JHOL Coastal Indian Cuisine restaurant is located in the heart of Bangkok’s Sukhumvit district and surprises patrons with splendid cultural aesthetics reflecting the heritage of the menu while offering a stylish, contemporary, and family-friendly atmosphere.

OVERVIEW

JHOL opened its doors on the 20th of January 2020 in Bangkok, Thailand. A Michelin guide listed, a stylish, family-friendly, brasserie-style dining experience that offers seating for 45-50 guests. World Class chef, restaurateur, and author Hari Nayak is behind the menu that features fresh interpretations of coastal Indian cuisine, focusing on regional dishes from coastal India and redefining the perception of Indian food. Craft cocktails, using seasonal and local ingredients and an amazing selection of natural wines are the highlights of the menus.

AMBIENCE

Sitting in a beautiful stand alone bungalow in sukhumvit soi 18, in the heart of Bangkok, Jhol Bangkok’s ambience is chic and upscale yet relaxed, with modern interiors inspired by South Indian French-influenced homes, featuring earthy tones, natural materials, colorful tiles and coastal accents for a warm, inviting, family-friendly vibe.

MUST TRY

Masala Muska Bun, Piri Piri Prawns, BFC, Kerala Mutton Roast, Ghee Roast Chicken, Alleppey Mango Curry, Chettinad Lamb Shank

FOOD

Since inception of Jhol, Chef Hari was very clear about the direction of our cuisine, drawing inspiration from his coastal root's and his home town of Udipi, he crafted a menu which shall stay true and do justice to our regional dishes from coastal India. The Indian coastline stretches more than 7500 km and consists of 8 states and 1 union territory. The vastness of its culture and cuisine is an ode to the world of culinary marvels. Being amongst the first of its kind in the world, in a very bold but determined mind set, Jhol launched its menu without the inclusion of generic Indian dishes which kind of defines our cuisine world wide. No butter chicken, no dal makhni, no chicken tikka, the usual suspects.

Instead we introduced regional coastal Indian inspired dishes such as Kundapura Ghee Roast Chicken, Kerala Mutton Roast, Daab Chingri, Sol kadi ceviche, Chili pepper crab with egg appam, just to name a few and to replace traditional Indian breads like naans and kulchas, came an array of breads from the coastline, such as appams, kallappams, tatte idli, neer dosa etc. This new dimension of food was warmly embraced by Bangkok as well as Kuala Lumpur and still till date, Jhol is a hub for local Thai's and Malay’s who enjoy the diversity and similarity of our beautiful cuisine and culture. Staying true to what we do, the menu changes are constant and R&D of new dishes drive inspiration for our upcoming dishes. We work with few of the best local producers for our ingredients and source the finest Indian products from rural & regional states of coastal India.

SERVICE

The service, under the supervision of general manager Anirban Nandi, is efficient and friendly.

PRICING

THB 2,000++ to THB 2,500++

SUMMARY

With its comfortable and relaxed atmosphere yet stylishly designed restaurant, JHOL is a perfect place for a business lunch or a more intimate dinner with friends or family. The well-crafted cocktails, with lunch or dinner, are a must.

ABOUT CHEF

Meet Chef Hari Nayak, a culinary luminary celebrated for his innovative and contemporary approach to Indian cuisine. With a career spanning prestigious kitchens across New York, Bangkok, and Dubai, Hari has consistently redefined the boundaries of Indian gastronomy.As a chef, author, and restaurateur, he crafts exceptional dining experiences that seamlessly blend Indian traditions with global flavors. Hari is also a proud brand partner of the Four Seasons, elevating authentic Indian flavors to world class standards. Explore his Michelin rated restaurants, acclaimed cookbooks, and international ventures as he continues to bring Indian cuisine to a global stage.