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| | Thai Basil |
 | | Few Thai restaurants can boast a chef with the credentials of Nongkran Daks, who ran a restaurant in Thailand, cooked in Laos, Beijing, and Honolulu, and merits membership in Les Dames d'Escoffier, the prestigious organization of women food-and-wine professionals. |
 | | Thai curries, unlike Indian curries, are made from chili paste and are often described by the color of the paste, as in red, green, or yellow curry. |
 | | Many Thai restaurants advise diners that a particular dish might be searing, medium, or mild through the use of stars, chilies, or another symbol on the menu. |
| www.washingtonian.com /dining/Profiles/thaibasil.html (0 words) |
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