Akkarat to Bring Relishing Thai Cuisines in India

Following the footsteps of his father, who was a chef too, Akkarat has earned him the opportunity to cook relishing dishes for the late King Bhumibol Adulyadej in the past. “Cooking is in my genes, I grew up observing my father. He has been my source of inspiration – my guide, mentor and tutor,” Akkarat told us.

Excited for his first visit to India, Akkarat feels that the Global Chef Program is an excellent international platform for exchange of cuisines, culinary skills and cultures. “What excites me about the platform is the opportunity to introduce some native delicacies, which are our regional specialities in other parts of the world. I am humbled to receive such an overwhelming response; both from the clients as well as our culinary staff,” he says.

Akkarat holds a degree in Food Science and has worked with a variety of hospitality groups in Thailand, before joining Sodexo in 2013. “My focus is to play with the Thai flavours. As the taste base is similar, I chose dishes which will suite the Indian palate. Like the Papaya salad called Som Tam. The raw papaya is punched with the flavours of garlic, red chilli, papaya, palm sugar, anchovy and lime juice giving it a spicy texture. The response so far has been awe-inspiring,” he says on asking about his stint in India.

Akkarat believes that ensuring quality standards, with perfect blend of innovation in cooking style and technique will help avoid monotony on the plates. “Thai cuisine, in general, is either curry-based or stir-fried. There isn’t any significant differences when it comes to techniques, what differs are the ingredients. For instance, in most Thai dishes fish/prawn paste is used. Also, something significant to Thai cuisine is, the curries have coconut milk and chicken stalk,” he said.