Chef Tham’s Tasting Menu at Rim Naam – Mistress of Spice from Thailand

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Thai – as exotic as it may be, is also one of the most popular cuisines in the world. The single most important characteristic of Thai cuisine is ‘ Harmony’. The balance of flavours between disparate elements – striking the perfect harmony of sweet, sour, spicy and salty is what makes it distinct.

The cuisine as vibrant and rich as it’s culture and the country itself. The more I explore the more I fall in love with the food.



I got an opportunity to experience a fresh new Thai menu at the beautiful Rim Naam.

This new menu has been set by the new Master Thai Chef Tham.

Chef Tham hails from Isaan, the beautiful northeastern province of the Thailand. This was a culinary adventure of discovery – a discovery of some new and interesting flavours from the land of fiery salads, barbecued meats – exotic and familiar. 

Rim Naam’s newest mistress of spice Chef Tham , through this menu and her culinary magic, took us through Isaan her way!

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The food of Isaan is known for being very spicy and pungent. It is generally seasoned with fresh herbs , fermented fish (plah rah) and, sticky rice and beer makes for perfect accompaniments.

The gorgeous weather, the lush greenery and the beautiful koi pond made the perfect setup for this wonderfully vibrant and enchanting Isaan inspired Thai 3 course Chef’s Tasting Menu.

The course began with the signature Lemongrass Pandan Cooler that was followed by Meat & Seafood platter.

The platter included Som Tam (raw papaya, peanuts and cherry tomato in a spicy and tangy dressing ) ,  Poo nim phad prik thai dum (soft shell crab in a garlic and pepper sauce) and the  Thakrai kai (lemongrass flavored, minced chicken skewer). 

Tom sep pak re kai re koong (spicy clear soup with vegetables or chicken or prawn)  served with crispy crunchy spring roll. 

There is an equally delectable appetizer platter for the vegetarians that includes Thod mon kao phaddeep fried corn patties with sweet chilli sauce) ,  Hed phad prik thai dum ( mushroom in a garlic and pepper sauce) and the Som Tam. 


 The starters were the perfect way begin our discovery of the flavours of Isaan. Well curated set of dishes that tickled our palates and hit the right notes of the authentic thai flavours. platter

The soup was served with a traditional side of a bowl Nam Jim (tangy spicy chilli sauce with fresh herbs) to mix in or to dip in the appetizers. The Nam Jim was just what we needed to take the soup to another level – both in terms of the flavour and spice heat!  Foodpic3 For the next course – the Main course – we had a choice of Tofu | Chicken | Duck. I opted for the Kaeng phed pad yang (roasted duck with red curry) , Phad pak ruamvegetables tossed with soy and garlic) along with a side of  Kao phad tom yam kai ( chicken fried rice).

The duck was beautifully cooked and was very interestingly paired with red grapes in the flavourful rich red curry. One of the my favourites of the day, for sure! 


We also got to savour the fish – Pla neung manao (Steamed fish in a lime and coriander sauce). Found this a lot more subtle in it’s spice heat but packed with fresh zingy flavours.Foodpic4

The food and the conversation continued to flow.

The first two courses were absolutely indulgent and had got me all excited for the final course – dessert.

This course offers a choice of Sangkhaya Maprow orn (lemongrass and pandana flavoured custard with coconut sorbet )  and  Tab tim krob ( Jellied water chestnut with sweetened  coconut milk)


With the bars raised by the first two courses, the desserts had a real tough challenge at hand. They had to match up two earlier courses, both, in terms of the flavours and uniqueness.

However, for me , it didn’t. They were good but couldn’t shine enough as compared to the other dishes. 

The lemongrass and pandana flavoured custard was a bit too eggy for my taste. The Jellied water chestnut with sweetened coconut could have had more flavour and a slightly thicker consistency. It was more like a sweet dessert drink . Subtle but delicious.


Although the day was all about Chef Tham’s Isaan inspired Thai menu, the wonderful team of Rim Naam surprised us with a sweet little gesture in lieu of Eid.

Decadent Baklavas made it to our table.


A beautiful end to a lovely lazy afternoon.

Thank you Pinky Padmaraj and Team Rim Naam for hosting us so graciously. Thank you Chef Tham for letting us discover a little bit of your Thailand through your food.


Experience the Thai flavours of Chef Tham’s Isaan at Rim Naam for Rs. INR 3250/++ (Chef’s tasting menu) They do not levy any service charge.

 Rim Naam, The Oberoi, ( MG Road ) – Bangalore +91 80 25585858

Summer Celebration – Cafe Mangii

Got an opportunity to savour the specially curated summer menu @ Cafe Mangii, Bangalore during an exclusive Menu Tasting Event.

The Summer inspired menu has been deliciously crafted with the perfect use of seasonal produce in their Italian inspired menu.The gorgeous use of fresh fruits like mango, watermelon, apricot, melons, cherries , lemons and tomatoes makes the menu an absolute summer delight…something that must not be missed!! 

Here’s a glimpse of the summer celebration:



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Cafe Mangii 
204/A, Comet Block, UB City,
Vittal Mallya Road,
Near Lavelle Road, Bangalore

Ph: 080 22270098, 080 22270099









A Boozy Evening of High Spirits @Drinks on MG

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*** Statutory Warning – This is a potent post… drinks & photo heavy. Potential Side effects – Envy… and potentially, a strong desire to head to the nearest bar or to attack your liquor stash ***

If you love to drink, you are most likely to have a favourite bar too!  You cannot bring your favorite bar home (unless of course your favorite bar is your home) …what you can do is bring your favorite cocktails home. Now, wait a minute …cocktail take-away is a killer idea but doesn’t happen, does it? So, the next best thing is to learn to make your own cocktails at home !

And I sure do consider myself lucky to have got an opportunity to learn from a rockstar Mixologist Alfonso del Portillo – at Drinks on MG 

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