Jhol Coastal Indian Cuisine Is A Destination For Curious Diners
Inspired by the culinary cultures of the coastal cities of India, renowned author and chef Hari Nayak has established Jhol in the heart of Bangkok to share with the city the beautiful tastes of his hometown. Being the first of its kind in the capital, this coastal Indian restaurant has quickly become a popular destination for curious foodies. Entering through a house on Sukhumvit 18, diners will be met with wooden framed glass doors that open up to a room of warm wooden floor and modern rounded arches. With the bar towards the left, we know to expect some impressive drinks.
Beginning with the drinks menu, the wine list is comprehensive. However, the mocktail list is also quite drawing with creations named after characters from the Ramayana. Kaurava, for example, is an exotic concoction of pineapple, passion fruit and vanilla lime, topped with an aromatic rose cloud.
The food here is also very inclusive of all the different kinds of diets, from vegetarian and vegan to pescetarian and carnivorous. The 30-something items on the menu are categorised for the diners' ease, but if you still cannot decide, chef Hari has formulated a tasting menu that will allow you to try seven dishes from the main list.
Start the meal with something light to snack on. The pani puri is a popular street food loved by Indian locals. The deep-fried bread ball is stuffed with avocado and jicama root. To eat, pour the spiced passion fruit broth into the sphere and devour in a single bite, letting an explosion of tangy and spicy juice fill your entire mouth. Another one worth trying is a meatless one. Appam, or spicy young jackfruit, is eaten with purple potato crisp. With the fruit's fibrous texture, the dish tastes and feels like a delicious meaty chutney.
For more filling dishes, try the spicy prawn koliwada with curd rice, an Indian mothers' favourite to make. The prawn is marinated in thick chilli paste, then fried and eaten with cooling rice in savoury yoghurt. The contrasting tastes and temperatures harmoniously excite the mouth. Fans of butter chicken will get their satisfaction with a similar poultry dish eaten with crispy cone dosa. The bird is roasted with ghee and then bathed in kundapur red masala. For pescetarians, the coal-roasted seabass is packed with the flavour of Bengal curry. End the meal with a refreshing dessert such as the rabdi kulfi icecream with mango.
Jhol Coastal Indian Cuisine
7 2 Sukhumvit Soi 18
Open daily noon-8:30pm
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