Phrom Phong’s Indian institution Indus welcomes Nishant Choubey, the head chef from Dusit Devarana hotel in New Delhi, for a series of pop-up dinners this Nov 11-12 to celebrate Diwali.

You probably haven't heard of Nishant Choubey, but in Delhi he's highly regarded for his molecular takes on classical Indian cuisine that stay faithful to authentic flavors while introducing non-traditional ingredients. 

His Study of Tomato sees tomato prepared in three different ways—clarified with orange water, green tomato with coriander crystals, and desi yellow pan tomato—to draw out specific flavors and textures, while his mustard leaf-wrapped Kolkata fish is served with wasabi ice cream.

There’s also a separate vegetarian menu which includes quinoa khandvi ravioli with Jack Daniel's and orange chutney and gatta gnocchi with biryani foam and nitro chili crystals.

The seven-course menu is priced at B2,400 per person and wine pairing costs B600 extra.

Indus, 71 Sukhumvit Soi 26, 02-661-5279