Paul and I recently visited Chit Chaat to explore a focused selection of dishes and cocktails that reflect the restaurant’s direction. The menu draws from Punjabi roots, presented in a format that feels structured and deliberate. We began with several chaat plates — layered, precise and well balanced in both spice and acidity. The butter chicken naan roll quickly emerged as a defining element. Thoughtfully constructed and generously filled, they rework familiar flavours into something compact and controlled, without losing depth.
The cocktail programme mirrors the kitchen’s approach — Indian references interpreted with balance and technical restraint. With Chef Narayan Bahadur Panthi, formerly of Charcoal, leading the kitchen, the foundation is clearly experience-driven. What follows is a closer look at the dishes we tasted.
We started off with an assortment of chaat plates.
Pani Puri is a must have starter for us — the compulsory opening act to any proper Indian meal. Chit Chaat’s version didn’t disappoint: perfectly crisp shells packed with spiced potato and punchy, tangy pani that wakes up the palate immediately.
Aunty’s Shiso Chaat is a crisp shiso leaf layered with yoghurt, tamarind and mint chutneys, finished with pomegranate for a sharp pop of sweetness. Clean, fresh, and efficiently demolished in one bite.
Bombay Avocado Chaat is a firm favourite. I generally share without hesitation — this time, less so. It vanished quickly. Ripe avocado lifted with chaat masala, lime and onions, finished with crisp sev. Creamy, tangy and quietly confident.
A plate of chaat is a journey through India’s rich culinary heritage. -Unknown
Next up is the mains…
Lal Maas Tacos, Rajasthani-spiced lamb placed onto soft mini tacos, topped with pickled onions and a squeeze of lime. When Mexico meets India and decides to present itself as a taco — yes, this is a must-have. Proper heat, balanced acidity, and plenty of character in a small package.
Now we are heading into the Tandoori and grill.
Malai Broccoli, charred broccoli coated in a creamy, aromatic marinade, picking up just the right amount of smokiness from the grill. Tender inside, lightly crisp at the edges, and rich without feeling heavy — a reminder that broccoli, when treated properly, can hold its own on any table.
Charcoal-grilled chicken prepared in true tandoori style — marinated in yoghurt and spices before hitting high heat. The result is layered flavour, real smokiness and a proper char on the outside while staying juicy inside. It’s the kind of tandoori chicken that relies on technique and timing, not shortcuts.
Signature Naan Rolls
Instead of ordering a curry (they have many to choose from, too) we opted to try the Signature Naan Rolls — new territory for me, and frankly, a revelation. Take your favourite curry, wrap it in naan, serve the gravy on the side like a good dipping sauce, and suddenly you’ve got something you can eat without juggling a knife and fork. Civilised. Efficient. Slightly addictive.
Chit Chaat has several of these signature wraps, and they’re not overworked or overthought — just properly satisfying. The kind of thing you start thinking about around 2am on the way home, convincing yourself it’s a “small bite.” It’s never a small bite.
It’s a simple idea, but a clever one. Honestly, the doner kebab might want to watch its back.
We went for the Butter Chicken Naan Roll — rich, buttery chicken wrapped in warm naan, with gravy on the side. ..outstanding!
Mutton Biryani. A proper mutton biryani is all about technique. Bone-in mutton, slow-cooked until tender, then layered with long-grain basmati rice that’s been parboiled separately. The rice and meat are sealed together and finished on dum — gentle steam cooking that allows the flavours to settle and deepen without turning everything into a stew.
The spices are there for structure, not theatre — typically cardamom, cloves, cumin, bay leaf — giving warmth rather than heat. You should taste the mutton first, the rice second, and the spice as a quiet background note.
It’s a dish built on patience and balance. When done right, the grains stay separate, the meat stays juicy, and every spoonful delivers both. No embellishment needed — biryani has been proving itself for centuries.
Chit Chaat offers several naan options, which makes choosing slightly more complicated — in a good way. One that stood out was the Tandoor Croissant.
It’s a laminated, layered dough baked in the tandoor. The result keeps the structure and flakiness you expect from a croissant, but with a subtle smokiness from the clay oven. The outside has light crisp layers, while the inside stays soft and buttery.
It’s not overly heavy, and it’s not trying to reinvent anything — just a smart crossover between classic French pastry technique and traditional tandoor baking.
Dessert stays firmly rooted in tradition.
Mango Kulfi is one of India’s oldest frozen desserts, dating back to the Mughal era in the 16th century. Unlike standard ice cream, it isn’t churned. Milk is slowly simmered for hours to reduce and thicken naturally, then sweetened and frozen. That process gives it a dense, compact texture and a higher milk-solid content than typical Western ice cream. Mango is a classic flavour, especially popular during peak season in India. The result is firm, creamy, and intensely dairy-led — it melts slower and tastes more concentrated because of how it’s made.
Gulab Jamun has Persian roots and became established in the Indian subcontinent during the Mughal period. The name comes from “gulab” (rose water syrup) and “jamun” (a small fruit the dumplings resemble in size and colour). Traditionally made from khoya (reduced milk solids), the dough is shaped, deep-fried, and soaked in warm sugar syrup, often scented with cardamom or rose water. It’s typically served warm at celebrations and festivals.
Here it’s paired with salted caramel ice cream and biscuit crumb. The base remains classic — soft, syrup-soaked dumplings — with added contrast from cold ice cream and a bit of texture from the crumb. The structure of the dish stays traditional; the additions simply add temperature and balance.
The first thing you see is the courtyard — open, welcoming, and a smart way to ease you in before you even step inside. It sets the tone straight away. Walk in and you’re met by a long bar that anchors the space. It runs confidently along one side, giving the room structure and somewhere to land for a drink.
Beyond that, the restaurant opens up into the main dining area with several tables and a few booths that add a bit of privacy without feeling boxed in. There’s also a separate room that can be closed off for private events — practical, but still connected enough to feel part of the atmosphere. Overall, it’s cosy without being cramped, and the ambience is relaxed rather than theatrical. Easy to settle into.
Speaking about drinks….
The drinks at Chit Chaat are as playful as the food — flavourful, inventive, and anything but predictable. The menu moves confidently from well-made classics to bold signature cocktails with an Indian twist.
Take the Tiffin Box 42, vodka shaken with ripe mango, a hint of cumin, and house-made ginger beer — fresh, slightly spiced, and dangerously easy to drink. Or the Chai Walla, where Bombay Gin meets cucumber, ginger, Midori and a touch of chilli for a cocktail that’s crisp, aromatic and just a little cheeky.
It’s the kind of list that makes you consider “just one more” purely for research purposes.
Well, if you want something visual to set your eyes on;
I’m hungry. Where is it?
Located in: Oakwood Residence Sukhumvit 24 Bangkok
Keep up to date with their menus and promos. by following their official Facebook page or Instagram page.
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