Thai Food | Benjarong Thai Food Restaurant - Chennai | A Slice of Thailand on your Plate

Thai cuisine refers to typical foods, beverages, and cooking styles common to the country of Thailand in Southeast Asia. Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal - hot, sour, sweet, salty, and bitter.

Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, North eastern, Central, and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern Thailand is heavily influenced by Laos. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by Teochew people who make up the majority of the Thai Chinese. Such dishes include jok, kway teow rad na, khao kha moo and khao mun gai.

Thai food is known for its enthusiastic use of fresh herbs and spices as well as fish sauce. Thai food is popular in many Western countries.
Instead of a multiple main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently and shared by all.

Nowadays, Thai food is eaten with a fork and spoon but traditionally, it was eaten with the right hand. Only noodle dishes are eaten with chopsticks and a spoon.

If you are looking for authentic Thai food, full of flavour and zing, we recommend you head straight for Benjarong.
Thai food goes down well with the Indian palate. The spices used in Thai food or the number of vegetables they use, could be the binding factor. Benjarong has been renowned for authentic albeit spicy Thai food in Chennai.

A recent food festival at Benjarong fine tuned their culinary skills, dishing out mouth watering delicacies. The menu is a good mix of the old favourites and the new dishes. The succulent, well marinated Satay for starters could well transport you to the floating market in Bangkok. The red and green curries come with their own distinctive taste and flavours. These are best teamed with steamed white rice.

Thai food uses a variety of seasonal fresh vegetables and is a visual treat in terms of colour. Try the steamed veggies, sliced finely and smothered in a brown sauce. Health on a platter, indeed! The whole mackerel is marinated in a variety of delectable sauces and flash fried to perfection. It retains both, the texture and the flavour.

The flavour of the season is the jungle chilly, which grows wild in Thai forests and is invariably eaten raw. But the Benjarong variety comes to you like a mound of fried onion rings, liberally sprinkled with garlic, ginger, peanuts and lime. Almost a meal in itself!

Thai food is traditionally eaten out of small bowls, in smaller quantities. There is a great stress on sauces and dips which add the zing to the food. The Benjarong food festival is a delicious journey indeed….