Sana Nadeem Taj and Shahram Sheikh invite you to come down to Beverley Centre and indulge in our simple yet authentic menu exclusively offering real Thai food. We are proud to say that our food is free of preservatives as we use only home made curry pastes not to mention home made noodles and hand crafted dumplings. you will not be disappointed :)
With a population of over 66 million, Thailand’s
mouth-watering cuisine is a complex mix of culinary wonder. With influences ranging from neighboring countries such as Burma, Laos, Vietnam, Malaysia and China to as far away as the Indian subcontinent as well as the Persian Empire. Over the years these influences have inspired this cuisine to amalgamate into a unique style of cookery. As with most Southeast Asian food, its delight depends heavily on the balance of different senses of the palate. The perfect blend of spicy, salty, sweet, sour and sometimes even bitter tastes, are composed in perfect harmony to create an absolutely delectable culinary experience. Fresh ingredients are combined to achieve this balance in every dish or the overall meal. David Thompson, owner and chef of Nahm in London (first Thai restaurant to receive a Michelin in 2002) describes the complexity of the cuisine: “It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Some westerners think it's a jumble of flavors, but to a Thai that's important, it's the complexity they delight in.”
Thai food was little known to the world before the Vietnam War when soldiers of war from the west were flooded into the region and forced to eat its local diet. What resulted was the start of an explosion of curiosity and experimentation which has resulted in the worldwide appreciation for the cuisine, not to mention, the strive for its excellence among the best chefs in the world. Thai people generally eat one dish if eating alone and several dishes when in a group. Family meals consist of plain steamed rice, which is the basic staple food of Thailand, accompanied by a curry, a stir-fry and a dry individually portioned dish such as fish cakes or wings. There are no courses in a Thai meal as everything, including soup and appetizers, is served and eaten together with rice. It is a common misconception that Thai people eat with chopsticks. They, in fact, traditionally eat with the right hand much like we do in Pakistan. The introduction of utensils only extends to eating with a fork and a spoon together where the food is pushed onto the spoon with the fork and then is taken to the mouth with the spoon. Noodles and rice are sometimes eaten as a meal in them selves, much like we would eat biryani. So come on down to Tiger Temple and delight your tastebuds with the magic that is Thai Cuisine.
