I’ve been hibernating through the early weeks of the year, and have finally decided to come to the surface, late in January. I was in Thailand for a short time, Bangkok to be specific, and was in a coma to be clear. Then I went to Alibaug to meet the Brochas and other such cowboy metropolitans to indulge in the same idleness and loitering. I must say that despite being so quiet, I did manage to eat some fantastic food in both Thailand and Raigarh. We all know that most food in Thailand, even if it’s off the sidewalk, can be more than just a walk.
If you want to kick off the day with a breakfast of Thai omelets across the street, head to Jay Phi. Believe it or not, this street food joint also has a Michelin star and is named after its famous owner, Supinya Junsuta, nicknamed Jai Fai. I like the idea that this roadside joint is in the open air and decorated with green tiled walls and simple tables, stools and no fuss. While you’re there, there’s a queue for you to quickly toss off heaping portions of their most iconic dishes. Phad ki mao talay (drunken noodles with seafood), poo phad phong kari (stir-fried crab with yellow curry), and its famous khai jew poo (crab omelette). The dignified owner, Ran Jae Fai, seventy years of age, had been working the cauldron like a brute himself, slaving over the fire all evening himself, wearing full blush, eye makeup and lipstick and wearing oversized ski-goggles. I’m very partial to Thai omelets whether they’re filled with chunky claw meat or oysters. I must say, one of his best.
In case you haven’t had your fill of eggs yet, Thai food has an extraordinary relationship with eggs. There is a dish called son-in-law eggs (kai lug kheuh). Boiled eggs are fried till golden brown and served with sweet and sour chutney. If the story behind the name of this dish is to be believed, son-in-law eggs are said to have been invented by a mother who was unhappy with how her daughter-in-law was being treated. So, he served her two deep-fried eggs to suggest that if she’s not careful, her jewelry could be next in the frying wok. Jok Khlong San, in Lak Song in Bangkok, is open between 4pm and 11pm, and is known for its deviled eggs (kai log kheuh) as well as mhu daeng, or literally bouncing pork (minced is translated as minced pork balls). , It’s comfort food with a Michelin plate, there’s a dozen kinds of eggs and some basics like fragrant, thick, hot bowls of rice porridge with pork.
I ended my short Bangkok trip with a meal at Villa Frantzen – a trendy Nordic restaurant and bar with Asian influences. A fine restaurant from an old friend and the man who changed the face of fine dining in India. Kishor Bajaj and Björn Frantzen, former football player and chef who runs Frantzen, a three-star Michelin restaurant in Stockholm. This beautiful restaurant is located in an old Thai villa, sitting on two acres of manicured land, which has now been renovated and renovated to create a world-class dining space with an open bright kitchen. The stables outside, converted into a casual high-ceilinged bar with the most eclectic cocktails. The food itself is pure Nordic, with class, a balanced flavor composition, refinement, personality and an Asian twist.
Oyster spiced pumpkin spice, smoked cream, finger lime, and sea buckthorn oil. Villa Frantzen Caviar “Prestige Selection” Jackfruit and coconut waffles, sour cream, dried nori and beurre noisette, and these were just the beginning. This was followed by a parade of fine culinary expressions.
It was an extension of my procrastination to fly directly to Mandwa from Suvarnabhumi and take shelter in Brocha Wadi, only to find that Mandwa, Awas, Girad, Chondi belt have become utopias for foodies. What started with Kiki, Mandwa’s famous takeaway joint is now a full-fledged restaurant, nestled amidst the lush green of Ccaza Ccomodore, a luxury boutique villa near Mandwa that offers casual al-fresco restaurant dining, seafront, sun And pancakes are a scrumptious meal. Belly of the Beast, Classic Eggs Benedict, Eggs Kejriwal, Bangers and Mash, and Mushroom Potato Rosti and many more.
Down there on the main Alibaug-Awas road is Buono’s Pizzeria. The best in Alibaug with a whole host of pizzas, pastas, calzones and salads. But if you’re going local, nothing can beat these two indomitable giants. Kasturi Restaurant is run by the women’s cooperative Kasturi Mahila Udyog and is famous for its fresh sea food and Malvani food. In curry with pomfret, surmai, prawn or rava, tisraya prepared sukka or rice, bhakri and vada. Also, the typical Maharashtrian bhaji, usal and amti. And finally, experiences that go beyond just food. The Paisley experience at Dhokwade is unique. As the sun goes down, their rustic farm dining space turns into a candlelit affair.
You sit under the stars for a local, yet unique dining experience with a menu curated in the form of traditional and heritage dishes of pachakalashi and farm food. Start from Jawala Koshimbir (Dried Prawn Salad), Pachkalashi Fried Chicken (Fried Chicken Marinated in Tamarind Sauce), Traditional Aloo Vadi with Prawns, (Colombi Aloo Vadi) to the freshest catch of the day, depending on your preference . Of course, there is a full menu of traditional meat and fish and vegetables, which you must experience for yourself.
Well that’s how the first month of my freshman year started, and I hope the rest of my year goes like this.
Kunal Vijaykar is a food writer based in Mumbai. He tweets @kunalvijayakar and can be followed on Instagram @kunalvijayakar. The name of his YouTube channel is Khaane Mein Kya Hai. The views expressed in this article are the author’s own and do not represent the stand of this publication.
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