The Dining Out Team has been saying for some time that the culinary center
of Pattaya is actually in Jomtien. The run down Thappraya Road from Mata
Hari and Manhattans at the top, passes many good restaurants covering
European, Italian and Indian cuisines, but it should always be remembered
that flashy premises do not necessarily mean the best food. I also firmly
believe that food should be fun, and this week’s restaurant, Tikka Center 2,
is definitely in the category of being a “fun” venue.
I mentioned premises above, and Tikka Center 2 actually does not even have
premises! It has a tiny kitchen, not much larger than a double phone box,
with a tandoori oven outside! And yet the menu boasts just over 100 items!
How do they do it? We went to find out.
The
concept of Tikka Center 2 restaurant is actually a symbiotic relationship
between an enterprising bar and an enthusiastic kitchen. Lee Buil, one of
the partners in the Hide-A-Way bar in the Jomtien Complex suggested the bar
supply the tables and chairs and beverages, with the Tikka Center 2
supplying the food. The two businesses are separate, but share a
dining/imbibing area, with obvious advantages for both. Symbiosis in its
purest form.
We went along on a Monday evening, expecting that the venue would be quiet.
We were wrong. The bar and al fresco pavement tables were all full with
people enjoying each other’s company, pub-style, and incidentally, enjoying
the food ‘pub-grub’ style!
However, before you think that pub-grub is transport café food, think again.
In the UK, the most popular cuisine these days is Indian, and a good night
out for the British resident consists of a few pints at the local and an
Indian curry at the local curry house. Now put them both together and you
have the Hide-A-Way bar and Tikka Center 2 at Jomtien.
A few words about the venue - the Hide-A-Way is definitely a no-hassles bar,
and many of the customers were couples enjoying a night out. The bar seats
around 60 people, both inside and outside, and on some nights there is also
live music. We settled back with a beer and perused the menu. The very
extensive menu!
The first thing you note in the menu is just how inexpensive it is. In the
appetizers, you will find Vegetable Samosas at B. 80, or Garlic Nan at B.
40. Most main course items are B. 120-130. Yes, Chicken Tikka Masala is B.
120. Likewise Chicken Vindaloo. And if you want vegetarian items, they are
all well under B. 100. Even a Prawn Chilli Masala is only B. 130. Rice
dishes are similarly budget priced, with Pullao rice (described in the menu
as “plane” rice with special saffron - was that Boeing or Airbus, Sir?) at
B. 40, or a Mutton Biryani B. 130. In fact, we could only find four dishes
more expensive than B. 130.
We began with some papadums, that wonderful Indian appetite stimulant while
waiting for the vegetable samosas, which arrived very soon after. I do enjoy
a samosa, and these were excellent (and only B. 80). Madame had ordered the
Pullao rice, and this was dry and fluffy as it should be.
Then two sizzling platters arrived with the chicken tikka for me and a
mutton tikka for Madame. Both great, and both more than enough!
We tried many of the Indian items, and found them to be sizable portions of
well-cooked and flavorsome dishes. The onion bhaji was almost solid onion!
The chicken and mutton tikkas were as good as we have had anywhere. The
garlic nan, one of my favorites, was also well cooked and not oily, and we
have no doubts that this funny little combination of bar and restaurant will
become a favored haunt for many, especially British ex-pats.
Dress casual, work up a thirst, and do give this place a try one evening.
Tikka Center 2, outside the Hide-A-Way bar, first access on the right in
Jomtien Complex opposite View Talay 2, (opposite Poseidon restaurant within
the complex), 413/37-39 Moo 12, open seven days 4 p.m. until 1 a.m.,
off-street parking outside the bar.
Gazpacho
Gazpacho is a famous Spanish soup which is
served cold. This is a wonderfully refreshing soup in the hot climate. With
our current local temperatures (global warming not withstanding), this soup
is ideal for Thailand. The use of your blender makes this a very easy soup
to make, but do not over blend. The soup should have a thick consistency.
You can also substitute red and yellow bell peppers for green if you wish.
Cooking Method
Using the blender: first chop up the garlic, then add the cucumber
and bell peppers (capsicum), adding tomato juice as needed to liquefy.
Finally add the tomatoes and the rest of the juice. If you want elegance,
press through a sieve. If you’re going for heartiness, just leave it the way
it is. Mix in the olive oil and vinegar. Now refrigerate overnight.
When ready to serve, pour into bowls and garnish with salad vegetables as
you see fit: minced or notched and sliced cucumber; thin green bell pepper
slices; chopped coriander; and croutons.
|
Ingredients
|
Serves 4 |
|
Tomatoes canned |
1 kg |
|
(or 8 large fresh tomatoes, peeled) |
|
Cucumber peeled and chopped |
1 |
|
Green bell pepper cored and chopped |
1 |
|
Onion chopped |
1 |
|
Garlic |
1 clove |
|
Olive oil |
2 tbspns |
|
Vinegar white |
4 tbspns |
