Quite a tongue-twister and tongue-pleaser, this meal

"Sawadika," they said in unison, bowing from the waist, with their palms pressed together in front of them. That put a big smile on my face and I knew the evening was about to be special.

We were at the newly-opened Thai restaurant, Benjarong in Banaglore. Owned by the same people as former popular bakery Hot Breads and more recently, The French Loaf, in Bangalore and Chennai. Dark pine interiors and the wafting smell of delicious Thai cooking greeted us along with very convincingly-costumed hostesses, when we stepped in. The entrance was a little complicated, with the only access being through an elevator and then we were led down a narrow passage of wooden stairs going underground. But the space opened into a comfortable dining area, complete with a private dining room. Incidentally, page 3 celebrity, Leena Singh was dining there with a bunch of friends at the time.

Soft instrumental Thai music played from speakers in the corner of the room. Dainty waitresses flitted through the room, with their hair wrapped in tight buns atop their heads and gracious smiles.

Our first introduction to the food was an unusual appetizer, that was served complimentary. A large platter of fresh lettuce leaves accompanied with tiny bowls of assortments that included chopped ginger, red chillies, tiny lemon wedges and some sauces. I'm positive there were more but these are what I remember at the moment. The waitress explained that we were supposed to fill a single lettuce leaf with the accompaniments, fold it up and eat the whole thing all together. Apparently, the different tastes would meet inside the mouth, we were told. And they sure did! Each taste was distinct despite all of them having individual strong flavors. It tasted great. A refreshing change from kim chee (chilli pickled cabbage) and pickled vegetables that are usally served at Oriental restaurants.

We ordered Bamme Phad Kai (Soft noodles with egg) and Tom Kati Poo (coconut soup served lukewarm to retain the coconut flavor and consistency. Had a subtle taste, but was especially good). With the soup, we got chicken satay, that was also quite nice. I was quite impressed with the size of the portions. I ordered Gaengjued Woonsen Ga or crabmeat and glass noodle soup. The noodles were interesting, though you have to develop a taste for it's sticky texture. Some of what we ordered was the standard fare - Khao Phad Kai (egg fried rice) and Goong Ohb Woonsen (prawn noodles). And we got Pla Yang too, which is basically fish, but I was intrigued by the name. The Goong Tod Nam Prik was a pleasant surprise. Large succulent prawns cooked in an aromatic blend of Thai herbs and spices. Truly flavorful. The Yum Mamung, a raw mango salad, was strangely forgettable.

For dessert we had Khao Niew Sankhaya. Melt in the mouth ice cream-like concoction, although warmer, served with sweetened sticky rice, cooked to perfection is a lightly flavored milk base.

Service was prompt and curteous. The decor was apt. And I was in great company. My only grouse may be with the layout of the restaurant that can be a tad confusing. But that's easy to ignore. I walked out happy.