Review

Indus, named after the ancient Indus River civilisation, specialises in Mughlai cuisine and has remained a respected fixture on Sukhumvit 26 for two decades. Housed in a 1960s Thai residence, with several zones, including one with mirrored walls overlooking the garden, suited to slow meals and thoughtful conversation. The menu features vegetarian and non-vegetarian dishes, with rich marinades, layered spices and charcoal cooking. Papdi chaat, crisp dough wafers layered with chickpeas, potato, yoghurt, tamarind, mint chutney and sev, delivers a refreshing start. Pani puri, poured on the spot with spicy, tangy water, is equally satisfying. From the tandoor, kebab-e-malai stands out with chicken marinated in cream, cheese, cardamom and cashew nut paste, yielding softness without losing structure. Raan, seven-hour slow-cooked leg of mutton, falls apart on the plate with pronounced spice and depth. Tandoori tiger prawns, steeped in mustard oil, fenugreek and hung curd, provide bounce and aromatic complexity. Among mains, butter chicken features charcoal-grilled chicken simmered in tomato-cashew nut gravy, enriched with butter and cream. Rogan josh carries its Kashmiri heritage well, layering yoghurt, onion and red chilli with tender mutton. Garlic naan and saffron rice bring completeness to every dish. Khoya malai kulfi finishes the meal with dense, nutty depth. The drinks list ranges from lassi and classic cocktails to single malts and a standout Indian pomegranate mojito.