Minimum Order: ฿ 300.00
71 Sukhumvit 26, Klongtoey Nua Bangkok Wattana 10110
VEGETARIAN, INDIAN
Keema samosa - persia/punjab
a crispy wheat flour pastry stuffed with spiced minced mutton and green peas. traced back to the 9th century ad in persia, where it was called “sanbosag”
Chicken kati roll - kolkata
spiced chicken wrap with mustard, chili, onion, and egg. first served at “nizam” restaurant in kolkata in 1932. the word “kati” means stick in bengali, which refers to the bamboo skewers originally used to cook the meat on
Papri chaat - delhi
crisp dough wafers, chickpeas, potato, yoghurt,chutney, and sev. a popular street food snack found on street corners throughout india’s capital
Hara bhara kebab - delhi
shallow-fried spinach, green peas, potatos and cottage cheese cutlets
Vegetable samosa - persia/punjab
the veggie version of the original with spiced potatoes and green peas. equally delicious
Ajwaini machi ke tikke - punjab
“punjab” means the land of 5 rivers – Punjabis have been enjoying tandoori river fish for centuries. here at indus we present seabass from the gulf of siam marinated in carom seed, hung curd, yellow chilli, and our own handblended garam masala
Tandoori tiger prawns - punjab
thai tiger prawns marinated in grain mustard, fenugreek leaves, and hung curd
Indus kebab-e-malai - lucknow
cashew nut paste, cream, cheese, cardamom and mild spice marinated chicken
Tandoori chicken - punjab
a half chicken marinated in kashmiri chili powder, hung curd and tandoori spices
Chicken tikka - punjab
chicken thigh tenders marinated in kashmiri chili powder, hung curd and tandoori spices
Sarhadi chaamp - western frontier
tandoori lamb chops from the border where india meets pakistan
Raan - western frontier (small)
7-hour slow cooked pulled leg of mutton. Falls right off the bone
Raan - western frontier (large)
7-hour slow cooked pulled leg of mutton. Falls right off the bone
Tandoori portobello mushroom – royal project foundation thailand
a tribute to our late King Bhumibol Adulyadej, who began the royal project foundation in 1969 to help improve the lives of an opiumgrowing hill tribe village in doi pui in the north of thailand by enabling the villagers to grow high value legal crops instead.
Tandoori creamy broccoli- royal project foundation thailand
cardamom infused cashew nut paste, cream, and cheese marinated broccoli florets
Malabar prawn curry - kerala
prawns cooked with kokum ‘wild mangosteen’ from kerala, coconut & onion curry
Meen molly - kerala
a delicate fish and coconut curry from india’s southern most state of kerala a.k.a ‘fish moilee’
Laal maas - rajasthan
this spicy mutton curry – a favorite among rajasthani royals – uses yoghurt, garlic, and red mathania chillies. traditionally this dish was made with the wild game meat such as boar or deer that was brought back after a round of hunting. the spicy chilies were used to veil the “gamy” meat
Rogan josh - kashmir
a rich mutton curry from india’s northern-most state, kashmir. it was originally brought to india by the mughals, whose cuisine was influenced by persian cuisine. the unrelenting summer heat of the indian plains took the mughals frequently to kashmir, which has a cooler climate because of its elevation
Mutton vindaloo - goa
“vindaloo” is derived from the portuguese dish “carne de vinha d’alhos” (meat in garlic wine marinade). originally made for Portuguese sailors as a way of preserving meat in wooden barrels. later it was adapted in goa in the 16th century and continued to evolve outside of goa during the time of british-india – where the wine was replaced with vinegar, dried red chili peppers were added, and pork was replaced with mutton
Butter chicken - delhi
charcoal smoked chicken tikka simmered in tomato gravy, finished with butter and cream. a recipe originally created at “moti mahal” in new delhi in the 1950s, that is now enjoyed all over the world
Home-style chicken curry
chicken and potato stewed in an onion and tomato based sauce, flavored with ginger, garlic, and a secret spice blend
Chicken chettinad curry - tamil nadu
a famous recipe from the chettinad region in tamil nadu, south india. chicken cooked in tomato, onion, black pepper, and a southern spice blend
Khatte baingan - himachal pradesh
baby eggplant cooked with spiced onion, tomato, and yoghurt. a recent addition to our menu by chef lucky singh
Aloo gobhi adraki - punjab/himachal pradesh
potatoes, cauliflower, and ginger tossed in a punjabi spice blend
Dum aloo banarasi - banaras
a creamy potato & tomato stew from the northern “princely state” of benares
Darashahi korma - kashmir
a delicate curry with japanese pumpkin from the royal project foundation.
Kadai paneer - punjab
cottage cheese squares stir fried with Kashmiri red chili, coriander seeds, onion, tomato, and capsicum
Paratha - punjab
whole-wheat unleavened layered flat bread cooked with rice bran oil. choice of: laccha (butter), pudina (mint), mirchi (chili).
Murgh dum biryani - hyderabad
spiced chicken, caramelized onion, basmati rice and layered and cooked in a sealed brass pot, “dum” style
Delivery Information
Distance: not available
Delivery Est: 45-60 min (approx)
Coverage area: not available
Delivery Fee: Free Delivery
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March 01 Monday@5:28
