Only someone as talented as Chef Seefah Ketchaiyo can make Thai cooking seem so effortless. In this masterclass, she teaches us the classic massaman curry, stir-fry chicken with basil and, for dessert, pumpkin in coconut milk
Chef Seefah Ketchaiyo cooked in five-star hotels most of her working life, from the Sofitel in Bangkok to the Shangri-La in Chiang Mai, venturing as far afield as Chengdu in China. She eventually landed up at the Four Seasons Hotel Mumbai, where she was the sous chef looking after Thai food. It’s at the Four Seasons that Chef Seefah met her husband, Karan Bane, who was working under Chef Kato Toshikazu in the Japanese section.
Used to cooking hotel-style Thai food, Chef Seefah truly came into her own when she opened her own restaurant with her husband. While Chef Seefah does the Asian dishes, Chef Karan handles the Japanese part of the menu. With a focus on comfort food, their offerings hit the spot with diners during the pandemic and deliveries soared. While Chef Seefah does not believe in compromising on authenticity when it comes to flavours and spice levels, she is experimental enough to package her food in interesting new ways. Her latest creations are a set of Asian burgers.
In this masterclass, Chef Seefah makes three dishes for us: a massaman curry (a vegetarian soya chaap version as well as lamb), a fak thong kaeng buat (pumpkin in coconut milk), and the universally popular stir-fry chicken with basil.