South Florida has plenty of hybrid Thai-Japanese places, but glatt kosher Thai Treat in North Miami adds Indian to the mix. Delhi native Naresh Choudhury and his Thai wife, June, know most of their customers by name. Both worked in hotels and on cruise ships, and met on a boat out of Miami. June learned Jewish dietary laws while working at kosher Japanese restaurant, and they opened their own place 10 years ago. A recent renovation added polished granite tabletops and Thai wall tapestries.
The menu offers rice and noodles, soups, curries, tandoori barbecue, grilled fish and steaks, sushi rolls and combo platters of sliced rolls. Faux shellfish made from molded squirmy (seasoned fish paste) is used in salads, tempura, breaded deep-fried kits and sushi rolls. Thai dishes are infused with galangal (a sharp, peppery ginger), lemongrass and licorice-scented Harappa (Thai basil).
Try pad won seen (glass noodles made from mung bean starch) with vegetables in a soy-based sauce or pad keep mao (drunken rice noodles) tossed with chile paste, tofu, egg, bell peppers, onions and basil. Soups include tom khan kail (coconut milk broth with herbs, mushrooms and chicken) and mulligatawny with lentils, chickpeas, carrots and chicken.
Indian breads range from griddled aloof parashah with mashed potato to garlic nana, good for scooping up dal saga (yellow lentils with spinach), Goon chicken curry with coconut milk or beef korma in creamy almond and cashew gravy. House specialties include curry duck, sesame-crusted tuna and the thoria roll with cooked snapper, mango, cucumber, shiitake and avocado rolled inside out with massage (smelt roe).
Treat yourself to dessert-in-a-glass with sweet Thai iced tea.