Explore vegetarian Thai cuisine at this new restaurant in Churchgate

Take it from a Jain who grew up in Thailand mdash Thai cuisine has plenty to offer for the vegetarian palate Ishaa Jogani Shah grew up in Bangkok Unlike tourists who head straight to the street markets to savour skewered creepy crawlies she knew where to find the best kway teow naam at Walee pad krapow at Tien Sing and a spread of vegetarian fare at SutunthipEarlier this month she along with hotelier husband Deval Shah a graduate from Les Roches Switzerland with stints at the Taj Oberoi and Marriott groups mdash opened a 26seater casual finedine Toa 66 at Churchgate Toa table in Thai 66 is Thailandrsquos country code Down a flight of stairs the entrance welcomes you with the sight of a Jim Thompson painting Titled Jimrsquos Dream it depicts village houses opposite the artistrsquos homeInside a photo of Bhumibol Adulyadej Rama IX the muchloved late king of Thailand greets patrons Rust red walls tall glass windows and wooden deacutecor give the feeling of a Thai homeThe kitchen seen as a glimpse in a rectangular stretch adds to the drama The interiors are splashed with memorabilia around the couplersquos lives and their milestones personal and professionalKrapowChefrsquos challengeThe duo took their time to find the right chefs and plumbed for Kanchit and Natanong Vongvichai who are familiar with India While Natanong had spent nearly a decade here Kanchitrsquos earlier Indian stint was at Vong Wong at Nariman Point ldquoThe cuisine demands precision It respects tradition and also allows for evolutionrdquo says Kanchit adding that it is often misunderstood as being meat and seafoodcentric ldquoThailand has a large Buddhist community that follows a vegetarian diet There is more to Thai cuisine than coconut and lemongrassrdquo he adds This is the first time we are executing an entirely vegetarian Thai tasting menu in 35 years of cooking togetherKway teow lodThe kitchen sources coconut milk coconut meat sauces rice sticks sticky rice jasmine rice glutinous flour chaplu leaves bird eye chilli and makrut lime from Thailand ldquoEven our curry pastes are imported from Bangkok prepared by a Buddhist woman who doesnrsquot include onion or garlic in it making it ideal for strict vegetariansrdquo Kanchit revealsSit down and tasteCurrently the restaurant is offering a sevencourse set menu to its patrons One of the most delish local foods that we have relished while on visits to Thailand is miang kham Call it a Thai version of paan it is served on a colourful cane tray as our first course We take a chaplu leaf and slather it with a sweet and sour house sauce and top it with toasted coconut peanuts green chillies and raw onions A drizzle of lemon juice turns it into a taste bomb The beauty is that each time depending on the choice of portion and toppings the impact varies The second course is lookchin protein a Thaistyle soy protein cutlet served with a delicate tom yam sauceLarb tofuThe next course larb tofu reminds us of paneer bhurji but with additions of Thai flavours such as lemongrass and ginger We like the rice crisps and the glutinous rice that comes wrapped in banana leaf Kway teow lod are handmade rice noodle sheets stuffed with soy protein cabbage and baby corn served in a dreamy spicy panang sauce Fragrant notes of galangal lemongrass and chillies marry the creamy nuttiness of peanutsDrizzled with coriander oil and topped with fried onion crisp The coconut milky curry sauce is subtly spiced warm and filling That most dishes have tofu or soy protein to replace meats leads to a monotony that sets into our sevencourse mealDrinks are zeroproof and thoughtfully designed for food pairings Bad Thai Rs 450 is a savoury sip that packs in the chaos of chillies tamarind lime and clarified coconut cream It comes with a side of flattened beans to munch on Pink milk Rs 450 is served with lychee rose strawberry and sala syrup while the open sesame I want my coffee Rs 450 is a take on a caffeinated whisky with the earthiness of rice syrup Our favourite is Bangkok glory Rs 450 which is prepared from elevated tonic water with citrusy kaffir lime leaves spicy galangal Thai ginger and fragrant lemongrass For the mains we opt for khao pad krapow with tom khaConfession time When we taste the Thai basil fried rice we miss the chicken The coconutgalangal soup is a warm hug The citrusy notes of galangal and the milky creaminess of coconut are droolworthy The first dessert is a thap thim krop mdash water chestnuts coated in tapioca flour Apart from the expected presence of water chestnuts and coconut milk chefs have incorporated sala snake fruit syrup in the liquid as well as to colour the water chestnuts It offers palate relief after the fiery flavours in the mains The final course is kraw pow an edible dark chocolate cup smoked with oakwood It is filled to the rim with decadent Peruvianchocolate mousse layers of pandan cream and a pistachio praline all cloaked in a dark chocolate crumbleToa 66At Rehmat Manzil Veer Nariman Road ChurchgateCall 9920820800Cost Rs 3795 sevencourse mealatOptionskeyd0ddb8ef8f1a62a8cdd22fac27fc5ea7formatiframeheight90width728params