Chef Jutamas "Som" Theantae's love for India is well documented in all her menus at Karmakamet Conveyance, past and present. On March 5-6, she joins hands with chef Saurabh Udinia of Masala Library by Jiggs Kalra in Mumbai and will spice-up Bangkok's culinary scene with a collaborative menu.
The 10-course menu will represent the cuisine of Masala Library, which revives the traditional recipes from across India, and chef Som's dishes, which reflect personal memoirs of time spent studying art and discovering her passion for cooking at Shanti Niketan in West Bengal, India.
Expect Bangla or West Bengal in jhal muri, Oriya or Odisha in a dahi vada and Maratha or Maharashtra in a farmer's staple as the first course. Khonomo, a village in Nagaland, is depicted in the Naga pork, stewed bamboo and miso beans course, while Lucknow, the capital of Uttar Pradesh, is caviar malai prawns and pink peppercorns. Surat, which is in Gujarat, is wok-tossed mussels and squid served with a Gujarati panki. Kongu Naadu, the western region of Tamil Nadu is showcased with a Thakkali Thokku snapper and tempered Idiyappam and Sanguem in Goa is braised lamb chops, maple and kokum glaze.
Silvepura in Karnataka with boiled banana, string beans, grated fresh coconut, South Indian herbs and coconut yoghurt. Kalimpong in West Bengal features smoked black cod and Kalimpong cheese mousse with Thai black rice crisp. Varkala, a beach in Kerala, is an emotional seascape of coconut jelly, coconut and fish. The capital of the northeastern state of Meghalaya, Shillong, is depicted in bamboo steamed chicken and blood rice. The Pink City of Jaipur, also the capital of Rajasthan, is showcased in jalebi caviar. The famous Chowringhee Lane is a trio of petit fairy cupcakes.
"A Journey through India – Past and Present" / Karmakamet Conveyance, Sukhumvit 49 / 10 courses B3,500++, Champagne pairing B3,500++/ March 5-6, 6pm, 6.30pm, 8.30pm and 9pm/ Book http://bit.ly/2T772Ve.
