Bangkok’s longstanding Indian kitchen has just got a new chef and, for the first time in several years, revamped how its dishes look.

Known for making reliable traditional Indian food for more than a decade, Indus admits that only subtle changes have ever been made to its menu. Now though, new chef Anil Kumar has given a more contemporary look to classic dishes like the tandoori malai broccoli (B340) and kebab-e-malai (chicken kebab) (B380).

Don’t worry, though. Indus still stays true to traditional Indian cooking methods. Chef Kumar has also added some new items, inspired by the coastal area of India where he’s from. Don’t miss the tawa lobster (grilled marinated lobster, B1,650) and alubukhara kofta (cottage cheese and dried plum dumplings, B320).

71 Sukhumvit Soi 26, 02-258-4900