flavors first

contemporary indian dining

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Indus has consistently maintained its high standards and dedication to serving authentic Mughalai Style Indian cuisine since 2005. The restaurant, set in a 1960s Art Deco house, comprises an elegant dining room, a capacious bar, a tropical garden with alfresco seating, and private dining room.

Indus Bangkok TripAdvisor Hall of Fame 2016
Indus Bangkok Thailand Tatler Best Restaurants 2016
Indus Bangkok BK Top Tables 2016
Indus Bangkok - Bangkok's Best Restaurant Awards 2015

authentic indian flavors

with a light & creative twist

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our story

more than five thousand years ago in the western reaches of the indian subcontinent where the waters from the himalayan mountains flow toward the arabian sea, a great bronze age civilization flourished in those lands nourished by the indus river

the indigenous peoples of the indus valley civilization were passionate lovers of art and evolving technology clay, copper, bronze, and gold were used in the creation of urban efficiency and life’s pleasures

as connoisseurs of the finer aspects of civilisation, it is believed that the discerning citizens of the indus valley percieved dining to be different from mere eating today, thousands of years later, the aesthetic motifs and models of that fascinating age continue to inspire and so indus was born.

our team

Chef Anil, who has recently joined the team and is one with great experiences in the culinary world, leads the team at Indus together with General Manager Yash Pal.

The consistency, powerful yet delicate flavors, and dedication to quality have kept diners coming back time and again. The cuisine is served in traditional Indian copper and brassware as well as on classical Thai celadon dining plates.

Emphasis is placed on sourcing high quality local ingredients grown in sustainable conditions – with as many as possible being organic and with a low carbon footprint. This includes growing some of the ingredients on a farm owned by the restaurant, and visits to farms that they procure from. The Indian spices are imported whole (vs. powdered) and kept in temperature controlled conditions, then ground by hand on a daily basis to retain freshness and a dedication to tradition.


Where beautiful people flock to be seen!
Always different, ever evolving and popular
Chef Anil Kaswer Singh puts together a delectable, carefully thought-out range of platters that highlight a contemporary approach on traditional flavours
It is authentic, full of flavor and free of the greasiness that afflicts Indian food abroad.
indus featured on the Travel Channel Thailand


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