KEN HUNTS FOOD: JHOL Coastal Indian Cuisine @ Sukhumvit Road, Bangkok, Thailand.

Sunday, September 8, 2024

JHOL Coastal Indian Cuisine @ Sukhumvit Road, Bangkok, Thailand.

While Bangkok (capital city of Thailand) may not be the first destination that comes to mind for Indian cuisine, JHOL stands out as a Michelin-mentioned gem, bringing the vibrant flavors of coastal India to the heart of the city. Specializing in authentic coastal Indian delights, this exceptional restaurant offers a medley of fresh seafood, meat, aromatic spices and traditional recipes that instantly transport diners to the shores of India's diverse coastal regions. The 11-course Tasting Menu (THB1,999/or 14-course with optional supplement to the tasting menu) is perfect for those seeking a culinary adventure or looking forward to experiencing the highlights of the coastal Indian delights. JHOL is located on Sukhumvit Road and it is just 8-min walk away from BTS Asok.

Many Thanks to JHOL for hosting us.

[Starter] Calicut Pepper Crab Toast

[Starter] Bombay Bhel

[Starter] Kolkata Dim'er Devil with Add On Caviar (+THB 300)

[Starter] Dill & Kokum Cured Hamachi (+THB 250)

[Starter] Berhampur Fried Chicken Wings

[Starter] Mini Appam

[Starter] Patrani Machi

Palate Cleanser: Calamansi Sorbet with Ginger Granita and Cardamom Pop

[Main] Chettinad Lamb Chop (+THB 350)

[Main] Coorgi Pandi Curry

[Main] Alleppey Fish Curry served with Kappa and Matta Rice

[Dessert] Parsi Mawa Cake

[Dessert] Tender Coconut Payasam 2.0

The Tasting Menu starts with a trio platter consisting Bombay Bhel (a crispy cup containing a creamy Avocado-Longan concoction with bold Masala flavor), Calicut Pepper Crab Toast (Coconut Pachadi with nice seafood touch) and Kolkata Dim'er Devil (Scottish Egg concept wrapped with Mutton and Kasundi Onion Jam). We recommend a top up of THB 300 for Caviar... the extra burst of Seafood essence brings extra height to the dish. The Dill and Kokum-cured Hamachi requires a supplement of THB 250- the fresh fish is cured with Kokum, a type of fruits with a refreshing Passion Fruit broth while the Kanthari Chili adds a gentle heat to the starter. Quite a complex and acquired flavor-combo. Our favorite starter goes to Berhampur Chicken Wings... which originates from the east coast of India. The Wings are served with Apple Fennel Slaw and Spicy Potato Dip which has a strong Coriander presence. The herbaceous aroma cuts through the greasiness of the dish and offers another refreshing dimension to it.

The starters continue with Mini Appam that has Ghee-roasted Min Buri Mutton and Gongura. The Appam feels light in texture and in contrast with the bold-flavored Mutton that has a strong Ghee aroma. The Chef plays a brilliant trick by adding fried Sweet Potato strips... for the extra bite and crunch. Very interesting and unusual taste. Coriander lovers would love the Patrani Machi- Seabass cooked with Coriander sauce and Coriander Oil. The Coriander sauce is expertly concocted with a herbaceous aroma yet, it does not feel overpowering to the extent where the Coriander flavor overshadowed the sweetness from the fish.

Mains are served after the Palate Cleanser- Calamansi Sorbet with Ginger Granite and Cardamom Pop. The main starts with a serving of Vegetable (Coconut and Vegetable) broth to allow diners to settle in with some tummy-comforting, liquid option. Coorgi Pandi Curry is a braised Pork Belly dish, served with various condiments. It is enjoyed with a thin-sheet of wrap like a Taco! The Chettinad Lamb Chop requires a supplement of THB 350 but it is worth the dollar spent. The Lamb Chop is carefully cooked to the right doness and served with Kallappam (Rice Cake). Tummy-filler is Alleppey Fish Curry served with Kappa (Tapioca) and Matta Rice. This dish is traditionally eaten with Tapioca and now Matta Rice (Red Rice). Diners get to try both in JHOL. The Mackerel Fish Curry is cooked with Mangoes so it carries a hint of acidity.

Desserts bring diners to savor some of the chosen Indian sweets like Parsi Mawa... Cardamom-flavored cake served with Custard and Vanilla Ice Cream. A clash between the creamy-milky sweet treat with a herbaceous Cardamom twist. Another one would be Tender Coconut Payasam with sweet, tender Coconut Water served with Caramelized Sesame crisp. A playful but delicious flavor-combo.