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Bangkok welcomes a new standard in Indian fine dining, the kind of which has never been seen before in the Kingdom, with the opening of JHOL Indian Restaurant.
World-class Chef Hari Nayak will be bringing his passion for Southern coastal Indian cuisine to delight the palettes of discerning diners seeking something new and unforgettable.
Udupi, a city on the southwest coast of India, is where Chef Hari Nayak’s culinary adventure began, from there he ventured to the USA to further explore his gastronomic adventure as part of his never-ending quest to develop as many new and innovative recipe ideas and cooking techniques as possible.
These experiences led Chef Nayak to author a number of acclaimed cookbooks that introduced the world to his unique take on Indian cooking where he opened the door to the food of his homeland to many who initially found Indian cooking intimidating.
This one-of-a-kind dining experience at JHOL delivers a brasserie-style offering in a chic and contemporary setting resplendent with cultural design aesthetics that reflect the Indian heritage of the menu and the overall concept of the restaurant.
Drawing upon Chef Nayak’s coastal roots, JHOL celebrates the joys of fresh succulent seafood, with mouthwatering dishes such as, Chili Pepper Crab(Chili Garlic Crab with Egg Appam)and Sol Kadi Ceviche(Local Sea Bass, Kokum Jus with Crispy Ginger), all taking pride and place at the heart of the menu.
World-class Chef Hari Nayak will be bringing his passion for Southern coastal Indian cuisine to delight the palettes of discerning diners seeking something new and unforgettable.
Udupi, a city on the southwest coast of India, is where Chef Hari Nayak’s culinary adventure began, from there he ventured to the USA to further explore his gastronomic adventure as part of his never-ending quest to develop as many new and innovative recipe ideas and cooking techniques as possible.
These experiences led Chef Nayak to author a number of acclaimed cookbooks that introduced the world to his unique take on Indian cooking where he opened the door to the food of his homeland to many who initially found Indian cooking intimidating.
This one-of-a-kind dining experience at JHOL delivers a brasserie-style offering in a chic and contemporary setting resplendent with cultural design aesthetics that reflect the Indian heritage of the menu and the overall concept of the restaurant.
Drawing upon Chef Nayak’s coastal roots, JHOL celebrates the joys of fresh succulent seafood, with mouthwatering dishes such as, Chili Pepper Crab(Chili Garlic Crab with Egg Appam)and Sol Kadi Ceviche(Local Sea Bass, Kokum Jus with Crispy Ginger), all taking pride and place at the heart of the menu.
 | But everyone’s taste is catered for at JHOL with a selection of meat, poultry, and vegetarian options on offer including Ghee Roast Chicken. This truly is a menu that will transport restaurant guests from their tables to the coast of India on a culinary journey to remember. Chef Hari Nayak said “I’m excited to be bringing the coastal dishes I grew up with to a new audience in Bangkok. I’m passionate about the dishes from this region and I have reinterpreted many classics, making them more approachable while staying true to their origins. There are many similarities with Indian and Thai cuisine so it makes sense to introduce a new dining experience such as JHOL to diners in Bangkok. I am sure that once our guests experience our menu they will be coming back for more, and they will surely be bringing their friends with them.” Beyond the food there is also an exotic array of beverages on offer to cleanse the palette, from delightfully crafted cocktails to an exclusive selection of wines, spirits and more. While there has always been Indian restaurants in Bangkok there has never been anything like JHOL, making this a dining experience that will become a favourite among diners seeking something new. JHOL can be found at Sukhumvit 18, Bangkok and open daily from 6.00-10.30 pm. To reserve your seat or find out more, call +66 2004 7174 or [email protected] and FB: JHOL |
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