Pattaya’s Oldest Indian Restaurant

by Mick and Di
The Food Lovers

ALI BABA was a poor woodcutter from The Arabian Nights who gained entrance to the treasure cave of the forty thieves by saying the magic words, “Open Sesame!” Here in Pattaya entry into Ali Baba’s Indian restaurant is just as rewarding. It carries the crown for the longest serving Indian restaurant having survived the fads and caprices of Pattaya’s restaurant world for 27 years. The longevity of this Indian curry house speaks volumes for the consistency of food, reasonable prices and friendliness of the staff. We once arrived at a private garden party to find the affable staff smiling and waving in welcome. The host had organised Ali Baba to cater (which they do excellently) and while we enjoyed the hospitality of friends we had the added enjoyment of a delicious Punjabi buffet.
So, when an English friend visited recently and expressed a yearning for a good Indian meal, where else could we take him but our old favourite, Ali Baba. Ascend the stairs lined with the swag of the fictional thieves and their unique décor awaits. Gold ceilings, exotic colourful décor, cosy booths, friendly staff and the smell, ah! the smell: pungent aromatic spices redolent with turmeric, cumin, and garam masala. Is there a more welcoming mouth-watering aroma to get the taste buds jumping than Indian curry ingredients? We settled ourselves, perused the menu and sat back in anticipation of the Punjabi treats to come.
We raised the curtain on our dining out with an Alibaba 20 Thieves selection of meats, seafoods, chicken and Indian cheese (B.420). Tandoor roasted chicken and paneer cheese, peshwari kebab (succulent lamb pieces barbequed with spices and yoghurt, seekh kebab (skewered minced lamb kebabs), chicken minced kebabs and tandoori king prawns were (generously) stacked on to a sizzling hot plate of spiced onions and brought crackling to our table – and what a “cracker” of a dish this was! The succulence of the meats was superb and the spicing delightful. The accompanying pickles and sauces added extra sparkle and we were in sub-continent culinary heaven. All these items can be ordered separately of course together with their famous butterfly deep fried prawns (B.210), samosas, bhajis, and one of our favourites: aloo chat (a speciality spiced potato salad).
We followed this with an order of prawn vindaloo and aloo gobi (B.170). Both had the smell, flavour and consistency that we have come to know and love. We like to eat this with one of their superb breads, either various naan, paratha, rotis or our preference, puri (fried flour bread). If you are a lamb lover the lamb Madras or Sagwala (cooked with fresh spinach) would hit the spot or for chicken aficionados the queen of curries, butter chicken (B.270).
If you are unfamiliar with Indian cuisine a good introduction would be to order a Thali (literally means tray) where an array of small dishes are gathered together with breads and a dessert. It comes in the vegetarian version (B.475) or the meaty kind at B.675 which would include lamb tikka, tndoori chicken, tandoori king prawns, prawn kooman, rogan josh, butter chicken, vegetable curries, garlic nam, puri, pulao rice and the famous Indian sweet, gulab jamun. A feast for a maharajah and it would very nicely set you on the road to becoming an Indian food fan. Another option would be to order from their set meals for a balanced combination of dishes.
Ali Baba also has a considerable take-away service available. They deliver in a big area from Pattaya to Jomtien to the other side of Sukhumvit out as far as the crocodile farm. Delivery charges depend on the zone (starting at B.50) and the minimum order has to be B.150. Simply call the number below and they endeavour to transport your meal within 45 minutes, depending on your location. For home deliveries call: (038) 423 227.
Whether you are a long-time Indian food lover or trying it for the first time, do visit Ali Baba and let the ambiance and broad range of spicing introduce you to the cuisine of the Punjab. The quality and quantity are more than generous (we have never left without taking home a doggie bag!) This is rustic, honest, wholesome food which we whole-heartedly recommend. Treat your loved ones to a Tandoori night soon.
Ali Baba is located on Pattaya Klang (Central Road) opposite the Nova Lodge, Pattaya City, at the Beach Road end. Open daily from 11.00 am till midnight. Tel: 038 361 620 or 038 429 626 or visit www.alibaba restaurantpattaya.com.

RSVP

 

Dear Food Lovers,

My husband and I have been looking everywhere for crumpets but haven’t been able to find them. Would you have a recipe for them (that isn’t too difficult) that would help us make them at home so that we could have crumpets for tea! Regards, Sheila
Dear Sheila, we found this recipe but must admit we haven’t tried it – so your input would be appreciated. As you know butter them up and they’re delicious or serve them with a soft poached egg or Mick’s favourite slathered with butter and Marmite. Good luck!

CRUMPETS
Makes 12
Preparation: 15 minutes plus 2ฝ hrs resting
Ingredients
450g plain flour
1tsp salt
7g sachet fast-action dried yeast
400ml semi-skimmed milk
350ml water
2tbsp vegetable oil
15g butter
1tsp caster sugar
ฝtsp bicarbonate of soda
Extra oil for greasing the griddle and rings

Method
You will need 4 crumpet rings or similar. Sift the flour and salt into a mixing bowl and stir in the yeast. Melt the butter in a medium pan. Add 350ml milk, 350ml water, 1 tsp sugar and 2 tbsp oil and heat until tepid. Pour the liquid gradually into the flour, beating vigorously with a globe whisk to make a smooth and bouncy batter.
Cover with a stretch of clingfilm and leave at room temperature for 2 hours until the surface is covered with little bubbles. Put the bicarbonate of soda in the remaining 50ml milk and beat into the batter. It should have the consistency of single cream; if it is too thin, beat in a little more flour, if too thick, let down with extra warm milk.
Leave for 20 minutes. Lavishly oil the insides of the hoops. Heat the griddle over a medium heat. Dip a fold of kitchen paper in vegetable oil and wipe it over the surface and position the hoops. Pour sufficient batter into the hoops to almost come up to the top. Once the base has set — a matter of minutes — adjust the heat so the crumpets can cook gently.
The batter will rise slightly, gradually setting and shrinking from the sides, gently volcanic, erupting every so often, the holes bursting through a thin skin that eventually forms after about 10 minutes.
Once the batter has set, you have the choice of slipping the crumpets out of the hoops or turning crumpet and ring with tongs or palette knife to cook for a further couple of minutes. The base should be a golden brown colour and the top hardly coloured at all, remaining pallid and unappetising.
Remove the crumpets to a work surface and carefully ease them, pushing from the smooth crumpet base, out of the rings. If stuck, run a small sharp knife round the inside edge. Eat immediately slavered with butter or leave to cool and re-heat, covered and spread with butter, in the oven. Alternatively toast the pale side before buttering. Wash, then oil the hoops before continuing with the next batch

If you would like to request a recipe, please email : thefoodloverspattayatoday@msn.com