Equipped to entice anyone with its aromatic spell, Thai food holds a special place in my heart, all thanks to how beautifully all the ingredients, which might appear to not go well together, end up in a glorious symphony of herbs, spices, meats, and vegetables.
Drawing inspiration from multiple neighboring countries including India, and yet being totally unique, Thai food is a melting pot that offers fresh, healthy, and delicious delicacies, that are impossible to resist. And while I may not have physically traveled to Thailand to experience those delicacies in flesh, I have allowed my senses to teleport me to the markets and lanes and cities of Thailand, all by gorging down some fabulous Thai food, right here, in Delhi.
Chef ML Kwantip Devakula 
Kanom Jeeb and Peek Gai Tod 
Fresh vegetables basket
Be it a lovely meal at Neung Roi, my all-time favourite Thai restaurant in Delhi, or multiple experiences of Thai Food pop-ups at various hotels, Thai Food has been a magnet to my charmed palate, like no other cuisine. In my 8 years of writing about food, it would be my tryst with Unexplored Thai Food at the Royal Thai Embassy with Chef ML Kwantip Devakula, which would be the jewel of Thai indulgence. Not only did I get to relish the delicacies prepared by the judge of Masterchef Thailand herself but getting to learn about the culture, the traditions, experiencing Thai hospitality, alongside making friends, made it an evening that I can never forget.
Alas, with the covid outbreak, not only has travel halted but even all the fabulous Thai food promotions that used to happen across the hospitality industry, that aided in our understanding of everything Thai. But all the restrictions didn’t deter my love for Thai food, and hence, without allowing the situation to get the best of me, last year, I started cooking Thai food at home. To further that, I planted Thai basil and lemongrass on my terrace, to use in my recipes.
Homegrown Lemongrass 
Homegrown Thai Basil
While the Thai that I make at home might not reek authenticity, it sure has helped me sail my boat, and will continue to do so, till I finally get to visit Thailand, to submerge myself in the culinary scene that Thailand has to offer. Because after all, the best way to get to know a city or a place, is by indulging in true local flavours!
Like me, I am sure you’re stuck at home, too, but that doesn’t mean that you cannot visit Thailand. Confused?
I am talking about taking your tastebuds to Thailand, with a dish that requires only a handful of ingredients: Mango, Sticky Rice, Coconut Milk and Sugar.
I am talking about Mango Sticky Rice, or Khao Neow Ma Muang. Given how we have bright yellow ripened mangoes at our disposal in India, it’s only justified to try this tropical rice pudding recipe ASAP.
Ingredients:
1 cup sticky rice
1 1/2 cups water
1 can coconut milk
4 to 5 tablespoons sugar, to taste,
1 to 2 ripe mangoes
1/2 tsp corn starch/tapioca starch
Pinch of salt
Sesame seeds
Serves: 3/4
Cooking Time: 20 mins
Steps:
- Soak the sticky rice in water for 30 mins. Drain and steam the rice till cooked.
- While the rice is cooking, take a pan and pour coconut milk and mix sugar and salt with it. Simmer on low heat for 10 mins.
- Empty the cooked rice in a bowl and put half of the coconut milk mixture into the rice. Mix well.
- Keep the remaining half of the coconut milk back on low heat. Mix cornstarch with 2 tsp water and pour in the coconut milk mixture. Cook till it thickens.
- Place the coconut sticky rice on a plate, put chopped mangoes alongside, pour some yummy coconut sauce over the rice, garnish with toasted sesame seeds and serve.
PS: Because presentation is an integral part of Thai food, I would recommend plating it on a banana leaf and placing some flowers for the wow factor!
The Food Fanatic 