{"id":22192,"date":"2026-01-21T18:38:37","date_gmt":"2026-01-21T11:38:37","guid":{"rendered":"https:\/\/www.koktailmagazine.com\/?p=22192"},"modified":"2026-01-28T15:18:24","modified_gmt":"2026-01-28T08:18:24","slug":"koktail-kuisine-bangkoks-10-best-indian-restaurants-you-must-try","status":"publish","type":"post","link":"https:\/\/www.koktailmagazine.com\/th\/2026\/01\/21\/koktail-kuisine-bangkoks-10-best-indian-restaurants-you-must-try\/","title":{"rendered":"Koktail Kuisine: Bangkok\u2019s 10 Best Indian Restaurants You Must Try"},"content":{"rendered":"

Find Bangkok’s most precious Indian restaurants ahead of India\u2019s Republic Day<\/strong><\/h2>\n\n\n\n

Indian cuisine is known for its bright colours, scented pungency and unique flavour profiles that reflect the country\u2019s diverse identities and shared traditions. In anticipation of India\u2019s Republic Day, which is celebrated annually on 26 January, this edition of Koktail Kuisine looks into some of the best Indian spots Bangkok has to offer.<\/p>\n\n\n\n

Daryaganj Bangkok<\/strong><\/h2>\n\n\n\n

A modern Indian bistro renowned for inventing butter chicken and bringing Northern Indian cuisine to life with flair<\/strong><\/p>\n\n\n\n

Inside the low-lit dining room of Daryaganj Bangkok, flavoursome Northern Indian dishes are prepared with utmost precision. Ranging from beloved classics like butter chicken (which it claims to have created) to progressive versions of regional cuisine, the restaurant is not afraid to get creative. For starters, order fried shiso leaves paired with piquant chutney and fragrant spices. Nutritious saag paneer offers the creamy, rich taste of cottage cheese with the earthy scent of spinach pur\u00e9e. The rough edges of pan-fried cheese cubes go hand in hand with the thick, robust cream. Cocktails and mocktails are also available, a selection that brings out the strong character of Indian ingredients.<\/p>\n\n\n

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Courtesy of Daryaganj Bangkok<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of Daryaganj Bangkok<\/figcaption><\/figure>\n<\/div>\n\n\n

Park Plaza, Sukhumvit Soi 18, Khlong Toei, Bangkok. Tel: +66 2 658 7077. Open daily from 6pm-midnight.<\/p>\n\n\n\n

GAA<\/strong><\/h2>\n\n\n\n

An intimate Indian dining experience where rich ingredients meet storytelling cuisine in a traditional Thai house<\/strong><\/p>\n\n\n\n

Although the interior resembles that of a traditional Thai house, the restaurant actually serves modern Indian cuisine. Artfully lit to accentuate the structural intricacy of the gable roof overhead, the dining room exudes warmth, comfort and simple elegance. There is additional seating on the lower floor. Chef Garima Arora presents diners with a carefully prepped tasting menu consisting of 11 courses. Beginning with light snacks, chaat and chakna, the menu slowly introduces diners to the unmistakable characteristics of Indian cuisine with a modern twist. DIY Bhel is fresh tuna tartare presented alongside miniature taco shells. As the name suggests, you can construct them yourself right at the table. But the star of the show is undoubtedly chef Arora\u2019s signature Tandoori Story: grilled durian with roselle saag, bread and a medley of sauces. It is the restaurant\u2019s daring spirit that makes it such a special place.<\/p>\n\n\n

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Courtesy of GAA<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of GAA<\/figcaption><\/figure>\n<\/div>\n\n\n

46\/1 Sukhumvit Soi 53, Klong Tan Nuea, Wattana, Bangkok. Tel: +66 63 987 4747. Open daily from 05.30pm-midnight, and for lunch from 12pm-3pm on weekends.<\/p>\n\n\n\n

Haoma<\/strong><\/h2>\n\n\n\n

A pioneering neo-Indian restaurant celebrating sustainable ingredients through elegant tasting menus<\/strong><\/p>\n\n\n\n

Known for its profound commitment to sustainability, Haoma is no ordinary restaurant, as it also accommodates a lush urban farm inside. Everything gets a second life. Fish scraps are used as fertilisers for growing vegetables, and water travels from the fish tanks back to the garden beds. The principle of aquaponics is ingeniously employed to marry delectability with science under a singular vision. Chef Deepanker\u2019s firm butter chicken is encircled by a crunchy padoda ring made of chicken skin. If you don\u2019t look at it closely, you might mistake the chicken for a snow-white fish filet. Sous vide Minburi lamb is brought to its maximum deliciousness on a hibachi grill. Sea urchin handpicked from Sattahip surprises when paired with zesty mango curry. It is neo-Indian cuisine in the best possible sense, a perfect combination of flavours from different parts of Asia.<\/p>\n\n\n

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Courtesy of Haoma Bangkok<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of Haoma Bangkok<\/figcaption><\/figure>\n<\/div>\n\n\n

231\/3 Sukhumvit Soi 31, Bangkok. Tel: +66 2 544 0449, +66 92 891 8222. Open from Tuesday to Sunday from 6pm-midnight.<\/p>\n\n\n\n

INDDEE<\/strong><\/h2>\n\n\n\n

A culinary odyssey through India reimagined with contemporary elegance<\/strong><\/p>\n\n\n\n

INDDEE is an extraordinary Michelin-starred restaurant that seeks to tell the story of India through the culinary arts \u2013 a close cousin of the literary arts highlighting narrative and storytelling. In fine dining, the effortless beauty and aesthetic refinement of the presentation have to match the complexity and depth of the story being conveyed. Head chef Sachin Poojary is a master at that. The restaurant\u2019s signature 10-destination journey opens up India via the palate in ways that physical travel is not able to. But to describe it as a journey would be an understatement. It is an odyssey, a trip from which you return changed. It begins in Delhi with chaat, a variety of quintessential Indian snacks, and shifts to Gujarat, where patra is crafted from colocasia leaves, accompanied by shiraito and oburo konbu seaweeds. We are now suddenly in Mumbai, as signalled by flaky khari pastry stuffed with kheema lamb. Punjab, Tamil Nadu and others soon follow. The odyssey concludes with a selection of fruits and petit fours. It is a grand tour of India, from north to south, from east to west.<\/p>\n\n\n

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Courtesy of INDDEE<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of INDDEE<\/figcaption><\/figure>\n<\/div>\n\n\n

68\/1 Soi Lang Suan, Phloenchit Road, Lumphini, Bangkok. Tel: +66 62 812 9696. Open daily from 5.30pm-11.30pm.<\/p>\n\n\n\n

Indus<\/strong><\/h2>\n\n\n\n

A decade-long homey restaurant where every dish is crafted with passion<\/strong><\/p>\n\n\n\n

Indus is the name of the trans-Himalayan river from which the country derived its name. It is also the name of an award-winning restaurant that centres on Mughlai cuisine. Set in a 1960s house, the restaurant offers vegetarian and non-vegetarian options. From crunchy papdi chaat to tangy pani puri, the well-balanced interplay of texture and flavour is achieved with great clarity. Fall-off-the-bone mutton is cooked to perfection in the span of seven hours. Butter chicken is served with tomato-cashew nut gravy. Pair it with saffron rice or garlic naan for maximum pleasure. The standout from the drinks list is the Indian pomegranate mojito, refreshing and delicious.<\/p>\n\n\n

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Courtesy of Indus<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of Indus<\/figcaption><\/figure>\n<\/div>\n\n\n

71 Sukhumvit Soi 26, Khlong Toei, Bangkok. Tel: +66 87 599 2875. Open from Monday to Friday from 11am-3pm (lunch) and from 5pm-11pm (dinner), and from 11am-11pm on weekends.<\/p>\n\n\n\n

JASHN<\/strong><\/h2>\n\n\n\n

A regal celebration of Mughlai and Awadhi cuisine, rich in tradition, aroma, and royal flavours<\/strong><\/p>\n\n\n\n

Proudly displaying its traditions through Islamic geometric patterns, the elegant interior of JASHN is drenched in deep royal blue. The dining space is certainly fit for princely rulers, where Awadhi and Mughlai cuisine is served with care and painstaking attention to detail. At the helm is chef Sudipto Bhattacharya, who is keen to explore how modern techniques can enhance recipes rooted in regional tradition. Smokey butter chicken does not overwhelm but melts away in the creamy sauce. Gentleness can dazzle as well. The highlight is the kebab menu, with seekh kebabs satisfyingly balancing refreshing herbs with aromatic spices. The grandeur of the place complements the food perfectly.<\/p>\n\n\n

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Courtesy of JASHN<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of JASHN<\/figcaption><\/figure>\n<\/div>\n\n\n

973 Phloen Chit Rd, President Tower, Pathum Wan, Bangkok. Tel: +66 86 318 8768. Open daily from 12pm-midnight.<\/p>\n\n\n\n

Jharokha by Indus<\/strong><\/h2>\n\n\n\n

A refined North Indian dining experience drawing inspiration from royal traditions and Rajasthani polo club heritage<\/strong><\/p>\n\n\n\n

Jharokha \u2013 named in honour of the protruding stone window in Rajput architecture \u2013 sits on the second floor of Erawan Bangkok, offering diners a glimpse into fire-pit grilled Indian cuisine. True to its name, the glass panel regularly attracts passersby as they attend to other matters. But for those who cannot resist, the restaurant\u2019s welcoming atmosphere embraces anyone interested in the art of accessible fine dining. Inspired by Rajasthani polo clubs, the interior is filled with jovial warmth and bonhomie. Artichoke masala is a vegetarian twist on masala-based dishes. Batak seekh kebab refreshes and warms you up with its spices. Ice creams and sorbets top things exquisitely with their creamy richness.<\/p>\n\n\n

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Courtesy of Jharokha by Indus<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of Jharokha by Indus<\/figcaption><\/figure>\n<\/div>\n\n\n

2nd Floor, Erawan Bangkok, Ploenchit Road, Pathumwan, Bangkok. Tel: +66 82 997 3399. Open daily from 11.30am-10.30pm.<\/p>\n\n\n\n

JHOL<\/strong><\/h2>\n\n\n\n

A modern take on Indian comfort food, combining soulful flavours with regional recipes<\/strong><\/p>\n\n\n\n

JHOL brings the tropical vibes of coastal India with its contemporary take on Southern cuisine. Housed inside a white two-storey villa, the restaurant\u2019s vision is meticulously crafted by famed celebrity chef Hari Nayak. On one of the walls is a timeworn map of India, demarcating parts of the country in different colours. The menu specifically highlights Southern Indian cuisine. Inji puli baby back ribs are sauced with Kerala\u2019s tamarind chutney, offering a generous level of tanginess matched only by the delicate texture of the ribs. Berhampur fried chicken sketches the coastlines of India with each bite, bringing to mind the heritage of the \u201cSilk City\u201d. It is rare to find a restaurant that is laser-focused on a particular place, with tradition ingrained in every dish served.<\/p>\n\n\n

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Courtesy of JHOL<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of JHOL<\/figcaption><\/figure>\n<\/div>\n\n\n

7\/2 Sukhumvit Soi 18, Khlong Toei, Bangkok. Tel: +66 91 704 5724. Open daily for lunch from 12pm-2.30pm, and for dinner from 5.30pm-9.30pm.<\/p>\n\n\n\n

New Bukhara\u2019s Indian Restaurant<\/strong><\/h2>\n\n\n\n

Authentic Indian food rooted in tradition, defined by simplicity, rich spices, and comforting flavours<\/strong><\/p>\n\n\n\n

With over 20 years of culinary experience, New Bukhara knows Northern Indian cuisine from the inside out. From braised muttom rogan josh to colourful tandoori platter, the menu stresses regional authenticity and traditional technique. Although the presentation is straightforward, complexity lies in an array of flavours that will leave you completely mesmerised. The tandoori oven produces crisp naan, giving it a smoky aroma, and you can pair it with curries whose spiciness comes in five different levels. Champ masala is lamb ribs slathered in a powerful tomato-based sauce, reflecting the intensity of the chosen ingredients.<\/p>\n\n\n

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Courtesy of New Bukhara\u2019s Indian Restaurant<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of New Bukhara\u2019s Indian Restaurant<\/figcaption><\/figure>\n<\/div>\n\n\n

121 Sukhumvit Road (between Soi 5-7), Klongtoey Nua, Wattana, Bangkok. Tel: +66 94 909 3669. Open daily from 11am-11pm.<\/p>\n\n\n\n

Punjab Grill<\/strong><\/h2>\n\n\n\n

An elegant fine-dining experience showcasing bold, royal North Indian flavours with refined presentation and premium ingredients<\/strong><\/p>\n\n\n\n

Punjab Grill serves Northern Indian cuisine in an ornate dining hall adorned with chandeliers and warm strip lights. The kitchen is lined with tandoor ovens, underscoring regional identity and cultural innovation. Marinated meats make contact with high heat to provide spectacle and a glimpse into Punjabi tradition. Inside the glass-walled kitchen, authentic cookery becomes live entertainment in the blink of an eye. Naan comes with three distinct butters, and you can follow it with savoury samosas stuffed with tender massaman lamb for a nice change of texture. Dum ka murgh, one of the chef\u2019s specials, is a rich plate of chicken drumsticks slow-cooked in sweet tomato masala. End your culinary trip with refreshing aam kulfi falooda, mango-flavoured ice cream in velvety layers.<\/p>\n\n\n

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Courtesy of Punjab Grill<\/figcaption><\/figure>\n<\/div>\n\n
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Courtesy of Punjab Grill<\/figcaption><\/figure>\n<\/div>\n\n\n

23\/2-3 Sukhumvit Soi 13, Klongtoey Nua, Wattana, Bangkok. Tel: +66 2 645 4952. Open daily from 6pm-midnight, and for lunch from 12pm-3pm on weekends.<\/p>\n\n\n\n

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Find Bangkok’s most precious Indian restaurants ahead of India\u2019s Republic Day Indian cuisine is known for its bright colours, scented pungency and unique flavour profiles that reflect the country\u2019s diverse identities and shared traditions. 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