Mouthwatering Thai dishes

A tasting menu is a compendium of several dishes in small portions that are served by a restaurant as a single meal. To be fair, that is the classic textbook definition. Many restaurants in the more advanced countries specialise in tasting menus, while in other cases it is marketed as a special or a menu option.
Tasting menus may be offered to provide a sample of a type of food or a house specialty or for that matter, when the chef wishes to take advantage of fresh seasonal vegetables.
In Uganda, we rarely see tasting menus which by the way came in the mainstream (abroad) in the 1990s and evolved into elaborate showcases highlighting the culinary artistry of the chef in situ.

Tasting menu
Recently, we were invited to check out the Tamarai latest tasting menu and we were restricted to three items per person. For starters fellow trencherman chose the pork balls which are flavour bombs and make wonderful starters or they are perfect for a banquet setting. I chose the minced pork wrapped in grape leaves which I find similar to the Vietnamese bo la lot. What I like about this particular Thai rendition was the subtle marinating of the meat that is then wrapped in grape leaves and charcoal grilled.
The trick here is to ensure that the leaves are charred which a certain distinct flavour and texture that cannot be replicated at the same time leaving an unforgettable taste.

What Thai evokes
Over the years, I have found Thai food to be an original and rich amalgam of evocative and appealing aromas. It has subtle blends of herbs and spices as well as contrasting textures and incredible mouthwatering tastes. It also contains flavours and techniques that are familiar from Chinese, Indian, Vietnamese and Japanese cooking. However, the Thais have successfully combined and refined them to the point where the resulting dishes manage to take on a new character that is exciting and powerful.

Verdict
Thai dishes are light and fresh with vegetables playing an important and key role and these are quickly cooked to retain their crispness, flavor and nutrients. To the best of my knowledge, dairy products are never used in their cooking while fish and poultry feature more prominently than meat. Nevertheless, where meat is used it usually constitutes a small portion of the dish.
No doubt that the food served at Tamarai Restaurant is very Thai in terms of authenticity and is on the money.

The deal
Our rating: Not to be missed
The place Tamarai Restaurant
Address: 14 Lower Kololo Terrace, Kampala
The space: Cozy indoors, quaint with a lovely semi alfresco setting along with a children’s play area and farmers market.
The crowd: Definitely those who are well travelled and like spicy and adventurous food.
The menu: Tasting menu: Starters: Prawn on sugarcane stick, Vietnamese pancakes, pork balls, minced pork wrapped in grape leaves, crispy mushrooms.
Main course: Stir fried chicken chilly, morcon stuffed beef in beef foil, beef stew with star anise, sambal goreng dadging, menudo pork cubes, sambal goring udang, stir fry veg noodles, Dessert: mango sticky rice, banana fritters with honey.
The bar: Coffee, tea juice beer, wine, spirits smoothies and a vast number of tea flavors from which to choose
Recommended dishes: Stir fried chicken chilly
The damage: You are probably looking at a cool Shs 100’000 and more for a couple
Sound level: Very good
Parking: Available
Smoke free zone: Not encouraged but allowed on the veranda
If you go: Daily
Open: Daily
RATINGS. These ratings are purely the reviewer’s personal reaction to food, ambience and service factoring in price.