Neung Roi, Radisson Blu, Delhi Airport

Before visiting Neung Roi, I did not have the faintest idea that Thai cuisine is much more than the Red, Yellow and Green curries, noodles and some dimsums here and there. Thank you to the Head Chef Orawan Piyapaisanskul for opening my eyes and introducing to me the lovely flavourful world of Thai cuisine.

Neung Roi, situated at the Radisson Blu Plaza hotel has launched its new menu with an assortment of jaw drawing dishes and here are a few of them:

Miam Khan: The traditional Thai mouth freshner – betelnut leaves enclosing crunchy peanuts, onions, grated coconut & chopped garlic drenched in freshly cooked tamarind sauce. Sweet and savoury, it does freshens the palate.

Sai Krog Moo: Sausages after such a long time! And that too the pork ones which are extra juicy and served with some shallots and a sweet and spicy dip. HIGHLY RECOMMENDED.

Gais Louis Suan: The sheer beauty of melt in the mouth tofu is inexplicable. Specifically when it is served with crunchy bean sprouts, caramelised garlic and chilli soya sauce – sour and sweet in every morsel. HIGHLY RECOMMENDED.

Goong Phad Prik Katiem: Such huge prawns crispy fried to golden perfection and topped with caramelised garlic & dried red chillies and served with soft boiled pokchoy leaves – heaven! HIGHLY RECOMMENDED.

Gai Louis San: Deep fried chicken breast with oozy juices in the interiors and topped with chopped betelnut leaves, peanuts and lemongrass is a complete meal in itself. The added effect of the home made tamarind sauce works wonders here. HIGHLY RECOMMENDED.

Kanom Beng Goong: The chef specially prepared this for us. The paper thin rice flour crepe enclosing diced prawns, tofu, onions and sprouts in a coconut flavoured sauce is refreshing to say the least. HIGHLY RECOMMENDED.

Pook Tak: A hot, sour and bitter concoction with the goodness of prawns, chicken, calamari, basil, enoki mushrooms, lemongrass and shallots is slightly overwhelming if you are not used to the aroma of fresh seafood. The calamari and the prawns will taste raw for us but their essence in the soup is amazing. HIGHLY RECOMMENDED.

Khao Pao Tom Yum Talay: The chef specifically stresses on the Tom Yum fried rice and after hogging onto these, I understand why. This dish is so darn flavourful – warm & spicy with the subtlety of lemongrass and soya sauce and the occasional bite of mushrooms and chicken. Explosion in every bite! HIGHLY RECOMMENDED.

Geang Khru Gai Yang: At first look, this would seem like chicken prepared in mustard sauce. But taste this and you will know it is a tad bit different from your initial guess. The yellow curry is prepared from lemongrass, kaffir lime, garlic, coconut (of course) and black pepper and is spicy to the core. Who said Thai cuisine is bland? HIGHLY RECOMMENDED.

Grai Phad Prik plow: Just like our own chilli chicken albeit fewer spices. The boneless chicken pieces are so juicy and the presence of red chillies cuts down the sweetness of the ensemble. HIGHLY HIGHLY RECOMMENDED.

Pla Prik: A crusty fish topped with a heavily spiced chilli sauce with the tanginess of tomatoes – why not?

Khao Niew Kheau: Before tasting this dessert, I never ever imagined that rice (in solid form) could be used in a sweet ensemble. The warm and sweet sticky rice is flavoured in pandum (that is what the attendant told us) and is green colour. It is paired with sour mangoes with the thick coconut milk on top. Sounds drooling? HIGHLY RECOMMENDED.