Angry Sardar brings more delicious delights than furious anger.

Being desi, I was well aware that the name of this restaurant was not to be taken seriously. It would be a table of flavourful bites rather than colourful fights. In other words, there is passion behind its offerings while taking a comedic jab at a stereotype. The initial visit to the Indian flagship branch enabled restaurateurs Phakjira Mongkhonpho (Patty) and Gaurav Kukreja to bring the authentic flavours of North Indian cuisine, with iconic dishes and favourites of multi-cuisine options, to Bangkok, expanding the brand’s presence abroad. Angry Sardar was born from the love of Punjabi street food, packed with bold flavours—a combination of fiery spices and authentic recipes that don’t limit themselves to Mughlai influence. The restaurant also takes pride in using the finest ingredients, which are carefully sourced for quality and freshness, as we would expect for anyone aiming to provide an authentic dining experience.

THE AMBIANCE

One of the most glaring elements of the two-story dining space is its grandeur, a large enough space suitable for kitty parties, birthdays, wedding events, anniversaries— you name it. I was slightly overwhelmed, but in a good way. Once the guests started to arrive, the buzz of families chattering filled the atmosphere with a strange sense of belonging. As for the décor, there is a dramatic blend of opulence, cultural motifs of Punjab, and more modern elements. The split-level design possesses a mezzanine with a bar beneath it on the first floor, situated next to the open kitchen. From ornate chandeliers to South Asian and Middle Eastern craftsmanship, the overall vibe is quite theatrical, celebratory, and immersive, enhanced by live performances by local musicians, creating an atmosphere that is both a social and artistic experience.

THE CULINARY SELECTION

Diving right into the comforts of a familiar selection, my friend and I dove into some Pani puri (THB 215) with green chutney pani and sweet tamarind pani, which was quite surprisingly pleasant for my friend, who was foreign to North Indian flavours. While it was served to us as an amuse-bouche, I assured my friend that it is consumed on a regular basis as a snack; it’s basically in our blood. This was followed by the Barley, lentil & feta salad (THB 280), a mixed bowl of pearl barley, celery, pomegranate, spring onion, feta, kimb, and wild forest honey dressing. Next, we were introduced to the Angry sardar chicken (THB 550), made with a particular-sized, tandoor-roasted chicken marinated with butter, egg white, mint, and other ingredients they simply will not disclose—for obvious reasons; why spill the secret to such a sumptuous dish? Which brings us to another meaty dish that could fill you up in one sitting, the Mutton nihari (THB 655)—Nalli mutton slow-cooked for four to six hours with homemade ingredients. Again, mum’s the word.

Carrying the tradition of pure, mouth-watering gluttony was the Butter chicken (THB 500)—boneless chicken simmered in a tomato and cream gravy with cashews. You can imagine, there were multiple servings. Topping it off were the Tandoori prawns (THB 850), a dish with king-size prawns marinated with tandoori masalas and grilled to perfection. This dish placed as a very close second to the overall favourite.

What impressed me slightly more were the unique approaches to the restaurant’s options for mocktails and cocktails. For the former, I had the pleasure of sipping on the Guava masala spritz (THB 165)—a concoction of spiced guava nectar with black salt, lime, and chili, followed by the Strawberry sour (THB 165)—blending fresh and sweet strawberry with lemon and pineapple juice. The cocktails were equally vibrant. The Haldi mirch margarita (THB 265), a mix of fresh turmeric and tequila infusion, packed a punch, while the Jamun Thai chilli fiz (THB 265)—jamun vodka, Thai chilli, lime juice, and topped with tonic—is a combination you never knew you had to try.

THE MASALA CHOICE

This may be a bold choice, given the generosity of wonderful dishes on the menu, but the Tandoori malai broccoli (THB 360) bathed in desi ghee smoke, cream, and cheese marinade made me realise how brilliantly delicious veg-only dishes with tender broccoli can actually be. As a proper meat-eater, I take these choices seriously, and passionately back this particular dish like a proper angry sardar-ji would!

ANGRY SARDAR BANGKOK

88/8, Soi Sukhumvit 49, Khlong Tan Nuea Bangkok 10110

Mon – Fri 5 PM to 12 AM

Sat – Sun 12 PM to 3 PM / 5 PM to 12 AM

Phone: +66 94 214 7758

Instagram: @angrysardar.bangkok

Facebook: @angrysardar.bangkok

Email: info@angrysardarbangkok.com