Page 66 - MASALA VOL 8 ISSUE 3 DECEMBER 2016 – JANUARY 2017

Dining
Punjab’s
Punjab’s
Punjab’s Amuse bouche
Punjab’s

Finest
Finest
Finest

Enjoy progressive Indian cuisine

at Punjab Grill Bangkok, a fi ne dining
establishment fi t for royalty.

By Gurleen Khanijoun Chawla
Nimbu achari jheenga, Afghani murgh and Salmon tikka

Indian food is greatly loved by Bangkok gourmets for its exotic spices ood is greatly loved by Bangkok gourmets for its exotic spices
Indian f
and time-honoured recipes. Until recently, its gastronomic delights ently, its gastronomic delights
and time-honoured recipes. Until rec
were rarely viewed as ne dining cuisine that deserved to stand beside ne dining cuisine that deserved to stand beside
were rarely viewed as
French or Chinese fare. However, Punjab Grill Bangkok, the latest Punjab Grill Bangkok, the latest
branch of an Indian-based empire of elegant eateries that reaches as
far as Dubai and Singapore, presents a fresh new perspective of Indian
cuisine in the City of Angels.

Situated within Radisson Suites Bangkok Sukhumvit, the
establishment reveals itself behind regal, wooden doors emblazoned
with a lion insignia. Once you step through, a world of elegance
cascades over you. The dining area is de ned by dark wood interiors,
with sweeping golden curtains and grand chandeliers. An open
kitchen, with three beautiful copper-clad tandoor ovens, is set behind
a glass partition. This stately yet modern backdrop re ects the modern
twists taken on the classic Punjab cuisine served here. Shakarkandi aur anar chaat

The kitchen is led by Indian Chef Bharath Bhat, who draws inspiration
from his prior experience at ve-star hotels and Michelin-star
openings. His innovative air extends to the menu, as Chef Bharath
constantly comes up with delicious deviations to the traditional
recipes of Punjab and Kashmir provinces. It’s no wonder the
establishment has topped TripAdvisor’s list as the number one Indian
restaurant in Bangkok. Imagine what other Punjabi perfections could
result from their new à la carte menu, set to launch in May.

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