Chef Ananda Solomon introduced Thai cuisine to the country with the original Thai Pavilion in the early 90's. Before the launch he spent many months across Thailand experiencing and studying its cuisine and culture. In a stunning journey of re-discovery, Chef Ananda goes back to the roots and now presents an elevated version of this popular cuisine.

The menu is ever changing. Seasonal fruit and vegetables make a fresh appearance. Like in the Yum Ma Muang (Raw mango salad with water chestnuts). Or in Tub Ped Nor Mai Talay Nai Sos Ma Muang (Foie gras with sea asparagus and mango sauce). Try the celebrated Pia Nueng Manao (Steamed John Dory with corriander, chilly, peanut in a tangy sauce). And round up your experience with Fok Thong Sankaya (Delicately steamed custard in baby pumpkin) and Tub Tim Grob (Diced water chestnut with coconut milk)

The Thai Pavilion opened its doors once again in 2007. After a dramatic make-over conceptualized and designed by the master Japanese designer - Noriyoshi Muramatsu. A move away from the conventional Thai décor and presented a contemporary version yet rooted in a sense of nostalgia. One wall is a collage of scrap wood intricately carved with Thai motifs; another is a fretwork of traditional Thai Craft.

An interactive kitchen in the middle of the restaurant provides not just live cooking but also the smells and sounds from the kitchen which stimulates the senses. There are also semi private dining areas and some tables with sunken seating for those who want to eat in traditional style.

The staff also recommends excellent pairing of food with a fine collection of young and vintage wines.

Cuisine type: Thai

Location: Lobby Level

Hours: Lunch - 12:30 p.m. to 2:45 p.m., Dinner - 7:00 p.m. to 11:30 p.m.

Reservations: Recommended

Attire: Smart Casual

Average Check: Rs 1550

Telephone: 91 22 6665 0808

Seating Capacity: 89 covers + 8 bar stools