Page 75 - MASALA Magazine Vol.15 Issue 3 | February - March 2024

FOOD AND DRINK

Under the guidance of Executive
Chef Sanket Hoskote, Jharokha
was inspired by the fireside
cooking traditions of Indian
royalty following their hunts.
Beyond its literal meaning,
Jharokha prides itself on being
a gateway to the soul of Indian
cuisine. Many of the ingredients
used like the basmati rice, kasuri
methi, saffron, and ghee are
imported directly from India. The Achari Paneer (THB 400) was another
The restaurant also offers halal meat and savoury and classic dish that tasted amazing MASALA RECOMMENDS
seafood, accommodating different dietary with a side of Basmati Rice (THB 120).
preferences. Chutneys Set (THB 350) served with crispy
Now for the real feast! The signature
Our amuse bouche was the Bhuna Kaleji Sigdiwala Murgh (THB 900) was served lotus root, carrot, radish, cucumber, and
(THB 350), an ornate and crispy rose shaped on a large wooden platter, featuring a whole baby naan.
cookie with a savory chicken pâté filling - roasted organic chicken; pickled pears; a Even if you are not particularly famished,
an excellent start to the feast to come. It side of carrots, tomatoes, and fennel salad; coming to Jharokha is worth it just for their
also paired well with the Gangu Bai Tangy and of course, a generous amount of pudine phenomenal chutney set. All 5 chutneys are
(THB 320), a citrusy and fresh tequila-based ki chutney. The chicken had a beautiful made fresh in-house, and are beautifully
cocktail with house made tamarind syrup. crispy brown crust formed on the outside, presented in a thali with chips and naan
The next appetizer was Bheja Pav (THB and when I tore it open, it was steaming and to dip. My favorites include the Baingan
490), which featured a deliciously spiced moist on the inside. This is in big part thanks Chokha, a charcoal smoked eggplant
goat brain masala with crispy potato topping to the state-of-the-art wood-fire KOPA oven, chutney which I much prefer to bhartha;
served on a pain perdu base. This being my which locks in the flavors of the chicken the spicy Chilli Hari Mirch Ki Chutney
first time tasting brain, I was surprised at at high temperatures and results in more made with fermented green chillies with its
how well the dish worked texturally, and any succulent meat. heat beautifully balanced by a goat cheese
initial reservations I had quickly disappeared infusion; the sweet Aamshotto made with
after the first bite. Our presenter’s favorite dessert was the sweet candied mango, dates, fennel, and jaggery.
Cooked in the firepit, the first main we and spicy Amrood Sorbet (THB 190) with a Each and every chutney was packed with
were served was the Himalayan Gucchi & pink guava base flavoured with chilli and flavour and I had to restrain myself to save
Khumb (THB 450). Complemented by a salt. But my favourite was the iconic Kesar room for the other dishes. This thali and a
creamy morel Yakhni sauce from Kashmir, Falooda (THB 350) which was also featured cup of hot chai would be my ideal high tea.
the main star of the dish is the stuffed king in our Bangkok kulfi roundup. This dish
oyster mushroom. Marinated in butter featured the most stunning presentation,
cream and grilled to perfection in the KOPA with the rose-flavored and rose-shaped ice- JHAROKHA BY INDUS
oven, these king oyster mushrooms were the cream in the centre, surrounded by saffron Address: 494 Erawan Bangkok Building,
best mushrooms I have ever tasted. Other milk and garnished with basil seeds. The 2nd Floor, Ploenchit Road, Lumpini,
vegetarian options I enjoyed included the ice-cream was mouthwateringly tasty, and Pathum Wan, Bangkok 10330.
Daal Jharokha (THB 390) with their Garlic the saffron milk was creamy and comforting
Naan (THB 120), because sometimes you - a fitting end to the meal. Open Tues - Sun, 12pm - 10pm
just cannot beat the basics. Tel: +66829973399

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