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Red Contemporary Indian Dining

Address: 124 Sukhumvit Soi 53 (Thonglor Soi 9) Khlong Toei Nuea, Bangkok - Contact details
Cuisine: Indian
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DAYS OF BUSINESS

Mon - Sun:11:30 to 14:30
18:00 to 23:00
Put some excitement in your culinary life. Red, the Indian Restaurant everyone in Bangkok is talking about, takes Indian food into a creative realm never before experienced in Thailand. Red has those curries, tandoor items and other Indian delights people everywhere have grown to know and love, but it also presents contemporary Indian fare unshackled by tradition. Chic and modern, Red is located in a charmingly converted villa, blessed with plenty of onsite parking, and only a short hop by taxi from the Thonglor BTS Station.

Chef

Gagan Anand - Gagan Anand as a consultant and chef. His credentials are impressive and include time with the Taj Mahal hotel group, work with Michelin starred chefs, and cooking for the Indian Prime Minister. Don’t get the idea that Chef Anand throws the baby out with the bathwater. “My food uses Indian spicing and has an Indian taste,” he told us. “But I like to incorporate new ingredients and new cooking styles into what I do whenever possible. I use fresh ingredients, especially those available locally, but use little cooking oil and no ghee.”

Payment Options

Cash, Amex, Visa, Mastercard

Features

Dress smart casual, Licensed, Outside dining area, Secure parking

Ambience

Contemporary, Relaxed

Food

Vegetarian option
 

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Menu
Non-Veg Kebabs & Appetizers
Murgh Tikka: succulent chicken pieces marinated in fresh chilly paste and cooked in tandoor 290.00
Makhmali Malai Tikka: soft and creamy chicken kebab flavored with cream and nuts 340.00
Murg Kasturi Kebab: saffron marinated kebab served with tangy raw mango chutney 370.00
Mutton Seekh Kebab: a minced meat char grilled kebab that gives sausages a run for its money 395.00
Fish Amritsari: India style spiced marinated fresh water fish served with mint sauce 460.00
Tandoori Chicken: it's a legendary starter where the whole marinated chicken is slowly cooked in an Indian clay oven 400.00
Sabute Murg: sabut meaning whole chicken kebab flavored with yogurt and cheese 450.00
Tandoori Lobster : chef's redefining cooking skills where whole lobster is baked in clay oven 600.00
Adraki Boti: ginger spiced and marinated lamb morsels stir fried with fresh herbs 450.00
Fish Ajwani Tikka: carom flavored fish morsels smoked in a tandoor 550.00
Jhinga Tiranga: fresh river water prawns in three different styles and tastes 600.00
Nimbu Chicken: red's Thai influence is felt in this recipe;chicken is sauteed with lemon and fresh coconut milk 375.00
Vegetarian Kebab & Appetizers
Tandoori Aloo: stuffed slow cooked potatoes finished in tandoori style 175.00
Paneer Tikka Achari: most popular Indian vegetarian combination of cottage cheese and fresh greens marinated with pickle and barbequed 350.00
Dahi Kebab: chef's innovation of using hung curd & potato cake grilled and served 275.00
subji Hariyali Kebab: fresh vegetables in a green herbed marinade delicately spiced and cooked in a tandoor 225.00
Tawa Subji Bahar: pan grilled vegetables in a tangy and spicy sauce 225.00
Paneer: we don't know whether 65 ingredients were used or was it the 65th item in serial order of the famous restraints menu;but we ensure that it will leave a mark in your taste buds 300.00
The Red Pastas-Non-Vegetarian
Hariyali Penne Aur Samundar Ki Pariyan: penne with cilantro(fresh coriander) walnut pesto & herbed prawn's mussels and crab meat 350.00
Pasta in Makhani and Mutton Kebab Sauce: fettuccini tossed with the tomato curry and minced lamb kebabs 350.00
Malai Pasta Aur Chicken Kebab: farfel sauteed with spicy chicken tikka kebabs in a creamy concoction 350.00
The Red Pastas-Vegetarian
Hara Bhara Pasta: farfelle tossed with cilantro(fresh coriander) walnut pesto & grilled fresh garden vegetables 275.00
Paneer Tikka and Makhani Pasta: penne in a tomato curry with corn kernels and cottage cheese kebabs 275.00
Khumb Aur Pasta Malai: fettuccini mixed with sauteed wild mushrooms and finished with creamy paprika sauce 275.00
Risotto
Curry Spiced Seafood Risotto: fresh seafood spiced with Indian curry and finished with fresh herbs 350.00
Creamy Chicken Kebab and Saffron Risotto: tangy chicken tikka morsels cooked with fine Arborio rice and Kashmir saffron 350.00
Gucchi Aur Khumb Risotto: the high priced morels are slowly braised with fresh mushrooms & rice 350.00
Mirch Olives Aur Hara Bhara Risotto: every kind of pepper is used to perfection by our chefs in this recipe 275.00
Vegetarian Khazana
Assorted Mushroom and Makai Masala: wild local fresh mushrooms and baby corn cooked in Indian masala 250.00
Mirchi & Baigan Ka Bharta: the good old Indian ratatouille;we still believe it was the Indians before the French in using eggplant in this form 200.00
Kadal Babycorn,Mushroom & Broccoli: this Indian style stir fried low calorie dish is a must for diet watchers 275.00
Methi Matar Malai : the three m's methi-fresh fenugreek,matar-fresh green peas,& malai fresh home made cream combined to give a everlasting lingering taste to your palate 250.00
Khumb Hara Dhania : fresh mushrooms cooked with fresh coriander leaves and served in mellowed Indian curry 250.00
Bharwan Aloo Banarasi: bharwan meaning stuffed,aloo meaning potatoes and banaras and north Indian city leaving you to guess this dish 225.00
Palak Garden Vegetables/ Paneer/ Corn: fresh spinach curry with a choice of Indian vegetables,corn kernels or fresh cottage cheese 225.00
Paneer Kurchan: another of red's specialties where fresh home made cottage cheese cooked with bell peppers and tomato 300.00
Gucchi Dulma: the highly priced gourmet treat for the vegetarians is used to perfection by bringing out this recipe by our master chefs 500.00
Paneer Lababdar: this cottage cheese and tomato gravy dish is finished with lots of fresh coriander and herbs 300.00
Dal
Yellow Dal Fry: this home style light lentil preparation is a very healthy and light to eat 150.00
Pindi Chole: chickpeas cooked the north Indian style in a spicy sour curry 175.00
Dal Red: red's proud to present you the longest(24 hours) slow cooked black lentil recipe that passes through each section of the kitchen 200.00
Chicken
Kadai Murgh: chicken cooked with tomato and crushed spices in a "kadai"-traditional Indian wok 300.00
Murg Tikka Lababdar: house specialty of chicken kebabs served in a mesmerizing tomato gravy 350.00
Methi Murg Malai: methi-fresh fenugreek;murg-chicken;malai-cream-a innovative combination resulting in exotic curry 350.00
Murgh Rassedar: this low calorie healthy home-style chicken curry one of our chef's specialties 300.00
Kozi Vartha Curry: tender boneless chicken cooked in a palate tickling combination of south Indian herbs & spices 350.00
Chicken chettinad: devilled spiced black pepper chicken curry from the south Indian peninsuda-which introduced black pepper to the world 350.00
Mutton
Safed Maas/ Lal Maas: an ancient rajasthani delicacy "safed" meaning white & "laal" meaning red;leaving you to choose your palate 500.00
Lamb Pepper Fry: sliced lamb cooked to perfection with the dominant pepper and fresh herbs 400.00
Rogan Josh: rogan' means red oil in Persian & Urdu and Josh is a corruption of 'Gosht',meaning meat so a red lamb curry 400.00
Raan E Changeezi: whole leg of lamb cooked the north Indian way and skillfully flambeed 750.00
Kadai Ghost Hussaini: stir fried Indian lamb with vegetables and crushed spices in tomato gravy 400.00
Rarha Meat: and interesting lamb preparation where whole lamb shanks is cooked in a minced lamb curry 450.00
Samundar Ka Khazana-House Seafood Specialties
Fish Moilee: this Malabar Caost recipe is light and easy on stomach 450.00
Salmon Paturi: a red kitchen innovation where the salmon marinate with home grown mustard is wrapped in banana leaf and char grilled 600.00
Crab Srilankan Curry: fresh river water crabs cooked in fiery hot spiced south Indian curry 500.00
Daab Chingri/ Salmon: epicureans call this heaven on earth recipe;we strongly recommend to all seafood lovers 500.00
Jhinga Lababdar: fresh water scampi cooked in creamy tomato gravy finished with fenugreek 500.00
Samundari Khazana Takatak: a seafood mix cooked in tradition Indian griddle with lots of fresh herbs and tomatoes 500.00
Flambeed Lobster Masala: chefs bringing out the best in the kitchen with this heart warming innovation of flambeing the lobster Indian style 750.00
Rice
Nawabi Turkari Biriyani: this vegetarian rice specialty is the moughal influence in Indian cuisine 275.00
Saffiyoni Murg Biriyani: saffron flavored chicken rice preparation layered and dum cooked(pressurized steamed) 350.00
Hydrabadi Gosht Biryani: this slow cooked delicate rice and lamb pilaf is a treat to all 400.00
Malabari Jalpari Biriyani: red's innovation of preparing rice with seafood with the costal spices and condiments 400.00
Jeera/ Peas Pulao: fresh cumin or peas rice specialty 180.00
Steamed Rice: the name says it all-staple world over 125.00
Garden Vegetables Bhunna Rice: fresh garden vegetables tossed with Indian long grain rice with whole spices and fresh herbs 225.00
Indian Breads
Ajwain Lacha Paratha : carom seed flavored layered Indian bread easy for digestion 80.00
Tandoori Roti: a classic whole wheat bread cooked in the tandoor 60.00
Missi Roti: traditional spiced bread made with wheat and gram flour 80.00
Naan-Plain/ Garlic/ Rogani-Curry Oil/ Butter: this leavened bread is a must in every Indian eatery giving a choice soothing your palate 60.00
Broccoli and Corn Kulcha: kulcha meaning stuffed and this one with the fresh vegetables 100.00
Onion Kulcha: the name says it all so you know what to expect 80.00
Paneer & Mozerella Kulcha: perfect combination of two cheeses to make it melt in your mouth 125.00
Pudina Paratha: pudina the Indian mint is layered in a whole wheat bread resulting in a refreshing taste 80.00
Masala Kulcha: this kulcha is stuffed with house special spiced potato mix 100.00
Keema Kulcha: our chef's creating this stuffed Indian bread inspired from the Italian pizza 120.00
Dessert
Anjeer Aur Aam Ki Kulfi: a traditional home made fresh mango and figs ice cream 180.00
Kersari Apple Jalebi: saffron flavored golden fried hot apple desert 150.00
Tas Malai with Pistachio Caramel: cottage cheese sweat meat served flavored with saffron and nuts 170.00
Flambeed Gulab Jamun: this reduced milk dumplings flavored with mint and flambeed with contra 180.00
Khalua Chocolate Souffle: a sinful act of chocolate which leaves with feeling of asking for more 230.00
Cigar Pxyidis : looks like cigars taste likes cigarette a paradise for tobacco lovers 300.00
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 6/1/08.

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"I'd definitely love to come back here! "

Timothy Dharmajiva Ridd, Lifestyle Guru Entertainment - June 2007
"The style of Indian cuisine in Bangkok has been conservative and traditional. With the arrival of Red on the Indian culinary scene, Laurence Civil was hungry to check out what contemporary dishes are beeing served."

Laurence Civil, TTO - June 2007
"The winds of change are sweeping through India's culinary scene and the refreshing breeze has reached Bangkok in the form of Red."

N/A, Where to Eat in Bangkok - June 2007
"A brave restaurateur, an incredibly talented chef and Indian cuisine to fine dining levels..."

N/A, Expression - June 2007
"Red is highly symbolic colour, and one of the more recent and unexpected things it symbolies is fine dining cuisine."

Brain Kent, Bangkok Post Real Time - May 2007