Category: Sangam Courtyard

Vegetarian Thai food is often hard to come by, especially when you are in Thailand. Things are changing for the better in that land, albeit slowly. And when Skeeter heard of Ziu, a progressive Thai restaurant in Sangam Courtyard at R.K.Puram (Delhi), a reservation was instantly made. Run by Gurmehar Singh Sethi who is the chef-owner of Ziu, the kitchen is in expert hands. Gurmehar hails from Delhi but his Nobu and Le Cirque background sets the bar high for Ziu. Before ordering her meal,Skeeter quizzed Gurmehar about the fish sauce substitutes where required,  and was told they use fresh Soybean paste (flown in from Thailand) to make the vegetarian Thai food at Ziu. Needless to say, Skeeter was sold.

The meal
Looking at the menu at Ziu, one may detect some regular Thai menu offerings but prepare to be amazed. They treat the way they serve you, differently, and that sets them apart. Tom Yum soup (Rs 295) was a hearty portion, easily devoured by two. The flavourful veggies came seated in a polished coconut-shell bowl with a hint of smoke enticing you; the spicy and sour soup was poured from a little jug over the veggies at the table. Subtle and flavourful, this soup grows on you. You can adjust the spice levels with bird’s eye chilli powder and chilli oil that is served on the table.

A hungry table of two ordered Kanom Krok (Rs 295) and Meing Khum (Rs 255) next. Kanom Krok were wondrous coconut crème brulee bites filled with sautéed tofu, galangal, super finely shredded kaffir lime leaves in a finger-licking good tom kha and chilly lime dressing. Skeeter could volunteer to be the brand ambassador for these. These were washed down with a Virgin Mojito with Ziu’s twist of freshly shaved coconut swirls. One can’t resist those! And the Meing Khum took us by surprise. Skeeter forsees people writing about it as Thai version of Indian Paan. But the similarity ends there. These were the most incredible palate cleansers-cum-salad. Wild pepper leaves were stuffed with chopped lime, chilli, fried garlic, shallots, peanut, ginger, toasted coconut and tamarind jam. Skeeter will ask for extra tamarind jam and a notch higher chilli level, when she visits Ziu next. And the presentation was appealing too! Besides, the portion is generous for a table of two.

                                                                      Kanom Krok
                             

Saving more appetizers for another visit to Ziu, Skeets hopped on to the mains of Tofu Song Krueng (Rs 525) or Pan seared tofu cakes, topped with wok tossed seasonal vegetables. What caught Skeeter’s fancy were the tofu cakes and what made her wary was the standard wok-tossed line written in menus. Soon enough, she was proven wrong. The hearty tofu cakes were encased in a crunchy peanut coat and the wok-tossed vegetables (like morning glory) had her craving for more.

                                                        Chef-Owner Gurmehar Singh Sethi at work

Saving more appetizers for another visit to Ziu, Skeets hopped on to the mains of Tofu Song Krueng (Rs 525) or Pan seared tofu cakes, topped with wok tossed seasonal vegetables. What caught Skeeter’s fancy were the tofu cakes and what made her wary was the standard wok-tossed line written in menus. Soon enough, she was proven wrong. The hearty tofu cakes were encased in a crunchy peanut coat and the wok-tossed vegetables (like morning glory) had her craving for more. The burnt garlic fried rice were the perfect accompaniment.