Punjab Grill Bangkok offers an authentic taste of classic Punjabi dishes with a modern interpretation. Since its opening, Punjab Grill Bangkok has become one of the most critically acclaimed gourmet fine dining restaurants in Thailand and is considered to be a crown jewel of Indian and Punjabi gourmet cuisine.

PROFILE

After Abu Dhabi and Singapore the owners of the fine-dining Indian cuisine brand “Punjab Grill”, opened the third overseas branch in Bangkok. The local Executive Chef Bharath is responsible for sourcing the best quality local ingredients and training the Thai cooks and restaurant staff to ensure that the Bangkok restaurant continues to reflect and maintain the high standards of quality service and food for which Punjab Grill has been reputed.

MUST TRY: Crab and Lentil Shorba, Avocado Papdi Chaat, Tawa Scallops, and Tandoori Jheenga.

AMBIENCE

Punjab Grill interior’s modern British/Indian furnishings provides a contemporary atmosphere and the restaurant's impressive multi-faceted layout is brilliant. Rectangularly shaped, the middle is a raised platform for dining, wrapped by a low glass petition, and on each of these rectangles are varying dining concepts: a bar, a lounge, casual group dining, and kitchen view seating. The glass-fronted kitchen has huge copper tandoors from where the preparation can be easily seen. In addition to the luxurious atmosphere, there is also live music from international Indian artists every day (with the exception of Mondays) to entertain guests.

SERVICE

The staff at Punjab Grill Bangkok is very friendly, and attentive, and speaks perfect English. If you are hesitant with the menu or new to Indian cuisine the maitre d’ will readily suggest the best dishes for you to order. The Executive Chef Bharath S. Bhat moves from table to table to introduce and present almost every dish. The presentation and service are flawless.

FOOD

The menu of Punjab Grill Bangkok serves a wide variety of vegetarian and non-vegetarian dishes with flavorsome beverages, delicious curries for the main course, and innovative desserts. Some of our favorites include puffed rice, peanuts, and creamy guacamole with the smokiness of the Chaat Masala and yogurt mousse. Also, Butter Chicken, Rahra Gosht, and Chicken Dum Biryani dishes are spectacular. The menu, designed by Chef Bharath Bhat guarantees that only high-quality fresh ingredients and local produce are used and that all dishes reflect the highest standards of his interpretation of modern Indian cuisine. The à la carte menu and tasting menus changes every month. The tasting menus, vegetarian and non-vegetarian, offer a whisky pairing option.

SUMMARY

Talk to the chefs to customize spices as per your taste and balanced them with true Indian flavors. The cuisine of North Indian Frontier is generally defined by a simplistic style of preparation but Chef Bharat S. Bhat will surprise you with his interpretation of Indian cuisine. Spices are used in the right amount so as not to overpower the main ingredients, but just to remain preserved in the flavor of the final dish. Yellow chili powder, kasuri methi, kashmiri mirchi, home-ground garam masala, cardamom, mace powder, royal cumin, and carom are the main spices.