DINING OUT & RECIPES BY NOI
Accha Indian Restaurant
By Heather Allen
Ever since the Indian restaurant on soi 11 closed
Nimmanhaemin has been sorely lacking Indian food. You can
find just about everything else in this busy neighborhood
except Indian food. Well, if you don’t mind sitting outside
in a rather snug space then the new Accha Indian Restaurant
set in a small area in front of Starbucks on Nimmanhaemin is
the place for you.
Personally, I found it rather fun and cozy, the kind of
place where you drop in for your favourite food, not
expecting a gastronomic masterpiece. The menu is not huge,
as is to be expected from a place with four seats at a
counter and four tables but it was good enough for me and my
He had a delicious mango lassi that was just a little tart,
not too sweet and served in a stunning metal cup. I had a
limon soda with little sugar and it came with little sugar
which was a nice surprise. We each had the non-vegetarian
combo plate, which we had been told was chicken tikka and
dhal but it turned out to be chicken tikka and a vegetable
curry. The combo comes with a generous portion of naan bread
and bowl of rice. At first I was a bit concerned it may not
be enough but I came out fully satiated.
The chicken tikka was delicious, a bit spicy and piping hot!
The naan was really good, crunchy on the outside, softer in
the middle. The rice was short grain like it should be. The
vegetable curry was okay but I would have preferred the
We each had the combo plate and a drink plus a bottle of
water and our bill came to just over 500 baht. Good value
for money considering how full I felt afterwards! The little
building opens every day at 11 a.m. and does take away as
well. They close at midnight I believe, so it is a good stop
for a late night curry if needed! They are connected with
the popular Rajdarbar Indian restaurant and although the
regular menu is small they said they could do some dishes
off the Rajdarbar menu as well.
RECIPES BY NOI: Nam Ngiew – noodle soup made with Ngew flowers
Nam Ngiew is a noodle soup with pork and Dok Ngew. There are
a few things that need to be explained about this recipe.
Firstly it is believed that this recipe comes from the Tai
Yai people who live in the northern part of Myanmar. The
border at Mae Sai in Chiang Rai has seen an age old exchange
of people and culture, food and goods. In Chiang Khong we
call Tai Yai “Kon Ngiew” but there are also other people who
believe that it might be a Northern Thai recipe and that it
has nothing to do with Tai Yai because Nam Ngiew has a very
special ingredient in it called Dok Ngew (red cotton flower)
This flower comes from a very big tree, the Bombax ceiba,
mostly found in forests or rice fields and it flowers in
January and February.After school is finished some kids will
hurry to reserve the best tree and wait under the tree for
the flowers to fall and take them back home. Dried flowers
could sell for 100 baht per kilo back then (20 years ago).
It was a great opportunity for the kids, no wonder we always
watched the clock in school at that time waiting for the
bell to ring!
Anyway, wherever it came from doesn’t matter here because I
cannot give the answer as I am not a food expert, a
historian or even a food historian. All I know is that Nam
Ngiew must have Dok Ngew in the soup! When I cook I always
intentionally accidentally add a lot of Dok Ngew.
Of course, the chili paste as Chili paste is our first
priority as always; it contains dried chili, garlic,
shallot, shrimp paste or fermented soybean. Pound them into
very fine paste and then stir fry until it gives good smell.
Then then add pork and pork bone and keep stir frying a
Add water, wait until its boiling then add pork blood,
fermented soybean, tomato and Dok Ngew. Normally we cook it
for a couple hours or if we are not too hungry we can keep
it cook on low heat for several hours.
Eat with khanom jeen or rice noodles. Bean sprout, coriander
and deep fried garlic are very highly recommended.
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