Celebrated Thai chef Nooror Somany Steppe, who conducted a cooking session with her daughter over the weekend, talks about her curry pastes and placing traditional Thai cuisine on the global culinary map
With her daughter and chef Sandra Steppe
"Every day, I would pound curry pastes. The first dish I made was Steamed Fish With Red Curry Paste in a banana leaf," recounts renowned Thai chef Nooror Somany Steppe, who discovered her love for cooking at the age of 11. "In school, we had to choose either cooking or knitting. I chose cooking. It taught me teamwork with my school friends and we had a lot of fun. I still remember I made Red Chicken Curry With Bamboo Shoots as one of the dishes," recollects the chef, who went on to set up the first outpost of world famous Blue Elephant in Brussels, back in 1980, at a time when Thai cuisine was still to get its due.
With her daughter and chef Sandra Steppe
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Over the last 36 years, she has expanded her footprint in seven countries, including cities like London, Paris and Copenhagen. Recreating recipes passed down through generations, Steppe remains a flagbearer of authentic Thai cuisine, and inculcates the same practices to her students at Blue Elephant cooking schools too.
Chef Nooror Somany Steppe at a cooking session
Last weekend, desi foodies got a taste of her culinary exploits including her famous curry pastes, as she, along with her daughter, Sandra Steppe, whipped up healthy and organic fare at Hilton Shillim Estate Retreat and Spa, to mark the launch of a cooking school at the wellness property. Excerpts from an interview:
Q. Can you recollect the response you received from global audiences to Thai cuisine, when you opened the first Blue Elephant in Belgium?
A. In 1980, we were the second Thai restaurant owned by mainly Thai partners in Belgium. In those days, people didn’t know a lot about Thai food. I would cook for my husband’s customers, who used to buy antique pieces from him. My friends told both of us to open a restaurant. I am happy to be a pioneer in revolutionising the image of Thai food and making European people understand the difference. Now, Thai food is so popular, it is one of the top five cuisines of the world. I believe Indians love our cuisine after theirs.
Q. How have you adapted to the changing tastes?
A. We try to be as authentic as possible and use premium Thai products as much as we can. We also support interesting new vegetables and fruits that grow on Thai soil such as avocado, now a Thai-born product. I use this for my new recipes. Some other new-age ingredients that I use include riceberry and Camellia Oleifera seed oil.
Q. Did your daughter, Sandra, cook at the weekend session? What’s the culinary journey been like?
A. Yes, she prepared one of her favourite dishes, Grilled Fish In Banana Leaf that her aunty Cynthia absolutely loves! Most Thai daughters are taught to cook Thai food to make good wives. My daughter grew up in the restaurant environment. She has been exposed to taste and judge Thai dishes since early childhood. She stepped into cooking gradually. Being an extrovert, she loves to share her knowledge to those interested in Thai food. As a mother, I would like my daughter to remember that she should share her happiness when she cooks with others. She should love what she does; it is the key to success in her life.
Q. On your India visits, have you ever sampled Thai cuisine?
A. Yes, at my best friend’s house. Honestly, when I come to India, I enjoy eating Indian food. Now Indians understand Thai food more as they love to travel to Thailand.
Q. What’s on your food agenda this time?
A. Indian, of course! I love the food. I cannot wait to eat Puri Aamras and Goan fish curry.
Call 2114712468
(for information on the cooking school. Open to resident and non-resident guests)
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