Featuring a playful and colourful décor, Tapori is a vibrant Indian restaurant in Bangkok that offers food from every region of India. The restaurant is owned by Rohit Sharma, a chef and interior designer. They established this restaurant with their passion for food and culture to help people understand that Indian food is more than Butter Chicken, Curry and Naan.
Tapori boasts a blend of modern elements with an elegant and warm ambience, creating a sophisticated and intimate setting that combines contemporary design with traditional Indian accents. As guests enter, they are greeted by a beautiful 200-year-old wooden door from Rajasthan, which pays tribute to India's rich artistic heritage.
Throughout the space, various art forms tell unique stories about India, from the geometric motifs of Warli art to the tribal designs of Bastar, the narratives of Madhubani, and the vibrant imagery of Pichwai art. A striking hand-cut mirror mosaic of a preening peacock and a 32-foot-long oil painting depicting the backwaters of Kerala add life to the environment, seamlessly linking modern aesthetics with traditional artistry.
Additionally, colourful Indian elephants accentuate the overall aesthetic, further enriching the atmosphere at Tapori, where the stories extend beyond just the food.
The menu was inspired by what Rohit calls his food coma tour of undiscovered India. On this tour, he travelled India's 28 states and eight union territories, being introduced to traditions passed down through generations, family recipes held close, and spice combinations that have blown his mind. Each dish on the menu is a chapter from my travelogue, a tale crafted to transport guests and patrons to a compass point in India.
Dal Pakwan beautifully encapsulates the rich heritage of Sindhi culture in northwestern India, near Pakistan. This vibrant dish offers a harmonious blend of sweetness, spiciness, tanginess, and an array of textures that elevate the dining experience. It includes savoury tomatoes, aromatic onions, sweet coriander-date chutney, and creamy, tart yoghurt. Topped with crispy flatbread with dots of various chutneys, Dal Pakwan invites a unique culinary experience. To fully appreciate its complexity, guests are encouraged to break the flatbread with a spoon and mix all the ingredients together before enjoying it. This interactive approach enhances both the flavours and the overall enjoyment of the dish.
Representing Maharashtra State, home of India's Capital City, Mumbai, is Keema Ghotala. This beef or lamb with tomato-based dish is packed with spices and herbs. The dish's appearance is similar to that of Japanese Natto. The dish is topped with two raw quail eggs and served with Indian bread called Ladi Pav. The meat is infused with spices and herbs without losing its character. Spreading the Keema Ghotala on the bread is the best way to relish it.
Scallop Ceviche is an Indian food in the form of a Peruvian dish that showcases the flavour of Goa State on the southwestern coast of India. The dish features a pile of spice-cured scallops, fennel & onion salad and traditional Solkhadi made from drinking-yoghurt-like probiotic coconut milk, kokum and chilli & garlic paste. The tanginess and creaminess with a kick of the Solkhadi and the fresh sweetness from the salad complement the firm, soft scallop.
Another notable dish from Goa is Pork Vindaloo, an Anglo-Indian dish influenced by Portuguese cuisine. Rohit collected recipes from families he met in Kolkata to create his version, achieving the perfect balance of spiciness and sourness. To complement it, the dish is served with a type of leavened bread called Goan Poee. The tenderness of the pork, a result of marinating before cooking, enhances the overall experience.
Wahan Mosdeng is a dish hailing from the northeastern Indian state of Tripura. This refreshing salad showcases crispy, succulent cubes of deep-fried pork mixed with citrusy and numbing Timur, also known as Szechuan pepper. The dish also includes crunchy sliced onion, burning ginger and aromatic coriander. The taste is sweet and sour, with just the right amount of spice that tantalises the palate.
Representing Punjab is Amritsari Machli, a classic fish dish reimagined by Rohit in his version of the fish in the Fish & Chips. A fish fillet is coated in a batter and puffed rice before deep-fried. The result is a juicy fish cooked to perfection inside, with a crunchy exterior. It is served with a lemon wedge and mango chutney, enhancing the dish's flavours.
Siddu is a dish that originated in the state of Himachal Pradesh. Its appearance resembles Chinese Baozi. Siddu is a bun stuffed with rich, aromatic, and flavourful lentils mixed with spices and herbs. The dish is complemented by zesty chilli sesame chutney and nutty flaxseed dips, making it a perfect choice for those looking to explore unique tastes and culinary traditions.
Naga Pork Curry & Singju represents the culinary traditions of Nagaland and Manipur. This dish features a savoury pork curry enhanced with fermented bamboo shoots, providing a unique flavour profile. It is served alongside a fresh vegetable salad and Timur rice, garnished with crispy pork rinds. This meal's combination of aromas and spices creates a delightful and memorable dining experience.
The representative of Tamil Nadu, Kizhi Parotta, features tender, mildly spiced chicken that is expertly wrapped in layers of soft, flaky flatbread. This flavorful combination is artfully wrapped in a banana leaf, which adds a subtle aromatic essence during cooking. To enhance the experience, the dish is accompanied by a refreshing onion yoghurt, providing a creamy contrast to the savoury spices of the chicken.
Banami Kheer is a delightful dessert crafted from rich, sweetened evaporated milk, creating a creamy and luxurious texture. This indulgent treat is enhanced with a secret ingredient that adds a unique flavour, making each bite a compelling experience.
Travellers, ex-pats, and locals seeking to indulge in the rich and diverse flavours of Indian cuisine will find a delightful experience at Tapori, a vibrant Indian restaurant in Bangkok that transports its guests to India without the need for plane tickets.
Tapori Bangkok
Hours: TUE-SUN, 12:30-15:30, 17:30 - 23:00 Hours
Tel: +666 4569 3798
Website: https://www.taporibkk.com/
Facebook: https://www.facebook.com/taporibkk
Instagram: https://www.instagram.com/taporibkk/
Email: reservations@taporibkk.com
Location: 22/2 Soi 47, Khwaeng Khlong Tan Nuea, Watthana, Bangkok 10110
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