Review

Setting

A popular dining venue in which chef Anil Kaswer Singh and his team create authentic dishes from India’s northwestern Indus Valley region using sustainable produce, much of which is sourced from the restaurant’s own farm.

Rating : 17/20

Food

From the a la carte offerings start with chicken malai kebab, one of the restaurant’s signature dishes. Marinated in yoghurt, cream, cheese, mace and cardamom, it is full of flavour and extremely tender. Also excellent is the rich kashmiri rogan josh, which is mutton simmered with kashmiri degi mirch, black cardamom, anise and ginger powder. It pairs well with another signature offering of creamy tandoori broccoli. If you prefer seafood, try tawa Andaman lobster marinated in crushed coriander, chilli flakes, tawa gravy and young ginger. A good side dish to go with the lobster is aloo gobhi adraki, which is potato and cauliflower tossed in a heady Punjabi spice blend. To accompany this feast there is a large selection of tandoor-baked naan breads, roti and paratha and different types of rice. End on a sweet note with traditional gulab jamun, a dessert of deep-fried milk dumplings poached in rose and cardamom syrup.

Rating : 35/40

Wine

The wine list comprises reasonably priced labels from the major producing countries. A modest selection of beers and refreshing cocktails is also available.

Rating : 17/20

Service

Rating : 17/20

Price   $$$$$

1,200 Baht/Person