Add a fun touch to your Diwali menu with Tom Yum Spaghetti
Don’t be surprised if a basket adorned with vibrant flowers and filled with Thai food arrives at the door when you order from Boraan Thai. It’s part of the experience Scotchie Kandhari, founder of this Noida-based delivery kitchen, wants to create for her customers. A Punjabi Thai, raised in Bangkok, she launched Boraan Thai in April, but it wasn’t until this month that the Dotpe link for deliveries through Delhi NCR became operational.
The idea of ââstarting a food business came to him last year during the first nationwide lockdown caused by the covid-19 pandemic. Kandhari, a housewife, started cooking and experimenting a lot more than before. âI like to cook anyway. Last year I decided to dig deeper into Thai cuisine, which I had grown up eating. I must have made over a hundred batches of curry paste, âshe says. Soon she was feeding Thai food to acquaintances and her family. Friends urged her to start her own business and she took their advice.
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Kandhari started delivering food to customers close to her neighborhood, but had to shut down the service in October last year because she was the only one cooking. However, seeing the passion she had for cooking, her husband suggested that she create a professional cloud kitchen with a team of chefs. âWe found a few chefs who had training in Thai cooking. We then trained them for over four to five months and opened Boraan Thai, âshe adds. Its menu is a mix of fun and traditional dishes. You can opt for the por pia thod, or fried Thai spring rolls, satays, salads such as larb, basic curries and aromatic steamed fish and chicken. However, what stands out is the stir-fry and grill section, with the kai yang, which is Bangkok-style grilled chicken served with a raw mango salad and Nam Jim Jeaw, and the phad phrik keang, or vegetable / chicken / pork stir-fry with snake beans and fresh garden basil.
The Tom Yum spaghetti, accompanied by cherry tomatoes and fresh herbs, is also interesting. It plays on your mind and palate, you’d expect a thick Italian tomato sauce with the spaghetti and a bite of Thai herbs instead. The idea is so well put together that one wonders why no one has thought of this combination before. âIt’s our signature dish. I want to maintain the authenticity, while playing around with the menu to keep people excited and interested. Plus, it’s a delivery kitchen, so we have to put dishes that travel well on the menu, âsays Kandhari.
She would love to put grilled lobster or scallops on the menu, but she doesn’t, as they might get chewy by the time the package reaches customers. Today, the inhabitants of Meerut and Karnal send their drivers in the afternoon to look for food. âFor Delhi NCR and Gurugram customers, I Uber brings out the food,â she says. While Kandhari closely preserves her recipe for Boraan Thai Tom Yum spaghetti, she shares an easier DIY version for home cooks.
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Tom Yum Spaghetti
For 1-2 people
200 g of spaghetti
100 g of vegetables / chicken / shrimps
110 g cherry tomato
3 onions (finely chopped)
2-3 red peppers, sliced
1 lemongrass stalk
6 slices of galangal
3 inches of ginger
5-6 kaffir lime leaves (finely chopped)
3 tablespoons of olive oil
1.5 teaspoon of fish sauce (optional)
1 tsp lime juice
1/2 teaspoon of sugar
1/4 teaspoon Thai chili paste
1 pinch of salt and pepper
finely chopped cilantro
Mix or hand hammer the lemongrass, red peppers, kaffir lime leaves and ginger until they turn into a smooth, dry paste. Add a little oil if necessary. This Tom Yum dough is the hero of the dish.
Cook the tomatoes with a tablespoon of olive oil in a small saucepan until they soften. Put aside. Now cook the spaghetti in hot water. In a skillet, brown the vegetables or meat in 2 tablespoons of olive oil, until cooked through. Remove from the pan and set aside.
In the same pan, add the chopped onions and sautÃ© until they become translucent. Then add the Tom Yum paste and the Thai chili paste. Cook for 2-3 minutes or until the sauce is completely mixed with the vegetables or meat. Put the cooked tomatoes and season the sauce with the fish sauce and sugar. Fry for 1-2 minutes.
Add the spaghetti to the Tom Yum sauce, followed by the vegetables or meat of your choice, lime juice, a pinch of salt and ground black pepper. Mix the ingredients well and serve hot.
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