, magnesium, and vitamin C.
This, plat du jour was my preferred to all others of the platters. Adored it.
10. Fruity Jello Cake: First of all, it was just WOW, this is usually what you would hear from a crowd when it will be served here. Second, it really was a great combination of flavors. All that fruit, covered by jello, worked really great. After one bite, youâll be totally hooked.
As pretty as the picture!
Therefore, to celebrate exquisite Thai Cuisine, in gorgeous occasions, believe in bringing people together over delicious food to Siam 37 to create splendid memories that last for a lifetime. As they aspire, in the same way like Kolkata, to make every aspect of your meal perfect. And for this reason, experience an explosion of flavors in every bite you take. Take home delicious memories!
By the way, what's your vote?
Follow me on Facebook @chakravartysupratikblog and on WordPress at chakravartysupratik.com
In the mid-1960s, when Kolkata was still Calcutta, a resident Welsh sociologist told a British TV channel, âBombay is just an overgrown fishing village. New Delhi is merely a company town, the company being the government. Indiaâs only truly organic city is Calcutta.â
Since then, Kolkata still has been the pioneering city in Indian renaissance. It has long been known for its literary, artistic, revolutionary heritage and food. As the former capital of India, and now known as the "Cultural Capital of India", not only Kolkata, but Bengal is the birthplace of modern Indian inventions in the field of literature and high-quality cookeries with amazing artistic and scholastic thought. Bengalis tend to have a special appreciation for art and flavour; its tradition of welcoming new taste with full of talent has made it a "city of intense creative energy".
Moreover, its citizens have made great efforts to preserve Indian culture and civilization. The blending of each and every cultural influences over the centuries has stimulated the creation of numerous and diverse organizations, in the same manner as Siam 37, that contribute to Kolkataâs cultural and nutritious life.
This eatery house, under the name of Siam 37, has some very subtle flavourful platters, and yet some dishes are pretty spicy as well. There is influence of exotic flavours and fragrances which make it among the most coveted of international cuisines. As a walk through Lake Gardens road forcefully reminds, these flavours and fragrances are seemingly inexhaustible. However, whether it be juicy pieces of grilled pork on a stick or a fiery bowl of âTom Kha Kungâ soup, we all have to start somewhere. And what better place could it be than this restaurant for our carefully selected Top 10 of Thai Food, which spans everything from staple backpacker favourites to Thai classics. Once youâve read them all, please vote for the one that really have enthralled your taste buds.
1. Tom Kha Kung: If you havenât had Tom Kha soup before, itâs a very warming, aromatic soup that includes coconut milk, kaffir lime leaves, ginger, red curry paste and lime. When this platter is made up of vegetables or with chicken, it's called as Tom Kha Gai, but in case of shrimp, it's known asTom Kha Kung.
Along with Tom Kha Kung, Tom Kha Gai is one of the most famous Thai dishes. In Thailand, Tom Kha Gai is eaten more like a curry instead of a soup, paired with a plate of rice and spooned onto your rice before eating it. However, the added flavor of galangal into Kung has made it the dish of the day. Awe-inspiring!
2. Thai Dimsum: This recipe for steamed dimsum reveals a strong Thai influence, both in the spice preparation for the prawn as well as the dipping sauce. Though, it's originally a Chinese dish, yet these delicious little dumplings have become a solid part of the Thai food culture for a long time. Extremely delectable and delicate to munch these cuties.
3. Sai UA: It is one of the foods that Siam 37 is most famous for. Itâs a famous northern Thai sausage thatâs infused with a combination of pork mixed with a medley of herbs like lemongrass, kaffir lime leaves, and galangal, and also usually some red chili paste, in addition, a nice kick of lemongrass which nicely balanced out the chili and galangal, produced each bite finished with a tiny hint of sweetness, made it some of the most flavor loaded sausage in the world.
4. Siam 37 Chicken: In this preparation, boneless pieces of chicken were rustled up into thirty-seven handpicked Thai spices, mixed with perfection so that they combine together in a manner that could not be better without one of the basic ingredients in Thai cooking, Nam Pla. Classical!
5. Plahmuk Thxd: For those who like squid, this is an appetizer in which the calamari was dipped in a delicious batter and fried to a perfect golden brown, to make it a perfect appetizer for any occasion. Though, calamari is not as popular among western countries as it is in Thailand, where it is harvested locally. In Thailand, chefs use squid in a wide variety of recipes, such as salads, soups and sautéed dishes.
However, here fried Thai calamari offers a crispy texture outside and a soft consistency inside, which make it heavenly to all ages.
6. Gai Galae: It's a southern Thai style of grilled chicken coated in a thick layer of coconut milk and barbecue sauce.
You might find it all over southern Thailand, and you will know itâs being served when you see the bright red skewers of chicken on the grill, but in India, moreover in Siam 37, you find its quality of being perfect in the first bite you take. It will be one of those bites that you can only chew and close your eyes â one of those transcendent, life changing bites of food.
Itâs utterly phenomenal!
7. Gratiem Kung: This dish uses a classic Thai preparation method of protein, and so much flavor from the essential Thai seasoning paste of garlic, cilantro roots, and peppercorns, although it might not sound like much, but it's a very satisfying dish, especially made with shrimp. And we ate the shrimp and all, as to not miss out on any flavor. For this reason, it can be presented with lots of rice or over noodles, rice noodles or maybe angel hair or spaghettini, to get every smidgen of flavor from the robust yet modest sauce.
8. Rangoon Noodles: This cuisine is named after the former capital of Burma, Yangon, also known as Rangoon, though this dish was completely influenced with a rich soup made up of ginger, lemon grass, coconut milk and fried rice powder, which brought about a tempting taste out of it.
Pleasingly rich.
9. Kao Mun: Kao Mun is the Thai variation of Hainanese rice, a dish thatâs extremely popular throughout Southeast Asia. This simple coconut rice recipe was unusual in that it used coconut water instead of the typical coconut milk. The result was a lighter, slightly sticky texture and delicate, refined coconut flavor. This rice was, and will be a great counterpoint to spicy foods, seafood, and Southeast Asian, Caribbean, or South American cuisines. There is a nutritional boon too since coconut water is naturally fat-free, and is high in potassium, magnesium, and vitamin C.
This, plat du jour was my preferred to all others of the platters. Adored it.
10. Fruity Jello Cake: First of all, it was just WOW, this is usually what you would hear from a crowd when it will be served here. Second, it really was a great combination of flavors. All that fruit, covered by jello, worked really great. After one bite, youâll be totally hooked.
As pretty as the picture!
Therefore, to celebrate exquisite Thai Cuisine, in gorgeous occasions, believe in bringing people together over delicious food to Siam 37 to create splendid memories that last for a lifetime. As they aspire, in the same way like Kolkata, to make every aspect of your meal perfect. And for this reason, experience an explosion of flavors in every bite you take. Take home delicious memories!
By the way, what's your vote?
Follow me on Facebook @chakravartysupratikblog and on WordPress at chakravartysupratik.com
