Som tam with grilled chicken and sticky rice; ( below) chefs Seefah, Pablo ( front) and Karan Bane ( in grey) karishma kuenzang karishma. kuenzang@ mid- day. com Those whou2019ve moved cities to pursue work or academics would agree that the best comfort comes in the form of familiar flavours from home. So, if youu2019re having a bad day, itu2019s likely that a helping of gol gappa made just the way you remember it from your kitchen at home, would help more than the best vada pav in town. However, finding authentic flavours can get a tad tricky, especially if youu2019ve moved countries.
But, if youu2019re a chef, like Seefah Ketchaiyo, then youu2019ll do what you can to introduce people to food from back home exactly how you remember it.
Itu2019s her love for street food she grew up eating in the old city part of Thailand like like Charansanitwong, where the flavours remain true to the traditional, thatu2019s driven the Mumbai- based chef to explore before replicating the dishes in Bandra at an upcoming three- day carnival of street food, shopping, and cultural arts. The Thailand Street Festival is being organised in celebration of The Tourism Authority of Thailandu2019s ( TAT) 60th anniversary in partnership with Seefah ( Bandra), Vivaah Makers and Thai Airways. u201c I had to come back to source ingredients that lend their unique flavour to the dishes. Like the noodles that need to be freshly- made, and Thai coconut, which is sweeter, creamier and fresher. Even the fleshy part is soft and used for dessert here.
Then, thereu2019s Thai mango, without which the menu would be incomplete.
I love the Alphonso, but itu2019s not mango season in Mumbai,u201d she tells us from Vietnam, where sheu2019s stopped over for a few days before she heads back to Thailand and finally, Mumbai. She will also be bringing back 10 chefs to cook with her team here, besides cooking equipment, making sure everything is as authentic as it gets.
But this visit has been different in many ways. Firstly, sheu2019s staying in old city, not new city like the other times, because thatu2019s the hub for Thai food that hasnu2019t been hybridised to suit tourists like in the newer part of town.
u201c The newer parts are too commercial and so is the food. For example, tom yam is supposed to be really spicy and sour, but in new city ( Sukhumvit) itu2019s more like clear soup as the flavours have been toned down so much. Thai food isnu2019t supposed to be oily at all, full of herbs and each dish has multiple refreshing flavours,u201d she tells us.
Some of the common dishes that she will be introducing here include phad Thai, grills, kanom krok ( traditional Thai dessert), mango sticky rice, khao suey and tom yam. u201c You get the Burmese khao suey in India, not the traditional Thai one. Then thereu2019s som tam, thatu2019s eaten with papaya salad, grilled chicken and sticky rice to give whirlwind of textures and flavours. In an era when fusion Thai food is becoming increasingly popular, I still need the authentic flavours irrespective of their presentation,u201d Seefah says.
She was also joined on her culinary escapades by chef Pablo Naranjo Agular from Colombia. u201c He also wanted to wat the way the locals do. So, we ate a lot of pork, tenderloin and papaya,u201d she tells us.
Besides this, there will also be dance and music performances, muay Thai, and handicraft demonstrations. You also have to u2018 Bring Your Own Bottleu2019, with water drums available for refilling.
ON February 21, 4 pm to 9 pm; 22 and 23, 1 pm to 9 pm AT Corona Garden, 11, St John Baptist Road, Bandra West Chef Seefah is back home in Thailand for inspiration to launch a street food festival in Bandra next week drew the book has wooden seat.
expression, childhood in Lambretta gate spin.
market,u201d recipes childhood whatu2019s times, Everyone book Siddiqi food & drink ( Top) A spread Seefah indulged in at Charansanitwong; ( left) Khao suey, ( above) Thai hot pot and ( below) skewers Street cred Seefah Ketchaiyo
