Bangkok: INDDEE, the Two-Star Jewel of Indian Cuisine

When Design Celebrates Modern India

Hidden at the end of a peaceful alley in the bustling Lumphini district, INDDEE reveals its magic the moment you cross the threshold. Nestled in a century-old townhouse, this Michelin-starred gourmet Indian restaurant transports guests far from the urban bustle. Spread across two floors, the spaces elegantly blend traditional architecture with contemporary touches, creating an intimate and immersive atmosphere. A lush garden, bathed in mist and illuminated by creations from lighting designer Matteo Messervy, offers an almost surreal verdant cocoon that protects the restaurant's privacy.

Inside, INDDEE's design unfolds in perfect harmony between sophistication and modernity. The ground floor houses two open kitchens and a wine cellar, inviting guests to immerse themselves in the chef's creativity. Upstairs, a luminous dining room is centred around a live cooking station, oscillating between the transparency of a glass roof and the warmth of a vaulted ceiling. Every detail, from uniforms to menus to signage, has been conceived as an extension of the culinary experience, highlighting the deeply artisanal soul of the place. INDDEE is a true poetic immersion into contemporary India, seen through the lens of design and gastronomy.

India in Ten Destinations: A Symphony of Flavours by Sachin Poojary

At INDDEE, the tasting menu becomes a true culinary adventure, orchestrated by the talented Chef Sachin Poojary and his passionate team. Each dish on the menu is an invitation to explore the chef's memories and discoveries, drawing inspiration from India's regions and cities, from Srinagar to Kochi. By highlighting the gastronomic richness of the Indian subcontinent, each ingredient tells a story, each flavour combination pays homage to this diversity, all interpreted with precision and creativity.

The menu is a true journey through India, reflecting a unique vision of Indian cuisine. Each dish is an ode to a particular destination, showcasing a main ingredient whose story is shared with guests. Two types of culinary journeys are available: a 10-destination menu for lovers of varied cuisine, and a vegetarian version.

The beverage menu stands out for its diversity and originality, offering a sensory experience that goes well beyond expectations. With an impressive selection of wines, sakés, craft beers, and infused creations, each drink is meticulously chosen to elevate the dishes and enrich the tasting experience. Wine enthusiasts will be delighted by over 100 options by the glass and 580 bottle references, while non-alcoholic options and varied pairing experiences will appeal to the curious. Under the enlightened direction of Head Sommelier Jay, the wine list incorporates bold choices, establishing perfect harmony with INDDEE's ambiance and culinary philosophy.

The New Chapter: When Two Stars Illuminate Bangkok

INDDEE has recently begun a captivating new chapter. Since August 2025, after months of development and innovation, Inddee invites guests to discover an enriched tasting experience, elevated by new flavours and textures that tell stories from every corner of India. This new menu, which earned the restaurant its second MICHELIN star, offers two innovative culinary journeys with an expanded dish structure. These journeys are marked by playful reinventions, refined presentations, and increased interaction with guests, while maintaining unwavering authenticity.

To accompany these new menus, Inddee's beverage programme has been considerably enhanced, now ranking N°1 in Asia and awarded Best Medium-Sized Wine List in the world. In collaboration with Dr Pushpesh Pant, a historian of Indian cuisine, Inddee has preserved culinary authenticity while offering captivating historical depth. According to Sachin Poojary, Executive Chef, this third chapter is the most expressive and sophisticated to date, bringing more freedom and personal engagement.

A Journey to the Heart of Indian Flavours

At the heart of this journey through ten distinct destinations, each dish is an ode to local stories and legends, enriched by ingredients that tell of the country's diverse landscapes. Our experience was elevated by carefully selected non-alcoholic food and beverage pairings, allowing us to discover the essence of Indian cuisine in a new light. We had the pleasure of discovering INDDEE the previous year when it held one Michelin star (read our article here: INDDEE, A Poetic Immersion into Indian Haute Cuisine in Bangkok) and we are delighted to discover the new chapter of this now two-starred establishment.

Comfortably seated at the chef's table facing the kitchen in action, we began with Opening Bites that were a true culinary exploration of Indian street food, reinterpreted with modern sophistication. The New Delhi chaat presents itself as a spice-infused yoghurt mousse, placed on herb chutney and mango-yuzu gel, all resting on a crispy tartlet. This creation wonderfully balances tangy, sweet, salty, and spicy flavours. The Gujarat patra offers an umami experience with its colocasia leaves filled with Hokkaido scallops and seaweed, fusing land and sea in an appetising roll of flavours. The dhabeli reinterprets the street snack as a beetroot shell, filled with Dabeli masala, raisins, and pomegranate seeds, offering a striking contrast between crunch and sweetness. The Mumbai vada pav takes the form of a small brioche bun filled with a spiced potato fritter, accompanied by tangy tamarind chutney, evoking the bustling streets of the city. Finally, the khari chai concludes these bites with a crispy cone filled with spiced lamb kheema, accompanied by a chai-inspired lamb soup, enriched with pistachios and spices, offering a comforting and flavourful finish. To perfect this culinary experience, a refined juice of saffron, dried citrus, and jackfruit was served, bringing a refreshing and exotic final touch.

The dish entitled "PARSI LOVE AFFAIR" is a sophisticated culinary creation that pays homage to the rich Parsi culinary tradition of Gujarat, India. This unique dish begins with a base of Akuri, Parsi scrambled eggs, reinvented in the form of a delicate chawanmushi, a Japanese savoury custard. This custard is enriched with the sweetness of raisins, the crunch of macadamia nuts, and the umami flavour of seared shimeji mushrooms. For a final touch of luxury, it is garnished with smoked snow peas, carrot pieces, and a slowly roasted tomato juice reduction, elevated by smoked Japanese vinegar and house-smoked Oscietra caviar. The dish is accompanied by a clarified tomato juice with ume plum and bonito vinegar, enhancing each bite with exquisite flavours.

HIMALAYAN WINTER is a tribute to the culinary traditions of Sikkim, where long winter months inspire comforting and flavourful dishes. This dish features handmade momos, delicately filled with bamboo shoots, peanut cream, and marinated chestnuts, floating in a chicken dashi enriched with gundruk, those famous fermented mustard leaves. The dashi infusion brings a depth of flavour enhanced by a hint of chilli for a perfect balance between warmth and spice. The whole is complemented by a smoked tomato and maple achar, infused with Bhut Jolokia, bringing a touch of fire that warms the heart. To complete this gustatory experience, a salted raspberry, chamomile, and verjuice juice offers a refreshing and tangy note.

Let us continue with "WHEN THE PORTUGUESE CAME", a dish that evokes the culinary fusion between Portugal and Goa. The langoustine, grilled and coated in a Recheado marinade, stands out for its spicy and tangy flavours thanks to the innovative use of vinegar introduced by the Portuguese. This marinade combines chilli, aromatic spices, and vinegar, while a Goan emulsion uses prawn head fat, a creamy coconut gribiche, tamarind, and jackfruit for acidification. Alongside, the Ambotik, a sour-spicy Goan curry, is presented in a glass, harmonising perfectly with the langoustine flavours. This dish offers a captivating gustatory sequence, starting with the Ambotik, moving to the langoustine and gribiche, then returning to the Ambotik to conclude. It is accompanied by a non-alcoholic juice reminiscent of a Spanish rosé wine.

"ODD ONE OUT" is a gastronomic creation that showcases Hokkaido king crab, elevated by culinary influences from Mumbai. This sophisticated dish presents the crab delicately sautéed with charcoal-grilled Japanese leeks, garnished with lemon gel, marinated radish, and pink peppercorns from Madagascar. The whole is artistically arranged around a ring of pearl millet seasoned with pepper, curry leaves, and nori, offering a palette of bold and balanced flavours. A disc of tempered French butter, infused with Tellicherry pepper, garlic, and curry leaves, is melted tableside for a creamy and fragrant glaze, elevating the culinary experience. This dish is ideally accompanied by a non-alcoholic Riesling juice from Germany, elegantly complementing this gustatory journey.

"QUEEN OF PICKLES" is a refined culinary creation that marries Bengali and Japanese influences with grilled Antarctic toothfish, known for its unique flesh due to its life at 2000 metres depth. This toothfish is delicately coated with a kasundi beurre blanc, a fermented mustard paste typical of Kolkata, adding a pungent depth to the dish. A Japanese-inspired kosho pickle composed of chillies and Gondhoraj lime zest accompanies the whole, with almond mousse for a touch of sweetness. Panch Phoron, a blend of five Bengali spices, enhances the flavour with a crunchy Tsubu Tsubu mustard vinaigrette, while toasted almonds and kinome leaves provide the finishing touch. This dish is a true symphony of textures and flavours, evoking the shoreline with each bite, and is accompanied by a juice flavoured with cinnamon, yuzu, and salt.

This interlude is presented playfully with three coloured sections, each adorned with different drawings, housing biscuits that play a decisive role in the culinary experience, influencing the sauce that will accompany the main course. A glass of black tea infused with yuzu is served alongside, offering a refreshing drink to cleanse the palate before continuing the gustatory adventure.

Among an exquisite selection of breads, our choice settled on two remarkable creations. My husband was seduced by the sumptuous Truffle and Brie Bread, a refined version of the tandoor-baked Amritsar kulcha. This flaky bread is delicately stuffed with truffle, brie, and potato, and served with a brie sauce enriched with truffle and parsley oil, the whole completed by shavings of black truffle added tableside, offering a luxurious and fragrant gustatory experience. For my part, I opted for a millet bread topped with marinated mackerel, inspired by the traditional baigan chokha from Bihar state. The bread, grilled and brushed with mustard oil, is accompanied by a silky smoked aubergine pâté enriched with confit cherry tomatoes and a ginger glaze. These dishes are ideally paired with a non-alcoholic malt beer infused with citrus, which balances the intense flavours of the dishes with a fresh and tangy note.

The dish entitled "KEBAB-LOVING KING" is a luxurious reinterpretation of the legendary Galouti Kebab of Awadh, traditionally conceived for a 16th-century toothless king. This version uses foie gras, celebrated for its melt-in-the-mouth texture, perfumed with aromatic spices typical of royal Awadhi cuisine. It is accompanied by marinated pears and cherries, and an aromatic jus that enhances the dish's exquisite flavours. As a complement, a sheermal — a saffron and cardamom bread — is served to elevate the gustatory experience. The suggested pairing with this delicate creation is a Japanese grape juice, enriched with fermented sesame and black tea, accentuating the sophistication and elegance of this dish.

The dish "THREE WAYS" offers a culinary experience where guests can choose between chicken or lamb, each explored through three distinct regional expressions. Remember, we previously selected our gastronomic journey using a triangular display with three flavour discs. My husband opted for the "Chettinad Chicken" from Tamil Nadu, a celebration of the cuisine of this Indian region. The dish consists of pieces of organic Thai chicken, charcoal-grilled after being marinated in a Chettinad spice blend, including black pepper, fennel, and chillies. A rich house curry anchors the dish, enhanced by smoked coconut gel and copra shavings, which add sweetness and texture. This flavourful ensemble is accompanied by ghee-perfumed rice, which balances the fiery spices while respecting Tamil Nadu's culinary traditions.

For my part, I opted for the BURRA LAMB, a Mughal cuisine speciality, here elevated with New Zealand lamb fillet marinated in a traditional Burra blend. This dish is charcoal-grilled, giving it a light caramelisation and exquisite tenderness. It is served with a smooth onion purée, grilled French onions, and pieces of compressed green apple, creating a harmony of sweet and tangy flavours. This dish is ideally accompanied by a Pinot Noir grape juice and a rose oolong tea, adding a floral and fruity dimension to the overall culinary experience.

The pre-dessert "COCONUT AND JASMINE SNOW" is a delightful creation that evokes memories of Indian celebrations with its refined fusion of flavours. This dish is a delicate coconut and jasmine mousse, elevated by a salted ume coulis, a Japanese plum, adding a touch of salty complexity that harmoniously contrasts with the sweetness. The jasmine jelly and jasmine snow add layers of texture and fragrance, creating a balanced gustatory experience between richness, perfume, and acidity. Presented in elegant small cups, this pre-dessert is a perfect transition towards the sweet ending of a refined culinary journey.

Finally, the dessert "A TALE OF MILK AND SUGAR" is a delicate creation inspired by Indian falooda, evoking the moving story of Parsi migration to India. Presented in Mumbai, this dessert consists of a baked yoghurt perfumed with Chiang Mai Bishop rose, garnished with basil seeds soaked in rose water. The whole is crowned with a fine milk tuile and three vibrant gels with saffron-apricot, khus (vetiver)-kiwi, and raspberry flavours. Accompanied by a refined juice of lychee, rose, cardamom, and rose petals, this creation pays homage to Persian and Indian culture and history through harmonious flavours and an enchanting visual.

"GUCCHI HUNT" is a true ode to Kashmir, elevating the rare morels, icons of the Himalayan region. On the plate, a crispy, golden Shufta, delicately perfumed with honey, forms the base. At the summit sits a honey-glazed morel, stuffed with creamy goat cheese, evoking the spring hunt for gucchi. A lavender milk snow covers the whole, while mountains of frozen apricot and mahali root mousse rise majestically. The experience is completed with a cup of kahwa, a Kashmiri green tea elevated by saffron, almond orgeat, and Japanese sudachi. To perfect the pairing, a delicate juice extracted from the mahali roots used in the dessert is served, reinforcing the harmony of complex flavours in this gastronomic creation.

Fruits have always held a symbolic place in Indian culture, and at INDDEE it is the phulae pineapple, Red Lady papaya, and Nam Dok Mai mango that are showcased. Each fruit is carefully prepared to exalt its unique flavours: the phulae pineapple is elevated by mahali root, Malabar vanilla, and a touch of Japanese salt, offering a perfect balance between sweetness and spices. The Red Lady papaya, with its vivid brilliance, is refreshed by citrus notes, evoking Indian coastal breezes. Finally, the Nam Dok Mai mango, celebrated for its sweet richness, pays homage to the Indian tradition of venerating the mango as the 'king of fruits'.

To conclude this culinary journey, the petit fours presented are a true exploration of Indian flavours and traditions, reimagined with a touch of modernity. The Jeera Goli, a raspberry chocolate sphere, hides a liquid centre of cumin, tamarind, and pomegranate, offering a playful and surprising gustatory experience. Alongside, the Sindhi Halwa shines with its soft texture and pistachio shards, recalling the festivities of the Sindhi community. The amaranth chikki blends puffed amaranth with Maraoor jaggery, ing makhir ginger, and kachampuli, creating a harmony between caramelised sweetness and tangy notes. Finally, the Mukhwas Chocolate, in the shape of the INDDEE arch, uses single-origin cacao infused with rose, fennel, betel nut, and spearmint, bringing a refreshing and fragrant conclusion to the meal.

My Opinion

INDDEE continues to push the boundaries of Indian gastronomy in Bangkok, offering a culinary experience where the art of design and the richness of flavours meet with elegance. Thanks to the innovation of Chef Sachin Poojary, the restaurant succeeds in breathing new life into India's millennia-old culinary traditions. Each visit becomes a celebration of the senses, where every dish and every drink opens a door to an unforgettable cultural and gastronomic journey. With its second doubly-starred chapter, INDDEE establishes itself not only as a sanctuary of modern Indian cuisine but also as an essential destination for haute gastronomy enthusiasts around the world.