&lsquoA recipe has no soul. You, as the cook, must bring soul to the recipe.&rsquo The words of Thomas Keller, American chef and cookbook author, ring true as I dig into my first bite of Por Pia Thod, traditional Thai fried spring rolls. For those uninitiated in Thai cuisine, Boraan Thai, a Noida-based cloud kitchen that promises to serve authentic Thai flavours with a modern twist, provides the perfect first lesson in the cuisine&rsquos many facets.
A passion project born from the dying embers of the pandemic, Boraan Thai is a labour of love and dedication. Raised in Bangkok, with her home in Noida now, Scotchie Kandhari&rsquos palate always leaned towards traditional Thai flavours, and out of the same authenticity and a desire to bring the best of Thailand&rsquos culinary influences to the Capital, Boraan was born. The word translates to &lsquoancient&rsquo in Thai, and ties perfectly with the aim of the kitchen - a modern representation of Asian heritage, blended perfectly to suit Indian taste buds.
On a chilly evening, I was treated to a sumptuous dinner by the team at Boraan, who wooed my heart from the get go. Packaged in containers that would keep the food fresh and aromatic for the longest and put in a jute basket adorned with flowers, the delivery speaks volumes about the dedication to customer&rsquos needs (and factors in Delhi&rsquos obnoxious traffic).
The menu is elaborate, with a detailed description of what the recipe is all about. I hedge my bets on Chicken Pod Pia Thod, served with a homemade peanut sauce, which was delicious enough to make it to the opening of this piece. There is a lot to pick from You can opt for the fried Thai spring rolls, salads such as larb, satays, curries, all available with different proteins and separately for our vegetarian friends. Moving on to Kaeng Phed, a traditional Thai Red Curry with fish, with a side of Jasmine rice. I was pleasantly surprised by the aromatic herbs that tingle on my palate.
No Asian meal would be complete without sampling the evergreen rice and noodles section. Next up was Khao Phad, which is stir fried rice with dollops of flavour, and goes perfectly with the Porpia Dip on the side. The dessert menu is a little limited with only Mango Sticky Rice Pudding on offer but the main course more than makes up for the lack of sweet options. All said and done, it is great to have a solid NCR contender to Delhi&rsquos bustling Thai food scene.
Where Delivering in Delhi-NCR
Price for two Rs 1,500
Call to order 91 8595813947
