The Thai Food Fest will go on till 25 August, so there are still a few days left to sample the well known Tom Yum soup, Pad Thai (Thai style flat rice noodles with bean sprouts) and Som Tum (Thai style raw papaya salad).But Chef Paniti Chantayasakorn has flown in specially, courtesy of Thai Airways International, to also present less familiar dishes, like Larb Gai (spicy minced chicken with salad), Gang Keaw Wan Chicken Gai (authentic thai green curry cooked in coconut milk), Kae Pad Krapow( stir fried lamb with thai spice), Gang Keaw Wan Veg (authentic thai curry cooked in coconut milk) and Thong Muan, Kleeb Lamduan and Sago in coconut milk as desserts.
“The dishes prepared are pure Thai, but I experimented with some local Nepali ingredients as well, like the eggplant in Thailand is like a small ball while in Nepal it is long. Also, the basil in Thailand is a little bigger,” explains Chef Paniti, who first came to Nepal after the 2015 earthquake with UNICEF to raise money. She volunteered with relief and reconstruction in Chautara for a week and developed a connection with Nepal. When the opportunity to return arose, she could not resist. “I was actually busy, but when I got the invitation from Thai International to Nepal, I said I am going to go back.”
Hotel Annapurna will be serving its a la carte menu until 25 August as part of the Thai Food Festival.