Origin: German-Turkish

 

Serving up German-Turkish-style doner kebabs, The Kebabry recently joined Thonglor’s very sheesha-friendly Opus Building. Try its bestseller, The Berliner (chicken, bell peppers, mint sauce, yogurt, garlic and feta cheese, B99) or The Romano (grilled veggies with Italian herbs, pomodoro sauce, B99). While you’re at it, order a Turkish yogurt drink called ayran (B55) in strawberry, mango or mixed berries flavors.

 

Origin: Turkish

 

It’s not every day a new Turkish restaurant opens in Bangkok. Two-month-old Ottoman is situated a few steps from Nadimos’ Silom branch and takes particular pride in its traditional Turkish-style shish-kebabs (urfa-beef, adana-lamb, both B230). The mixed grill kebab at B450 is also a good place to start. Perhaps even more excitingly, the place serves up Turkish-style pizza, known as pide; try the kiymali pide, baked flat bread with ground beef (B180). Finish off your meal with some baklava (B80), layers of filo pastry filled with walnuts and topped with butter syrup, and a Turkish coffee (B40) or tea (B10).

 

 

Origin: Indian

 

Coming up to its 16th year in Bangkok, the Bawarchi brand expanded its little empire to Sathorn late last year. The focus, as ever, remains on moist and tasty kebabs fresh from the tandoor oven; try their murgh malai kebab (yogurt and spice-marinated chicken, B280) or for something different, order the shami kebab (B400), made from ground goat. Vegetarians can also get their fill with kebab options like the deep-fried hara bhara (spinach and green peas, B310).

 

 

Origin: Indian

 

Finished with lattice work, wood and steel furniture, the overall vibe of this Indian restaurant will be plush and contemporary. The food will focus on dishes cooked in a traditional tandoor oven and kebab recipes sourced from extensive travel around India. Owned by Soho Hospitality, the same team behind Above Eleven, the venue is also promising interesting drink options with cocktail pairing suggestions as part of the menu. The soft opening phase will begin around mid-September.

 

 

Origin: Indian

 

Indian franchise The Great Kabab Factory arrived in Bangkok a few month back promising some 450 types of kebabs. The allyou-can-eat set menu is prepared by Indian Chef Mahesh Thepa, who claims to use all the same herbs and spices as in the mother branch. The menu (B1,100 or B1,000 for vegetarian) starts with six different kebab options before you move onto the three mains, chicken biryani, white dal and dum ka gosht (mutton curry), and dessert. Some of the juicy meat highlights include the galouti kebab (minced lamb), which comes with nice char marks, or the deliciously well-marinated murgh taj kebab (minced chicken patty).