On the second floor of Erawan Bangkok, one of Phloen Chit’s upscale lifestyle centres, is an Indian restaurant that sits a notch above the rest. Jharokha – a Sanskrit word meaning ‘palace window’ – is where monarchs would come for their Darshan in royal times, allowing the masses to greet them. Carrying this regal sentiment forward, Jharokha is a fine dining restaurant helmed by Executive Chef Sanket Hoskote and managed by the Indus brand, offering its patrons a view into the rich traditions of Indian firepit cooking.
FIRST IMPRESSIONS
At the entrance, the regal navy and bronze doors swing open to reveal a lavish bar, setting the tone for an elegant dining experience. As our host, Vjay, led us to our table, I took in the ornate wallpaper—a muted seafoam green adorned with peacocks, their vibrant tails a nod to the Rajasthani Polo Clubs of Indian royalty. Through the large windows, you can comfortably lounge and watch the city unfold—the BTS speeding by, office worker weaving through walkways, and worshippers gathering at the Erawan Shrine below. It’s the perfect spot to soak in the urban energy while indulging in some of the best Indian food Bangkok has to offer.
FOOD & DRINK
As is customary whenever I visit an Indian establishment, I order a piping hot Indian masala chai (THB 140). Once my cup was empty, we began our multi-course tasting journey. It kicked off with a live tableside demonstration of the Raj kachori (THB 750), an elevated take on Indian street-style chaat. The chef started by dotting mint and tamarind chutney across a baking sheet before placing a hollow puri in the centre. He filled it with boiled potatoes, lentils, and a generous layer of chutney. Then came the showstopper – a blast of liquid nitrogen-infused dahi (yoghurt), which billowed out in a cold, smoky swirl. Finally, he smashed the puri onto the tray, topping it with crispy sev and pomegranate seeds before serving. Every bite of this dish was exploding with tangy spices and flavours, with the icy yoghurt adding a unique twist.
As this was our second visit to Jharokha, we revisited a few favourites that still impress. The Bheja pav (THB 490) remains an indulgent highlight, with its silky goat brain masala and crispy potato topping served on a pain perdu base. Another dish that hits just as hard as before is the Sigdiwala murgh (THB 900), Jharokha’s signature whole roasted organic chicken. The crispy, golden-brown skin gives way to tender, juicy meat, accompanied by a brightly contrasting fennel salad and pickled pears.
Following the chicken, the Chutney set (THB 550), served with crispy lotus root, carrot, radish, cucumber, and baby naan, was just as wonderful as I remember it. Each chutney bursts with its own unique character—whether it’s the smoky baingan chokha, or the fiery fermented hari mirch ki chutney balanced by goat cheese.
One of the new menu items that stood out was the Dahi ke kabab (THB 390), a vegetarian dish that offered a perfect balance of textures. Spiced and crunchy on the outside, yet tangy and soft on the inside, it also featured a crumbled paneer and yogurt stuffing, making it delightful bite. Another standout was the Shorshe narkol chingri (THB 950), a Bengali prawn curry made with mustard and coconut. With the sharpness of mustard, the richness of coconut, and a subtle heat from green chilies, this curry was both creamy and bold. It’s not often that you come across seafood at a non-coastal Indian restaurant, but this dish was certainly worth trying.
For our final course, we returned to the classic favourites. The Laal maas (THB 1,250), a Rajasthani-style mutton curry, was perfectly spiced – each bite delivering a gentle heat without being overwhelming, making it a satisfying choice. The mutton itself was tender and succulent, practically falling off the bone. The Daal jharokha (THB 390), a comforting makhani daal, was rich and creamy, bringing me the same taste I expect from a Haveli in Punjab.
To accompany these dishes, we had two types of naans. The classic Garlic naan (THB 120) was light and fluffy, with a subtle charred and crispy edge – perfect for mopping up the curry and daal. Meanwhile, the Chilli cheese naan (THB 180) offered a delightful change of pace, with a satisfying combination of heat and cheesiness.
MASALA RECOMMENDS
The Artichoke masala (THB 500) features tender artichoke hearts cooked in a rich, spiced onion-tomato masala, this menu item was a revelation. The cumin, coriander, garam masala, and turmeric infused the dish with deep, aromatic flavours. As for the artichokes, they were cooked to perfection – their texture so creamy and savoury that they mimicked the taste and mouthfeel of cheese, offering an incredibly satisfying vegetarian option.
JHAROKHA BY INDUS
Erawan Bangkok, Floor 2, 494 Phloen Chit Road, Khwaeng Lumphini
Open daily from: 11:30am to 10:30pm
Facebook & Instagram: @jharokhabyindus
www.jharokhabyindus.com