Indian Hut

Address: 311/2-5 Surawongse Road Bang Rak, Bangkok - contact details

Cuisine: Indian

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DAYS OF BUSINESS

Mon - Sun:	11:00 to 23:00

The Great Indian Cuisine originated during the Mughul Period when the master chef’s lavished their talents to treat the Palates of the mighty Maharajas.

And here at the Indian Hut, we are proud to present you thetrue essence of North Indian Cuisine which is generally rich and creamy in taste, the dishes are also less spicy And meet everyone’s taste.

This tantalizing mix of ethnic culinary styles has now been recreated for you at the Indian Hut.

Our staff will delighted to assist you in making your selection. We wish you an enjoyable experience

Chef	INDIAN CHEF - A team of 4 proffestioanal chefs specialised for north indian cuisne & indian-chinese fusion food.
Price Guide	Entrée ฿70 - ฿250, Main ฿250 - ฿275, Dessert ฿90 - ฿100
Payment Options	Cash, Amex, Visa, Mastercard, Diners
Features	BYO (Wine Only), Dress smart casual, Licensed, Private dining area, Secure parking, ฿200 corkage Per-bottle
Ambience	Child-friendly, Contemporary, Live music, Relaxed
Food	Ginger Free Option, Halal, Jain, Peanut Free Option, Vegetarian option
Styles	Cocktail, Formal, Presentation, Sit down
Entertainment	Audio visual
Suitable For	Birthday/Anniversary, Bucks / Hens night, Business lunch/dinner, Christmas party

Large groups information

To be informed earlier

Group booking policy: 1. Adavance booking 2. Payment cash 3 SPECIAL SET MEAL buffet

Group cancellation policy: 72 Hrs. prior cancelation notice OR TO PAY30% to of the total amount

Minimum patrons classed as a group: 160

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	120	170

A La Carte

Indian Chinese Specialities - Chinese..

drink - ฿120 to ฿150

a la carte - ฿120 to ฿150

Shuruat / Aperitifs

Thandai: a traditional summer cooler of crushed almonds in cardamom flavoured milk perfumed with saffron.

Jal Jeera: a refreshing cumin & tamarind appetizer served chilled with lemon juice

Matha / Butter Milk: cool drink made of yoghurt, served salted with fine chopped coriander and green chilli

Lassi Kesari ya Namkeen: this cool and creamy drink of churned yoghurt is rural Punjab’s favourite aperitif served either sweet or salted

Mango Lassi: mango juice flavoured yoghurt drink

Soup / Shorba

Mulligatwany: curry flavoured lentil soup

Tomato Soup: the traditional tomato soup

tamatar aur Dhaniya Ka Shorba: a delicate soup of tomatoes, cumin, and fresh coriander

Chicken Shorba: deftly spiced consomme of chicken, fresh and gentle lemony, garnished with cubes of chicken

All prices are subject to 10% Service charge and applicable Govt. taxes

Appetizers - Snacks / Tinybites

Aloo Channa Chat: a mouthwatering combination of chickpeas and potato salad

Aloo Tikki: mashed potatoes mixed with exotic spices, shallow fried topped with mint and tamarind sauce

Papdi Chaat: tangy tickling combination of papdi (fritters), dices of potatoes, chick peas, all dipped in churned yoghurt, mint and topped with tamarind sauce

Peanut Chaat: roasted peanuts with spiced onions and tomatoes mix

Kaju Chaat: deep fried cashew nut mixed with spiced onions and tomatoes

Samosa-2 Pc – Vegetarian/ Samosa-2 Pc – Keema: a savoury appetizer of puff pastry filled with spicy potatoes, green peas, and deep fried to a golden brown

Pakoras - Vegetable / Paneer: Assorted vegetable fritters made from sliced potatoes, brinjal rounds, onion rings, spinach leaves, whole green chillies, etc in a batter of chickpea flour

Potato Chips ( French Fries ) - Poppadums: the universal favourite roasted / fried Indian crackers

Masala Poppadums: fried Indian crackers with a topping of chopped tomatoes, onions, green chillies and drizzled with lime juice and chaat masala

Masala Papad Roll (Poppadums) 2.pc: crispy Indian cracker stuffed with vegetables

Tandoor Se - Vegetarian Selection

Tandoori Aloo: Scooped potatoes stuffed with potato hash, raisins and cashew nuts mixed with green chillies, green coriander, skewered and roasted over charcoal fire

Bhutta Kebab: the humble corn is given the right royal treatment removed from the cob, poached, blended with cheese and herbs, pangrilled

Paneer Tikka: cubes of cottage cheese in a yoghurt marinade, dressed with eleven different spices, skewered and cooked in the tandoor

Tandoori Phool: cauliflower dipped in gramflour and cheese finished in tandoor

Subz Seekh Kebab: mixed vegetables flavoured with fresh herbs, charcoal grilled on a skewer

Vegetable Kebab Platter - Large/ Small: Assortment of Tandoori Vegetables

Tandoor Se - Non-Veg Selection Seafood

Tandoori Jheenga (Prawn): plump fresh prawns, refreshingly marinated in a citric blend of lemon juice, yoghurt, green cardamoms, grilled golden in the tandoor

Mahi Jheenga Mel: prawns stuffed with fish. Have a mouthful seafood experience

Tandoori / Fried Pomfret: whole pomfret marinated in exotic spices, dipped in an ajwain flavoured gramflour batter and cooked in tandoor or deep fried

Amritsari Machi: fillet of singhara, dipped in ajwain-flavoured gramflour batter & deep fried, is a contemporary classic, served with special masala

Fish Tikka: chunks of fresh water fish marinated in freshly pounded exotic spices and gently grilled in the tandoor

Chicken

Chicken Tikka: chicken breast, steeped in a spicy ginger, garlic, yoghurt and finished in the tandoor

Murg Seekh Kebab: This tender kebab of minced boned chicken thighs , herbs, spices, cheese with the flavour of coriander and mint creating an extraordinary succulence and play of taste

Kadak Reshmi Kebab: chicken mince seekh kebab with a soft cheesy heart and finished in a hard upper crust

Murg Malai Kebab: the house speciality : boned cubes of chicken, steeped in a marinade of royal cumin enriched cream, cheddar, garlic and hint of fresh coriander, glazed in the tandoor

Bhatti Da Murg: chefs 30 spices secret recipe

Tandoori Chicken: classic chicken kebab marinated overnight in a spicy half ginger-garlic yoghurt and finished in the tandoor

Kabuli Raan: Leg of kid lamb, spiked with rum, pot roasted in a heavy spiced with royal cumin, cardamom and bay leaf, grilled in tandoor Full/ Half

Boti Kebab: tender boneless pieces of lamb marinated in yoghurt, cardamom and royal cumin mixture, cooked in tandoor till soft

Peshawari Seekh Kebab: the traditional seekh of mutton mince with the singing flavours of coriander, mint and spring onions, creating an extraordinary play of taste

Barrah Kebab: delicious lamb chops, marinated with herbs and spices, cooked in the tandoor

Tandoori Kebab Platter: assortment of tandoori lamb, chicken and seafood

Main Course - Seafood(Prawn & Fish )

Kadhai Jheenga: prawns cooked in a traditional Indian wok with spicy peshawari ground masala and flavoured with delicate herbs

Prawn Curry: this variation is cooked with tomatoes, freshly pounded chillies and spices with a hint of fresh coconut and finished with lemon

Fish Curry: a unique preparation of fresh fish cooked in Goan style

Tandoori Pomfret Masala: tandoori Pomfret gently simmered with aromatic spices and dressed with an onion and tomato gravy

Chicken

Chicken Curry: A simple yet delicious preparation of chicken, very popular with the road side dhabas on the highways in India. Chicken cooked in typical North Indian style

Chicken Do Pyaza: a combination of chicken cooked with double onions and yoghurt

Chicken Jalfrezi: grilled chicken shredded, cooked with assorted vegetables

Kadhai Chicken: wok cooking originated with this hot delicacy, chicken cooked with green bell pepper and onion julliens

Chicken Saagwala: chicken cooked in spinach gravy, tempered with mustard oil and finished with aromatic spices

Butter Chicken: tandoor grilled chicken, simmered in satin smooth tomato gravy with a hint of fenugreek, we dare not exclude this speciality, which has become synonymous with Punjabi cooking

Chicken Korma: boneless chicken pieces cooked in cashew gravy a mouth watering combination

Chicken Vindaloo (A Goan speciality): tender pieces of chicken marinated in vinegar and a blend of spices, cooked in tangy sauce and garnished with potatoes

Mutton

Rarra Gosht: a dry preparation of boneless pieces of lamb cooked with lamb mince to a mouth watering taste

Gosht Vindaloo (Goan speciality): a goan speciality, pieces of mutton marinated in vinegar and a blend of spices, cooked in tangy sauce and garnished with potatoes

Mutton Saagwala: lamb cooked in a spinach gravy, finished with hint of fenugreek

Kadhai Gosht: lamb cooked in a rare combination of spices with a pervading flavour of green bell pepper

Kashmiri Rogan Josh (Speciality of Kashmir): mutton pieces cooked in traditional kashmiri masala flavoured with saffron and yoghurt

Keema Mutter: tender pieces of lamb minced along with herbs, stir fried with green peas, garlic onions and chillies, enhanced with cilantro

Mutton Masala: tender mutton pieces cooked in tomato and onion blended masala sauce, served with boiled egg

Egg Selection

Egg Curry: whole boiled egg cooked in a thick curry sauce

Egg Bhurjee: egg scrambled and cooked with green chillies and onions

Egg Masala: egg cooked with tomatoes and flavoured with homemade garam masala

Masala Omellete: pan fried Egg cooked, with onion, tomatoes & green chilies

Paneer Selection

Shahi Paneer Korma: a paneer preparation from the Royal Mughlai kitchen

Paneer Pasanda: fine slices of cottage cheese, sandwiched with tangy mint chutney and simmered in a special creamy tomato sauce

Kadhai Paneer: cottage cheese cooked in a traditional Indian wok with spicy peshawari masala flavoured with green bell pepper

Paneer Do Piaza: home – made paneer cooked with double onions in onion gravy

Paneer Lawabdar: cubes of cottage cheese cooked with tomato gravy and home made spices

Paneer Bhujiya: grated cottage cheese cooked with tomato, green chillies, peas and hint of fresh coriander

Mutter Paneer: traditional cottage cheese and green peas nurture in cardamom flavoured sauce

Palak Paneer: cottage cheese cooked in a spinach gravy with a hint of fenugreek

Paneer Butter Masala

Vegetable Selection

Aloo Zeera: this dish of potatoes which are stir fried with cumin seeds, red chilly flakes stands out in simplicity

Aloo Phool / Aloo Matter: This delicacy of potatoes with florets of cauliflower / peas stir fried with garlic, chillies and onions, garnished with fresh coriander

Bhindi Masala: tender okra packed with a tangy mélange of freshly ground spices, finished with onions and tomatoes

Baingan Bhartha: whole brinjal stud with cloves and flakes of garlic before roasting over charcoal and then cooks it with tomatoes, onion, garlic and green chillies

Dum Aloo Kashmiri: whole baby potatoes coated with yoghurt, ground cumin, ginger, aniseed, and coriander powder, garnished with shredded ginger and cilantro

Kaju Khumb Mutter Nawabi: a delicious combination of mushroom, green peas and cashew nut nawab’s choice

Rajasthani Gatta Curry: gram flour dumplings simmered in a exotic spiced yoghurt based gravy

Punjabi Kadi Pakoda: this preparation of gram flour dumpling simmered in a yoghurt based gravy is a favourite all across North Indian plains during summer

Makhani Tarkari: a mélange of selected vegetables in makhani sauce

Methi Malai Mutter: a mild methi and mutter combination finished with cream

Mughlai Subz Korma: Assorted vegetables cooked in mild cashew nut gravy

Malai Kofta: cottage cheese dumplings stuffed and simmered in a cashew nut and yoghurt gravy

Mutter, Tamater & Capsicum Masala: a combination of mutter, tomatoes & capsicum cooked to perfection

Palak Kofta: cottage cheese dumplings cooked in spinach gravy with a hint of fenugreek

Chana Masala: tangy chickpeas cooked to perfection with roasted pomegranate seeds and cumin in Punjabi style

Subz Miloni: a traditional preparation of assorted vegetable cooked in spinach gravy

Veg Jalfrezi

Tawa Tak-A-Tak Selection

Jheenga Tawa Masala: prawns cooked on tawa with a hint of royal cumin

Fish Tikka Tawa Masala: Bar-B-Qued chunks of fresh fish cooked on tawa

Mutton Chaampp Tawa Masala

Chicken Tikka Masala: Bar-B-Qued chicken cooked in onion and tomato thick masala on tawa

Paneer Tikka Tawa Masala: grilled cottage cheese tossed with tomatoes, capsicum, and home made spices on tawa

Mixed Vegetable Tawa Masala: fresh seasonal vegetables cooked on tawa in a special masala sauce

Khumb, Bhutta, Pyaz Taka–A–Tak: mushroom and corn cooked on tawa with peppers

Dal - Lentils

Dal Maa Indian Hut: whole black lentils cooked over slow flame overnight tempered with, home made tomato puree and spices

Dal Tadka: yellow lentils delicately tempered and seasoned with exotic spices

Jain Food ( No Onion & No Garlic)

Paneer Pasanda: fine slices of cottage cheese, sandwiched with tangy mint chutney and simmered in a special creamy tomato sauce

Paneer Bhujiya: grated cottage cheese cooked with tomato, green chillies, peas and hint of fresh coriander

Mutter Paneer: traditional cottage cheese and green peas nurtured in cardamom flavoured sauce

Aloo Zeera: this dish of potatoes which are stir fried with cumin seeds, red chilly flakes and methi seeds, stands out in simplicity

Aloo Phool / Aloo Mutter: this delicacy of potatoes with florets of cauliflower / peas stir fried with garlic, chillies and onions, garnished with fresh coriander

Bhindi Kurkuri: whole okra (lady finger) prepared with indian spices, served crispy. A delicacy of its own

Rajasthani Gatta Curry: gram flour dumplings simmered in a exotic spiced yoghurt based gravy

Punjabi Kadi Pakoda: this preparation of gramflour dumpling simmered in a yoghurt based gravy is a favourite all across North Indian plains during summer

Chana Masala: tangy chickpeas cooked to perfection with roasted pomegranate seeds and cumin in Punjabi style

Makhani Tarkari: a mélange of selected vegetables in makhani sauce

Methi Malai Mutter: a mild methi and mutter combination finished with mild cashew gravy and cream

Mughlai Subz Korma: assorted vegetables cooked in mild cashew nut gravy

Malai Kofta: cottage cheese dumplings stuffed and simmered in makhani gravy

Dal Maa Indian Hut: whole black lentils cooked over slow flame overnight tempered with, home made tomato puree and spices

Dal Tadka : yellow lentils delicately tempered and seasoned with exotic spices

Yoghurt (Dahi) & Salad

Dahi: plain home made yoghurt for a moderating effect on hot curries

Raita ( of your Choice ) : whipped yoghurt with your choice of mint, onion, cucumber, tomatoes, potatoes, pineapple or boondi

Green Salad : fresh salad from garden vegetables

Basmati Ka Khazana - Biryani

Murg Dum Biryani : Basmati rice cooked with chicken & exotic spices in a sealed clay pot over a slow fire

Gosht Biryani Hyderabadi : Lamb biryani cooked with basmati rice and flavoured with saffron and exotic spices in a clay sealed pot

Jheenga Biryani: basmati rice cooked with prawn flavoured with saffron and exotic spices

Dum Ki Subz Biryani: aromatic saffron basmati rice cooked with fresh vegetable in a clay seal pot and garnished with fresh herbs

Pulao - Fragrant Basmati Chawal

Kashmiri Pulao : kashmiri favourite pulao with dry fruits

Saffron Pulao: saffron flavoured Basmati rice

Pulao of your Choice: mushroom / peas / jeera tossed with Basmati Rice

Safed Chawal: steamed basmati rice

Roti - Freshly Fried/Baked/Tawa Breads

Puri: 3 Pieces per plate soft Fried Indian style bread

Kulcha: stuffed Bread Made From Refined Flour Aloo Kulcha/ Onion Kulcha/ Paneer Kulcha/ Masala Kulcha

Naan: Plain Naan/ Butter Naan/ Garlic Naan/ Khurmi Naan

Parantha: Laccha Parantha/ Pudina Parantha/ Tawa Mooli Parantha/ Tawa Gobhi Parantha/ Tawa Peas Parantha/ Tawa Aloo Parantha

Roti: Missi Roti/ Butter Roti/ Plain Roti/ Roomali Roti

Desserts

Gazerella (Speciality Of Punjab): julienne of carrots and dried fruits cooked in sweet milk

Gulab Jamun : cardamom flavoured syrup dipped fried dumplings of milk reduced to semi solid texture

Kulfi : a rich and creamy Indian version of Ice-cream garnished with pistachio nuts

Rasmalai: soft Cheese, shaped into flat round cakes cooked in sugar syrup and soaked in reduced milk

Phirnee: a light dessert of milk get with ground Basmati rice and flavoured with cardamom topped with pistachio and almond slivers

Ice Cream: vanilla / strawberry / chocolate

All efforts have been made by thailand.menulog.com to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Thailand Baht (THB฿) unless otherwise specified.

This menu was last updated on 12/5/08.

"The interior of the Indian Hut is bright white and the tablecloths white linen. This works if things are clean, but fails miserably if they aren’t. To be up to standard, restaurants with white tablecloths must change them after each party dines; the Indian Hut doesn’t do this and it often shows. The white walls in the main dining room are pristine and clean, but once through the door to the area where the kitchen and bathroom are located, the standard falls noticeably and the walls are downright nasty."

IMAGE asia, Where to Eat in Bangkok - January 2007

"The immaculate white-on-white interior glistens with mirrors and windows overlooking the street as well as lights...One of the best in Indian food in Bangkok with exotic flavours and textures and dazzling spices fused to meat and vegetables..."

Naphalai Areesorn, Thailand Tatler - January 2007

"The restaurant's sparkling white, brightly lit interior beckons diners to come in through its glass doors, where haunting Indian music plays in the background...Indian Hut offers northern Indian and Idian-Chinese cooking. The menu is extensive and divided into sections to make ordering easy...A newly expanded list of 12 varieties from Franve, Italy and Chile selected for their compatibility with Indian food..."

Naphalai Areesorn, Thailand Tatler - January 2006

“Rich north Indian food served on two floors. The Murg Malai Tikka and the spicy Murg Lazeez are both mouthwatering selections. Diners can easily spot the restaurant by its sign, which mimics the Pizza Hut logo.”

Howard Richardson, Insight City Guide ---- Bangkok - January 2005

"Thailand Tatler declared Indian Hut to be Thailand's Best Restaurant in 2003. Chef Surinder Singh Shai, who has 15 years of experience in the Orchid and Radisson hotels in New Delhi, produced some outstanding dishes, especially murg malai tikka, chicken tangri kebab, paneer tikka, and the all-time classic tandoori chicken."

Umesh Pandey, Bangkok Post - January 2003

Indian Hut

Indian Hut

DAYS OF BUSINESS

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