Thai cuisine is the perfect starting point for satisfying vegan dishes due to its extensive use of fresh spices and herbs. Thai cooking generally centers on multi-dimensional seasoning, mixing salty and sweet, spicy and sour, even combinations of bitter, salty and sweet. Due to their natural aromatic quality, Thai vegan dishes leave diners both satisfied and experiencing a sense of healthy invigoration. Among the fresh ingredients we source daily for our dishes are chili pepper, lemongrass, kaffir lime leaves, galangal, turmeric, star anise, cardamom, cloves, cilantro and lime. The origins of Thai cuisine can be traced back to the ancient kingdom of Sukhothai, where the fertile lands and abundant resources of Thailand provided the foundation for this vibrant cuisine. Thai cuisine reflects the interconnectedness of Thailand's history, with influences from neighboring countries such as China, India, and Malaysia, as well as trade routes that brought spices and ingredients from as far away as the Middle East. At Chakra we focus primarily on the intersection of Thai and Indian cooking which most distinctly reveals itself in our curries. Additionally we are known for our noodle dishes with our unique take on Pad Thai, Pad See U and Drunken Noodles made using proprietary recipes that are also Jain and Swaminarayan friendly, creating a truly unique triple intersection of Thai, Indian and Chinese culture.
Shredded papaya and squash with crushed chili, lime, tomato, cashew nuts in a tangy spicy dressing.
Shredded mango, zucchini and pumpkin with chili, lime, tomato, cashew nuts in a tangy spicy dressing.
Mung bean noodles, roasted rice powder, chili flakes, lime, mint, lemongrass, cashew nuts in a tangy spicy dressing.
Spicy sour clear broth with cabbage, peas, squash, tomato, chili, lemongrass and lime leaf.
Creamy spicy soup with cabbage, squash, tomato, peas, coconut milk, chili, lemongrass, lime leaf and rice noodles.
Asian pumpkin, coconut milk, Marjoram and white pepper blended into a light healthy soup.
Shredded cabbage, green bean, chickpeas, in a wheat wrapper.
Shredded lettuce, cabbage, cucumber, mango, in a rice wrapper. Served with tamarind sauce.
Slightly sweet, spicy curry with squash, green bean, bell pepper, lime leaf, lemongrass. Served with steamed brown- red rice or white jasmine rice.
Creamy curry with red chili, cabbage, squash, bell pepper, pineapple and basil. Served with steamed brown-red rice or white jasmine rice.
Lentils, chili, coconut milk, squash, peas, turmeric, cardamom, cumin seed, coriander seed, mustard seed, mace, cloves, fenugreek seed. Served with steamed brown- red rice or white jasmine rice.
Thick curry made with snow peas, tofu, dried coconut pulp, cabbage, tree chestnuts. chili, cumin, dill, lime leaf, ground into a thick paste. Served with steamed brown-red rice or white jasmine rice.
A delicious sour curry made without coconut milk or oil. A great filling yet no oil option.
Steamed version of the classic Thai dish with slices of carrot, kale, spring onion, tomato, peanut and bean sprouts.
Mung bean noodles, asparagus, celery and black pepper in a slightly spicy, savory sauce.
Thin rice noodles, sesame seeds, in a spicy savory sauce.