My husband and I attended a wedding which was catered (4 meals) over the wedding weekend by Chef Andy from the Palayana. We can't stop talking about the food, especially my husband, a former restaurant owner, caterer, and food service professional and entrepreneur. He had sworn off of Indian food having many bad experiences at US Indian restaurants as he believes that getting the right balance of spices is difficult. He's the type of guy that always thinks he could "make it better" and are biggest fights are in the kitchen Let me tell you he could not help trying everything at this wedding and loving every bite. He doesn't do social media, so I'm posting this review that he wrote. I have been blessed with a 6th sense, an extraordinary palate by luck and the grace of God, and I've been a Food Service Professional 35 years, with my food featured on the Food Network, and have catered to U.S. presidents, governors, and ordinary consumers.  In a recent trip to Thailand for a wedding, we dined on some the best traditional and untraditional Indian and Thai food from the chef at Palayana, Hua Hin. The wedding included five lunch/dinner meals -- all prepared and executed under the direct supervision of one of the most INNOVATIVE and talented Chefs I have ever met, Andy (Ashish) Dhawan, the head of food and beverage for the Palayana.   I've never been a huge fan of traditional Indian food because getting the spices balanced can be tricky, but every dish was spot on and the Thai foods were equally admirable. But the creativity brought to the appetizers and non-traditional "fusion" dishes was indescribable. Indian fused with Mexican (mutton gelouti quesadillas), waffle dosa, Thai with Italian ( a whimsical Pad Thai Arancini) or butter chicken lasagna. Indian stuffed aloo tikki (with peas and cashews) were served with individual syringes to inject just the right amount of Tamarind chutney. Every bite of every last dish/appetizer I tried started and finished with perfect depth and balance.   Mr. Dhawan was able to flawlessly execute service with as many as 15 various full blown sweet and savory on site cooking stations simultaneously for 250 guest within an indoor or outdoor venue, including State Ball Rooms and open air seaside venues. When traveling through the coast of Thailand I strongly recommend you take time to discover and appreciate the creative menu at the Palayana, they will not disappoint any foodie. Bon Appetit!

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