New Delhi, Sept. 27 -- There seems to be no let up in the resurgence of Thai food in India. As diners expand their palates, expert chefs like "Pam" Pichaya Soontornyanakij are helping to frame the cuisine not merely as a collection of dishes, but as a cultural narrative rooted in balance and memory.

"Thai cuisine is not just about spice or heat. It's about harmony. Every dish reflects a balance of sweet, salty, sour, spicy, and bitter. Beyond the flavours, it's about history, migration, and memory," she says.

Named the World's Best Female Chef 2025 and Asia's Best Female Chef 2024 by the World's 50 Best Restaurants, chef Pam is a Culinary Institute of America alumnus, who honed her skills at Michelin-starred Jean-Georges in New York. At...