Neung Roi Review



Recently I was invited by Radisson Blu plaza, Delhi, to try out Thai food at Neung Roi. I was actually supposed to try it exactly a year back when I had been invited to try out the spa experience. However the relaxing spa experience did not leave me any time for a leisurely 4-5 course lunch. So this year I went exclusively to try out the Thai food at Neung Roi. I really like Thai cuisine a lot and also make a lot of it myself. But then the stuff I make, mostly uses ready made pastes etc. So I was pretty excited to have “authentic” Thai home food prepared by Master Chef Yengai Suthiwaja.

Neung Roi means 100 in Thai and has been named after the 100oC East longitude, which runs through Thailand. Neung Roi is perhaps  the first Thai restaurant I have seen, that segregates its menu based on the major culinary regions. There are four major culinary regions listed – Isan, Lanna, South and the Central Plains. The menu has a preface that explains the specialty of each region. For example the Isan region has spicy flavours,  hot and salty dishes are from Lanna, seafood and fresh produce is from South, and mild, subtle and balanced flavours are from the Central Plains here. I like a menu that actually enlightens the consumer. It was only after a lifetime of eating Chinese or “Chindian” did I realise that Manchuria, Sichuan (misspelt as schezwan in India or even Sehejwan!), Hakka , Hunan, Shandong etc refer to various regions and hence different influences on Chinese food.

The ambience of the restaurant is very nice. Soothing tones, attractive lighting and spacious seats.



So without much ado, here’s what all I tried from the iPad menu I was provided. Since I went alone for the review (instead of in a group), some of the portion sizes were customised for me and made smaller.

We started with something that was a mouth freshener sort of thing. It was made with a betel life like a paan but had typical Thai flavours like lemongrass, chili, peanuts etc.

Thai Paan



Various starters and salad with small portions for me

Pla Phad Khing

Wok fried fish with black mushroom & crispy ginger. This was really tasty.

Gai Yang

Grilled chicken with coriander roots & roasted chilli sauce. The chicken tasted a bit chewy but that was because I realised that the skin was on. And although it felt and tasted like fried chicken, it had been grilled. It was flavourful.

Som Tum

Raw papaya salad with peanut, chilli & light soya sauce. The salad was light and refreshing and also used edamame beans – something I have never used myself while making this salad.


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Steamed Thai butterfly flower dumpling filled with vegetable

While going through the iPad menu my eyes stopped at “butterfly flower” and I was immediately curious about what this dish was. I wondered if it was made with something called “butterfly flower” or it looked like a “butterfly flower”. So I was told by the waiter that these are lavender coloured dumplings! Can you, dear reader, imagine anything like this? That piqued my curiosity even further and I ordered this dish. I must say it was quite a surprise when it came! Not only did it look spectacular, i tasted great. Later the chef met me and told me that the dough for the dumplings uses stock from dried purple flowers which give it this colour. And the filling was sweet potato, onions and peas!


Tom Yum Gai


Spicy & sour chicken soup with lemongrass, kaffir lime & galangal. The soup was very flavourful and the individual flavours were distinctly standing out.



Gaeng Kiew Wan Gai

Chicken green curry with Thai eggplant, basil, kaffir lime & coconut milk. The thai curry was quite tasty. I often make red and green curries at home and the wonderful new addition here was the crunchy Thai brinjal that looks more like capers.

Gai Kraprow


Minced Chicken with long beans, hot basil & chilli. This was also quite tasty but perhaps best eaten with rice.

Pla Sam Rod


Crisp fried fish in three flavor sauce. It was really tasty but felt more like a stand alone appetiser rather than a main course dish to be eaten as an accompaniment to other dishes.

Phad Thai Pak


Flat rice noodle with bean sprout, chive, tamarind, chilli & peanut. I make rice noodles all the time at home. Nevertheless these were really tasty and actually had different flavours from the ones I am used to. Also, I’ve never used lemon juice on top of pad thai noodles! That was an interesting take.



Tub Tim Krob


Water chestnut in coconut jasmine syrup. The water chestnuts had been soaked in a strawberry flavoured gelatinous syrup and resembled pomegranate seeds! It was quite tasty.

Kanom Tom


Jaggery stuffed pandanus glutinous rice dumpling with coconut. This was the first time I had a sweet dumpling! That too with jaggery & coconut. It felt like I was eating an Indian sweet dish. But it is important to eat them while they are hot, else the jaggery solidifies a bit.

Fig & Honey Ice cream


A non Thai dessert, but very tasty nevertheless.


After a very sumptuous meal I visited the washroom at Radisson Blu plaza and was completely floored by the gigantic drawing room that I entered in, which also happened to house toilets! So here are a few images of that lavish room too 🙂

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After this I met Master Chef Yengai Suthiwaja for some chit chat where I discussed various preparations and she also showed me the flower that gave those gorgeous dumplings their colour. It is a dried flower imported from Thailand for this very purpose.


And here’s Master Chef Yengai Suthiwaja who I thanked for a hearty meal which was flavourful and also very interesting at the same time.



Here are some more details of Neung Roi. Reservations are recommended.

Phone number

011 33105576


Radisson Blu Plaza Delhi, National Highway 8, Near IGI Airport, Mahipalpur, New Delhi


Average Rs 3,000 for two people (approx.) VAT & service charges extra


My entries for the #BringYourTastiestBowl Challenge


I know a lot of people with a sweet tooth who always keep struggling for a balance between their palate and their calorie count. And, when it comes to festivals, no one can stop at just one! Diwali, Holi, Christmas, even Navratras have become a reason to gorge at sweetmeats .. So when I read about Quaker’s #BringYourTastiestBowl challenge  I wondered if I could try my hand at not only experimenting at healthier versions of sweets served during festivals, but also may be win 50 lakhs .. 🙂 The contest is being judged by the ever popular Chef Vikas Khanna as well as people who vote for their favourite recipes.

As we know, Oats are a gluten free, rich source of fibre, which give energy to keep you going for a long time. Hence it is healthier to make Oats based versions of popular “unhealthy” dishes 🙂

So here are my versions of 2 very popular sweets – Mango Basil Oats phirni (diwali) and Oats Til laddoo (Lohri) for the “Bring your tastiest bowl challenge”

Mango Basil Oats Phirni

Phirni is a classic Indian rice pudding, similar to kheer, that is mostly consumed in north India on festive occasions like Diwali, Karwa Chauth etc. The dish is also consumed during Ramzan and prepared for the feasts at Muslim weddings and festivals like Id, among the Muslim communities of India, Bangladesh, Pakistan, and Afghanistan. 

Here I am preparing my version of Phirni with Oats instead of rice. And I have given it a further twist by adding mango and Basil flavours to it. Without further ado, here’s the recipe.

Mango Basil Oats Phirni

Portion size : 1

Serves : 3-4

Cooking time : 30 minutes

Preparation time : 5 minutes


  • 1 litre Full cream milk
  • 1 cup oats
  • 2 Tbsp sugar or as required
  • 18-20 almonds/badam, blanched, reserve a few for garnishing
  • 6-7 cardamoms/hari elachi (crushed and powdered in a mortar-pestle)
  • 2 Mangoes for mango puree
  • Few leaves of Basil for garnishing


1. Grind the Oats in a dry grinder till it is fully powdered. Keep aside 

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2. Heat milk in a thick bottomed broad pan or sauce pan or kadai, let the milk come to a boil. Then lower the flame.

3. Add the powdered oats, stir and add sugar also.

4. On a low to medium flame cook the mixture without covering. Keep stirring at regular intevals.

5. Powder the cardamoms in a mortar-pestle. Discard the almond peels from blanched almonds.

6. When the oats are cooked and milk seems to be half the original quantity, add the almonds & cardamom powder.

7. Stir and cook for further till the phirni thickens.

8. Take out the pulp of 2 mangoes and puree in a mixer.

9. Pour the phirni in serving bowls. Pour a layer of mango puree on top and refrigerate the Phirni.

10. Once cooled, garnish the phirni with basil leaves & serve.

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Gluten Free, Vegan Oats Til Laddoo

Til or sesame laddoos are typically consumed on Lohri. These laddoos typically also have khoya or condensed milk. My version of Til laddoos is made with Oats & Gud (Jaggery). There is no need to add any ghee or oil because the sesame seeds exude enough oil for binding. The absence of white sugar makes this dish even healthier. And since there are no milk products in this, not only is it Vegan, it is also Gluten free because of Oats. So here’s the recipe.

Gluten Free, Vegan Oats Til Laddoo

Portion size : 1

Serves : 10

Cooking time : 5 minutes

Preparation time : 15 minutes


  • 1 cup oats
  • 1 cup sesame
  • 1 cup grated Gud (jaggery)
  • 3-4 cardamoms/hari elachi (crushed and powdered in a mortar-pestle)


  1. On medium heat dry roast oat.


2. Similarly dry roast sesame seeds separately until golden.


3. Cool them. Powder oats and sesame seeds in a mixer.


4. Add the jaggery & Cardamoms and again powder further.

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5. Roll into balls while the mixture is fresh.


6. Store in an air tight jar.


Do try out the recipes and let me know if they tickled your tastebuds enough. Who knows you may even stand a chance to win INR 50 lakhs by participating with a unique entry!


Oats Poha



It was with a lot of surprise that I reacted when I learnt from a friend, that there’s one brand of Oats available in India that has customised the oats to substitute various Indian staples. So when Bagrry’s India contacted me to try out some of their products, I agreed pronto. They have Oat substitutes for Atta, poha, sooji, and rice among other things like regular oats. AFAIK there’s no other Oats brand that provides “customised for India” variants. I have tried some of their products and quite liked them.

I am sharing a recipe that I tried some time back. I made the Oats Poha using the “Oats for Poha” variant of Bagrry’s

Oats for Poha

Oats Poha with bagrry’s “oats for poha”

Portion size : 2

Serves : 1

Cooking time : 20 minutes

Preparation time : 10 minutes

Utensils/Equipment – 1 large pot or saucepan for boiling peas & beans, 1 pan for making poha, knife for chopping, colander to drain veggies and Poha, 1 cutting board, 1 bowl to soak oats, 1 pan for roasting peanuts


Bagrry’s Oats for Poha – ½ cup
Plain poha – ½ cup
Onion – 1, finely chopped
Peas – ¼ cup
French beans – ¼ cup diced
Peanuts – ¼ cup
Dry Red chillies – 2-3
Curry leaves (green) – few
Mustard seeds/Rye – few
Lemon juice – 2 tbsp
Oil – 2 tbsp
Salt – to taste
Turmeric – a pinch
Chilli powder – to taste
Coriander powder – ¼ tsp


1. Soak Bagrry’s Oats for Poha in a bowl. The original recipe says 3-4 minutes, but I soaked them for 10 minutes. Drain water and keep aside

Soaked Oats

2. Wash normal poha, drain it and keep aside

Soaked Poha

3. In a pan add oil and heat it on a high flame for 2 minutes. Now add mustard seeds, dry red chillis, curry leaves. Let the mustard splutter a little bit.

4. Add onions and saute. Meanwhile boil peas and french beans till they are somewhat cooked but not fully cooked

5. After a while, drain the peas and french beans and add to the pan. Stir continuously. Simmer down the flame and cover with a lid till the vegetables are cooked.

6. Now add Oats for Poha and all the spices. Mix well.

7. Now add plain poha and mix well so that all the spices evenly coat the poha

8. Cook on medium flame for 5-10 minutes. Meanwhile roast the peanuts on a tawa for 4-5 minutes and then let them cool.

9. Once cooked, add the lemon juice to the poha, sprinkle some peanuts and serve

Oats Poha is ready!

Here’s the recipe in recipe card format.

I must say it was quite tasty unlike what I really expected. It was very filling as well. I felt less guilty because of replacing at least some part of my white grain consumption with oats. 🙂 Go ahead and try the recipe and let me know how yours turned out!