“My favorite restaurant is Punjab Grill at Radisson on Sukhumvit Soi 13. It’s a high-end restaurant brand from India. I’ve never tried it over there but the food here is very good. I really like how it’s got traditional flavors mixed with innovative flair. The kebabs are cooked so well and the ingredients taste so fresh. My favorite are the lamb chops and the tandoori prawn. I also go to Saras, which does South Indian, for their dosa [rice crepe]—really good and not too pricey. Southern food is so hard to create at home so that’s what I’ll often eat out in Bangkok.” 

 

“I’d be remiss if I didn’t mention the solid standards at Indus: the kebabs, the paneer tikkas and their roti selection, especially the super flakey pudina [mint] paratha. Saras has an epic samosa—generously stuffed, carom-seed flecked, with a great tamarind chutney. All that said, Indian food suffers from the same stuck-in-the-mud-ness that most ancient and well-loved cuisines—including Thai—do. No one wants to challenge diners’ expectations by reinventing the wheel, which is why most Indian restaurants and their menus around the world are so templated. For this reason, I’ll gladly have a fist fight with anyone who doesn’t ‘get’ Gaggan. He’s bringing in more and more global flavors, but I don’t think enough people appreciate how solid and perfect his Indian flavors are, whatever gastro-process they’re being put through.”

 

 

“I go to Shri Ganesha in Sukhumvit Soi 13 for South Indian food, as well as Sanjha Chulha opposite Indra Hotel. Honestly, all the rest is quite crappy.” 

Roshni Chugani, Sales & Marketing Executive of theAsianparent.com

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Essentials