Authentic Tandoori ovens and cuisine combine with progressive mixology in industrial-chic dining space
October 22nd, 2015
An imaginative concept that artfully melds modern dining and mixology experiences with authentic renditions of traditional North West Indian tandoor cuisine comes together at Charcoal Tandoor Grill and Mixology in Bangkok. Launched in 2014 by the team (Soho Hospitality) behind the acclaimed Above Eleven rooftop Peruvian restaurant and bar, Charcoal has redefined the Indian dining experience in Bangkok with its meticulously designed interior and superb cuisine. Occupying a voluminous space overlooking the outdoor garden and pool deck at the luxurious Fraser Suites in the heart of Bangkok’s vibrant Sukhumvit nightlife precinct, Charcoal attracts a discerning local clientele with the authenticity of its cuisine, superbly complemented by imaginative cocktails from the polished mixology team. Both signature creations and imaginative reinterpretations of classic cocktails are thoughtfully suffused with Indian culinary influences and ingredients to match the flavour profiles of the Charcoal tandoor cuisine. Exuding an aesthetic of sophisticated yet understated luxe, Charcoal entices with memorable dining and sociable experiences.
Design Entry via a dimly lit corridor of rustic brickwork and timbers reveals the expansive bar, lounge and dining room spaces that are discreetly partitioned by sliding decorative metal panels. Standing behind full height glass, a series of gleaming copper-encased tandoor ovens are the centrepiece of the open kitchen. Referencing an industrial-chic theme with retro Indian influences, the pared-back decor is highlighted by an eclectic assemblage of Indian ornaments including antique spice jars stored in padlocked shelving, and dabbawallah tins that reference the frenetic street life of urban India today.
Cuisine Executive Chef Deepanker Khosla deploys the traditional cuisines and techniques learned from cooking in his North Indian hometown, deftly combining authentic, centuries-old recipes with a contemporary culinary sensibility to create an engaging menu based on Tandoori kebabs – served in large portions for sharing. Fresh seasonal ingredients and imported Indian spices are combined in a wide selection of kebabs – including lamb, fish, chicken, and vegetarian. Other menu highlights include the Murgh Yakhni Biryani with spring chicken and Basmanti rice slow cooked in ceramic dishes; and the Dal Charcoal – urad lentils and tomatoes, slow cooked with ginger and garlic. Family-style Sunday brunches are popular for relaxed daytime dining and socialising.
Mixology A destination in itself, the handsome solid timber bar and ceiling-height display shelving behind impress as the backdrop to creative mixology and polished bartending. The creative talents of the Charcoal bar team are on show as modern techniques and presentation create Indian-themed signature cocktails from intriguing combinations of Indian culinary ingredients and premium spirits. With flavour profiles that are designed to pair with the kebabs, cocktail menu highlights include the New Dehli Duty Free – Bacardi Superior rum combined with Indian mango and chilli, honey, watermelon soda and lime; and 1947: Independence – with Grey Goose infused with mace and clove, Indian pomegranate, fresh lime, house-made hibiscus syrup and topped with egg froth.
Charcoal serves cocktails and dinner Monday to Sunday from 6 pm, while the Sunday Brunch is served between midday and 3 pm. Comfortably spaced tables seat around 74 guests in the dining room, and table reservations are recommended.