Neung Roi means 100 in Thai and has been named after the 1000C East longitude, which runs through Thailand. Much like the imaginary line that runs through the country, this restaurant in New Delhi celebrates the spirit of cuisines from across the length and breadth of Thailand and celebrates ‘Sum Rap Thai’ or the Thai way of eating.
From the ambience to the décor, from the food to the selection of beverages, everything in Neung Roi has been designed to provide a unique experience in harmony and delight.
The Inspiration: Regional Thai Cuisine
The map of Thailand resembles the silhouette of an elephant’s head. The north and the north-east of the country are its two ears, the central plain its head, with Bangkok at its mouth and its trunk being the Isthmus of Kra. Neung Roi finds its culinary inspiration from this amazing country of contrasts, which stretches from the misty foothills of the Himalayas in the north to the arid plateau of the north east, along the verdant expanses of central alluvial plains down to the shimmering Gulf of Thailand and beyond.
Though bound by a shared culture and history, the various regions of Thailand have their own distinct traditions, customs, festivals, dialect and most importantly cooking styles which over the ages has been influenced by the dominant cultures of the neighbouring countries.
This has given rise to a wide variety and expressions. And as it is with everything else, so it is with Thai cuisine. From the exotic concoctions of the north to the delicious recipes of the south, from the mouth- watering delicacies of the north east to the sophisticated flavours of the central plains.
Soothing colours, restful atmosphere, a place that you can let your soul stretch and relax. In our business hotel near Delhi airport, you will find the ambience at Neung Roi has been specially designed to complement the flavours that our chefs prepare in the kitchen. So while our dishes treat your taste buds, the restaurant pampers you and your loved ones with an unforgettable experience.
Someone once said, “If you want to understand a culture, start with the food”.
Thailand, like all cultures of the world, has a very distinctive yet mystifying identity. It is a cosmopolitan nation welcoming new ideas and thoughts. On the other hand, its inertia on age old beliefs and tradition leaves the world puzzled. And as rightly remarked, nowhere does this reflect best other than in its cuisine.
The core of Thai cuisine is the concept called Sum Rap Thai. It is best described as the combination of unique components that make up a Thai meal. The look, the taste, the feel and how a dish fits into the rest of the meal. And at Neung Roi this is what we endeavour to bring to our patrons. Named after the 1000 East longitude that runs through the land, Neung Roi is the place to experience authentic Thai cuisine in the most contemporary ambience.
The true genius of Thai cuisine across the ages has been, its ability to incorporate the unfamiliar technique or produce and ‘Siam-ise’ it to a degree that it becomes indistinguishable from the indigenous. However, the differences in topography and climate of the regions naturally have an effect on the available produce and therefore the cuisine. The cuisine of Thailand usually can be easily divided into four distinct culinary traditions hailing from the four regions namely Isan or the north east, Lanna or the north, South or the Isthmus of Kra and the Central Plains.
Neung Roi draws its inspiration from the four major culinary traditions of Thailand and takes you on a unique voyage through each of them
Isan, derived from the Sanskrit word ‘Ishan’, which means “North East” refers broadly to the area otherwise known as the Khorat plateau. Bordered to the north by Laos and to its south-east by Cambodia, the cuisine from Isan is influenced by two ancient culinary heritage – the Khmer and the Laos.
The dishes from Isan are marked by their simplicity but with intense flavours. They are uncompromisingly bold, spicy and rarely use coconut or any other sweetener. Home to the Thai culinary masterpiece Som Tum the food from the region is hot and typically uses lime and salt to balance the dishes. The food from Isan is marked by an abundance of salads, dips, broths, grilled and cured meat.
Ever since it was discovered by the rest of the country, it has revolutionised Thai cuisine.
Lanna, which means “One million fields”, refers to the northern region of Thailand. The topography in the north of Thailand is a series of upland valleys of the great rivers that flow through the region which are interspersed with evergreen mountains. Home to myriad ethnic groups hailing from the hills and the neighbouring countries of Burma, China and Laos, this region enjoys a temperate climate across the year and is abundant with a wide range of rice, fish,farm animals, vegetables and fruits that are either grown or foraged from the forests.
Though the primary seasoning characteristics are hot and salty, the comparative gentleness of the climate has a mitigating effect on the food which primarily uses the ingredients to balance the seasoning. Thus Lanna cuisine is bereft of the oft used ingredients in other Thai regional cuisines like fish sauce, shrimp paste or coconuts.
South of Thailand primarily consists of the peninsular Thailand better known as the Isthmus of Kra, which is a long narrow strip dominated by a spine of hills covered with evergreen forests and the coastal plains on both sides.
Cuisine from the south of the country has been blessed with two culinary styles dictated by the two neighbouring countries - Burma to the north-west and Malaysia to the south. The secure anchorages available on both the coasts have exposed this region to the culture and cuisine of the trading communities, especially those from the Indian peninsula and the Malay mainland.
The proximity to the sea and flourishing greenery is clearly visible in their cuisine with the abundant use of seafood and fresh produce. Availability of many varieties of chilies makes the food of this region the spiciest in Thailand. However, abundant use of coconut cream, along with astringent turmeric, sour fruits and salted relishes render a perfect balance to the dishes.
Arguably the most popular cuisine among tourists in Thailand, the cuisine of the central plains is the most complex in the country, reflecting its wealth, diversity and many influences of the past. Inhabited for the last 2500 years, the fertile land in the Chao Praya basin supports the cultivation of foods not only from this region, but since there is migration from other areas of Thailand and the neighbouring countries, from those areas too.
The dominance of Bangkok over the last few centuries and its sophisticated palace cuisinehas bestowed a wide repertoire of dishes that has become popular in the central plains.
Though hot and salty are the dominant tastes, the broader range of flavours and dishes in the central plains compared to other parts of Thailand leads to a broader range of seasoning and use of multiple flavours, textures and tastes in a single dish. This has led to the flavours being mild, subtle and balanced. And not only this, even the presentation of the food is intricate and very meticulous.
Culinary voyages through the regions
The intensity of Isan, the balance of Lanna, the freshness of the southern cuisine or the sophistication of central Thailand… the well considered selections on our menu have been specially designed by our chefs to help you explore the best in cuisine that the different regions of Thailand has to offer. So come explore Thailand with your taste buds.
For bookings and enquiries visit us at www.radissonblu.com/hotel-newdelhi/dining