karishma kuenzang karishma. kuenzang@ mid- day. com It was in 1993 that chef Ananda Solomon introduced Indians to authentic Thai dishes as he helmed the kitchen at the Thai Pavilion. The research period that led to the opening required Solomon to frequent Thailand, where he learnt the ropes from locals, and focused on the details. And this connection sparked off a life- long love for the food and the people. Which is why, four years after he left the venture, he is back to showcase his love for the cuisine with Thai Naam by Anandi, which he describes as u201c more than a dream,u201d when we meet him for lunch, before it opens for service on February 11.

We step into the new space in Andheri East, and are in awe of his attention to detail, which we had only a taste of earlier.