Thai Treasures: A Culinary Voyage at Hyatt Regency Pune (India) until March 25th every evening.

We all are well aware that Thai cuisine, with its vibrant tapestry of flavours, captivates palates worldwide, showcasing a rich history of cultural exchange and a reverence for fresh ingredients.

Historically, Thai cuisine draws inspiration from diverse sources, including indigenous culinary traditions, royal palace cuisine, and influences from neighbouring cultures such as China, India, and Southeast Asia.

Yes! The culinary landscape evolved through trade, cultural exchanges, and royal patronage, giving rise to Thai cuisine—a distinct art form renowned for bold flavours, intricate balance, and an emphasis on fresh herbs and spices.

My visit to Hyatt Regency Pune was a delightful occurrence that gave me an opportunity to try out some significant "signatures," delicately prepared with aromatic herbs like lemongrass, galangal, kaffir lime leaves, pungent spices such as chili peppers and garlic, along with staple elements like rice and coconut milk.

Each item was undoubtedly a visual treat with an abundance of finesse, created using common cooking methods like stir-frying, steaming, grilling, and boiling; each employed to enhance the natural flavour and texture of the ingredients while preserving their nutritional integrity.

I loved almost every specialty, from the iconic Pad Thai and fragrant Green Curry to the fiery Tom Yum Soup and refreshing Som Tum salad, each reflecting a meticulous balance of flavours, textures, and culinary techniques, inviting me on a sensory voyage through Thailand's culinary heritage.

If you're seeking not just routine Thai curries and gravies but also a plethora of simple yet superlative textures, tastes, and flavours, offering truly new sensory experiences and culinary adventures, the Thai Food Festival at Hyatt Regency Pune emerges as a perennial favourite. It offers a tantalizing array of dishes catering to diverse palates and dietary preferences.

In the realm of salads, Chef Bussarin Choksiri crafted for me YAM TANG KWA, a delightful fusion of crisp cucumbers, tangy lime, and fiery chili, creating a refreshing explosion of flavours. Meanwhile, YAM KHAI DAO boasted delicate fried eggs adorned with aromatic herbs and a zesty dressing, elevating the dish to a symphony of textures and tastes.

Moving on to soups, Chef Bussarin’s GEANG JURD TAO HOU SA RAI presented a delicate broth infused with umami-rich tofu and oceanic seaweed essence, offering a comforting yet invigorating start to any meal. TOM YAM GAI featured a decadent coconut-infused broth harmonized with bold lemongrass and chili flavours, leaving a lasting impression on fortunate diners.

In the realm of main courses, GAENG KAREE PHAK showcased vibrant vegetables in a velvety golden curry sauce, with subtle sweetness balanced by aromatic spices, promising a sensory journey with each bite. And PHAD PHAK PHAD PRIK THAI DUM offered crisp vegetables in a bold black pepper sauce, transporting diners to gastronomic euphoria with each savoury bite.

And who could forget GOONG PHAD KA THIEM, where plump prawns wok-tossed with pungent garlic and savoury soy sauce created a tantalizing umami explosion? Equally exceptional was PLA NUNG KRING, featuring delicate fish steamed to perfection and enveloped in the subtle warmth of ginger, showcasing the purity of Thai cuisine.

To satisfy my sweet tooth, I indulged in KLUAY BUAD CHEE, where mildly sweet, caramelized bananas bathed in luscious coconut cream offered a perfect conclusion to the culinary journey.

I would love to add on that the significance of the Thai Food Festival at Hyatt Regency transcended mere culinary indulgence; it served as a cultural bridge, fostering cross-cultural exchange, and celebrating the rich tapestry of Thai culinary heritage.

With deep appreciation, I extend my heartfelt gratitude to Executive Chef Gopi; the esteemed invited Chef Bussarin Choksiri, Chefs in Assistance Sonu Kumar, Yash Banaonde, Rahul, and the entire illustrious kitchen brigade for orchestrating a culinary symphony of exquisite Thai specialties. Their unwavering dedication and unparalleled expertise have provided me with a gastronomic experience that transcended mere sustenance.

I also extend my sincere thanks to Director of Restaurants, Mr. Varun, and the consummate F&B Service Team, including the esteemed members Om, Akash, Gulshan, Shekhar, Reeni, and Vishal, whose impeccable professionalism and hospitality have elevated my dining experience to unparalleled heights. Their mastery of service, coupled with their innate passion for hospitality, has enriched my culinary journey and left an indelible mark of excellence.

Special thanks to Shubham for recommending the Chardonnay that paired so well with the food, resulting in elevated tastes and flavours of the signature dishes served.

Don't miss it! By showcasing authentic Thai flavours, culinary techniques, and traditional dishes, the Thai Food Festival at Hyatt Regency provides an immersive culinary experience that deepens cultural understanding, fosters appreciation for culinary diversity, and strengthens bonds between nations.

Do yourself a flavourful favour and visit Hyatt Regency TODAY!

By Manav Kaushik

DWF (Don’t Waste Food)