I hand over my key to the valet, and ask him the way to Same Same But Different. He shrugs and says, “No idea, madam.” He is probably as confused as I am, because till a while ago, this was a place that dished out paper roast dosas. Now, it is redolent with the aroma of coconut milk, charred meat, and basil.
Do we really need one more Thai restaurant in the city? Well, Same Same But Different — true to its name — plates up familiar flavours in fresh ways. The food aims at being authentic, but instead of sticking to stereotypical red and green curry, it offers small (and often fiery) plates inspired by the land of smiles.
“The food here is inspired by the different regions of Thailand. For example, flavours in the North are more spicy, less coconutty, while in the South it’s milder and creamier,” explains Sandesh Reddy, chef and restaurateur, who started Same Same But Different. While all the dishes may not be authentic, it gave the team the creative freedom to build something that is inspired by Thai cuisine and yet, is not too far out to be on the menu. But when it comes to basics like pad thai or tom yum and the base of the curries on the menu, it remains true to the roots. The sauces and pastes are handmade in-house. In that sense there is a lot of authenticity, Sandesh explains.
Khow Suey
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SPECIAL ARRANGEMENT
Set on the first floor, past a demure fluted glass door, the space is intimate and fun, with bright colours offering a range of backdrops for selfies. Other than the name of the restaurant, the art is also inspired by many colloquial Thai phrases and pop culture references, says Sandesh.
We start with the pulled chicken and crisp wonton salad. It arrives heaped with crisp curls of wonton and chicken, with slivers of carrot and cucumber. Tossed in the bright flavours of Thai herbs and sweet chilli sauce, we eat it quickly while the wontons are still crunchy, adding a fun texture to the salad.
Next up, chicken dumplings. But there is a twist! The menu describes this as ‘dumplings take holiday in Thai coconut spa’. These neat little parcels are doused in a rich coconut broth with chilli oil added for good measure. The result — we eat them with our eyes shut and gentle happy moans escaping our lips.
Pulled chicken and crisp wonton salad
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SPECIAL ARRANGEMENT
With the following dish, our expression of pleasure is even more apparent . The lamb chops are rubbed in Thai spices, marinated in kaffir lime and lemongrass, and perfectly char grilled with a smoky flavour. They need more than a moment on the lips. Even after we are done with the meat, we keep gnawing at the bone which has a sweet charred taste.
On further perusal of the packed menu we notice the words: All Meat, No Diet. On cue, we order a portion of crisp fried beef. It is subtly crunchy on the top and satisfyingly chewy on the inside, with a faint hit of heat from the burnt chilli jam. And before we know it another portion is ordered, savoured, and demolished within minutes.
The other interesting entries on the menu include soft crab omelette, raw jackfruit curry, spicy corn ribs with Thai coconut chilli dust. The heat is the result of bird’s eye chilli, coconut and citric acid.
Killer beans
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Since Thai food is incomplete without stir fry, we try the sassy saucy Killer beans and Asian greens. Both crunchy and deliciously garlicky. Greens, if done this way, can become a permanent addition to my lunch box. For main course, the pad thai with a generous smattering of egg floss and chicken lives up to its image of poster boy of Thai cuisine.
My only regret from the evening, is the All Things Thai Fried Rice that is fiery enough to induce hiccups. The red flakes of chilli dotting the rice, stare back at me as if mocking my inability to handle the heat. I go back to my pad thai and immerse myself in it, finding comfort in its mild sweet, tart, and salty flavour and in the crunch of crushed peanuts.
Meal for two is priced at ₹2,000. Tel: 044 4777 6999
Lamb Chops
| Photo Credit:
SPECIAL ARRANGEMENT
| Photo Credit:
SPECIAL ARRANGEMENT
| Photo Credit:
SPECIAL ARRANGEMENT
Published – October 27, 2025 04:28 pm IST