A home chef wants to spice up your dining options with a curated menu featuring world cuisine
Fish Thai Curry
Weekend dining just got more interesting. Starting last week, home chef Madhumita Pyne aka Insomniac Cook, has introduced weekend special menus focusing on world cuisine.
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"I like trying new recipes and cuisines. The idea is to offer people variety, so it doesn’t get boring," says Pyne, who recently participated in a pork-themed pop-up.
We sampled her first offering, the Thai special menu. The delivery was on time but messy. The curry from the Chicken Penang Curry ('700) had spilled in the bag leaving us with dried chicken strips and pea aubergines. The leftover curry that we managed to taste was creamy but with an overwhelming flavour of Thai basil. The pea aubergine, bigger versions of peas with a bitter grainy taste,is an acquired taste, and so,we skipped it. The Fish Thai Curry ('800) had a lovely, aromatic Thai green curry sauce with bits of brinjal, baby corn and herbs. The tuna bits were chunky but overcooked.
Dessert was Gluay Buad Chee ('200), small bananas poached in coconut milk. It was sweet, creamy and slightly sour; the texture of the bananas took time getting used to. The Thai Salad, an accompaniment, was eye-wateringly spicy.
Pyne sources her ingredients from in and around Malad, and makes all the curries and spice mixes from scratch. The coming week’s theme is Pan-Asian, and will feature dishes containing all the proteins — chicken, pork, fish, besides a vegetarian (vegan) option. There is Chicken Penang Curry, Vietnamese Caramelised Fish (fish caramelised and braised in coconut water in a claypot, '800), Vegan Bulgogi (tofu and mushrooms cooked in traditional Korean BBQ sauce, '700), Pork Adobo (pork slow cooked in a spiced soy and vinegar mixture, '800) and Gluay Buad Chee. She plans to introduce Mediterranean and Latin American food, too.
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