Deeply satisfying and memorable
Created by the team behind Above Eleven, the popular roof-top bar and restaurant at Fraser Suites on Sukhumvit Soi 11, Charcoal Tandoor Grill & Mixology is something of a revelation. Here you’ll find no curry swimming in artery-clogging ghee, only sophisticated reinterpretations of tandoor-grilled delicacies enjoyed by the Moghuls of old, and a unique selection of classic cocktails created with an intriguing Indian twist.
From its industrial chic décor featuring iron and wood furniture and lattice ceilings a to the bib-like napkins, copper drinking vessels and piped sounds of a lively Indian bazaar in the restrooms, Charcoal is a fun dining experience for family and friends.
Dominating the glass-walled kitchen are three copperclad tandoor ovens – one for meats and seafood, one for vegetables, and one for breads. From these, Executive Chef Deepanker Khosla and his colleagues produce a range of succulent kebabs, most designed to be enjoyed by two people or more.
For vegetarians, Paneer Tikka (B350/4 pieces), cubes of cottage cheese marinated in fresh cream with mild spices and yellow chilli, works well with a selection of mint, mango and Kasauli mustard chutneys. Also excellent is Tandoori Malai Broccoli (B350/5 pieces), florets of fresh broccoli marinated in hung yoghurt, cream cheese, malt vinegar and green chilli.
From the lamb and mutton selection try Anghaar Pasila, tender New Zealand lamb chops (B700/3 pieces) steeped overnight in a marinade of red chilli, cumin, malt vinegar and ginger garlic. Another superb sharing option is Dum Ki Raan (B1500), whole leg of spring mutton tenderised in a royal marinade, stuffed with onions, pickled garlic and cheese, and slow-simmered for up to 12 hours in the tandoor.
Equally delicious is Murgh Malai Kebab, juicy chunks of chicken breast (B420/5 pieces) blended with cream cheese and hung yoghurt and seasoned with green chilli and fresh coriander, and Tandoori Jhinga Prawns, succulent jumbo prawns (B850/3 pieces) marinated in mixed Indian spices and garam masala. Creamy Dal Charcoal (B200), a rich dip of urad lentils, tomatoes, ginger and garlic slow-cooked overnight on dying charcoal embers complements all of the above.
On the menu you’ll find helpful hints for pairing extensive cocktail choices (most around B350) with certain dishes. The heady Mint Chutney Mojito goes with anything. Served in a bucket-like classic Old Delhi copper cup, it blends Bacardi Gold rum and tangy house-made mint chutney with chopped Indian mango and fresh lime.
Charcoal Tandoor Grill & Mixology
Fraser Suites Sukhumvit, 5F Sukhumvit 11 | 08 9307 1111 | charcoalbkk.com
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