Top marks for a spectacular rooftop venue
| IT may have taken one year to construct, but it’s taken no time at all for Maya to become one of Sukhumvit’s most popular Indian restaurants offering outstanding cuisine and spectacular views of Bangkok from its rooftop location. Located on the 29th floor of the Holiday Inn Bangkok Sukhumvit 22, Maya is a wonderfully open and spacious venue featuring luxurious onyx black detailing, rare marble, traditional Indian steelwork, and an open kitchen housing Thailand’s three biggest copper Tandoors. The floor-to-ceiling windows allow for beautiful panoramas of the city, especially at night. | 
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The restaurant has three dining areas, each offering a different but memorable experience. Khanna, the main dining area, serves North Indian cuisine; then there’s Cigarra, an intimate outdoor cigar lounge overlooking the city; and Barra, an expansive bar serving up Maya’s signature cocktails and mocktails, including Lychee splendor, BMW and Mango tango (B220 per glass), while a DJ controls the background mood.
Hand towels in the form of a compressed tablet are served on a small silver tray with an engraved pattern of a tree bark. A few drops of cool water puffs up the tablet into a cold, rose-scented hand towel.
Now the journey of this flavoursome cuisine can begin. Alongside the complimentary papadum and five different chutneys, highly recommended to start the proceedings are succulent Murgh chandi kebab (B380), a chicken marinated with yoghurt, cardamom and mace, finished with edible silver leaf; and Duet of peshawari and zafrani paneer tikka (B340). To bring out the flavours of the chicken marinated with yoghurt, try eating it with a ring of onion with a squeeze of lime.
For mains, served with freshly baked garlic naan, Makhani Chooza (B400) – chunks of marinated boneless chicken leg simmered in a rich tomato and fenugreek gravy – is a great option. Equally enticing is Jhinga Khada Masala (B800), a juicy, plump king prawn dish which boasts a blend of herbs and spices.
If vegetables suit your palate better than meat dishes, do try Dal maya (B250). The black lentils used are simmered overnight (to get a better taste) with tomato puree and garlic, and with churned butter as the final touch, the dish is fairly creamy and tangy yet still maintains a certain spiciness on the tongue.
Rounding off a great menu is a range of carefully crafted desserts, including Kesar Phirnee (B180), a light yet refreshing basmati rice pudding infused with saffron and topped with pistachio slices.
As you’d expect from such a fine dining restaurant, all food is served swiftly and efficiently, and always arrives at the table piping hot; curries come in brass pots and are kept warm above candles. A good selection of international wines (starts a B1,200 per bottle; B250 per glass) is also available.
Holiday Inn Bangkok Sukhumvit 22 (29th floor), 1 Sukhumvit 22, Klongton ☎ 02 683 4888 www.mayathailand.com
Hand towels in the form of a compressed tablet are served on a small silver tray with an engraved pattern of a tree bark. A few drops of cool water puffs up the tablet into a cold, rose-scented hand towel.
Now the journey of this flavoursome cuisine can begin. Alongside the complimentary papadum and five different chutneys, highly recommended to start the proceedings are succulent Murgh chandi kebab (B380), a chicken marinated with yoghurt, cardamom and mace, finished with edible silver leaf; and Duet of peshawari and zafrani paneer tikka (B340). To bring out the flavours of the chicken marinated with yoghurt, try eating it with a ring of onion with a squeeze of lime.
For mains, served with freshly baked garlic naan, Makhani Chooza (B400) – chunks of marinated boneless chicken leg simmered in a rich tomato and fenugreek gravy – is a great option. Equally enticing is Jhinga Khada Masala (B800), a juicy, plump king prawn dish which boasts a blend of herbs and spices.
If vegetables suit your palate better than meat dishes, do try Dal maya (B250). The black lentils used are simmered overnight (to get a better taste) with tomato puree and garlic, and with churned butter as the final touch, the dish is fairly creamy and tangy yet still maintains a certain spiciness on the tongue.
Rounding off a great menu is a range of carefully crafted desserts, including Kesar Phirnee (B180), a light yet refreshing basmati rice pudding infused with saffron and topped with pistachio slices.
As you’d expect from such a fine dining restaurant, all food is served swiftly and efficiently, and always arrives at the table piping hot; curries come in brass pots and are kept warm above candles. A good selection of international wines (starts a B1,200 per bottle; B250 per glass) is also available.
Holiday Inn Bangkok Sukhumvit 22 (29th floor), 1 Sukhumvit 22, Klongton ☎ 02 683 4888 www.mayathailand.com
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