Thai delights

Food review

A bit of bamboo work on the ceiling, vessels of cane weave on the walls, traditional Thai music and motifs, and soft, enticing lights -- Mugen, which means dreams and fantasies in Japanese, is a restaurant that can seduce you into the indolent, hedonistic lives of the 'Lotos Eaters'.
This Thai-Indonesian-Chinese restaurant on 100 Ft Road, Indiranagar works its magic as much with the food as with the ambience. The restaurant is hosting a 'Thai Food Festival' to treat you to some rare and authentic Thai dishes. Maqbool Ahmed, restaurant manager, said, "We have selected the best and uncommon dishes for the festival. The recipes have mostly been picked from the Penang and Chiang Mai regions of Thailand."
His claims about authentic but unique preparations are borne out by the choices you have -- a curry favoured with betel leaves (hot spices set off with a dash of the mild coconut milk) or a dessert made of moong bean with chilled coconut milk (a light refreshing drink you can't miss). But what is special about the festive offerings is the great start. When the beginning is so delicious, the meal experience is heightened naturally.
One has to visit Mugen for their starters and even if you have no room for more after them, do not regret it. The succulent, chilli pe naam tok yaang (grilled lamb patties) whose musty meatiness is offset bythe dulcet tones of basil, sprouts and lemon on the non-vegetarian side and the featherweight grathong thong (dices of vegetables in pastry shells) that disappear the moment you pop them on the vegetarian side are irrestible. You should not leave out the corn mince and sesame toast with the hint of fresh turmeric or the fried prawns and wontons. Thai wontons are already tossed in various sauces before being served.
The main course, which can be rated nice, goes well with jasmine steamed rice or fried rice with shrimp paste. Seasonal vegetables in a tangy sauce or chicken with water chestnut and celery are good options. And if you are a group of six or more, just advance book the Chef's Table to be royally treated with a simiulation of Thai floor-seating and Benjarong crockery. for bookings call 080-41481414.

Published in The New Indian Express on January 8, 2010