Page 77 - Masala E-magazine Vol 9 Issue 5 April - May 2018

by stylish gold tableware. Elegant cream-coloured curtains
frame the room and doorways, while the classically-designed
chandeliers lend a striking air of sophistication.

We are ushered to a table with views of the open kitchen Goshti ki boti
with three authentic copper-clad tandoori ovens set behind
a glass partition. This allowed us to enjoy all the excitement
that goes into preparing each dish. It is not long after we are
seated that Chef Bharath politely greets us and offers a tasteful
explanation of the scrumptious meal we are about to enjoy.

Blueberry Kulfi Alaska Cracked tellicherry black pepper
and passionfruit sorbet
To prepare us for the delicious main course, we were presented
with Cracked tellicherry black pepper and passionfruit sorbet, a
refreshing palate cleanser that paved the way for Goshti ki boti.
Cutlets of tandoor-roasted New Zealand lamb loin are redolent
of exotic Indian spices, such as fennel and star anise, which gives
Gulabi murgh tikka the dish a mouth-watering aroma. The meat was deliciously
tender and perfectly accompanied by rich and fl avourful lamb
Food gravy, which is best enjoyed with a warm olive tapenade naan.
The à la carte menu is ideal for patrons who wish to indulge in Last was the Blueberry Kulfi Alaska, which is the chef’s rendition
creative variations of their favourite Indian dishes. We, on the of the classic French dessert. When served, the dish is hidden
other hand, opted for the Non-Vegetarian Tasting Menu (B1,490), under a large candy-fl oss dome, which is then drizzled with syrup
which promises a six-course journey through the senses. There and set alight, melting away to reveal a delicious cake topped
is also a Vegetarian Tasting Menu (B990) available that offers with a light Italian-inspired meringue. The visually grandiose
similar fl avours with fresh plant-based ingredients.
presentation is a testament to Chef Bharath’s passion for
cooking, and a perfect ending to a wonderfully thought-out
To begin, we were served a basket of crispy papadums with a culinary adventure.
variety of impressive house-made dips, including garlic cheese,
mint and mango. All three were refreshing and rich in fl avour. Our
tasting menus then kicked off with the Lychee gol gappa and Drinks
faux cider, which is brought to the table under a smoke-fi lled Similar to the diversity of their food menus, Punjab Grill Bangkok
dome. Once served, the dome is lifted to reveal a puffed fl our also offers top quality alcoholic and non-alcoholic refreshments
crisp fi lled with tangy lychee yoghurt and a spicy fi zzy apple to suit all diners. Their signature cocktails incorporate various
concoction served in a shot glass. The dish has the exciting herbs and spices that refl ect the restaurant’s authenticity.
crunch of a traditional gol gappa, but the fl avours are entirely Their talented mixologists are also more than happy to surprise
unexpected in the best of ways. you with something special to accompany your meal. Whisky
unexpected in the best of ways.
afi cionados will enjoy the exclusive whisky pairing for both
As seafood enthusiasts, we were excited for the
As seafood enthusiasts, we were excited for the Neelgiri jeenga, vegetarian (B1,740) and non-vegetarian (B2,240) tasting menus.
a tandoor roasted tiger prawn marinated in a mixture of spicy
a tandoor roasted tiger prawn marinated in a mixture of spicy The spirits include the smooth Jameson Irish Whisky, the slightly
herbs and coconut, served with chilli mango salsa. The prawn’s
herbs and coconut, served with chilli mango salsa. The prawn’s sweeter J&B Rare Scotch and fi nally the well-rounded fl avours of
smoky fl avour is undeniable, while the mango’s sweetness
smoky fl avour is undeniable, while the mango’s sweetness the Glenmorangie Original Single Malt. All three aim to heighten
perfectly accompanies the spicy nature of the dish. Next was
perfectly accompanies the spicy nature of the dish. Next was an already exceptional dining experience.
the Gulabi murgh tikka, which elevates the much-loved
the Gulabi murgh tikka, which elevates the much-loved
chicken tikka recipe by marinating the meat’s PUNJ ABGRILLB ANGKOK
chicken tikka recipe by marinating the meat’s
thigh in beetroot juice. The succulent
thigh in beetroot juice. The succulent Radisson Suites Bangkok Sukhumvit
protein is complemented by a slightly
protein is complemented by a slightly 23/2-3 Sukhumvit Soi 13
sweet and rich pink peppercorn raita, an Open every day from 6pm to 11.30pm
sweet and rich pink peppercorn raita, an
exciting twist for the tastebuds.
exciting twist for the tastebuds.
Tel: 02 645 4952
www.punjabgrillbangkok.com View video: goo.gl/HQscRc
Neelgiri jeenga
77
www.masalathai.com