How about dining under a starry sky? If the idea clicks, ISDA Thai, a new speciality restaurant at Road No. 92, Jubilee Hills (above Volkswagen showroom) is the place to be. A Thai woman will greet you at the entrance with a Sawadeeka' ('welcome' in Thai if you are a woman and if you are a man you will be greeted with 'Sawakrap').
The Thai magic begins to unfold as brightly-dressed Thai women in their traditional attire can be seen playing Khin, a Thai instrument and showcasing their skills on vegetable carvings.
'ISDA Thai' is one of a kind endeavour to bring authentic Thai food to Hyderabad, claims general manager Mayur Madhuri. Fresh herbs which form an integral part of Thai cuisine are flown in directly from farmlands of Thailand to ISDA's kitchen. The cutlery used at ISDA Thai is of Celadon, a lead free ceramic variant which represents Thai choice enforced by religion and maintaining an eco-friendly environment.
ISDA Thai is the first restaurant in India to bring to food lovers the taste of 'vegetarian meat' which is also known as 'Mock meat' in addition to an extensive offering of truly delicious and healthy vegetarian Thai food. As regards the décor, ISDA sports an intermingling of contemporary Thai and urbane designs. The restaurant premises are etched with detailed artwork, Thai artifacts, hand woven flooring, landscaping and a lavishly decorated open area.
As far as the food is concerned, the variety is wide and serves both vegetarian and non-vegetarian (Green and white glasses are served for the veggies and non-veggies respectively). The range includes traditional Thai Tom Yum soup with lemongrass, galanga, kaffir lime, lemon and chili, with options of soya protein/tofu/mock chicken/chicken/fish/prawn. One can also relish a range of stir-fries, curries, rice and noodles.
Another interesting feature is that starters and the main course are served together. "The shelf life is less for Thai food and the items cannot be re-heated. The Thais like to eat all the dishes together," says Mayur.
The best is saved for the last. The desserts include roasted pumpkin in coconut milk, 'Sorbet Takhrai' (ice crush with lemon grass syrup), crushed ice topped with lemon grass syrup or 'Tub Tim Krop' (fruity milky crunchy - 'imitation' pomegranates in evaporated milk and ice crush topped with syrup.)
—Anubha K. Singh
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