Saturday October 20, 2018
Home Uncategorized ‘Charco...

‘Charcoal’ cheers up Indian foodies in Bangkok

Enjoy Delhi and Mumbai'f famous street food in Bangkok too!

2
//
214
Charcoal Tandoor Grill & Mixology Restaurant, Bangkok Image: charcoalbkk.com
Republish
Reprint

A ‘Spice Library’ with traditional condiments from all corners of India, Mumbai’s famous ‘Dabbawalas’, an Indian mixology concept at the bar to fire up your drinks and a restroom where you can hear the lively noises of Delhi’s famous Chandini Chowk area – all of this and more are on offer at the most unlikely of places, Bangkok.

In the Thai capital’s ever-busy Sukhumvit area, the Charcoal Tandoor Grill and Mixology has raised the bar for authentic Indian cuisine and that is evident from it being a runaway success, especially among foreigners. Located on the fifth floor of Fraser Suites in Sukhumvit’s Soi 11, Charcoal is not only about Indian food but also the tradition that is behind the popularity of this food.

“Charcoal offers authentic tandoori kebabs, char-grilled over glowing embers in our copper-clad ovens. People can enjoy the delicacies that come from the house of the Royal Moghuls,” Derrick Gooch, the general manager of Fraser Suites, told IANS as he excitedly took me through a brief journey about Charcoal’s existence, its food and the idea behind the effort.

“We wanted our food to be real, authentic Indian. We spent considerable time in India to pick the best chefs and cooks, raw materials and equipment. All our spices for the restaurant and other raw material still comes from India to ensure that authentic taste,” Gooch, who once worked with a leading resort near Gurgaon and has been settled in Thailand for the past nearly 14 years, pointed out.

The popular celebration dishes, made from centuries-old recipies, at Charcoal include murg angaar (charcoal), murg malai kebab, tandoori malai broccoli, sikandar ki raan (tender lamb), the softest possible paneer tikka and dum biryani.

“Our DNA is kebabs. We offer only two types of gravies in Indian food. We get a lot of foreign guests and they really relish the char-grilled food here,” restaurant manager Vijay Kamble, who worked in a leading hotel chain in Mumbai before moving to Bangkok, told IANS.

The Sunday brunch buffet (@ 999++ THB (Thai baht)/almost Rs,2000 per person) offers vegetarian and non-vegetarian kebabs with Indian breads.

“We lay a lot on stress on retaining the original flavour of the spices that we use. The idea is to ensure that our clients should be happy having Indian food here,” chef Manzoor, who hails from the City of Nawabs, Lucknow, told IANS.

There’s a unique about Charcoal.

The restaurant boasts of a whole wall that is a Spice Library. Spices are kept here in a traditional way while sharing information about them. Another wall depicts the Mumbai Dabbawalas concept in all its colours.

Related article: Indian ‘masala’, among other condiments spicing up global food palate

Even the restroom in the restaurant is inimitable. “The moment you enter it, you will hear the real-time sounds of Delhi’s famous (and chaotic) Chandini Chowk area. The sound of vendors and honking of horns does not let you miss out on Delhi’s life,” Gooch pointed out.

The restaurant also offers the best variety of ‘paan’ (betel leaf) – straight from the popular Prince Paan Shop in New Delhi’s GK market. It is priced at THB 100.

“Our paans are the most authentic and fresh ones. We use Kolkata and Banarsi betel leaves. To suit the convenience of our foreign guests, we have smaller sized paans too,” Dev Singh, who hails originally from Nepal but has settled in Delhi for over three decades, said.

But what takes the cake is the Charcoal bar where lies the Mixology Studio. Signature cocktail creations come alive in a sophisticated industrial setting here.

“The cocktails here are combined with Indian spices to fire them up. We have a unique style of presentation too,” Kamble pointed out.

Cocktails like New Delhi Duty Free, comprising spices, honey, Bacardi, watermelon juice and mango, are served in a bottle-jar which is packed in a transparent plastic bag (like the ones in which liquor bottles are packed at duty-free shops at airports) along with a dummy Indian passport.

Other spiced up cocktails include Horn Ok Please (betel leaf, basil and gin), Mufftey Mai (gin and cucumber in a glass laced with chaat masala), 1947: Independence, Sialkot’s Gun Powder, Kolkata Rickshaw Fuel and many more.

At Charcoal, one will have to cook up excuses to explain over-eating!!

Here are some details of Charcoal:

Where: Charcoal Tandoor Grill and Mixology; 5/F, Fraser Suites, Sukhumvit Soi 11, Bangkok, Thailand. Timings: 6 p.m. till 12 a.m.

A meal for Two: THB 1,200 upwards (IANS)

Click here for reuse options!
Copyright 2016 NewsGram

  • Charcoal is nice. Lots of other great Indian restaurants in Bangkok too. Rang Mahal, Kabab Factory, Punjab Grill…

  • Vrushali Mahajan

    This gives the Thai people an idea of how the Indian food is made and served. Just like how we enjoy Thai curry, they enjoy our dal fry

SHARE
  • Charcoal is nice. Lots of other great Indian restaurants in Bangkok too. Rang Mahal, Kabab Factory, Punjab Grill…

  • Vrushali Mahajan

    This gives the Thai people an idea of how the Indian food is made and served. Just like how we enjoy Thai curry, they enjoy our dal fry

Next Story

Farmers To Grow Modified Cotton With Its Seed Edible

Many of the world’s roughly 80 cotton-producing countries, especially in Asia and Africa, have populations that face malnutrition that could be addressed with the new plant

0
Cotton
An experimental cotton plant is shown at a Texas A&M research facility in this handout image provided by the Texas A&M University College of Agriculture and Life Sciences in College Station, Texas, U.S. VOA

U.S. regulators have cleared the way for farmers to grow a cotton plant genetically modified to make the cottonseed edible for people, a protein-packed potential new food source that could be especially useful in cotton-growing countries beset with malnutrition.

The U.S. Department of Agriculture Animal and Plant Health Inspection Service on Tuesday lifted the regulatory prohibition on cultivation by farmers of the cotton plant, which was developed by Texas A&M University scientists. The plant’s cottonseed cannot be used as food for people or as animal feed yet in the United States because it lacks Food and Drug Administration approval.

Cotton
Cotton plant. pixabay

Cotton is widely grown around the world, with its fiber used to make textiles and the cottonseed used among other things to feed animals such as cattle and sheep that have multiple stomach chambers. Ordinary cottonseed is unfit for humans and many animals to eat because it contains high levels of gossypol, a toxic chemical.

With financial help from a cotton industry group, scientists led by Texas A&M AgriLife Research plant biotechnologist Keerti Rathore used so-called RNAi, or RNA interference, technology to “silence” a gene, virtually eliminating gossypol from the cottonseed. They left gossypol at natural levels in the rest of the plant because it guards against insects and disease.

“To me, personally, it tastes somewhat like chickpea and it could easily be used to make a tasty hummus,” Rathore said of gossypol-free cottonseed.

After cottonseed oil, which can be used for cooking, is extracted, the remaining high-protein meal from the new cotton plant can find many uses, Rathore said.

Cotton
If all of the cottonseed currently produced worldwide were used for human nutrition, it could meet the daily protein requirements of about 575 million people. Pixabay

It can be turned into flour for use in breads, tortillas and other baked goods and used in protein bars, while whole cottonseed kernels, roasted and salted, can be consumed as a snack or to create a peanut butter type of paste, Rathore added.

If all of the cottonseed currently produced worldwide were used for human nutrition, it could meet the daily protein requirements of about 575 million people, Rathore said.

Other countries would have to give regulatory approval for the new cotton plant to be grown, though U.S. regulatory action often is taken into consideration.

Also Read: Food Cooked on The Barbecue Can Impair Your Lungs

The new cottonseed’s biggest commercial use may be as feed for poultry, swine and farmed aquatic species like fish and shrimp, Rathore said.

Many of the world’s roughly 80 cotton-producing countries, especially in Asia and Africa, have populations that face malnutrition that could be addressed with the new plant, Rathore added. (VOA)