{"id":3040,"date":"2024-06-19T08:55:57","date_gmt":"2024-06-19T08:55:57","guid":{"rendered":"https:\/\/thailandeats.com\/?p=3040"},"modified":"2024-08-21T14:08:00","modified_gmt":"2024-08-21T14:08:00","slug":"indian-restaurant-jharokha-jharokha-by-indus-located-on-the-2nd-floor-of-the-grand-hyatt-erawan-hotel-bangkok","status":"publish","type":"post","link":"https:\/\/thailandeats.com\/?p=3040","title":{"rendered":"Indian restaurant (Jharokha) Jharokha by Indus located on the 2nd floor of the Grand Hyatt Erawan Hotel, Bangkok."},"content":{"rendered":"
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Indian restaurant (Jharokha) Jharokha by Indus located on the 2nd floor of the Grand Hyatt Erawan Hotel, Bangkok.<\/h2>\n
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If we are talking about food with a strong and spicy flavor and fragrant spices, we must give it to Indian food. Because Indian food has various spices and herbs that can be used to cook food with a unique flavor. This time, we will bring you 10 recommended Indian dishes that high-class Indians eat. We would like to recommend Thai people to try. These dishes are definitely delicious and suitable for Thai people. If anyone is new to eating Indian food, we recommend starting with the menus on the list below. We guarantee that once you enter the world of Indian food, you will be impressed by the taste of Indian spices. You will want to eat Indian food more often.<\/p>\n

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Jharokha by Indus opens a window into the world of Indian cuisine in the atmosphere of Rajasthani. This is a new Indian restaurant that is considered to be the favorite Indian restaurant of Bangkokians. The expansion of the brand to Jharokha by Indus on the 2nd floor of the Erawan Bangkok building has made it even more accessible to fans.<\/div>\n
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JHAROKHA is located on the 2nd floor of Erawan Bangkok. When you walk in, the first thing you will see is the cocktail bar area. The owner of this room told us that the decorations were inspired by polo, the owner’s favorite sport. The dining tables are inside, along with a semi-open kitchen.<\/p>\n

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The owner said that the concept and inspiration – Food and Menu Design<\/strong>
\nChao was inspired by the atmosphere and atmosphere of Rajasthan Polo Club in India, combined with the Firepit cooking concept, including the cooking culture of the people of the Rajs who, after going out to do hunting activities, would
\nbring the meat obtained from hunting to cook using art and skills in every branch to get a delicious dish, including plating, serving, which is a presentation of art and culture that is outstanding, captivating, and captivating.
\nWe welcome you to Jharokha, whether you are looking for a restaurant or a place to organize an important party, we have food. Each dish has an interesting story waiting for you to discover.<\/p>\n

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Of course, this place is a bit different from Indus in terms of atmosphere and more modern food style (Jharokha) in the atmosphere of Polo Club in Rajasthan, which is luxurious with mahogany and leather, including peacock paintings that represent kings and power in India. The word Jharokha means window, which is intended to communicate to the diners that this place is like a window to the world of Indian food. The concept of the food presents the innovation of Kopa, a charcoal oven used to bake food, which is one of the techniques used in conjunction with the traditional technique, Tandoor. Importantly, this place mainly uses local ingredients, such as organic chicken from Khlong Pai in Korat, Surat Thani crab meat, and vegetables and fruits grown in our country. Chef Sanket Hoskote, who previously worked with Carnival by Tresind, a modern Indian restaurant in Dubai, and Alchemy in Bangalore, India, has worked with legendary chef Hari Nayak, making this restaurant the best modern Indian restaurant in the country.<\/div>\n
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For example, here is an image of the meaning of this restaurant’s name.<\/div>\n
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Meaning of the name: Jharokha
\nJHAROKHA\u2019 \u2013 means \u2018a beautifully designed \u2018window\u2019, a window of a royal palace, reflecting the art and valuable heritage of Indian design.
\n\u2018JHAROKHA\u2019 means a closed door for the discovery of Indian food experiences, to experience the tastes of Indian food, where each dish has a story and art and culture hidden in it. Special kitchen equipment used:
\nSuch as KOPA grill, soUsVIDE temperature controller, ROWZER homemade ice cream maker, TANDOOR charcoal stove
\nCooking technique: Grilling Sustainable approach: Selecting ingredients that are raised or cultivated in Thailand, such as organic chicken from Klong Pai Farm, Nakhon Ratchasima Province, crab meat from Surat Thani Province, as well as various fresh vegetables and fruits.<\/div>\n
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Here you can start with a cocktail at the reception bar before heading to the main dining room for a meal.<\/p>\n

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And because this restaurant is located on the corner of the building, the location of the restaurant is right in front, so JHAROKHA uses large glass panels around the dining room, so that when looking out, everyone can see the view of Ratchaprasong Intersection, which is very beautiful for both lunch and dinner. You can see people walking back and forth all the time.<\/div>\n
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Get to know the owner: Mr. Siddhattha Sekall<\/strong> is an important figure in the service industry and media industry in Thailand. He is an executive in many businesses and is the Managing Director of Global Gourmet Systems Co., Ltd., which manages the Indus restaurant. He is also the founder and board member of the GETFRESH brand, which is a healthy food brand that currently has many branches in many shopping malls. Mr. Siddhat is the Managing Director of Advertising and Media Consultant Co., Ltd. He graduated with a degree in economics from New York University and started working for his family’s food and beverage business. After that, he became an expert in food and beverage, and became an important part of the food and beverage industry, and is well-known by many people. Mr. Siddhat told us that he is interested in many things, such as polo, tennis, fitness, and even trying out delicious food in various places. He also travels and meditates to gain a deeper understanding of life. Mr. Siddhat has played a role in the Iron Chef Thailand project and has been involved in the 50 Best Restaurants in the World and 50 Best Restaurants in Asia projects, making him another person who understands and is an expert in the food and beverage business, both in Thailand and around the world.<\/p>\n

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Mr. Sit said<\/strong> that the ingredients in the food are imported from India, such as chocolate Pondish cherries, Himachal Cherries, Ampapad, Mattanaya peppers, Bhivanagar peppers, Morel mushrooms.<\/p>\n

As for the cups and bowls imported from India, stainless steel cups and bowls, Champagne gold cups and bowls, copper cups and bowls, matte gold cups and bowls, matte black enamel cups and bowls, and rose gold enamel cups.<\/p>\n

The shop has a method for selecting raw materials, such as meat, animal products, and spices, which must be fresh, to give the true taste of Indian food and spices. Some spices are imported from India to give the true taste of India.<\/p>\n

Premium Basmati rice is selected for its aroma, texture, and deliciousness. It promotes and supports local farmers, whether vegetables or fruits, to create jobs and income for farmers directly. Raw materials made from milk, such as butter, milk curd, use real Indian milk to make dipping sauces and pickled vegetables. It is made using a homemade method so that customers can taste the meticulous taste of the food and have an experience when they come to sit and eat.<\/p>\n<\/div>\n

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They are the restaurant managers and chefs.<\/strong><\/div>\n
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Chef Sanket Hoskote<\/strong> has worked with Carnival by Tresind, a modern Indian restaurant in Dubai and Alchemy in Bangalore, India, where he worked with legendary chef Hari Nayak to make it one of the best modern Indian restaurants in the country.<\/p>\n

Personal History: Chef Sanket has been passionate about the art of cooking since childhood. He could smell the aroma of his grandmother\u2019s cooking. It developed into a love and passion for Indian food, which led him to pursue a Bachelor of Arts in Hotel Management from HM-Chennai Institute in India.
\nChef Sanket worked at Carnival by Tresind, a renowned Indian restaurant in Dubai, where he learned and gained experience from Chef Himanshu Saini.<\/p>\n

He continued his journey as an Indian chef in Bangalore, where he led a team under Chef Hari Nayak, which won him the award for the best restaurant in Bangalore in the category of modern Indian restaurant.
\nCurrently, Chef Sanket is the Executive Chef at Jharokha by Indus, where he has combined his expertise in Western and modern Indian cooking.<\/p>\n<\/div>\n

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These are 4-5 of our favorite dishes.<\/div>\n
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Mango lassi , Royal bloom , Earl love yuzu,\u00a0 \u00a0Royal raj Old fashion<\/strong><\/p>\n

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Recommended dishes: In front of the shop, for those who are new to Indian food, there are about 9 dishes:
\nBhuna Kalei Chicken liver, fruit and peanut biscuit, served on rose cookies
\nBheja Pav Stir-fried spicy brain, served on soft toast
\nHimalayan Gucchi and Khumb Grilled mixed mushrooms
\nBatak seek kebab Minced duck marinated in pineapple sauce, grilled on skewers
\nCharcoal fsh Whole sea bass marinated in spices and grilled
\nShikari Maas ke sule Whole lamb shank marinated in spices and grilled
\nSigdiwala Murgh Whole chicken marinated in spices and grilled
\nWagyu Rib eye Australian wagyu beef marinated in spices and grilled until tender
\nChamparan Gosht Lamb shank simmered over low heat for 6 hours with various spices in a clay pot
\nKofta saag Vegetable dumplings served with spinach soup
\nNawabi Jhinga masala Tiger prawns cooked in red chilli and spicy tomato sauce<\/p>\n

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Amuse bouche, the first welcome dish.<\/strong><\/p>\n

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CHUTNEYS SET<\/strong>
\n(Served with Crispy Lotus Root, Warm Butter Naan and Crudite)<\/strong><\/p>\n

Starting with Chutneys Set, an Indian-style dipping sauce set with a choice of 5 flavors. We love the cute little naan pieces.<\/p>\n

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SESAME LEAF CHAAT<\/strong>
\n(Mint, Mango, Roasted Tomato)<\/strong><\/p>\n

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HIMALAYAN GUCCHI AND KHUMB<\/strong>
\n(Stuffed Morel, King Oyster Mushrooms, Yakhni)<\/strong><\/p>\n

Stuffed Morel Mushrooms with Middle Eastern Sauce<\/p>\n

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BHEJA PAV<\/strong>
\n(Goat Brain, Crispy Potato)<\/strong><\/p>\n

Goat brain toast topped with crispy potatoes. For those who don’t dare to eat it, we recommend you try it. We guarantee that it’s so delicious that you’ll forget the name goat brain. It’s not as scary as you think. It’s really delicious.<\/p>\n

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BHUNA KALEJI<\/strong>
\n(Rose Cookie, Chicken Liver, Nut Crumble)<\/strong><\/p>\n

We think this menu is delicious: Rose cookies with chicken liver pate filling.<\/p>\n

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DUCK SEEKH KEBAB<\/strong>
\n(Skewered Ground Duck, Pineapple Chutney)<\/strong><\/p>\n

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BHUNA KALEJI<\/strong>
\n(Rose Cookie, Chicken Liver, Nut Crumble)<\/strong><\/p>\n

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MURGH MAKHANI<\/strong>
\n(Slow Cooked Goat in a Claypot, Garlic, Mustard Oil) Chicken Curry<\/strong><\/p>\n

Let’s move on to Indian curry menus. Chicken curry is an Indian curry with a strong flavor that really brings out the aroma of spices. Anyone who likes strong aromas of spices must try this menu. The unique appearance of Tikka Masala Chicken Curry is the red curry sauce, so it can be called Red Chicken Curry. With a variety of spices, it has a spicy flavor. It is popularly eaten with Indian rice or naan bread.<\/p>\n

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CHAMPARAN GOSHT<\/strong>
\n(Slow Cooked Goat in a Claypot, Garlic, Mustard Oil)<\/strong><\/p>\n

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MEWAR MALAI BIRYANI<\/strong>
\n(Aromatic Saffron Rice, Cream, Biryani Masala)<\/strong><\/p>\n

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Now we come to another Indian food that we are familiar with, naan bread, a white flatbread that looks similar to roti in our country, but the taste is different because naan bread is a little thicker and chewier than roti and is cooked by grilling on a flat pan, which gives it a slightly burnt aroma. The way to eat it is to tear it with your hands and dip it in various curries. If we were to compare it to Thai food, it would be khao sow eaten with hot curry. The naan bread comes in many flavors, such as original, garlic, cheese, onion, and many more. We can choose it to go with various Indian curries. Personally, I like naan and give it 100 points for the naan here.<\/p>\n

Let’s continue with dessert.<\/strong><\/p>\n

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KESAR FALOODA<\/strong>
\n(Rose Flavoured Indian Ice Cream, Saffron Milk, Basil Seeds, Glass Noodles)<\/strong><\/p>\n

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GHEWAR<\/strong><\/p>\n

(Banana Kheer, Strawberry jam)<\/strong><\/p>\n

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PONDI \u201cCHERRY\u201d<\/strong>
\nPondicherry Chocolate,\u00a0<\/strong>Himachal Cherries<\/strong><\/p>\n

Pondi \u201cCherry\u201d using chocolate from Pondicherry and Himachai Cherries from India.<\/p>\n

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Finally, if you like Indus’s food, we believe you’ll like Jharokha by Indus because it’s easier to eat for those who may not like the traditional flavor of spices.<\/p>\n

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Jharokha by Indus\u00a0<\/strong>
\nLocation: 494 Erawan Bangkok Building, 2nd Floor, Ploenchit Road, Lumphini Subdistrict, Pathum Wan District, Bangkok 10330 (BTS Chidlom Station, Exit 1)<\/strong><\/p>\n

email. info@jharokhabyindus.com<\/strong>
\n\u00a0Facebook_@jharokha<\/strong><\/p>\n

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For reservations:\u00a0https:\/\/buff.ly\/4aVDikL<\/a><\/span><\/strong><\/div>\n
Tel.082-997-3399<\/strong><\/div>\n
Erawan Bangkok, Fl.2<\/strong><\/div>\n
Open Daily, 11:30 \u2013 22:30<\/strong><\/div>\n

https:\/\/maps.app.goo.gl\/cF5mBUSa14Q5pheh9?g_st=ic<\/strong><\/a><\/p>\n<\/div>\n

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#jharokhabyindus<\/a><\/span>\u00a0#jharokhabkk<\/a><\/span><\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Indian restaurant (Jharokha) Jharok…<\/p>\n","protected":false},"author":1,"featured_media":3042,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-3040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hotel-resort","comments-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thailandeats.com\/index.php?rest_route=\/wp\/v2\/posts\/3040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thailandeats.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thailandeats.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thailandeats.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thailandeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3040"}],"version-history":[{"count":2,"href":"https:\/\/thailandeats.com\/index.php?rest_route=\/wp\/v2\/posts\/3040\/revisions"}],"predecessor-version":[{"id":3103,"href":"https:\/\/thailandeats.com\/index.php?rest_route=\/wp\/v2\/posts\/3040\/revisions\/3103"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thailandeats.com\/index.php?rest_route=\/wp\/v2\/media\/3042"}],"wp:attachment":[{"href":"https:\/\/thailandeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thailandeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thailandeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}