Page 12 - Masala Lite Issue 166 October 2024

12 TRENDING NOW
DREAM

Prominent chefs and members
of the community reveal which

collaborations from restaurants in
India and Thailand they’d like to see.
JASPRIYA NARULA
BY AIDEN JEWELLE GONZALES AND AMORNRAT SACHDEV Creative Director at Indian by Nature,
Pattaya
ust when we thought Thailand’s culinary scene has found its recipe for success,
Imagine combining the bold spices of
the trend of restaurant collaborations and residencies has started sizzling and

Indian cuisine with the delicate, refined
popping, driving the country’s innovation to a new peak and providing gourmands
flavours of Japanese dishes. A rice
everywhere with new and exciting culinary experiences.
bowl concept that perfectly balances

In the last few months alone, Thailand has seen collaborations between some of the flavour, innovation, and convenience.
biggest names in the country, while world-renowned Indian restaurants have found One collaboration that could bring this
their way to the Land of Smiles. To name just a few, Indian Accent, one of India’s idea to life is between Jhol, a modern
foremost restaurants, hosted a residency at Anantara Siam Bangkok Hotel. Chef Indian coastal cuisine restaurant, and
Bright and Chef Nanang from Ad Lib Khon Kaen and Ad Lib Bangkok, respectively, Hunter Poke, a fusion poke restaurant

also collaborated, while Anantara Riverside Bangkok Resort hosted a culinary with Hawaiian and Japanese influences.
journey from Yantra, one of Singapore’s premier Indian restaurants. Additionally, Together, these two restaurants could
Amari Bangkok saw Chef Bharath of NILA join forces with Chef Saurabh of Tambu in create a dining experience that merges

Phuket for a 4-hands ‘Iron Chef’ dining experience, while Chef Sanket of Jharokha by the essence of both cuisines, offering
Indus and renowned restaurateur and TV personality Chef Ian Kittichai collaborated something unique to the Bangkok food
on a 7-course dinner. scene.
Now that these collaborations are cooking with gas, we’re sure both Thailand and A fusion between Indian and Japanese
India are ready to take things to the next level. We’ve asked Thai-Indians which two cuisines allows for a harmonious balance

restaurants they would like to see work together to feed their cravings, and we’ve of flavours. Indian spices provide depth and warmth, while Japanese ingredients bring

also talked to some of the community’s most beloved chefs to ask who they’d love freshness and subtlety. Rice bowls are an ideal medium for this collaboration, offering

to collaborate with – hint, hint! the perfect canvas for layering bold and subtle flavours. The rice bowl format reflects
the importance of rice in both cultures, offering diners a familiar yet elevated way

to experience this fusion. Both cuisines are rice-centric, making it easy to combine
elements from both traditions. Rice bowls are also customisable, healthy, and portable.
CHEF DEEPANKER
‘DK’ KHOSLA A collaboration between Jhol and Hunter Poke would be a partnership of excellence.
Managing Director and Jhol’s contemporary coastal Indian cuisine blends traditional spices with modern
Chef Patron, Haoma techniques. Imagine tandoori prawns, masala-grilled meats, or coconut curry-infused
rice topped with fresh herbs and chutneys. Meanwhile, Hunter Poke’s Hawaiian-inspired

In Thailand, I’d love to collaborate with bowls, with Japanese influences, offer sushi rice, sashimi-grade fish, seaweed, and
Cadence by Dan Bark. Chef Dan Bark soy-based marinades, adding freshness and lightness.
is a very dear friend of mine, and I love This collaboration could introduce exciting creations like a Tandoori salmon poke bowl,
how committed and professional he is Spicy ahi tuna masala bowl, and Butter chicken donburi, giving Bangkok food lovers
in his approach. His love for ingredients something completely new and delicious.
and cooking, and his focus in the kitchen,
have always inspired me.
I would also love to work with Chef NIKITA ARORA
Vicky Ratnani from India. He’s one of Business, Economics and Maths Teacher
the nicest people I’ve ever met, and his
commitment to cuisine, his love for food, When I have to decide what I want for
and how he cooks is mind-blowing, and inspire me every day. He’s a force to reckon dinner, I always end up choosing between
with, and it would be absolutely phenomenal to work with him – if I could cook with Italian and Indian. Zaika, an Indian
anyone in India, it would be him. restaurant in Bangkok, has swiftly found
its way to the top of my list of top-tier
Indian restaurants. Their menu consists
TEJALE BELLANI of a wide variety of Indian and Indo-
Early Childhood Teacher Chinese dishes, and their Papdi chaat,
Daal makhani, and Chicken tikka masala
When I imagine an exciting culinary are among the many mouth-watering
collaboration in Bangkok, my mind dishes that’ll leave you craving for more.
instantly pairs Indian and Japanese Moreover, the owners are humble,
cuisine together. Both are my go-to friendly and hospitable, and the chef is
comfort foods, and two restaurants keen to perfect the art of balancing the
that excel in these cuisines are Punjab vast array of aromatic spices to indulge
Grill and Isao. Punjab Grill serves some your taste buds. I’d love to see them

of the city’s finest Indian dishes, while collaborate with Amici by Pomodoro,
Isao is renowned for its inventive sushi one of my favourite contemporary-style
and maki rolls. A dream dish? A Butter Italian restaurants. Every experience
chicken maki roll – where the bold, spiced there is memorable as they use only
flavours of butter chicken blend perfectly high-quality ingredients to achieve home-cooked, nostalgic Italian delicacies.

with the freshness of rice and seaweed.
I think the stars of Italian food are the pastas and the breads, whereas the main
Whenever I’m in Bangkok, these two restaurants are must-visits, whether dining characters in Indian food are the spices and marinated meats; this combination of
solo or with a group. Both consistently deliver, making them crowd favourites. A specialities would elevate both cuisines. I would love to try their take on dishes such
collaboration between these culinary stars would be a thrilling addition to the city’s as a Lamb burrata biryani, Spaghetti chicken tikka, or even a Paneer tikka penne!
vibrant food scene!

MASAL A LITE ISSUE 166 - OCTOBER 2024