Neung Roi

Experience authentic Thai cuisine at Neung Roi located within Radisson Blu Plaza Delhi Airport, with a contemporary ambience created by soothing colours and restful atmosphere. Featuring a menu inspired by cuisines from four distinct culinary traditions of Thailand, Neung Roi promises an unprecedented and amazing dining experience that takes you on a unique voyage through Thailand's rich gastronomic diversity.

Dishes from four regions of Thailand: The dishes at Neung Roi draw inspiration from the four major culinary traditions of Thailand that represent the country's four regions: Isan (north east), Lanna (north), the Isthmus of Kra (South) and the Central Plains.

The dishes from Isan are marked by their simplicity and uncompromisingly bold, spicy flavors. Home to the Thai culinary masterpiece Som Tum, the region provides food that is usually very hot, but balanced by lime and salt. This cuisine is marked by an abundance of salads, dips, broths and grilled and cured meat.

Lanna, which means "One million fields," refers to the northern region of Thailand. Though the primary seasoning characteristics of Lanna cuisine are hot and salty, the gentleness of the climate has a mitigating effect on the food, its' ingredients balancing the seasoning. Lanna cuisine lacks many ingredients frequently used in other Thai cuisines, such as fish sauce, shrimp paste and coconuts.

Cuisine from the Isthmus of Kra, or the south of the country, is influenced by culinary styles of neighbouring Myanmar, Malaysia and coastal India. The region's proximity to the sea and flourishing greenery is visible in its cuisine, which features an abundance of seafood and fresh produce. The availability of many varieties of chillies makes this food the spiciest in Thailand; however, abundant use of coconut cream, astringent turmeric, sour fruits and salted relishes render a perfect balance to the dishes.

Cuisine from the Central Plains has a broader range of flavors and dishes compared to other parts of Thailand. Though hot and salty are the dominant tastes, the use of different seasoning leads to multiple flavors, textures and tastes in a single dish. This leads to mild, subtle and balanced flavors with intricate, meticulous presentations.