Celebrate Songkran (Thai New Year) With Us!

Posted by Nitar Lohaphaisan on 15th April 2014

April is a special month for us. The Songkran (Thai New Year) festival is celebrated by Thais from April 13-15 and we have already started the celebration at Ayara Thai.

Songkran is the beginning of a new Solar Year. Buddha images are bathed and alms are made to monks. Young people pour scented water into the hands of elders and parents as a mark of respect. Another unique custom is the releasing of live birds and fish purchased in the market as part of merit making. The streets of Thailand are turned into a full-scale water fight where people take to the streets with water guns, hoses, and buckets of ice-water. The most popular celebrations are in the northern province of Chiang Mai, where the party continues for six days or sometimes, even longer. And of course, food does not take a back seat during the festival. Snacking on street food between water fights and indulging on traditional/seasonal Thai fare is just as important to the celebration as other customs (if not more).

At Ayara, we are celebrating this year by featuring our favorite street food as Weekend Specials.

Last weekend we featured Roti (โรตี) -a flat bread treat typically prepared on the streets of Thailand by ethnic Indian families. Eat it savory with curries (Jade/Green curry is recommended) or sweet with condensed milk and sugar

For the upcoming weeks, we hope you come celebrate with us and try our Songkran Weekend Specials, including:

  • April 4-6: Khao Man Gai (ข้าวมันไก่) – Chicken and rice. Direct translation is “rice cooked in chicken fat”. This is a Thai adaptation of the Hainanese chicken rice, commonly found on the streets of Thailand. Served with Chef Andy’s sauce and a daikon soup.
  • April 11-13: Roti (โรตี) -a flat bread treat typically prepared on the streets of Thailand by ethnic Indian families. Eat it savory with curries (Jade/Green curry is recommended) or sweet with condensed milk and sugar
  • April 18-20: Basil Razor Clams (ข้าวแช่) - with chili, garlic, and basil. This dish is an ode to Don Hoi Lot, a coastal sandbar and shell fish haven at the mouth of the Mae Klong River.  Visitors dig for their own clams and bring them to beach-side carts to prepare their catch.
  • April 25-27: Khao Moo Dang (ข้าวหมูแดง) - Roasted pork and rice. Slow roasted pork served with Chef Anna’s gravy sauce and a hard boiled egg.

- Vanda