With its new menu, Banng ups the game and how. Inspired by Michelin-star chef Garima Arora’s exhaustive culinary experience in Bangkok, the new menu offers a fresh take on soups, salads, dumplings, appetisers, main courses and desserts, drawing from the Asian city’s everyday staples, traditional techniques and popular favourites. We caught up with chef-partner Arora, the mind behind the menu to explain the art and science behind its coming together.
Excerpts from the interview
Was there an underlying philosophy that dictated how these flavours and techniques came together?
Honestly, we wanted to expand the part of Bangkok we know to people in Mumbai. We’ve been open for over half a year now and, might I say, it was about time. In a way, we wanted to blend Thai-Chinese food and bring out the flavours.
Thai fare is predominantly non-vegetarian; how do you blend these flavours without losing their integrity or authenticity of the dish?
That’s the secret. We spent three months developing the umami base that would replicate what a fish sauce would do to the cuisine, to give the vegetarian dishes a similar flavour. The sauce was a mix of trial-and-error. And I’m not giving you the recipe, (laughs).
Garima Arora
Which dish most clearly embodies the menu’s intent, and why?
Let’s be honest, we all have our favourites, but I would say the dumplings. I’m very excited for them. People often think dumplings are Chinese, but there is a whole Thai spectrum that not a lot of people know about. Also, don’t miss the Emo Rice (below), it truly gets you emotional.
Any plans to savour new food since you’re back home?
My pick would be Malgudi by Shankar Mahadevan. He is a true foodie turned restaurateur.
The Guide’s top picks
Warm Glass Noodle Salad
Originating from central Thailand, this is a refreshing dish. The noodles are light, and the vegetables make it crunchy. It’s like summer in a dish.
Open-face Prawn Wonton
Pics/Sayyed Sameer Abedi
These lightly seasoned prawn sits between peanut sauce, along with mild hints of ginger and a fresh salad, with watermelon pickle on top. It was served to us in a pair, and the mint and cilantro as toppings were the game changer.
Buff Panang Curry with Jasmine Rice
Fresh steamed jasmine rice along with a nutty, spicy sauce. The meat was succulent, but didn’t overpower; the slight aftertaste of lemongrass cuts through the spice.
BBK Krapao Spaghetti
A staple Thai-Italian fusion dish that pairs spicy Thai basil stir-fry with spaghetti. For basil lovers, this dish is a must-try. The dish was warm, spicy, comforting, and earthy.
AT Banng, Pinnacle House, PD Hinduja Road, Bandra West.
CALL 9152084422
COST Rs 4000 (for two)
