The Goan: At Lotus Blossom, you seem to place an emphasis on authentic ingredients and proper techniques. Where did you imbibe all this?
Radhika Khanna: I started a stand-alone Thai restaurant in Delhi in the early 90s, just to be different. I was young, just married and wanted to be cool! For this, I hired a Thai chef who managed my kitchen and staff for several years. In those years I would go to Thailand thrice a year to source all the ingredients and come back with five hundred kilos of cargo (almost all are available here now). My chef taught me the importance of good quality ingredients and this has always stayed with me and become a hallmark of any food I prepare. Regarding proper techniques, good food is best savoured if it is prepared in the way that it is meant to be. Being in a commercial venture, one would like to give one's guests the best experience that one can and so compromises are few and far between.
TG: How do you source your ingredients?
RK: Most ingredients are available in the market, some specialised ingredients are imported, and some are growing in our backyard!
TG: Does it make sense to use substitutes in certain cases or are the authentic ingredients a must?
RK: No I am a puritan and prefer to use everything as authentic as possible, even if I have to go the extra mile to source them. Although it’s a smaller niche that I’m catering to with pure and authentic Thai food, I would prefer to stick with that. And I do feel that has contributed to my success with Lotus Blossom.
TG: Anyone can make Thai food, but what’s the key to doing it the right way?
RK: The magic of Thai food is all about the technique. Most of the food does not require a large amount of cooking. A lot of it is flash cooked and that retains the natural flavours and nutrients of the ingredients. You need the perfect ingredients; the patience in putting together the perfect balance of colour, texture and flavour and a chef who makes food with dollops of love, passion and pride thrown in.
TG: You’ve been catering and dealing with Thai food for a long time, how did you first start and why?
RK: Sukhothai (1994) in Delhi was my first venture. I started because I had tasted Thai food, loved it, and thought that there was a niche available in the new wave of restaurants started by budding entrepreneurs. Within a few months, it received a wonderful response and rave reviews and that egged me on to take this business seriously.
TG: What is so fascinating about Thai food?
RK: It's light, healthy, good-looking, tasty and easy, a balance of nutrition and ingredients sourced from the land and the sea. It appeals to all kinds of people, right from monks to royalty. It never ceases to surprise me that Indians have not taken to it so fast. But that may be because we in India already have a very rich canvas as far as our food diversity goes.
TG: At Lotus Blossom, you get the feeling that you’re in this street/roadside café. Was this intentional or is this a pitstop to a bigger restaurant?
RK: Lotus Blossom turned out just how I wanted it to be bright, cheerful, airy, unpretentious, serene and a happy experience for all my guests. Currently the plan is to be here and start home delivery and catering for small home parties from here.
TG: In Thailand, what’s your favourite things/places to try and do?
RK: In spite of having been to Thailand many times, I still have not been satiated by all the food offerings of Bangkok and Pattaya. I try to go to as many restaurants when I am there, from street food to malls to gourmet restaurants in order to keep abreast with whatever is new. Thailand as a nation has been very content with themselves and haven’t always looked outwards historically. But in recent years, the authorities have been trying to promote the essence of Thailand abroad, and Indians are really benefiting from that.
