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About Buddha Belly

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I’m Sai Deethwa

‘Our greatest passion is cooking and our food reflects that’

Tourists flock to Thailand in search of paradise beaches, golden temples and STREET FOOD. Originating from a family which saw generations of successful street food vendors from the heart of rural Thailand, Buddha Belly brings REAL Thai food to the streets of the UK. Pure passion and devotion to great food means Sai and James cut no corners.

This food is produced from scratch with the best quality ingredients, including free range meat and the food stays authentic; so packs a serious Muay Thai Kick. Secret’s passed through generations of this street food family means that you won’t taste Thai food like this anywhere else in the UK.’

We sell fabulous home made Thai Street Food. The meat that we source is free range and everything is prepared lovingly from scratch. That includes our famous homemade sweet and sour sauce.

The business has been going for almost 2 years now and began after I was a contestant on the TV cooking show Masterchef in 2012.

We’ve traded at lots of great events since then including Leamington Peace Fest, Leamington Food Fest, Stratford upon Avon Food fest and we are part of some very exciting street food events; Digbeth Dining Club for example.

After a recent trip back to Thailand and back to the family street food diner in the small village where I’m from we are now embarking on some more exciting changes to our menu. We always provide variety to the customer and a chance to really taste true Thai food.

We’re really proud of what we do and our menu offers options for Vegans and most of our dishes are Gluten free. All of our dishes are dairy free too.

This is our story…our journey into being part of something of which we are extremely proud:

It all began in 1967 when Niang Deethwa (or ‘little one’ as she was then known) began her culinary journey.

At the tender age of 5, Niang, at her mother’s side, watched and learnt how to prepare and cook secret family recipes, to be served at the local market in Surin, Thailand.   An immensely competitive market; where only the very best survived. Local Thai’s will not part with the hard earned money unless they are being served food of which is too good to refuse.

By the age of just 6, Niang began learning to cook Thailand’s signature Green Curry recipe (with a secret family twist) that had been gratefully handed down through generations of Deethwas.   These recipes would one day become the heart and soul of her own, much loved menu.

After the passing of  her mother,  Niang now prepared the whole menu on her own. She was a mere 11 years old by this time and already was developing quite a reputation in the kitchen.

By the time Niang was 23, she had a ‘little one’ of her own;
Sai was 3 when she first came to England with her Mother, Niang. Cooking was all Niang knew. It was her greatest asset and it wasn’t long before the streets of Gloucester were eating Niang’s Food.

Sai watched in admiration, pleasure and wonder whenever her mother cooked turning the most unlikely of ingredients into her new favourite dish! Sai became obsessed with food; she only read recipe books and her favourite chef’s were the likes of Rick Stein,Hugh Fearnley-Whittingstall and Keith Floyd . Sai also had a great love for the idea of foraging and Ray Mears also became someone that she respected.

In 2012 Sai (now a social worker) was persuaded to apply for Masterchef to pursue her love of cooking. 20 000 people applied. Sai made it to the final 24. This gave her the courage to begin a career in the food industry.

Using everything she had learnt about Thai food from her mother, Sai began to develop the secret family recipes handed down through generations of her family.