Boraan Thai believes in marrying traditional ways of Thai cooking with modern techniques.
With pandemic hitting in for the past two years, home delivery has been the most sought-after thing as all fond a comfort in eating at the comfort of their home. And adding to the list of fancy deliveries that we have seeing in the capital Boraan Thai is one such delivery brands that boast of one of the finest Thai food in town. Boraan Thai, a delivery-based kitchen, started by Scotchie Kandhari who is raised in Bangkok along with Prakairat Ahuja. Boraan means traditional in Thai, and this delivery-based kitchen takes pride in wooing food lovers with sumptuous traditional Thai meals bursting with nostalgic flavours.
In the words of Scotchie Kandhari, Founder and Entrepreneur, “Boraan Thai believes in marrying traditional ways of Thai cooking with modern techniques, without compromising on the authenticity of flavours. We continue to remain committed to serving flavoursome Thai food by creating curry pastes and other essential ingredients in our kitchen”.
The menu is an interesting mix of Thai traditional flavours and texture. with signatures like Tom Yum—wholesome bowls of spicy soup to, Banana Wrap Sea Bass, Pad Thai, Moo Yang Sapparod, Pork Belly, their delectable Thai curries and many more are an perfect example of native flavoures that has been well wrapped in all these dishes. With hearty portions and fresh homemade condiments like refreshing Cucumber Chilli Relish and Homemade Peanut Sauce the whole food experience just transports you to a beach cage in Thailand.
Maintaining the exact authenticity of taste-profile along with playing with the menu to keep people excited and interested Scotchie has done a beautiful job to give Delhi and it’s peple some great Thai flavours. The Banana Wrap Sea Bass marinated with Thai red curry paste and steamed just right, the dish is high on flavours. Paired with some Banana Wrap Sea Bass, this dish surely needs a special mention.
The specialty been Boraan Thai Boraan uses all local ingredients. Some strong recommendations are Moo Yang Sapparod, Banana Wrapped Sea Bass (Make This One Serving) , Tom Yum (Prawn), Krapaw Chicken, Panang Curry, Kaeng Phed, Kaeng Kiew Wan, Pearly Sago.
Here's the famous Tom Yum Spaghetti recipe for our readers.
Ingredients: Serves 1-2
• 200 gram Spaghetti
• 100 gram vegetables/chicken/prawns
• 110 gram Cherry tomato
• 3 onions (finely chopped)
• 2-3 sliced red chillies
• 1 stalk lemongrass
• 6 slices of galangal
• 3-inch ginger
• Kaffir Life 5-6 leaves (finely chopped)
• 3 tbs Olive oil
• 1.5 tsp Fish sauce
• 1 tsp Lime juice
• 1/2 tsp Sugar
• 1/4 tsp Thai chilli paste
• 1 pinch Salt and pepper
• Finely chopped coriander
-Blend or hand crush the lemongrass, red chili, kaffir lime leaves, and ginger until they turn to a dry smooth paste. Add a little oil if required. This is the hero of the dish – The Tom Yum paste.
-Cook the tomatoes with one tablespoon of olive oil in a small saucepan until they soften. Set aside.
-Cook the spaghetti in the hot water.
-In a frying pan, fry the veggies or the meat in 2 tablespoons of olive oil until they are cooked. Remove from the frying pan and set aside.
– In the same pan, add the chopped onions and fry until they turn translucent.
-The add Tom Yum paste and Thai chilli paste. Cook for 2-3 minutes or till the sauce is completely mixed in the veggies or meat.
-Put the cooked tomatoes and season the sauce with the fish sauce and sugar. -Fry for 1-2 minutes.
-Add spaghetti into Tom yum sauce. Followed by veggies or meat of your choice ,lime juice, a pinch of salt and ground black pepper. Mix till the ingredients well and serve hot.