Let’s face it, everyone claims to have the “original” version of something these days, but Daryaganj does have some historical pedigree. 

 

Butter chicken comes from the Daryaganj neighbourhood of Old Delhi courtesy of Kundan Lal Jaggi who fled from Pashawar after partition and opened a restaurant where he is said to have invented both the butter chicken and the dal makhani. 

 

If you don’t believe the dozens of articles on the subject, then the story is the first thing you’ll see on a whopping great plate at your table. Kundan Lal Jaggi goes from his first restaurant in Peshwar to the Prime Minister’s the official caterer in the 1950s to the owner’s exit in the 90s to his death in 2018, which is a weird thing to have on a plate but there you have it. 

 

 

The restaurant was restarted in 2019 by Raghav Jaggi and Amit Bagga and has since spread to Delhi, Gurgaon, Noida, and Ludhiana. The one on Sukhumvit Soi 18 is the brand’s first in Bangkok and its first ever international outing. 

 

The hotel itself isn’t on a lot of foodie lists, the Park Plaza Bangkok Soi 18, but if you’re an Indian food junkie, this will be one to put to the test. 

 

The interior is an upgrade from the previous bar at this spot, fairly low-key and not too overstated, but the biggest advancement is the huge, steamy open kitchen—a massive space with large equipment that gives more factory vibes than kitchen vibes. 

 

Getting down to brass tacks, the original butter chicken (B487)—or original butter paneer if you're veggie inclined—features crushed vine ripe tomatoes and boneless tandoori chicken with green chillies and ginger juliennes. They also serve an on-the-bone option. 

 

As to the taste, it’s not too sweet—which you get a lot nowadays in butter chicken—and the ginger and chilli packs a punch that’s still easy for, well, the type of person who goes into an Indian restaurant and orders the butter chicken every single time. It comes off a little tomato-y, but not overpoweringly so. The butter naan is mainly buttery on one side, so ideal for mopping up what’s left of your curry without turning your hands into butter finger curry.

 

For those less interested in the original, they also serve a Today’s Butter Chicken (B467) which is a creamier version with fine tomato sauce. 

 

A favorite on BK’s visit was the 5 Senses Mutton Curry, which comes to you in a tableside pressure cooker with boneless mutton curry and whole spices. 

 

The menu curated by Chef Bharath Bhat is quite extensive, split into apps featuring Indian street food faves like tandoori fruit chaat (B311) and chicken pakoda (B423), specials, mains, desserts, and breads. This spot also features a range of signature cocktails with Indian twists, such as the classic espresso martini turned into the chai-presso martini (B297) with tea-infused vodka and Masala chai syrup. And, if you’re hankering for the Indian Kingfisher beer, they’ve got you covered.

 

There’s a lot of competition on the Indian food scene these days—with Daryaganj sitting almost right next door to Jhol—and the main driver has been innovation. But, this gimmick has proved a successful one and could be packing them in soon.