‘THAI CUISINE DOESN'T HAVE FOREIGN INFLUENCES; IT'S PURE'

Ananda Solomon, who introduced India to fine Thai delicacies, is back with a new venture in decades.

- PANKTI MEHTA KADAKIA & NAINI THAKER

Quite a distance from the Taj President in South Mumbai’s Cuffe Parade, where chef Ananda Solomon spent decades building himself a stellar reputation and three iconic restaurants—Thai Pavilion, Trattoria and Konkan Café—lies Thai Naam, a roomy 96-seater restaurant, bathed in rose-pink, cane and wood. The classic Thai outfit sits in suburban Andheri’s The Orb, a swanky new building that specialises in eclectic food and beverage offerings. Thai Naam’s four zones are inspired by different parts of Thailand’s varied culture, as is the vast menu the restaurant dishes up.

Solomon, who hung up his boots at the Taj group after 25 years of service in 2016, is fresh from a visit to Thailand, where he had been working with the king’s palace and a prominent hotel chain. He graciously guides us through the restaurant, pointing out intricate design and concept details, soft excitement and a passion for the country’s culture evident in his words. In between touring each corner of the restaurant’s bustling new kitchen and mouthfuls of a light, yet deeply complex green curry, Solomon talks us through decades in the food business, and the magic of starting all over again in his 60s. Edited excerpts from an interview:

Q What made you decide to stick to Thai cuisine?

I don’t know anything else [laughs]. Actually, I specialised in French food, way back in the 1970s. I started doing Thai cuisine from 1990, and would visit Thailand quite often. With Thai Pavilion, we built an iconic brand, but a lot of work went into it. It didn’t happen overnight.

I’m back at a similar juncture, on a new journey. Of course, I don’t think I need to prove anything again, but the reality is that Thai Naam won’t be built in a day. However, I’m confident that a few months down the line, people will remember this as a brand.