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Celebrate the past and welcome the future at Punjab Grill, the award-winning Indian restaurant in the heart of Bangkok. This New Year’s Eve take your party to a new level with indulgent degustation menus, signature cocktails and live music, and much more.
Executive Chef Bharath Bhat, whose resume includes five-star hotels and resorts such as Grosvenor House Dubai, Armani hotels, St. Regis, Le Meridien and Alila resorts, has carefully curated two exciting menus of modern interpretations of classic Indian dishes. The 8-course feasts (non-vegetarian and vegetarian) are the perfect way to celebrate the dawn of a new year alongside fine wines and spirits, and live music by jazz and Indian signers.
Highlights from the non-vegetarian menu include a starter aptly labelled ‘A Cracker of A Samosa’, which is a carom seed flavoured pastry topped with a spiced potato and green pea mash, served with mint, coriander and tamarind chutneys; ‘Malai Lobster’, morsels of Canadian lobster scented with dill leaves, tossed in spiced cream cheese sauce, served with a sweet and spiced ripe Nam Dok mango relish; and ‘Paan Ki Macchi’, local fresh red snapper wrapped in banana leaf with a raw mango sauce, and served with roasted peanuts and salad greens tossed in gooseberry relish. The main course is the spectacular ‘24-Carat Murg Makhani’, which is baby chicken beast marinated for 24 hours in dried fenugreek leaves, yoghurt and yellow chilli powder, then topped with 24-carat gold leaf, and served with an eggplant and zucchini timbale and cream white tomato sauce.
Executive Chef Bharath Bhat, whose resume includes five-star hotels and resorts such as Grosvenor House Dubai, Armani hotels, St. Regis, Le Meridien and Alila resorts, has carefully curated two exciting menus of modern interpretations of classic Indian dishes. The 8-course feasts (non-vegetarian and vegetarian) are the perfect way to celebrate the dawn of a new year alongside fine wines and spirits, and live music by jazz and Indian signers.
Highlights from the non-vegetarian menu include a starter aptly labelled ‘A Cracker of A Samosa’, which is a carom seed flavoured pastry topped with a spiced potato and green pea mash, served with mint, coriander and tamarind chutneys; ‘Malai Lobster’, morsels of Canadian lobster scented with dill leaves, tossed in spiced cream cheese sauce, served with a sweet and spiced ripe Nam Dok mango relish; and ‘Paan Ki Macchi’, local fresh red snapper wrapped in banana leaf with a raw mango sauce, and served with roasted peanuts and salad greens tossed in gooseberry relish. The main course is the spectacular ‘24-Carat Murg Makhani’, which is baby chicken beast marinated for 24 hours in dried fenugreek leaves, yoghurt and yellow chilli powder, then topped with 24-carat gold leaf, and served with an eggplant and zucchini timbale and cream white tomato sauce.
The vegetarian menu starts off on a similar note with a deconstructed samosa, and includes ‘Portobello Khataa Teekha, tandoor roasted Portobello mushroom marinated in a spicy tamarind mix, served with a roasted pineapple dip; ‘Kathal Kebab’ spiced raw jackfruit patty, served with roasted peanuts and salad greens, tossed in a gooseberry relish; Gucchi Pulao, stuffed tandoor-roasted Himalayan morel mushrooms served with morel mushroom-flaovured rice, fennel-scented youghurt gravy and blue cheese naan, The main dish on this menu is 24-Carat Paneer Makhani, house-made fresh cottage cheese marinated for 24 hours in dried fenugreek leaves, yoghurt and yellow chilli powder, topped with 24-carat gold leaf and served with an eggplant and zucchini timbale and cream white tomato sauce.
The two desserts are served with both menus are also Chef Bharat’s exquisite takes on traditional Indian sweet endings: Berry Shrikand Cannoli is a fried pastry filled with sweet berry-flavoured hung yoghurt with a fennel scented caramel sauce, while the ‘Daulat Ki Chaat’ is reduced milk foam topped with nuts, rose petals and pralines.
The menus are priced at THB 2,699++ and THB 2,199 ++ respectively
Punjab Grill Bangkok commands a total space of 280 square metres including the bar and lounge, and has a seating capacity for 70 guests.
Punjab Grill Bangkok will only be open for dinner from 6:00 – 11:30 p.m., and the Sunday Brunch on every Sunday from 12:00p.m.-3p.m.
The two desserts are served with both menus are also Chef Bharat’s exquisite takes on traditional Indian sweet endings: Berry Shrikand Cannoli is a fried pastry filled with sweet berry-flavoured hung yoghurt with a fennel scented caramel sauce, while the ‘Daulat Ki Chaat’ is reduced milk foam topped with nuts, rose petals and pralines.
The menus are priced at THB 2,699++ and THB 2,199 ++ respectively
Punjab Grill Bangkok commands a total space of 280 square metres including the bar and lounge, and has a seating capacity for 70 guests.
Punjab Grill Bangkok will only be open for dinner from 6:00 – 11:30 p.m., and the Sunday Brunch on every Sunday from 12:00p.m.-3p.m.
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