Indus proves an excellent choice

Guest review by Bangkok Beefsteak & Burgundy

THE Club’s President Tom is a regular diner at Indus (Sukhumvit Soi 26) and he led 15 fellow guests to enjoy the first Indian meal the Club has staged since 2006. It proved to be an excellent choice and it is highly unlikely that we will wait another 12 years for a reprise.
 
Forsaking the beef (and the duck and Pinot with which he will be ever associated), wine spokesman Ralph Bernet galloped through his account of the wines on offer, pausing just long enough to praise the Juliane Eller Sylvaner Juwel 2016 (Rheinhessen, Germany) with which proceedings had commenced.
 
Our Chef had proposed the following starters with Khumb Galouti (Finely minced button mushroom kebeb with a Kashmiri spice blend on warki prantha) served first followed by Tandoori Creamy Broccoli, Kebab-E-Malai (Boneless tender chicken marinated in yogurt, cheese, coriander, and lime) and for me a first, Ajwainin Fish Tikka (Seabass, hung curd, carom seed, with a dash of garam masala).

All were tasty and beautifully cooked. Food spokesman Jock Tulloch singled out Khumb Galouti (a modern fusion dish, he speculated) and the coriander flavoured chicken.
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A second white wine, Terlano Winkl Sauvignon Blanc 2015 (Alto Adige, Italy), gave Andrew McDowell and others no cause for complaint; Robert Parker had awarded 93 points to a very nice wine. The main dishes were numerous and mouthwatering; the centre piece was Raan Sikandrai (seven hours slow cooked pulled leg of mutton marinated three days in advance).
 
Also featured were Laal Maas (a spicy meat curry from Rajasthan), Butter Chicken (charcoal smoked chicken tikka), Daal Makhani (black lentils), accompanied by Saffron Pulao Rice, Assorted Indian Breads and Tandoori Roti (plain nan, butter nan, garlic nan, lachha Prantha), Aloo Gobhi Adraki (cauliflower & potatoes with Indian herbs & spices) and Kachumber Salad.

All were enjoyed in abundance, and were declared to be exquisitely rich and delicious by Jock, who confessed he was sated and tempted to curl up in the corner and sleep. Wine master Thomas Boedinger had left the diners a free choice of
wine and beers and there was even a Shiraz, Glaetzer Bishop 2015 (Barossa Valley, WA) on offer.
 
I drank it with the dessert course (Gulab Jamun (deep fried reduced milk dumplings soaked in rosewater & cardamom), Pistachio Kulfi (Indian ice-cream) and fresh fruits) and found the wine matched Halliday’s score of 94 and to be traditional full-bodied high-octane Barossa shiraz.
 
Finally, we sang in honour of Thomas’s upcoming birthday and drank a very large glass or two of Chivas Regal 18 years Limited Edition First Fill French Oak Finish donated by him, which was wonderful.
 
Donning a specially chosen teeshirt, Thomas was prevailed upon to present our thanks to GM Yash Pal Thakur and his team which had done a great job throughout the service.

Indus Contemporary Indian
Dining#71 Sukhumvit Soi 26,
Tel. 02-258-4900
Mobile. 082-342-1765
www.indusbangkok.com