VIP Media Turn Out in Force for Luncheon at Indian Host, Fine Indian Dining in the Heart of Bangkok

[Nicholas Snow]

“No need to hop that jet to Delhi when you crave fine Indian cuisine. I just catch a motorcycle taxi at the Asoke sky train station and before I know it, I enjoying some of the best food in Bangkok at Indian Host!”

…Nicholas Snow

NotesFromThailand.com publisher Nicholas Snow was on hand for the exclusive media lunch held by Indian Host Fine Indian Dining, located next to the Grand Mercure Park Plaza Hotel on Sukhumvit Soi 22 in Bangkok, Thailand. He is fortunate enough to eat at the restaurant on a regular basis. Here’s everything YOU need to know:

Indian Host has played host to guests since opening its door in Bangkok in March 2008. Its motto, "Aapka Dost, Indian Host"™ simply means "Your Friend, Indian Host". The great Indian cuisine originated during the Mughal period, when the master chefs flaunted their culinary talents to treat the palates of the mighty Maharajas and Nawabs. These include authentic traditional curries to succulent meat dishes, tandoori and vegetable delicacies, soft naans, and ultimate mouth-watering Indian desserts.

The Chef's Recommendation at Indian Host is Kabuli Raan, which is leg of baby lamb, spiked with rum, pot-roasted in various Indian spices with royal cumin, cardamom and bay leaves, slowly cooked to perfection in their tandoor. They say, "Probably one of the best lamb dishes one is likely to have in a lifetime!"

Nicholas Snow's favorite Indian dessert (so far), Gulab Jamun, which are golden fried milk-based dumplings soaked in cardamom flavoured syrup. Yummy!

Indian Host presents the true essence of authentic North Indian cuisine, treating diners with food which was once served to the royalty in the bygone era. The Mughlai cuisine has become famous worldwide and is enjoyed by people of many nationalities.

Owned by the Bhatia family, Indian Host Restaurant organized a media luncheon to celebrate their first anniversary. From left to right, Kulwat Bhatia, Tom Mintier (PR consultant at Amata Nakorn Industrial Real Estate), Renu Bhatia, Ravi Bhatia, Nicholas Snow (actor, publisher, reporter) and Sandy Bhatia. Snow is wearing authentic Indian attire provided by Savile Row Fashion House for Snow's attendance of the 2008 International Indian Film Academy Awards (IIFA).

Indian Host also offers a wide array of Indian-Chinese fusion food prepared by experienced Indian chefs. This intriguing cuisine, which emerged as a result of the migration of the Chinese to the Indian subcontinent many decades ago, was originally adapted to suit the Indian palate. It is prepared with a combination of Indian and Chinese spices and cooking methods. This has led to a tantalizing range of delectable Indian-infused Chinese food that has gained widespread appreciation.

Indian Host’s menu, developed from traditional North Indian recipes, is rich in flavours and aroma. Freshly ground spices and herbs coupled with high quality ingredients ensure a traditional taste to every dish.

About Their Chefs:

Executive Chef: Surander Singh Shah; Master Chef: Ramesh Kumar; Indian-Chinese Fusion Chef: Yam Lal Kandel

Chefs Surandar Singh Shah and Ramesh Kumar hail from New Delhi, India and have had a wealth of culinary experience. Former chefs at Radisson Hotel Delhi, one of India’s leading five-star hotels, the pair brings to Indian Host a wide range of rich and diverse Mughlai cuisine and vegetarian delicacies.

Chef Yam Lal Kandel, also from the capital city of India, shows off his culinary skills in his wonderful blend of Chinese cooking with a dash of Indian spices. The result is an intriguing multicultural cuisine with robust flavours.

Cooking Demonstration

Believe it or not, Nicholas did not volunteer at yet another attempt to get his photo taken. They called him up and although Renu Bhatia (left) and Executive Chef Surander Singh Shah (right) did their best, Nicholas will not be entering any Somosa preparation competitions anytime soon. You, however, may try your best using the recipe below, provided by Indian Host.

Samosa Recipe

Serves: 4 Cooking time (approx.): 20 minutes + to deep fry

Somasas as prepared at Indian Host.

Ingredients:

For the samosa pastry shell:
1 cup plain flour
½ teaspoon baking soda or ½ teaspoon baking powder
½ teaspoon carom seeds
3 tablespoons ghee (clarified butter) / oil
salt to taste
water as required for kneading
oil to deep fry

For the samosa stuffing:
½ cup shelled green peas
2 tablespoons oil
1 teaspoon cumin seeds
2 finely chopped green chillies
1 teaspoon finely chopped ginger
2 large potatoes, peeled and cubed
½ teaspoon red chilli powder
½ teaspoon amchur powder (dry mango powder)
salt to taste
½ teaspoon garam masala (Indian all-spice blend)
2 tablespoons chopped coriander leaves


Method:
For samosa filing:
1. Cook the peas in boiling salted water for about 10 minutes or till soft. Refresh in cold water and drain well.
2. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or until the potatoes are cooked. Mix in the cooked green peas and turn off the heat. Let cool. Mix in the coriander leaves.
For samosa pastry shell:
1. Sieve together the plain flour, baking powder or soda and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make stiff dough, the consistency of a short crust pastry. Keep covered with a damp cloth for about 15 minutes.
2. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together.
3. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls.
4. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel. Serve hot with green chutney / tomato ketchup


Location/Contact Info:

Grand Mercure Park Avenue Hotel
30 Sukhumvit Soi 22, (between BTS Asoke and Phromphong)
Tel: [phone], www.indian-host.com
Open 7 days, All day dining: 11.30am-11.30pm
Home delivery and outdoor catering available
Private party hall available
Parking available on the hotel premises

Click here for larger image slide show.

In Nicholas Snow's coverage of the 2008 International Indian Film Academy Awards, Indian Host owner Ravi Bhatia (his mother) are two of the people interviewed, along with, of course, Bollywood's biggest stars! Nicholas Snow was so excited to attend the event, he turned blond!

About Nicholas Snow