U.S. Pulses participated in Root The Future’s “Plant-Based and Sustainability Market” in Chiang Mai, Thailand on August 6-7, 2022. Below are the details of the restaurants that were part of our U.S. Pulses booth.
Saptha, Bangkok’s plant-based Southern Indian Kitchen, was founded in 2018 by Chef Giri. He only does delivery, private events, and occasionally sells at weekend markets around Bangkok. Aside from using pulses to serve Southern India food, he also uses seasonal and locally sourced vegetables and roots to introduce new flavors for Thais and expats. The dishes he created and sold for the Chiang Mai market were U.S. Yellow Split Pea Soup, Yogurt Bomb with U.S. Black Eye Peas (Panipuri), Rave on Roti with U.S. Chickpeas and Pinto Beans.
Chef O has been a chef for over 22 years at hotels in Chiang Mai and other provinces. He opened his own restaurant after losing his job during the Covid-19 pandemic. He focuses on affordable, good-quality Thai food, and occasionally sells Indian food. At the Chiang Mai market event, he sold Chickpea Masala with Basmati Rice.
Located in The Chiang Mai Old Town Hotel, The Vorra Bistro typically serves Italian food with some surprises and small twists on recipes. They won the World Luxury Restaurants Awards in 2017. For the Plant-based and Sustainability Market, they sold Pumpkin Milk Soup with Chickpea and Red Beans and their Chiang Mai Signature Salad.