Chef Lily from Banyan Tree, Taj Holiday Village Resort & Spa, Goa, is in Delhi and showcasing her home-style Thai repertoire at Machan at the Taj Mahal till September 16. This limited-time pop-up offers a selection of the chef’s signature dishes, giving diners a chance to discover Thai flavours through authentic ingredients and traditional recipes. Chef Lily is best known for authentic Thai cuisine, and her style balances the sweet, sour, salty, and spicy elements of Thai food to offer guests a memorable dining experience.
Not your regular Thai
I was lucky to have a meal she cooked, one that was vastly different from the standard Thai fare we have grown accustomed to.
For instance, the Gaeng Chuk Som Goong, a clear prawn and okra soup lifted by makrut lime, was a revelation. Tangy, refreshing, and umami. Who knew that okra would go so well with prawns and shrimp paste? Similarly, the Yum Tauphu, winged bean salad, kept me going back for multiple servings—think tamarind, crispy garlic, and the crunch of the winged beans.
Other unforgettable appetisers included Tofu Tod, with batter-fried tofu and a green chilli sauce, and Rak Bua Thod Namphung, lotus stems glazed in sriracha-honey, all crunch and shine. Poo Ja, while combined minced crabmeat and chicken into something delicate came encased in a crisp shell.
The main courses included Gae Phad Prik Krapi, lamb chops built on Southern curry paste and shrimp paste—a tad funky, spicy, and fall-off-the-bone tender. Gang Bumbai, as the name suggests, is an ancient Thai recipe inspired by Indian curry. Usually made with chicken (Gai), it also has a Phak (veg) variant. The fragrant coconut curry was rich in spices such as turmeric, white pepper, coriander seeds, galangal, lemongrass, shallots, and garlic, and balanced sweet, sour, and salty flavours that Thai cuisine is best known for.
One highlight of the vegetarian selection was the Gaeng Klwy Dip Hell Mara, a raw-banana curry with water chestnut and bitter gourd. Since we use similar ingredients in Bengali shukto, it was interesting to see how Indian staples like karela and raw banana translated into Thai cuisine.
For a tempting but unnecessary carb fix, I tried Phad Mee Corad, stir-fried sweet and sour noodles from north-eastern Thailand. Finally, rounded off the meal with a dessert platter of Thai tea cheesecake and Thamthim Krop, a crisp rice cake with coconut, sweetened with jaggery, and infused with a hint of smokiness that made it taste divine.
All the recipes at the pop-up are among Chef Lily’s favourite dishes, which she enjoys cooking and sharing with guests. Beyond the menu, she brings her culinary craft closer to diners through live preparations at Machan, which has been known for showcasing celebrated chefs and regional cuisines from around the world.
Information:
Address: Number 1, Man Singh Road Area, New Delhi, Delhi 110011
Date: September 7 – September 11
