We’d heard the buzz surrounding Jharokha and were thrilled to receive an invitation to experience its cuisine. Jharokha, in Hindi an easterly facing “ornate bay window”, allowed us to glimpse through their window and savor their beautifully presented chef’s favorite dishes.
They had their soft opening at the end of December 2023. Inspired by a Rajasthan polo club, the ambiance features mahogany and rich leather, creating an elegant yet cozy atmosphere. The restaurant is light and comfortable, with a private dining area seating 6-8 people. Overall, the restaurant seats 35.
To capture authentic flavors, they use traditional techniques like tandoor, rowzer and kopa. Chef Sanket employs a variety of specialized methods, including grilling, fire-pit cooking, dhungar, slow cooking, and dum-phukt. These techniques help him create dishes with rich, deep flavors and a true sense of culinary tradition.
The kitchen emphasizes fresh meats, produce, and spices to maintain authentic Indian flavors. They import certain ingredients from India to ensure a genuine taste. High-quality Basmati rice is used for biryanis to achieve the ideal aroma, texture, and flavor. Local, seasonal fruits and vegetables are sourced to support nearby communities. Authentic Indian dairy products like ghee, paneer, and butter enrich the dishes, while chutneys and homemade pickles complete the dining experience.
Now let me show you what we ate!
To begin, we were served some amuse-bouche bites to awaken our taste buds.
The appetizers!
Next up were the appetizers, a parade of intriguing and tasty dishes. The Bhuna Kaleji stole the show for me, but honestly, they were all so good I might need a second stomach!
BHUNA KALEJI – Rose Cookie, chicken liver, nut crumble. Indian spiced chicken liver pate filled inside a rose cookie – called achappam in Kerala. It is topped with Candied mango chutney. As a Scandinavian gal, I love a good pâté, and this one definitely hit the spot.
BHEJA PAV – Goat brain, crispy potato. It’s brains, brains, and more brains! Bheja pav literally translating to ‘Brain Masala’, is a tribute to the preparation which was started by the Muslim community near Jama Masjid. The traditional brain masala served over a Pain Perdu also known as a FRENCH TOAST a fantastic little bite that’s a perfect mix of soft and crunchy. In my opinion, zombies might just be on to something–brains are delicious!
HIMALAYAN GUCCHI AND KHUMB – Stuffed morel, king oyster mushrooms, yakhni. Dive into this mountain treasure where stuffed morels meet king oyster mushrooms in a savory yakhni bath. It’s a mushroom lover’s dream with a hearty, umami punch. This dish is a tribute to Kashmir.
Duck Seekh Kebab – Skewered ground duck, pineapple chutney. I’ve had plenty of seekh kebabs, but this duck version hooked me from the first bite. Old Delhi, or Purani Dilli, is renowned for Qureshi’s Seekh Kebab and Aslam’s Butter Chicken. This dish pays tribute to both famous eateries with a succulent duck seekh kebab served over a bed of masala.
Shikari Maas Ke Sule – Australian lamb striploin, mustard mint dip, fennel. This dish is not just visually stunning but also packed with bold flavors. Marinated with ‘Mathania Chillies,’ a renowned chili from Rajasthan, the lamb is finished in the Kopa and served with a mustard mint chutney. As a bit of trivia, historically, Rajasthan’s warriors would skewer meats on their swords and cook them over an open fire. ‘Sule’ translates to sword.
The Chutney’s
Who doesn’t love a good chutney? This chutney set offers five delightful varieties to savor. Served with crispy lotus root, warm butter naan, and crudités:
- Baingan Choka: Kopa-roasted eggplant combined with onion, tomatoes, and mustard oil.
- Green Chilli Chutney: Whipped goat cheese mousse topped with fermented green chili chutney.
- Aamshotto: Made with dried candied mango, tomatoes, and dates, tempered with whole spices and red chili.
- Roasted Beet: Kopa-roasted pureed beetroot, tempered with cumin, combined with aromatic spices.
- Roasted Tomato: Roasted tomatoes with Mathania chilies.
The Mains!
Naturally, we didn’t settle for just one main course but had several, as anyone should. Each dish arrived with an amazing aroma that had us drooling in anticipation. We dove in and savored the tender goat, chicken, and fluffy biryani.
MURGH MAKHANI – Tender pieces of smoked charcoal chicken cooked in a luscious, cream and a rich tomato gravy. Think of it as butter chicken’s sophisticated cousin, with a smoky twist that’ll make you rethink your favorite comfort food.
Champaran Gosht – Slow-cooked goat in a clay pot with garlic and mustard oil. The meat is marinated in a blend of mustard oil, garlic, onions, and ginger with a spice paste. The mouth of the handi is sealed with kneaded flour and slow-cooked for about six hours over charcoal, resulting in a stew that’ll make you question all others.
Mewar Malai Biryani (Mutton) – Aromatic saffron rice, cream, biryani masala. Tender pieces of mutton are cooked in a rich onion gravy, layered with rice, and slow-cooked over dum, a traditional slow-cooking method. In the Mughal era, biryani was a gesture of goodwill, often fed to an entire workforce by the king, symbolizing prosperity. This biryani blends creamy richness with fragrant saffron rice and zesty biryani masala, making every spoonful a royal feast.
DAL JHAROKHA – Slow-cooked black lentils, tomato, cream. A comforting bowl of black lentils simmered to perfection with tomato and cream, offering a creamy, rich flavor that’s both hearty and indulgent.
The Desserts!
Dessert galore! We were treated to three different desserts, each with its own unique texture, ingredients, and flavors. It was like a sweet parade that left us debating if our taste buds had just won the lottery!
The Crib!
As mentioned earlier, the elegant and classy interior evokes a bygone era, but it’s far from outdated. It’s sleek, comfortable, and sophisticated. I enjoy sitting at a bar and watching mixologists work their magic, and this bar offers just that. They serve both innovative cocktails and classic drinks with a unique Indian twist.
Drinks and Cocktails!
As you step into Jharokha, you’ll encounter a beautiful bar conveniently located before the restaurant. It’s the perfect spot for a pre-dinner cocktail. They serve classic drinks, some with a twist, and a selection of inspiring new cocktails.
The Chef!
Chef Sanket’s passion for cooking began as a child, inspired by his grandma’s delicious kitchen smells. After studying at IHM Chennai, he refined his skills at Carnival by Tresind in Dubai under Chef Himanshu Saini. His big break came as Head Chef at Alchemy in Bangalore, where he led the restaurant to win ‘Best Modern Indian Restaurant.’ Now, as Executive Chef at Jharokha by Indus in Bangkok, he’s mixing Western and Modern Indian flavors to craft memorable dining experiences. It’s clear from his enthusiasm that Chef Sanket truly enjoys exploring and perfecting each dish and cooking technique.
For those drawn to captivating visuals…
I’m hungry. Where is it?
We would recommend making a reservation. Book Here, but you can keep up to date with their specials by following their official Facebook page or Instagram page.
Address: 7 2 Sukhumvit Soi 18, Khwaeng Khlong Toei, Khlong Toei, Bangkok 10110
I want to hear from you!
Should you decide to experience Jharokha, 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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