Inddee, a new fine-dining restaurant serving Indian cuisine, is located in a century-old house in Langsuan, the heart of Bangkok. The restaurant features impressive arches, stunning lighting and seats up to 50 guests. As a live-Indian kitchen in Bangkok, it enhances Bangkokians, ex-pats and tourists' dining experience with dynamic and liveliness.
Head Chef Sachin Poojary, who was in Mumbai leading Wasabi by Iron Chef Masaharu Morimoto before moving to Bangkok, aims to showcase the heritage of Indian cuisine through his unique interpretation, skills, and knowledge. The menu was designed to take guests on a journey to Indian regions through ingredients.
Chef Poojary's menu consists of 7 courses in which guests can choose to have a wine pairing of 9 or 7 glasses. Guests can also order supplements and pair a supplement dish with a glass of wine. The wine programme is curated by Sommelier Thanakorn "Jay" Bottorff, who has experience for 11 years.
For those cocktail lovers, they can savour a selection of reinvented classic cocktails created by one of the world's accomplished female bartenders, Heena Kewalramani, who has The World's 50 Best Bars, such as Two Schmucks and Florera Atlántico, in her profile.
Kewalramani's Martini is bright and refreshing, which works with Bangkok's humid climate. She's an expert in Pick-me-up cocktail category, savoury Bloody Marry and Espresso Martini are must-tries.
Chomp received an invitation to indulge in the exquisite culinary delights of Inddee, a fine-dining live-Indian kitchen in Bangkok.
We started with one of the supplement courses, Oyster, a fresh oyster with pink sol kadhi, pickled daikon and compressed turnips representing India's Konkan Belt. The sweet, sour and umami with a little bit of a kick from the sol kadhi complement the fresh oyster's subtle fishiness and mineral characteristics. It was definitely a good start.
This live-Indian kitchen also has 4 bites that showcase 4 different cities in India. Khari Chai expresses Mumbai through crispy cone pastry stuffed with spices and hot garlic-corn soup with drops of almond oil. The cone isn't too flaky, so there is no messy table, and the spices and garlic-corn soup are aromatic, not pungent at all.
Another bite of the four, Mirch Salan - hornouring Hyderabad - is a stufffed pepper. Inside the pepper are puffed rice and tamarind. The stuffed pepper is coated with Hyderabadi ganache. It's sweet, sour and spicy with crunchiness.
Representing the great Kashmir, Morel is the actual first course on the menu. The dish is Kashmir morel stuffed with ricotta-like khoya and nuts served on top of enoki saffron Indian fried rice called pulao. This dish is rich, nutty, earthy and sweet. It is also full of textures.
Scallop, the second course, is a fresh scallop tartare with brown sweet-sour and spicy gravy-like injipuli and roasted cauliflower purée. This dish represents Kerala. The fresh scallop's sweetness, butteriness and nuttiness go very well with the characters of the injipuli, and the purée balances the flavours out.
The third course, Cod, represents Kolkata. The dish contains black cod fish, Bengali kasundi AKA. Indian mustard, Indian lime called gondhoraj, and pickled ginger buds. This dish is vibrant and bright.
We got interrupted by another supplement course called Chicken, a chargrilled malai chicken dressed with Parsi barberries. The chicken is crispy on the outside but juicy inside and season well and very aromatic. This Delhi representative is surely well-beloved by many.
Quail, the fourth course, is spicy Nagpuri saoji spiced quail with parsnip puree. The city of Nagpur is represented through the spiced succulent quail balanced by the nutty and earthy parsnip purée.
Moving on to the fifth, Chicken which represents Lucknow. A hand-pull chicken khurchan with nashi pear. This sweet, savoury, spicy, creamy dish is well-balanced. The dish is served with nan. To enjoy it to the fullest is to spread the chicken khurchan and nashi pear on the nan and eat it.
A supplement course, Lamb, cut in the line. A huge chargrilled lamb chop served with three condiments is seasoned well and perfectly grilled, representing Himachal.
To end the meal, 2 desserts are served orderly, starting with Rose, yoghurt with chia seeds, and finely julienned rose petals served with Chiang Mai roses in a box. This is an elevated Indian dessert, Falooda. The dish is rich, savoury, sweet and sour with rose amora. The rose box makes the experience even more opulent.
The second dessert, Chocolate, is made of Pondicherry's chocolate and coffee from Chikmagalur, served with Malabari vanilla ice cream and sprinkled with Tuticorin salt, which perfectly balances the sweetness and bitterness of the chocolate and coffee and the ice cream.
Before leaving, the fine-dining live-Indian kitchen gives more treats - delicious macarons infused with Indian ingredients.
Inddee's delectable offerings and memorable experiences are guaranteed to leave a lasting impression on all who partake. Inddee Bangkok Hours: Daily, 17:30 – 23:30
Reserve: +666 2812 9696 Website: https://www.inddeebkk.com/
Facebook: https://www.facebook.com/inddeebkk
Instagram: https://www.instagram.com/inddeebkk/
Location: 68, 1 Soi Langsuan, Lumphini, Pathum Wan, Bangkok 10330
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