Diwali at Indus featuring Chef Nishant from Dusit Devarana
To celebrate “Diwali,” the Indian festival of light, the food pop-up promotion at Indus Restaurant will offer guests, foodies and gourmands the best of Indian contemporary food with a meticulously prepared 7-course menu by Chef Nishant from the uber-luxurious Dusit Devarana New Delhi.
With extensive experience in traditional Indian cuisine, European cuisines, and molecular gastronomy Chef Nishant has specially designed a 7-course Indian degustation menu with his signature twists on classical Indian recipes pop-up promotion at Indus. Chef Nishant commented, “Indian cuisine is deeply rooted in tradition and is one of the oldest cuisines in the world. Recipes commonly used today are vastly the same as they have been for generations. My cuisine remains true to authenticity in terms of flavor, although I use modern cooking techniques and high quality ingredients to create unique dishes. I love Thailand and am very excited to cook at Indus Bangkok, which is considered to be one of the best Indian restaurants in the country.”
The 7-course pop-up menu is available in vegetarian and non-vegetarian versions including specialties like Study of Tomato, Gatta Gnocchi, Nitro Chili Crystals, Kolkatta Fish and Caramelized Foie Gras. Desserts will include Kalakand Cheese Cake and Cointreau Kulfi.
Chef-Nishant-Menu-Indus-Promotion.docx
About Chef Nishant:
After graduating from Bhopal Catering College in India, Chef Nishant worked at the Rajvilas in Jaipur, an exclusive 5 star hotel. He then joined the Jumeirah group and was a part of the pre-opening team for Madinat Jumeirah in Dubai. After spending three years there he returned to India and ran the kitchen of a popular restaurant in Delhi called Olive. He then led the opening teams of several popular restaurants in Delhi including Ai, Lap, and Chibo. Currently, he holds the esteemed position of Executive Chef at the Dusit Devarana.
Food connoisseurs of Bangkok will be able to enjoy a one of a kind modern Indian dining experience at Indus Contemporary Indian Restaurant on November 11th and 12th from 19:00 onwards. The seats will be limited to 50 diners per evening.
The 7-course degustation menu is priced at THB 2,400++ and THB 3,000++ (includes wine pairing) exclusive of tax and service charge per person.
For more information or to make a reservation, please call Indus at +6622584900 or email indus@indusbangkok.com
About Indus:
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.
Chef Jimmy, who has been with the restaurant since the day it opened, leads the team at Indus together with General Manager Yash Pal. Jimmy received his training from Chef Sonya Sapru, author of “Zaika,” a best-selling recipe book comprising her family’s 6 generations of recipes. Recently Indus welcomed Sous Chef Pratab Singh, formerly at Bukhara at the ITC Mauraya in New Delhi, one of the most highly reputed tandoori style restaurants in the world.
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.
