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Main  >> Restaurants  >> Red restaurant
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Red restaurant

Address:124 Sukhumvit Soi 53 (Thong Loh Soi 9) Bangkok Thailand
Phone:+66 2259 7590
Fax :+66 2259 7591
E-mail: info@redbangkok.com

Website:
www.redbangkok.com
 
Indian cuisine is renowned, respected and relished from the world for its varied flavors and ingredients. The important secrets of Indian dish are spices and the marination; a symbol of cleansing. Marinating with spices for long hours is believed to be a way of cleansing spiritually and logically.
In Bangkok, Indian restaurants are easily found in the heart of the city because many Indians live here. It is also becoming very popular for 5 star resorts to have an indian chef or a restaurant, due to a lot of Indian marriage are taking place in Thailand. Each restaurant has its uniqueness in the food and ambiance. Some present original dishes and some focus on new adapted menus. "Red" is one of the special ones that adapts with the world.

Located in upscale Thong Lor 53, an area crowded with chic and hi-class restaurants.
Each menu was created like a piece of art. The first dish we got is Adraki Boti, the ginger spiced and marinated goat stir fried with fresh herbs. The scent of goat doesn't exist, shows good ingredients, good cooking technique and also a satisfying taste. Followed by "Salmon Wasabi Kabub Tikka", this is as close to Japan we will get at "Red", fresh salmon blended with wasabi and Indian spices. It is served with a slice of lemon pasted with dry chili, once squeezed to the salmon, the mixture of lemon juice and chili gives a different surprising taste, nice mild favors; we think it should be served before the intense favors of the goat.
Red is one of the few adapted Indian restaurants in Bangkok, thanks to star chef Gagand Anand. His menus stand out for his creativity in adapting with local ingredients and world cuisine. His hospitality and his character in welcoming guest is what all dinners look for.

He also prepares his cuisine with Italian influence. One of his creation is "Pasta in Makhani and Mutton Kebab Sauce". It's a straightforward blend of Indian and Italian: the tomato based Italian sauce was combined with Indian spices and the lamb kebabs have the same texture as Italian sausage, giving the surprising taste of Italian and Indian. If you are a risotto type of person, the Gucchi & Khumb Risotto can replace your Italian version but with a twist. It is the combination of Italian Parmesan cream sauce and Indian spices, also, the various kind of mushrooms he used (Straw Mushroom, Indian Mushroom and Shiitake Mushroom).
"Dal" is a thick creamy stew made with lentils, legumes, onions and various spices. (Left) Lobster cooked with Spinat.(Right)


Tomato and Chili Consomme is a unique tomato soup with "Bhut Jolokia", the world's spiciest chili. We have never seen any soups as red as this, as much as it is appealing, the soup is clear but the taste is thick with tomatos, one small bowl would take a kilo of tomatos, giving it a meaty favor. The Bhut Jolokia stings just right after the sweetness of the soup, leaving a warm after taste. This would go very nice with a glass of fruity medium body red wine.

The way that Gagand cooked Bhut Jolokia is very interesting. He doesn't only put it into food, but cocktails, too. Rikshow Martini Backyard Belhai seem like a normal cocktail decorated with a chili and at the start it tastes like any cocktails but the aroma and the after taste of the chili is complex and can really get you drinking lots of it.

Overall RED is one of the best and most different Indian food we've had, with great food and service and cool ambiance. Red comes very highly recommended.
Chef Gagand Anand and Hi-Class Magazine's Executive Editor, Wannasiri Srivarathanabul.
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