Most people come to Balti Indian Restaurant for the Indian and Nepali menu, but the Thai section is worth a closer look. Thai cooking shares some DNA with Indian cuisine — bold spices, coconut, and chilli — but handles them differently. If you have not ordered Thai here before, here is what to start with and how it fits alongside the rest of the menu.
Thai menu available at all locations
Balti Indian Restaurant serves Thai curries, noodles, and stir-fries at our Whitby, Toronto Bloor West, and Niagara Falls locations.
How Thai Food Differs from Indian Food
Indian food tends to build flavour through long cooking — onions, tomatoes, and spices simmered into a thick gravy. Thai food is faster and brighter. It relies on fresh aromatics (lemongrass, galangal, kaffir lime), fish sauce, and coconut milk. The heat comes from fresh chillies rather than dried spice blends, and the acidity from lime juice shows up in nearly every dish.
Thai Dishes to Try First
Pad Thai
Rice noodles stir-fried with egg, peanuts, bean sprouts, and tamarind. It is the safest entry point — slightly sweet, nutty, and filling without being heavy. Order it with chicken, shrimp, or tofu.
Thai Green Curry
Made with fresh green chillies, Thai basil, and coconut milk. It is hotter than it looks and more aromatic than a standard Indian curry. The coconut milk cools the chilli just enough to keep it balanced. Best with jasmine rice.
Thai Red Curry
Similar structure to green curry but made with dried red chillies. It is deeper, slightly sweeter, and a little less sharp. If you find green curry too aggressive, red is the better starting point.
Thai Basil Chicken (Pad Krapow)
Minced chicken stir-fried with Thai basil, chillies, and garlic. It is fast, spicy, and savoury — closer to a Hakka chilli dish than an Indian curry. Order it with a fried egg on top if available.
Tom Yum Soup
Hot and sour soup with lemongrass, lime leaves, and mushrooms. It is light, fragrant, and works as a starter or a side. The sourness cuts through richer mains like butter chicken or pad thai.
Thai vs. Indian: How to Build a Mixed Order
If you are dining with a group, mixing Thai and Indian dishes gives you more range than ordering from one cuisine alone. A practical combo: start with tom yum or samosas, then split a Thai green curry and an Indian butter chicken with jasmine rice and garlic naan. The coconut in the Thai curry and the cream in the butter chicken play well together, and the naan handles both sauces.
Thai Food at All Three Locations
Our Thai menu is prepared with the same attention to spice balance as our Indian and Nepali dishes. If you are unsure about heat levels, ask your server — Thai spice scales differently than Indian spice, and we can adjust both.
Frequently Asked Questions
Is Thai food spicier than Indian food?
It depends on the dish. Thai heat tends to hit faster and sharper because of fresh chillies, while Indian heat builds more slowly from dried spices. Both can be adjusted when you order.
Can I order Thai and Indian dishes together?
Yes. Many guests mix cuisines in one order. Jasmine rice works with Thai curries, and our garlic naan pairs surprisingly well with pad thai.
Do you have vegetarian Thai options?
Yes. Pad thai, green curry, and red curry can all be prepared with tofu or vegetables instead of meat.