Review

This stalwart of the Bangkok Indian dining scene remains a firm favourite with Bangkokians. Located adjacent to the Radisson suites, the elaborate entrance sets the scene for a grand, almost palatial arrival. Themed entertainment, is frequently on offer elevating the atmosphere. The open kitchen is dominated by large tandoori ovens and with Chef Bharath at the culinary helm, one is assured of an accomplished dining experience. An a la carte menu includes many North Indian classics, predominantly from Kashmir. Innovative tasting menus, and a strong vegetarian section give diners more options. Chef Bharath showcases his modern approach to Indian cuisine. All the traditional dishes are here; however, Punjab Grill sets itself apart from others when the kitchen pushes boundaries. A tawa gunpowder jheenga of tiger prawns, marinated in spiced lentils with a wasabi raita, is well balanced, showing a highly competent understanding of both flavour, and texture. Pan-seared king scallops with saffron scented tandoori cauliflower puree is a delight. Both butter chicken and mutton rogan josh can compete with the best Bangkok can offer. Breads and rice are also a solid benchmark. Desserts feature the innovative and the authentic, the Bengali rasmalai, a refreshing end. A short, global wine list is well priced with a few available by glass.