During our recent visit, we had the pleasure of experiencing a true culinary landmark in Bangkok — the debut of Daryaganj in Bangkok, the legendary home of the original Butter Chicken and Dal Makhani, these dishes was created in 1947. Daryaganj has finally brought its iconic recipes from Delhi to the Thai capital, offering food lovers a rare chance to savor authentic North Indian cuisine at its finest.
Located within Park Plaza Bangkok Soi 18, Daryaganj was co-founded by Raghav Jaggi, grandson of the legendary Kundan Lal Jaggi — the very man who invented Butter Chicken and Dal Makhani — together with his childhood friend, restaurateur Amit Bagga. Marking a major milestone as the brand steps onto the global stage for the very first time.
The Bangkok outpost’s menu has been carefully crafted by Daryaganj’s culinary consultant, Chef Bharath S. Bhat, offering a unique interpretation of classic North Indian flavors designed especially for this location. Execution is in the expert hands of Executive Chef Abhishek Yadav, flown in directly from India, whose precision, passion, and deep respect for heritage ensure that every dish remains true to its original roots.
Forks at the Ready: Kicking Off with a Petite Amuse-Bouche…
After teasing our taste buds, we dug into the starters and smaller dishes.
Shiso Leaf Chaat. A delicate shiso leaf, flash-fried to a crisp, serves as the vibrant base for this inventive chaat. It’s layered with a medley of tangy chutneys, a touch of aromatic spice, and crowned with juicy compressed watermelon, delivering a refreshing burst of flavor in every bite — a playful twist on traditional street food with a refined, modern edge.
Burrata Baingan Bardal Jam. Fresh burrata is paired with charred eggplant for a mix of creamy and smoky flavors. A tamarind glaze adds a layer of sharp sweetness that ties it all together. The balance of textures and contrast makes this one of the standout dishes — definitely a must-try on the menu.
Tandoori Malai Jheenga. Tiger prawns marinated in a mild, creamy malai mixture, then cooked in the tandoor until tender and lightly charred. The high heat gives the prawns a smoky flavor while keeping them juicy. A balanced dish that highlights both texture and taste.
Time for the heavy hitters — the mains are up next.
Chicken Malai Tikka. Boneless chicken pieces marinated in a mix of cream, cashew paste, butter, and cardamom, then cooked in the tandoor until tender. The result is soft, mildly spiced chicken with a rich, creamy flavor and a hint of sweetness from the nuts and spices.
5 Senses Mutton Curry. Boneless mutton slow-cooked in a thick curry made with onions, tomatoes, and whole spices. It’s rich, bold, and hits all the right notes — if your taste buds had a playlist, this would be on repeat.
The Original 1947 Butter Chicken. This is the original recipe from Kundan Lal Jaggi — no twists, no imitations. Made with hand-crushed vine-ripened tomatoes, butter, boneless tandoori chicken, green chillies, and julienned ginger. Hands down, this is the best butter chicken I’ve ever had — the original is the way to go.
The Original 1947 Dal Makhani. This original recipe by Kundan Lal Jaggi is made with lentils slow-cooked overnight in butter, with a touch of fenugreek leaves and freshly pureed tomatoes. It’s the kind of dal that takes its time — and the results speak for themselves.
Chicken Dum Biryani. Fragrant layers of bone-in chicken, basmati rice, saffron, and fresh mint, all slow-cooked together to create a dish that’s as satisfying as it is aromatic. The kind of biryani you don’t rush — it’s worth the wait.
Kulfi on a Stick. Three varieties of kulfi served like a popsicle. It’s cool, it’s creamy, and it’s a fun way to end your meal. Who says dessert can’t be on a stick?
Gulkand Tiramisu. A floral take on tiramisu, layered with gulkand and roohfza, stacked with finger biscuits. It’s what happens when Italy and India meet for dessert — and things get interesting.
Drinks, anyone? Let’s get into it.
Spicy Mango Thai-tini. Vodka mixed with Thai chilli, lime, mango, honey, and fresh basil. It’s sweet, sharp, and has just enough heat to remind you it’s not your average cocktail — more kick than your typical martini.
Smokey Flask. A bold mix of bourbon, Drambuie, and Rosso vermouth, stirred with ginger, cinnamon, and bitters, then finished with applewood smoke. It’s strong, spiced, and slightly mysterious — the kind of drink that doesn’t need small talk.
The Vibe and interior
The interior at Daryaganj balances old Delhi charm with modern Bangkok edge. Think warm lighting, clean lines, and vintage touches that nod to post-partition India — without overdoing it. It’s the kind of place where you can dig into rich, slow-cooked food without feeling like you’re in a history lesson.
The Chef/s
The Bangkok outpost of Daryaganj introduces a vibrant interpretation of North Indian cuisine, led by Culinary Consultant Chef Bharath S. Bhat. His inventive yet respectful approach infuses classic flavors with new energy. Joining him is Executive Chef Abhishek Yadav, specially brought in from India to safeguard the integrity of each time-honored recipe — executed with meticulous care, deep-rooted passion, and unwavering authenticity. (Photo credit: Daryaganj)
Behold: the feast in full, mouthwatering motion!
I’m hungry. Where is it ?
We would recommend making a reservation. Book Here
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Location: Park Plaza, 9 Sukhumvit Soi 18, Khlong Toei, Klongtoey, Bangkok 10110
I want to hear from you!
Should you decide to experience Daryaganj Bangkok, I’d love to hear your feedback in the comment section below, or via message on either the Chow Traveller Facebook page or Chow Traveller Instagram (and feel free to like/follow these pages if you want to learn about more about the foodie gems I find). However you choose to reach out, I’d love to hear from you!
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