Savouring Thailand In India

As I dared to break the compacted confines of the daily monotonous cuisines, just around End Point Road, inManipal, India I find myself having lunch in a culinary assortment, bridging the cultural differences in a small restaurant called Silk Route, headed by none other than Mrs.DaungJai. Wearing her chef's jacket and chopping her everyday vegetables, the forty-six-year-old Mrs. Jai encompasses the true responsibility of lining customers to the restaurant by ravishing them, with her authentic Thai cuisine. "I am always learning and trying different things" exclaims this talented chef. Just as Silk Route opens for the day I meet Mrs. Jai, where I realize, that she, along with hersouschef, Mrs.NavaiatChow constitute an integral part of this authentic

Making ends meet
Born and brought up in a small town in Thailand, Mrs. Jai had been working all her life as a "chef in training", from where

she climbed the ladder toManipalas the director of the kitchen. "I lived inBanglorewhile cooking in different restaurants for two years before I got called toManipalto work at Silk Route." Jai has been playing with various flavors and textures of different dishes for a year inManipal. So how is the life of Thai chef inManipal? Mrs. Jai enlightens me about the customers that line up since 11:00 am while she works relentlessly all days of the week to accomplish her goals. "I have loved cooking ever since I was a little child. I first picked it up from my mother in Thailand. It gets difficult at times but I manage to go with the flow."

Settling on not settling
The variety of authentic herbs, spices, and vegetables used is the exclusive reason for Silk Route's success. Jai refuses to settle as she claims to experiment often with new ingredients, methods, and structures of cooking. "Whenever I step into the kitchen I try to make something new every day. I don't like to repeat the same style of cooking. I hunt for new recipes, sauces to satisfy my customers." When asked about the most popular dishes, Jai enthusiastically talks about "Pad Thai", "Pad Nam PrigPao", "Kao Pad Num" and her most favorite "Tom Yum." What is the secret to these dishes? I wondered. Jai lets out a small chuckle and states that she could not have gotten where she is if it were not for hersouschef, Mrs.NavaiatChow and their waiter, Todd. "The more time I spend here, the more time my cooks turninto family." It is clear that Jai is extremely keen on establishing the original flavors of the Thai cuisine.

Duty and diversity
DuangJai encircles a vast sense of responsibility and great optimism. Silk Route shatters global differences as a majority of the customers are from, Malaysia as well as India. "40% of our customers are Indian. Indians love our spicy curries." When asked about expanding this diverse business, Jai explains that she would continue to work at Silk Route for three to five years or more. "What do you like most about cooking?", I ask. Jai warmly smiles and recites that cooking is not only dynamic but is also a very intricate process. "I enjoy cutting the vegetables the most."

Being a Thai chef inManipalcomes with its set of complexities. Jai elaborates on cultural differences, language barriers, and stereotypes that she faces

nonetheless her sole duty lies in the kitchen to please her customers.DuangJai single-handedly conveys that food is the best icebreaker that provides an excellent way to bond and learn about different cultures, history, and people