Food Tasting Event : Krabi Town, Kondhwa - Pune
Pune I see has become quite experimental in terms of different cuisines - with multiple outlets and restaurants opening in the city - Pune is soon becoming a foodie's delight.
Krabi Town - a newbie in the world of Oriental cuisine is sure to carve its niche soon enough.
The name draws inspiration from the island in Thailand. 👀
I was invited here by the owners Mr.Tushar along with his partner Mr.Rajesh. Located along the streets of Kondhwa - the place is quite spread out.
With seating both outdoor and indoor - the place can accommodate about 50 or more guests. Also, the outdoor seating is covered - so one can enjoy a breezy rainy evening relishing the wonders of the cuisine. The place is properly fenced and has ample parking space.
We chose the indoor seating, located on the 1st floor which is a mezzanine floor. Simple decor and bright lighting - I must mention, despite the mezzanine flooring, surprisingly the place doesn't feel too cramped up. We sat so comfortably - unlike few other places I have been, where we had to leave.
Each of the tables is placed with cute Shao Lin structure - each table representing a different form of martial arts.
Started with the TOM YUM PRAWN SOUP - a spicy Thai clear soup with the goodness of boiled prawns, lemongrass, diced carrots, tomatoes, spring onions, bell peppers, mushrooms chilies and sliced mushrooms. Tasty and healthy! 😍
The OKHAYO SOUP was a different yet an interesting soup - soupy thick broth with a horde of rice, carrots, spring onions, beans, dried ginger, and cornstarch. This one was really relishing - never had a soup such which tasted equally good. The spicy flavors kicked in with each sip, but this one heavy on the stomach.
The orders were just rolling in, next we were served with an ASSORTMENT OF TRADITIONAL DIMSUM in a bamboo steamer basket.
The filling with prawns and chicken were just perfect, but the outer cover was not fully cooked. Going wrong with the dimsums - something really basic for an oriental kitchen was disappointing. It had not been steamed aptly - little more time was all that it needed. Nevertheless, it would have been perfect then. Alas!! 😩
Next to be served on the table was the LOTUS STEM - fried lotus stem glazed with tangy sauces and garnished with chilies. These were crispy, sweet & spicy, delicious - all at once. 😀 Cooking lotus stem I hear is not easy and preparing a mouthwatering dish with it requires some skill - this one will definitely not disappoint.
The PLA RAD PRIK were these delicate soft Basa fish tossed in their spicy chilly garlic sauce were just amazing and made for one hell of a starter. It was just me maybe, but after few helpings of the dish, my mouth tasted tiny miny salty.
Starting off the mains were the BURMESE VEG CURRY, MASSAMAN CURRY paired with the KHAO PHAD.
The KHAO PHAD is fried rice tossed in their special Thai sauces along with garlic and basil. Simple, yet I must say it paired up all so fantastically with the curries.
The BURMESE CURRY was coconut based curry with exotic vegetables like Zucchini, mushrooms, lemon grass, cauliflower, baby corn garnished with their spicy seasonings. I have never been quite a fan of coconut base dishes, but of late I have started finding a tad bit liking towards them.
The MASSAMAN CURRY won my heart - thick red curry again in coconut base with chunks of chicken cooked perfectly. This one was truly a winner amongst all - the spices really worked their magic.
The PHAD THAI was flat Thai noodles filled with crushed peanuts with sprouts, bell peppers, onions, chilies and bean sprouts. A little bland for Indian taste buds, but I liked it that way.The peanuts added to the flavours.
My my, coming to the desserts - the HONEY DARSAN was deep fried wonton strips glazed with honey and sesame seeds topped with loaded scoops of vanilla. It was screaming calories, yet can one resist such beauties?! Salivating!!
The BANG COC was one of a kind - fluffy and light pancakes stuffed with sweetened grated coconuts, garnished with vanilla ice cream and drizzled with chocolate sauce. It piqued the taste buds, albeit few inner portions of the pancakes were slightly uncooked. But manageable!! 😋
More pictures:
A special mention of the server who knew the dishes he was serving plus well educated about the ingredients too - kudos!
Point to note - they are light on the pocket. 😉
~Bon Appetite!!
P.S All the pictures have been taken by me. J
Krabi Town - a newbie in the world of Oriental cuisine is sure to carve its niche soon enough.
The name draws inspiration from the island in Thailand. 👀
I was invited here by the owners Mr.Tushar along with his partner Mr.Rajesh. Located along the streets of Kondhwa - the place is quite spread out.
With seating both outdoor and indoor - the place can accommodate about 50 or more guests. Also, the outdoor seating is covered - so one can enjoy a breezy rainy evening relishing the wonders of the cuisine. The place is properly fenced and has ample parking space.
We chose the indoor seating, located on the 1st floor which is a mezzanine floor. Simple decor and bright lighting - I must mention, despite the mezzanine flooring, surprisingly the place doesn't feel too cramped up. We sat so comfortably - unlike few other places I have been, where we had to leave.
Each of the tables is placed with cute Shao Lin structure - each table representing a different form of martial arts.
First to be served on the table was the light FRESH LIME SODA - till the food arrived. 👍
Started with the TOM YUM PRAWN SOUP - a spicy Thai clear soup with the goodness of boiled prawns, lemongrass, diced carrots, tomatoes, spring onions, bell peppers, mushrooms chilies and sliced mushrooms. Tasty and healthy! 😍
The orders were just rolling in, next we were served with an ASSORTMENT OF TRADITIONAL DIMSUM in a bamboo steamer basket.
The filling with prawns and chicken were just perfect, but the outer cover was not fully cooked. Going wrong with the dimsums - something really basic for an oriental kitchen was disappointing. It had not been steamed aptly - little more time was all that it needed. Nevertheless, it would have been perfect then. Alas!! 😩
 |
| Prawn and chicken dimsums |
 |
| VEG DIMSUMS |
 |
| Prawns and chicken dimsums |
The PLA RAD PRIK were these delicate soft Basa fish tossed in their spicy chilly garlic sauce were just amazing and made for one hell of a starter. It was just me maybe, but after few helpings of the dish, my mouth tasted tiny miny salty.
Starting off the mains were the BURMESE VEG CURRY, MASSAMAN CURRY paired with the KHAO PHAD.
The KHAO PHAD is fried rice tossed in their special Thai sauces along with garlic and basil. Simple, yet I must say it paired up all so fantastically with the curries.
The BURMESE CURRY was coconut based curry with exotic vegetables like Zucchini, mushrooms, lemon grass, cauliflower, baby corn garnished with their spicy seasonings. I have never been quite a fan of coconut base dishes, but of late I have started finding a tad bit liking towards them.
The MASSAMAN CURRY won my heart - thick red curry again in coconut base with chunks of chicken cooked perfectly. This one was truly a winner amongst all - the spices really worked their magic.
My my, coming to the desserts - the HONEY DARSAN was deep fried wonton strips glazed with honey and sesame seeds topped with loaded scoops of vanilla. It was screaming calories, yet can one resist such beauties?! Salivating!!
The BANG COC was one of a kind - fluffy and light pancakes stuffed with sweetened grated coconuts, garnished with vanilla ice cream and drizzled with chocolate sauce. It piqued the taste buds, albeit few inner portions of the pancakes were slightly uncooked. But manageable!! 😋
More pictures:
A special mention of the server who knew the dishes he was serving plus well educated about the ingredients too - kudos!
Point to note - they are light on the pocket. 😉
~Bon Appetite!!
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