With glass walls on two sides this is a modern Indian restaurant with contemporary Asian design, located next to the Grand Mercure Hotel on Sukhumvit Soi 22. Dark wood tables, individual white linen placemats and elegantly simple silverware set the tone for the meal we are about to enjoy. Waking into the restaurant we were greeting with a comfortable bright setting that has a positive energized feel, the promise of something rather special.

The restaurant has a total of three levels; the first level on the ground floor is the fine dining area of the restaurant; the second is a very exclusive and private wine lounge.

Here the atmosphere is cosy and laid back this is the ideal place to sip wine while graz­ing with the pairing of some succulent kebabs. The third floor is the party hall than can host 40-50 guests for pri­vate functions.
We had come for dinner and took a table buy the window looking out onto Sukhumvit Soi 22. As we sat down condiments of mango chutney, mint chutney and red pickled onions were placed on the table with a basket of freshly fried popadoms.

Their food style is mainly north Indian comple­mented by some Indian Chinese dishes that can be found in Delhi. The two dish to brought to the table was Bhatti Da Chicken, one of the house specialities, using his se­cret recipe the chef had marinated the chicken overnight; the second with Murgh Mahlai the quintessential Punjabi favourite, cubes of boneless chicken that have been marinated in spicy yoghurt, put onto a skewer both dishes had been cooked in the Tan­doori oven. The chick was very tender by itself but when taste drizzled with the condiments the taste became even sweeter and more succulent.

Next we were served chicken Masala and Dahl Makawisa that was accompanied by a plate of saffron rice and selection of butter and Naan bread. The curry had an active chilli taste that had the power to appeal to my Thai dining compan­ions tastes buds. There was such freshness in the Naan that the taste left in the mouth was as if we had chewed fresh mint very refreshing.

The joint owner Ravi Bhatia a Thai-Indian who grew in Thailand but had been to school in India wanted me to taste one of the dishes he dis­covered while studying in Delhi, Mutton Authori­ty. It’s a dry preparation of boneless pieces of lamb cooked together with mince lamb. Originally it was a dish served from a road side stall that his talented Indian chef has elevated to be an example of Indian fine dining.

Another of their out standing lamb dishes was Kabuli Raan, a leg of baby lamb that was roasted with Indian spices such as cumin and car­damom.  As an examples for their Indian-Chinese fusion dishes they gave us Vegetarian Manchu­rian- vegetarian dumplings that have been tossed in a spicy sauce with chopped onions, ginger and garlic , the taste was amazing and with no meat.

For dessert Gulab Jamun, golf balls sized piece of dough in sugar syrup flavoured with car­damom seeds, rosewater or saffron. A comfortable easy dining restaurant that’s popular with local Indian Thai family serving ex­cellent food at an affordable price.