Firepit-Indian Restaurant in Bangkok, Jharokha by Indus, a Window to Past, Present and Future

Sister restaurant of Bangkok's famous Indian restaurant Indus, Jharokha by Indus, is a firepit-Indian restaurant in Bangkok that offers more than just food. It showcases another aspect of Indian culture that most people rarely see, while most Indian restaurants are adorned with Bollywood-themed or Moghul-influence.

This Indian restaurant in Bangkok is located on the second floor of the Erawan Bangkok Building. The restaurant is eye-catching with its Indian Colonial or Indo-Sarasenic architecture, inspired by Rambagh Palace in Jaipur, and its white and peacock blue colour scheme. Once guests enter the restaurant, they will be greeted by the bar, where cocktails and mocktails are offered to guests and patrons while waiting for their tables deeper inside the restaurant. The opulent large salon with tables and chairs was decorated with murals of Indian national animal peacocks and favourite polo bars, reminding the sophisticated lifestyle in the British Raj Era.

As guests walk through the small hallway towards the dining room, they will be delighted to find that the hallway is designed to resemble the luxurious cabins of the Maharajas' Express. This serves as a smooth transition to the dining room while also allowing the guests to take in and appreciate the unique architecture for a little while longer.

The dining room offers a breathtaking panoramic view of the bustling Pleonchit. It has enough space to accommodate about sixty guests comfortably, and thanks to efficient space management, it doesn't feel cramped. This provides diners with ample room to enjoy their meals and socialise in privacy.

The restaurant prides itself on having an open kitchen concept, allowing diners to witness the cooking process firsthand. The kitchen is a bustling hub of activity, with chefs working tirelessly to create delicious dishes. Everything is made fresh on-site, and no pre-made or frozen items are used.

The kitchen of this firepit-Indian restaurant in Bangkok boasts an impressive range of equipment, including both traditional and modern cooking essentials. With its unique clay pot design, the tandoori oven is used to cook Indian bread, meat, and vegetables to perfection.

The KOPA charcoal oven, on the other hand, is a modern device that uses charcoal to cook and smoke different types of food, giving it a unique and smoky flavour.

To begin the meal, the restaurant will serve Chutneys, a platter of mini butter naan and crudites. Alongside these, you will be served baingan chokha, which is mashed charcoal-smoked aubergine with chilli relish, green chilli chutney, aanshotto, which is candied mango with dates, fennel and jaggery, roasted beets with curry leaf and mustard, and burhani raita which is roasted garlic yoghurt.

Crab Paani Puri is also a taste-buds-tantalising starter. The dish features succulent crab meat infused with aromatic Indian spices and perfectly cooked with butter and garlic stuffed in the bread spheres. Juicy pineapple has been added to the mix to add a touch of sweetness and sourness. The dish is accompanied by refreshing aloe vera spiced water with a unique blend of sweet, tangy and herbaceous tastes.

Bheji Pav is an exotic dish made of goat brain with a blend of spices until tender and rich, topped on buttery, fluffy brioche buns. The dish is then topped with crispy potato for extra crunchiness.

Bhuna Kaleji is a dish full of texture and depth of flavour composed of rose-shaped cookies spread with rich and flavourful chicken liver pâté and nut crumbles. The treat is generously studded with crunchy nut crumbles.

Himalayan Gucchi and Khunb is a mouth-watering dish with buttercream-tenderised king oyster mushrooms grilled to develop umami richness. The mushrooms are then placed in a white, creamy yakhni sauce, which adds to their succulence. The dish is then topped off with a stuffed morel, adding a unique and luxurious touch to this delectable creation.

A dish called Shikari Maas Ke Sule features succulent Australian lamb striploin, carefully threaded onto skewers and marinated in a flavourful blend of traditional Indian spices. The lamb is then grilled to perfection and served alongside a refreshing mustard mint dip that perfectly complements the aromatic herbs used in the lamb's marinade.

Batak Seekh Kebab is made from ground duck rubbed with aromatics and herbs before being formed into cylinders on skewers and grilled to perfection. The kebab is served hot with a side of sweet and tangy pineapple chutney, which complements the flavours of the spicy, juicy meat.

A dish called Aloo Tuk Tuk is roasted potatoes mixed with Sindhi spices, creating a savoury and flavourful. The mixture is then formed into bite-sized balls. The dish is served with green, rich, herbaceous sauce.

Daal Jharockha is the restaurant's lentil curry made from black lentils that are slow-cooked with a variety of aromatic spices, tomatoes, and cream. The slow-cooking process allows the lentils to cook down and thicken the sauce, giving the dish a hearty and satisfying consistency. The flavour of Daal Jharockha is complex and spicy, with a subtle sweetness from the tomatoes and cream.

Champaran Gosht is a slow-cooked goat in a clay pot. The dish also contains garlic and mustard oil for intense aromas and pungent tastes. The dish is served in a clay pot covered with a thin layer of flatbread, which helps to keep the dish warm and infuses it with the subtle flavours of the bread.

Mutton Mewar Malai Biryani is one of the must-try biryanis. The basmati rice is cooked in real saffron, which gives the rice a yellowy colour and aroma. The mutton was marinated in biryani masala before being covered and cooked with the rice. While the rice is cooking, it also absorbs the juice and spices from the meat.

For the dessert, Kesar Falooda is a dessert that consists of flavours, aromas and texture. The dish is made up of a variety of ingredients, including rose ice cream, which has a creamy, rich texture and a delicate floral flavour that is perfectly complemented by the other ingredients. The saffron-infused milk adds a subtle sweetness and a warm, earthy flavour. The basil seeds provide a satisfying crunch and a refreshing, minty flavour that balances the richness of the ice cream and milk. Finally, the vermicelli adds a delightful chewiness and a subtle nutty flavour that ties everything together.

Jharokha by Indus is a firepit-Indian restaurant in Bangkok that offers delectable meals and boasts an impressive wine list. The wine list is carefully curated to complement the menu and enhance the dining experience. For wine connoisseurs and wine newbies, the restaurant offers a diverse selection of wines worldwide. Diners can choose from a range of red, white, and sparkling wines, each with unique flavour and aroma. The friendly and knowledgeable staff can help them select the perfect wine to pair with their meal and make recommendations based on their preferences.

Jharokha by Indus

Hours: Daily, 12:00 - 22:00 hours

Tel: +668 2997 3399

Facebook: https://www.facebook.com/jharokhabyindus

Instagram: https://www.instagram.com/jharokhabyindus/

Location: 2nd Floor, Erawan Bangkok Building, 494, Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand