INDDEE, a Modern Indian Restaurant in Bangkok, Gives Diners a Tour of India's 10 Destinations

Chomp Magazine
Aug 26
9 min read

Updated: Oct 22

Words: Wariya Intreyonk, Photos: Wariya Intreyonk

INDDEE, a Modern Indian Restaurant in Bangkok

INDDEE Bangkok is a One MICHELIN Star Restaurant that has received many awards and recognitions worldwide, including Gold Stars in Best By the Glass List, Best Medium-Sized List and the region's Grand Prix at Star Wine List of the Year Asia 2025. Chef Sachin Poojary, who is the patriarch of this kitchen, works alongside Head Sommelier Thanakorn Bottorff, also known as Jay. With these two individuals leading this modern Indian restaurant in Bangkok, it has thrived in the Bangkok restaurant scene since its inception in 2023.

Chef Sachin and Jay have played a crucial role in shaping this establishment, bringing their expertise together to create exceptional pairings. The newly designed dinner menu invites diners on a culinary journey that spans up to ten diverse destinations in India, all without leaving the comfort of the restaurant. To further enhance the dining experience, Jay carefully selects wines and other beverages that elevate each meal to new heights.

For the beverage pairing menu, guests have five choices to choose from. The first choice, Beverage Experience, allows diners to explore a wide variety of alcoholic beverages. The second is Wine Experience, where wine lovers can enjoy wines curated perfectly for each course. Zero Alcohol Experience, the third alternative, is perfect for teetotallers. The fourth option is Best of Both Worlds, offering a blend of alcoholic and non-alcoholic pairings. Finally, Flexi Experience allows guests to customise their pairing according to their preferences.

For fine dining aficionados, the Wine Experience is undoubtedly the top pick. Meanwhile, the diverse Best of Both Worlds Experience also presents an intriguing option worth considering.

The dinner commences with a captivating lineup of Opening Bites, showcasing five delightful small dishes that draw inspiration from beloved classic cuisines. All are paired with the rich, ample, and layered Chartogne-Taillet Champagne Cuvée Sainte Anne, featuring notes of pear, floral, mint, and pepper.

Among these bites, Chaat reimagines the traditional Papdi Chaat, featuring a luscious yoghurt foam paired with herb and pomegranate chutneys, mango-yuzu gel, roasted beetroot, and pickled sour mango. This vibrant creation is elegantly served on a milk and yoghurt tart topped with puffed quinoa, beautifully echoing the essence of New Delhi.

Next up is the comforting Patra, a dish hailing from Gujarat. Made from colocasia leaves carefully with shiraito and oburo Konbu seaweeds, alongside Hokkaido scallops. This exquisite layering enhances the umami richness, skillfully bridging the flavours of land and sea.

On another note, Dhabeli presents a unique fusion dish featuring a red beetroot shell filled with Dabeli masala, fresh red grapes, masala peanuts, and pomegranate seeds. This colourful combination brings together spice, crunch, and sweetness, while paying homage to Gujarat's deep culinary roots.

Vada Pav, famously known as Mumbai's Indian Burger, gets a delightful twist in INDDEE's version. Here, a perfectly shaped, house-baked yeast bun envelops a flavorful potato vada, complemented by a zesty tamarind chutney that perfectly balances the spice—a must-try indulgence for any foodie.

Lastly, the reimagined Khari Chai, a tribute to Mumbai, showcases a flaky khari pastry cone overflowing with spiced lamb kheema. It's served alongside a savoury chai made from Marag Shorba—a slow-simmered mutton bone broth infused with milk, nuts, and Masala Chai spices. A few drops of lemon oil beautifully cut through the richness of the broth, ensuring a harmonious balance. These enticing hors d'oeuvres lay the groundwork, setting the stage for the culinary adventure that awaits.

In the first course, Parsi Love Affair, Chef Sachin takes diners to Gujarat on India's West Coast. He reinvents the deconstructed Parsi classic known as Akuri—soft, spiced scrambled eggs—transforming it into a delicate chawanmushi, the savoury Japanese custard. This exquisite dish is studded with raisins, macadamia nuts, and seared shimeji mushrooms, and it's beautifully topped with smoked sugar snap peas, vibrant carrot specks, a drizzle of slow-roasted tomato jus, smoked Japanese vinegar, and in-house smoked Oscietra caviar. This course's perfect pairings are tomato-based infusion with bonito vinegar with roasted cumin (Best of Both Worlds and Zero Alcohol Experience) and Yura L'Abeille et le Papillon 2022 (Wine Experience).

Himalayan Winter, the forthcoming dish, symbolises Sikkim. This meal includes Momo (stuffed dumplings) that are filled with bamboo shoots, peanut cream, and pickled chestnuts, alongside robust broths crafted from chicken dashi and gundruk (fermented mustard greens), as well as preserved items: smoked tomato and maple achar (pickle) combined with Bhut Jolokia, the infamous ghost pepper, adds a fiery kick to this bowl of comforting warmth. Barbeito Madeira (Best of Both Worlds and Wine Experience) is the perfect pair for this dish.

The third course, When the Portuguese Came, boasts the rich flavours of Goan cuisine with its Portuguese influences. Inspired by traditional recipes, Chef Sachin uses a recheado marinade made from chilli, aromatic spices, and vinegar, along with the classic Goan gribiche—a creamy emulsion combining prawn head fat with coconut, tamarind, and jackfruit. This dish features a whole Palamós or Carabinero prawn, grilled to perfection and glazed with the marinade. Accompanying it is ambotik, a tangy and spicy Goan curry, presented in a glass. The intended sequence for enjoying this dish is clear: start with the ambotik, then savour the prawn and gribiche, and finish with another taste of the ambotik for a satisfying conclusion. Alquimia Vin de Voile (Wine Experience) and strawberry and grape-based kombucha (Best of Both Worlds and Zero Alcohol Experience) are compatible with the course.

Odd One Out, the fourth course, was inspired by Mumbai's butter pepper garlic crab, also known as masala kakna. The interpretation features Hokkaido King Crab, which is gently stir-fried with chargrilled Japanese leeks. On top of the crab and leeks, layers of lemon gel, pickled radish, and pink Madagascar peppercorns are added. The dish is surrounded by a ring of pearl millet that is seasoned with pepper, curry leaves, and nori. Finally, a tempered French butter disc made with Tellicherry pepper, garlic, and curry leaves is placed on top and melted at the table, creating a creamy and aromatic glaze. To enhance the experience, Tibika Malic Acid Junmaidaijinjo INDDEE Special Reserve (Best of Both Worlds) and Capellanía Marqués de Murrieta 2018 (Wine Experience) are the chosen pairs.

Moving on to Kolkata, famous for fish and mustard, with the following course, Queen of Pickles. Roused by kasundi, a zesty fermented mustard paste, Chef Sachin has crafted an exquisite dish featuring grilled Atlantic toothfish. This mouthwatering meal is accompanied by a kasundi beurre blanc, light almond foam, and a vibrant kosho pickle made from chillies and fragrant gondhoraj lime zest. To top it off, it's seasoned with Bengal's traditional five-spice blend known as panch phoron, bringing a perfect balance of flavours to the plate. La Danse des Corbeaux 2025 (Wine Experience) and zesty and pickled infusion (Best of Both Worlds and Zero Alcohol Experience) are the pairings that elevate the course.

As the dinner reaches an intermission at the sixth course, guests are treated to the Bread Intermission, where they can indulge in a delightful Indian bread dish that speaks to their taste buds. With five mouthwatering options available, the experience is nothing short of thrilling. Non-alcoholic malt beer (Best of Both Worlds and Zero Alcohol Experience) and R. López de Heredia - Rioja Reserva 'Viña Tondonia' 2010 (Wine Experience) are suitable pairings for these carbs.

Among the standout offerings is Truffle & Brie Kulcha—a twist on the classic Punjabi Amritsari kulcha. This flaky, tandoor-baked bread is generously filled with a luscious blend of truffle, brie, and potato. It's served alongside a brie dip infused with truffle and parsley oil, and to top it all off, the dish is elegantly finished with tableside shavings of rich black truffle.

Another option to explore is the Horse Mackerel & Choka Millet Bread, inspired by the rich culinary traditions of Bihar. This dish features grilled homemade millet bread, brushed with flavourful mustard oil and topped with pickled horse mackerel. Accompanying this is a silky smoked eggplant pâté, enhanced with cured berry tomatoes and a touch of ginger glaze. To enjoy, diners should take a slice of the millet bread layered with the fish and spread the eggplant chokha, offering a modern twist on Bihar's traditional eggplant chokha. This dish beautifully marries traditional flavours with contemporary presentation.

Tadka Appam is a delightful representation of Tamil Nadu's cuisine. This South Indian speciality features appam, a traditional pancake made from fermented rice batter, thoughtfully reimagined with the addition of tadka furikake. It is served alongside a rich vegetable stew infused with fragrant curry leaf oil. Break apart the appam and dip the pieces into the creamy stew for a truly satisfying experience.

The following course, Kabab-Loving King, draws inspiration from an Awadhi tale about a king whose passion for kebabs was so intense that, even after losing his teeth, he insisted his chefs create a version so tender it needed no chewing. This demand led to the creation of the Galouti Kebab. Chef Sachin has reimagined this classic, incorporating foie gras for an indulgent melt-in-your-mouth experience. We've infused it with fragrant Awadhi spices, capturing the essence of this royal cuisine. To complement the dish, we've added pickled pears and cherries, served with a rich Awadhi jus, alongside our take on sheermal — the saffron and cardamom bread traditionally enjoyed with kebabs. Japanese grape-based infusion with black tea and balsamic (Best of Both Worlds and Zero Alcohol Experience), and Shugoro fortified wine (Wine Experience) are the perfect choices for this course.

The eight course presents a delightful choice between chicken or lamb, each showcased through three unique regional interpretations. Earlier in the evening, guests are provided with a triangular stand featuring three flavour discs to select from. The disc chosen will guide the trajectory of their culinary adventure during the main course.

For those getting Chicken Chettinad, this dish pays tribute to the Chettinad region of Tamil Nadu, renowned for its rich culinary heritage tied to the prosperous Chettiar trading community. Celebrated for its complexity and aromatic depth, Chettinad chicken showcases the region's unique flavour profile: a fiery yet balanced medley of spices such as black pepper, fennel, star anise, and chillies, capturing the essence of Southern India. In this preparation, Thai organic chicken is marinated in INDDEE's signature Chettinad spice blend and grilled over charcoal for a smoky finish. A luscious house-made Chettinad curry serves as the foundation of the dish, complemented by a smoked coconut gel and copra—sun-dried coconut shavings that add a touch of sweetness and texture. To round it all off, fragrant ghee rice softens the heat while honouring the tradition of rice as a staple at the heart of the dining table in this region. The perfect pairing for this dish is Rue de Vin Pinot Noir (Best of Both Worlds and Wine Experience).

For those who get Lamb Coorgi, this is the reflection of the lush hills of Coorg, where the Kodava people are renowned hunters and warriors. Their cuisine embodies this bold spirit, with the standout dish being a remarkable pandi curry. This deeply spiced preparation is traditionally made with wild boar and enhanced by kachampuli, a tangy local vinegar derived from a sour fruit. At INDDEE, the New Zealand baby lamb loin is marinated in a pandi curry blend and grilled over robatayaki charcoal. This method caramelises the exterior while preserving the meat's tenderness. The dish is complemented by a kumquat purée, grilled stem lettuce 'noodles,' and a spiced coffee sauce, drawing inspiration from Coorg's renowned coffee plantations. To accompany this, we serve rasam, a fragrant and spicy-sour soup made with moringa and raw mango, alongside kadambuttu—soft, steamed coconut rice balls that are a traditional delight from the region. The perfect pairing choice is Giovanni Montisci Barrosu Cannonau di Sardegna 2022 (Wine Experience).

The pre-dessert highlights the essence of coconut and jasmine, two beloved symbols of South Indian celebrations. This dish beautifully serves as a bridge between savoury and sweet flavours, evoking a sense of nostalgia for festive gatherings. A silky mousse crafted from coconut and jasmine is elegantly layered with salted ume (Japanese plum) coulis, delicate jasmine jelly, and a topping of jasmine snow. This harmonious composition strikes a perfect balance of richness, fragrance, and acidity, guiding diners seamlessly into the sweet finale of their culinary journey.

A Tale of Milk and Sugar celebrates Mumbai's beloved falooda, which has its roots in Persian tradition yet has found a special place across India. In Chef Sachin's rendition, he presents a baked yoghurt infused with the fragrant essence of Chiang Mai Bishop’s rose. This dish is beautifully layered with basil seeds soaked in rosewater and finished with a delicate milk tuille. Inside, guests will find three vibrant gels: saffron–apricot, khus (vetiver)–kiwi, and raspberry, each adding a burst of flavour. Junmai infused with Hokkaido yoghurt and Chiang Mai rose is the chosen pairing for this course.

The journey culminates in Kashmir, nestled in the embrace of the Himalayas, where locals forage for the sought-after gucchi (morel mushrooms) each spring during an event known as the Gucchi Hunt, which is also the name of this course. Due to their scarcity, these mushrooms symbolise celebration. Traditionally, Kashmiris commemorate special events with a beloved dessert called Shufta, resembling a rich granola made with dried fruits and nuts, all cooked in honey. For particularly momentous occasions, they enhance this sweet dish by adding the coveted morels, creating Shufta Kannagucchi. INDDEE's interpretation brings the essence of Kashmir’s landscape to the dining experience. A layer of crunchy Shufta, infused with honey, forms the foundation beneath a delicate layer of lavender milk snow. At the heart of the dish, we place a honey-glazed morel, filled with creamy goat cheese. A frozen mousse made from apricot and mahali root represents the lofty peaks of the Himalayas, while, at the table, clouds of lavender mist are elegantly poured onto the plate. Alongside it, a cup of kahwa — Kashmir’s green tea — is enhanced by Chef Sachin with saffron, almond orgeat, and the bright citrus flavours of Japanese sudachi. To perfectly complement this course, Vermut Lustau Rosé filtered through mahali (Best of Both Worlds and Wine Experience) is recommended.

After the last course, guests and diners are served with local fruits and petit four featuring Jeera Goli, also known as cumin ball, chewy, sweet Sindhi Halwa, and Amaranth. Chikki and Chocolate Mukhwas.