Vegetarian restaurants are a rarity in Bangkok, so it is really a delight to spot one. For a vegetarian, it is a relief indeed to go into a restaurant and not have to struggle to find that one elusive meatless dish on the menu, if not the tiny vegetarian section comprising a handful of selections added as an afterthought. Here are some popular vegetarian-only restaurants in Bangkok:
Govinda
A unique Italian restaurant, well because it is vegetarian!
Recommended: Cheese and spinach ravioli, Whole-wheat penne, Home-made cannelloni.
Location: Sukhumvit soi 22
Delivery: FoodPanda
Website: www.govindarestaurantbkk.com
Saras
Indian fast-food cafe with a wide variety of favorites from all over India. Also includes Indo-Chinese and Thai dishes.
Recommended: Veg Biryani, Vada Pao, Paneer roti roll, Samosa, Butter Dosa.
Location: Sukhumvit soi 20 and Pratunam, soi Baiyoke 1; also in Pattaya's Royal Garden Plaza.
Delivery: FoodPanda.
Website: www.sarasvegfood.com
May Veggie Home
A Thai restaurant which is 100% vegan; also includes some western selections.
Recommended: Khao Soi (noodles with tofu and mushroom in yellow curry), Ok kai jim jaew (fried vegetarian chicken with spicy & sour dipping sauce), Pla thod yam ma muang (fried vegetarian fish with sweet and sour mango salad).
Location: Sukhumvit soi 16.
Delivery: ChefsXP.
Website: mayveggiehome.com
Broccoli Revolution
A vegan restaurant with a diverse international menu including Italian, South American, South Asian and of course, Thai.
Location: Sukhumvit soi 49 corner, main road. Near BTS Thong Lo.
Website: www.broccolirevolution.com
Facebook: www.facebook.com/broccolirevolution
Sunday, September 10, 2017
Sunday, October 13, 2013
Sindhi Curry
If you're craving some nice hot and wholesome Indian vegetable curry, but without the overwhelming onion and garlic, then you should go for Sindhi Curry. As the name suggests, this is a very popular dish of the Sindhi community. The main base ingredient to thicken the curry is gram flour ('besan'), while tamarind provides a nice tangy flavour. Besides the basic vegetables like potatoes, carrots, beans and peas, this curry is incomplete without okra (ladyfingers) and 'drumsticks' (moringa pods). However, if these are not available, you can still go ahead with the curry. The Sindhi curry is usually made in a large quantity, and the below ingredients would serve at least 5-6 people. Feel free to halve the measurements.
Ingredients:
Vegetables:
- Potatoes, 2 large
- Carrot, 1 large
- Green beans & long beans
- Peas, half cup
- Tomatoes, 2-3 large
- Okra, 1 large cup
- Drumsticks, 2 long pods
Spices/Herbs:
- Ginger, 2 inch piece
- Green chilies, 4 to 6
- Curry leaves, a few
- Cumin seeds, 2 tsp
- Fenugreek seeks, 1 tsp
- Asafoetida powder, a pinch
- Turmeric powder, 1 tsp
- Coriander powder, 1 tsp
- Red chilli powder, 1 tsp
- Salt to taste
Others:
- Tamarind pulp, about 2 pods
- Gram flour, 1 cup
- Cooking oil
- Water
Preparation:
- Dice the potatoes and carrots into large pieces
- String and cut the beans and drumsticks into 3 inch pieces.
- Peel and chop the tomatoes
- Grate the ginger, and chop the green chillies
- Cut the tops and bottoms of the okra and make a single long slit along the side.
Method:
- Heat 5 tbsp oil in a large pot and temper the cumin, fenugreek and asafoetida. When they crackle, add ginger, curry leaves, green chillies, turmeric powder, and stir.
- Add gram flour and keep stirring on low to medium heat until light brown in colour, and until there is no 'raw' smell of the flour. If the mixture seems dry, some more oil can be added.
- Pour five cups of water into the flour mixture and keep stirring until it comes to a boil.
- Add all vegetables, except the okra, to the boiling curry and let them cook.
- Meanwhile, deep fry the okra in hot oil until they are almost cooked, and add them to the curry.
- Season the boiling curry with red chilli power, coriander powder and salt to taste.
- Extract tamarind water from the pulp and add to the curry; let cook until all vegetables are cooked.
- Check the consistency of the curry - it shouldn't be too thick or watery. More water can be added if the curry is thin.
- If the curry is too tangy or sour, you can add some jaggery or sugar to balance out the tastes.
- Serve with white rice.
Ingredients:
Vegetables:
- Potatoes, 2 large - Carrot, 1 large
- Green beans & long beans
- Peas, half cup
- Tomatoes, 2-3 large
- Okra, 1 large cup
- Drumsticks, 2 long pods
Spices/Herbs:
- Ginger, 2 inch piece
- Green chilies, 4 to 6
- Curry leaves, a few
- Cumin seeds, 2 tsp
- Fenugreek seeks, 1 tsp
- Asafoetida powder, a pinch
- Turmeric powder, 1 tsp
- Coriander powder, 1 tsp
- Red chilli powder, 1 tsp
- Salt to taste
Others:
- Tamarind pulp, about 2 pods
- Gram flour, 1 cup
- Cooking oil
- Water
Preparation:
- Dice the potatoes and carrots into large pieces
- String and cut the beans and drumsticks into 3 inch pieces.
- Peel and chop the tomatoes
- Grate the ginger, and chop the green chillies
- Cut the tops and bottoms of the okra and make a single long slit along the side.
Method:
- Heat 5 tbsp oil in a large pot and temper the cumin, fenugreek and asafoetida. When they crackle, add ginger, curry leaves, green chillies, turmeric powder, and stir.
- Add gram flour and keep stirring on low to medium heat until light brown in colour, and until there is no 'raw' smell of the flour. If the mixture seems dry, some more oil can be added.
- Pour five cups of water into the flour mixture and keep stirring until it comes to a boil.
- Add all vegetables, except the okra, to the boiling curry and let them cook.
- Meanwhile, deep fry the okra in hot oil until they are almost cooked, and add them to the curry.
- Season the boiling curry with red chilli power, coriander powder and salt to taste.
- Extract tamarind water from the pulp and add to the curry; let cook until all vegetables are cooked.
- Check the consistency of the curry - it shouldn't be too thick or watery. More water can be added if the curry is thin.
- If the curry is too tangy or sour, you can add some jaggery or sugar to balance out the tastes.
- Serve with white rice.
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