In the early ’90s, a strikingly new concept of Thai cuisine emerged in Goa, at a time when Food was restricted to choice and variety. Ahead of its time, The Banyan Tree holds the title for Goa’s first authentic Thai cuisine restaurant. The Chefs' were flown in from Thailand and so were the spices on regular trips. The produce brought back unheard and never before tasted flavours to the local palate. In its latest avatar all these years later, under the watchful eye of Executive Chef Sahil Desai, he brings Nuevo cuisine in Thai inspired formats with global cues. Start off with the 'Thai Herb Hummus' served with 'Wonton Crisps' as you relish a 'Watermelon Martini'. The flavours of the cuisine and the perfect blend between Mediterranean influence with Thai herbs are quite a tongue tickler but work fashionably in unison. The 'Poutine' draws its inspiration from France but these fries are topped with Panang curry and cheese. Alongside these new concepts is the 'Keh Phad Phrik' - sliced roasted leg of lamb stir fry with basil and chilli garlic lemon leaves sprinkled with Thai herbs. A blend of the classics with the modern-inspired menu runs in parallel. Going after the classics, the 'Som Tam' is fresh raw papaya with roasted peanuts and Thai chilli. This salad has ruled the roost since inception and makes its presence as a must-have starter. Take a Selfie with ‘THE’ Banyan tree said to be over 200 years old.
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