Bangkok is now home to Daryaganj’s first international outpost.

Taste. The very term evokes a myriad of emotions. Rightly so, as flavours—much like people—reveal their layers only to those who take the time to look closely. A similar philosophy fuels the folks at Daryaganj—an iconic Delhi restaurant with a storied past and closely guarded heirloom recipes, dating back to India’s independence era in 1947. The restaurant was co-founded by Raghav Jaggi, the grandson of Kundan Lal Jaggi—the inventor of Butter Chicken and Dal Makhani in 1947 Delhi—along with his childhood friend restaurateur Amit Bagga. So, when a new dining establishment, that has painstakingly built a reputation as one of the nest purveyors of North Indian cuisine for over seven decades, makes inroads into the Southeast Asian market with its first international outpost in Bangkok, I have a good feeling about it.

THE AMBIANCE

The restaurant’s interiors exude a retro-classic allure, blending Indian Art Deco influences with warm wood tones, brass accents, and vintage Indian memorabilia. This design is sure to resonate with Indian diners accustomed to eateries that embody old-world charm and a deep connection to the country’s vibrant past. Rattan panelling, patterned tiles, and ambient lighting create a cosy yet contemporary atmosphere, while an open tandoor kitchen and a heritage photo wall bring the brand’s legacy to life. Beyond its evocative interiors and signature Original 1947 butter chicken, the restaurant introduces the exclusive Daryaganj Gold Menu—a curated collection of limited-edition dishes crafted especially for Bangkok diners. In a delightful fusion where diners experience the best of both worlds, Chef Bharath Bhat’s vision shapes the contemporary menu, while Executive Chef Abhishek Yadav from India stays committed to preserving the authenticity of the heritage recipes.

THE CULINARY SELECTION

We knew our taste buds were in for a treat the moment we sampled the Daryaganj Taazgee (an in-house special refreshing mint lemonade). That sentiment rang further true as we began our meal with the Shiso leaf chaat (THB 243) — crispy shiso leaves topped with tangy chutneys, aromatic spices, and juicy compressed watermelon for a refreshing twist. The ambiance seemed to nudge us to go with the ow. Next up was the Burrata badal jam (THB 311) — a delightful pairing of creamy burrata with smoky roasted eggplant and a tamarind glaze. This dish, which melds the juiciness of eggplant and its mildly spicy preparation with the lusciousness of Italian cheese, proves a remarkable point beyond its delectable taste: opposites attract. I’d recommend this dish to those with an eye and palate for experimental cuisine.

Moving on, I knew better things were on their way when I laid my eyes on the next two offerings: Tandoori malai jheenga (THB 943) — succulent, creamy tiger prawns, perfectly charred in the tandoor, offering a smoky essence without overpowering the hero of the dish: fresh, plump, and juicy tiger prawns. Then came the Original tandoori chicken(THB 453), an heirloom recipe, which rightly vied for attention with its rich yet subtle textures: yoghurt and secret-spice marinated, succulent, tandoor roasted chicken, on-the-bone.

The bar was set high after the appetisers, and anticipation for the mains built steadily. We dove into the highlights that everyone in the know was raving about: The Original 1947 butter chicken (THB 467). “This is a closely guarded recipe of the founder’s grandfather Kundan Lal Jaggi,” reveals Chef Bharath as the sumptuous preparation arrives at our table. “Made with hand-crushed vine-ripe tomatoes, butter, and boneless tandoori chicken, the dish is elevated with a fresh tempering of green chilies and ginger juliennes. It’s got a special rustic flavour,” he adds, smiling. A crowd favourite for obvious reasons, the meat here is tender, well-cooked, and marinated to perfection, oozing exquisite smokiness and comfort in every bite. I’m not surprised that it’s positioned as one of the highlights on the menu.

However, if I were to pick just one, my vote would go to the 5 senses mutton curry (THB 577). Call it the allure of aesthetics or the preparation, but the tender, well-marinated meat packed a punch. I was struck by bittersweet nostalgia —memories of simpler times back home — as I saw the dish served straight out of a mini brass pressure cooker. Talk about comfort food!

What’s an Indian meal without fresh, fluffy bread to go with, on the side? A disappointment, of course. So, without further ado, we indulged in a bread basket brimming with hot-out-of-the-oven Lachha paratha and Butter-laden naans. Also, why is it that the best things are often saved for last? I may not have all the answers, but we ended this decadent meal with the closure of my dreams. The Gulkand tiramisu (THB 267) — a oral twist on the classic tiramisu, enhanced with the richness of gulkand and Rooh Afza, complemented by finger biscuits, truly hits the spot. A guilty pleasure that feels exactly as it should: worth it. Additionally, the bar area is where re meets finesse in every sense of the word, so don’t leave without sampling an array of their signature Indian-inspired cocktails.

THE MASALA CHOICE

In all honesty, choosing between Original 1947 butter chicken and 5 senses mutton curry was tough. But since I had to pick a favourite, I’d go with the latter for its distinct spicing that meshes wonderfully with the succulent boneless mutton, served with onion, tomato, and whole spices. Love? Love!

DARYAGANJ BANGKOK

Park Plaza,

9 Sukhumvit Soi 18, Khwaeng Khlong Toei

Phone: 02 658 7077

Open daily: 6 PM to 11:30 PM

Instagram: @daryaganjbangkok