On the second floor of the Rain Hill retail space on Sukhumvit 47, there is an unmistakable eatery painted in the vibrant colours of classic Indian aesthetics, inspired by Old Delhi’s heartbeat, Chandni Chowk. And that’s exactly what the people behind the new, re ned Indian culinary experience wanted to deliver here in Bangkok with a restaurant of the same name. Restaurateur Vinay Chawla, the owner of Chandni Chowk with over 35 years of experience in the culinary eld, aims to share the rich and authentic flavours from the heart of North Indian cuisine. Crafted with traditional recipes and the nest ingredients, this dining experience will leave you, your family, and friends overly satisfied, from the melt-in-your-mouth savoury dishes to the oh-so-familiar sweeter desserts that you may consider a guilty pleasure. More importantly, Chandni Chowk doesn’t pretend to be something it’s not; its intention is to keep the kebabs sizzling, butter chicken creamy, naans freshly baked, and the biryani flavourful as ever. In other words, dishing out quality food that reminds you of home with a fine dining atmosphere.
THE AMBIANCE
When it comes to Indian restaurants, I’m always alerted when the kitchen’s aromatic spices overwhelm the senses. There has to be a distinct invisible line between what we smell in the dining space and what goes behind closed doors. I was pleased to have immediately noticed that the restaurant had its own, unique and pleasant fragrance, and that the only time I was able to smell the food was when it was served at the dining table. These pockets of space and smells actually enhance the experience, just like the carefully crafted menu and the restaurant’s features and layout.
As mentioned, the restaurant takes its design cues from the famous part of Old Delhi. However, it’s important to note that it also provides a luxurious and culturally immersive feel, assisted by the cultural motifs on wall hangings, artwork, and murals reflecting the region’s heritage. The same can be said for the decorative wood panelling, framed art pieces, small sculptures, and brass ornaments conveniently placed throughout the dining space. The interior’s colour scheme consists of warm, ambient lighting and earthy tones, and the seating arrangement is comfortable and cosy, making you feel at home with an upscale vibe. Last but not least, it’s not a proper Indian establishment without proper entertainment. This is where singer Ashu Kapoor comes into play, performing old and new Bollywood songs, every day from 6.30 PM to midnight, except on Mondays. And when the live performances are absent, in their place is soft instrumental music covering some of the more popular hits of the past and present.
THE CULINARY SELECTION
While the menu possesses a list of very familiar Indian dishes, and some considered staples in Indian cooking, the items are consistently plated in fresh and enticing ways. They become more inviting with each bite, coated with nostalgia and enjoyment. Kickstarting the burst of flavours was the Palak patta chaat ‘very berry’ (THB 260), a plate of gram our-coated spinach leaves, fried until crispy, topped with chutneys, spices, and homemade berry sauce; it made me want to dive in head first, then commence culinary backstrokes until I receive an Olympic medal. If that wasn’t mouthwatering enough, I went from swimming from one dish to another in the Angari murg boti (THB 410), delicious spicy boneless chicken that is gently (and perfectly) cooked in a tandoor oven.
The fine cut and cooked selection of meat continued with the Burra kebab (THB 625) – lamb chops that were marinated with the ideal amount of spices, creamy yoghurt, and roasted so well that the juicy and smoky textures of the lamb seemed like a match made in heaven. This was followed by Nizam’s mutton biryani (THB 595), a Hyderabadi-style biryani that is the standard you would expect from the long-grain, saffron- flavoured rice favourite, with tender meat as its companion.
Putting the non-veg items aside, I dove into an assortment of naans and happily dipped into the Paneer tikka multani (THB 395), chunks of marinated paneer, stuffed with mint chutney, and grilled in the earthen oven. Next, the Paneer butter masala (THB 395), which is a rich and creamy curry made with homemade cottage cheese, spices, and cashews, finished with butter to enhance its distinctive buttery taste. Additionally, the Daal makhani ‘Chandni Chowk Se’ (THB 325), a creamy and buttery black dal cooked overnight, finished with butter and fresh cream, is how daal makhani should always taste. I dare anyone not to lick their fingers afterward, especially when you have beautifully made naans that become an extension of your hands.
But of course, a complete meal includes the sweet surrender of desserts, in the form of Malai kulfi rabri (THB 225) and the Gajar halwa (THB 195). Both had the right amount of sweetness, were light to the touch, and had consistent texture throughout. However, there was one dish that easily seduced me to come back for more: Kulhad meat bhuna (THB 575).
THE MASALA CHOICE
The Kulhad meat bhuna struck all the right chords. This meat dish is wrapped in garam masala and slow-cooked to perfection in an earthen pot. A personal favourite, this item off the menu, I am pleased to say, lives up to the popularity it has garnered in northern parts of the Indian Subcontinent. Also known as bhuna gosht, there are many ways to cook this saucy, thick gravy layered goodness. I couldn’t tell you how the cooks decided to approach their version of the dish, however, the consistency of the curry remained, making each bite better than the last.
CHANDNI CHOWK
2nd Floor, Rain Hill, 777 Sukhumvit 47, Bangkok
Phone: +66 65 238 8843
Open daily: 11 AM – Midnight
Instagram: @chandni.chowk.bkk