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.
yogurt, cream, cheese, mace, and cardamom marinated chicken
peppercorn & garlic seared scallop in spiced tomato garlic chutney
7-hour slow cooked pulled leg of mutton
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. Although very popular with expatriates, Indus is credited for initiating (and converting) many Thai diners to being fans of Indian cuisine.
The interior walls are dotted with an impressive art collection, while doorways are fitted with antique Rajasthani frames to create an ambiance of elegance. Dim lighting, lounge music, and an all around view of the well-manicured garden set the tone for fine dining experience.
Indus is owned by proprietor Sid Sehgal, who graduated from New York University in 2004 and returned to Bangkok with a desire to “create a fresh and vibrant Indian restaurant with high quality ingredients, creative presentation, and most importantly – delicious food.”
Chef Anil Kumar, who joined the team in 2017 as the new Executive Chef, has cooked in some of the best kitchens in India, including the Oberoi Gurgaon, The Roseate, and at the Amanbagh. While retaining all of the restaurant’s signature dishes, Chef Amit has elevated the cuisine further by introducing regional specialities from all over the Indian subcontinent.
Since 2016, Indus has been in collaboration with Dr. Pushpesh Pant – professor, author, TV show host, and one of India’s leading experts on Indian cuisine. Together with Chef Nishant Choubey, an award-winning Indian chef, Dr. Pant has been visiting Indus every couple of months to provide knowledge and long-lost recipes that are extremely difficult to find.
The result is a new A La Carte Menu that provides snippets of history and geographical indications for most of the dishes, as well as an all-new Tasting Menu entitled “Indus: Past, Present, and Future,” that takes guests on a 7 or 10 course culinary journey of the Indian subcontinent.
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.
General Manager Yash Pal Thakur leads the whole team with his fun, friendly personality and high standards of professionalism.
The consistency, powerful yet delicate flavors, and dedication to quality have kept diners coming back time and again.
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 'past, present, future' - a 10 course culinary journey
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