#TastesOfThailand – Thai Food Festival, Sofitel 2nd Edition

#TastesOfThailand  A Thai Food Festival held at Sofitel last year was my introduction to Thai Food which encouraged me to try & taste Thai Food more often. I have enjoyed it since then & so this year I was looking forward to the 2nd Edition of #Tasteof Thailand at Sofitel Mumbai BKC​.


Pondicherry Café located on the ground floor is the venue for most food festivals. Beautiful motif’s & display welcome you to this wonderful café.


With the menu changing everyday, here’s a tale of our meal.

Gang Som Pak Ruam

Sweet & Sour Thai style soup with vegetablesLoaded with mushrooms, baby corn & other veggies, this was like a flavourful yet light broth soup. Mildly spicy, the soup was a feel good for the throat but not good enough for another round.

Som Tam – Raw Papaya Salad


Raw papaya & carrot julienne’s pounded together with cherry tomato, red bird eye chillies, roasted salted peanuts, & long beans with a dash of palm sugar & tamarind sauce. Absolutely fresh with brilliant flavours – spicy thanks to the bird eye chilli, sweet & tanginess cause of the sauce & Cherry tomatoes, salted peanuts adding another crunch layer to the already crunchy raw papaya & carrots. As it’s being made fresh, all possible customization is possible. I could have this everyday.

Pak Chub Pang Thod

Deep fried vegetables with plum sauce – Thai Pakoda’s 🙂
Deep fried Baby corn, yellow zucchini & other vegetables in a tempura batter. As the batter has very little seasoning, the plum sauce is a MUST. Almost like honey-chilli sauce, it was a perfect accompaniment to the pakodas.

Moving to the main course we tried

Gang Ped Supparod

Red Curry with Pineapple – with sticky rice. I had tasted the Red Curry last year during this festival & loved it. This curry was equally good. With the pineapple adding a slight sweet-tangy flavour to the curry, the play of flavours was something else.


Pad Pak Ruam

Mixed stired fried vegetable – Fresh vegetables in a mild soy based sauce. I had this by itself.

Pad Thai

Vegetable Pad Thai Noodles – Couldn’t stop at the 1st helping 🙂 With crushed peanuts adding a bite to the soft noodles, this turned out to be my fav.

Coconut milk is an important ingredient of Thai desserts. Desserts during the 1st edition had disappointed me; the experience was similar this year too. Tried Gluy Buad Chee – Banana in Coconut Milk – Not for me.
I ended my meal with another portion of Pad Thai!!!

With Chef’s flying down from Thailand & carrying the ingredients along with them this is as authentic as it gets.


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