date:Sep 20, 2012
ed chilli paste, lemongrass and galangal (Thai ginger), that hits the back of your throat. These three ingredients are responsible for the distinctive flavours in most Thai food. They are sourced through Delhi, from Bangkok, explains Uttam. The soup also contains stock made through a laborious four-hour process of boiling water with Thai herbs wrapped in a pouch. The stock forms the base for many curries as well, says S. Ashok Kumar, executive chef at The Residency.
A GOOD START
For starters,