Chef the choice indian restaurant Sukhumvit 36

A popular Indian flatbread stuffed with a spiced potato mixture. Pan-fried until golden and slightly crispy. Usually served with yogurt, pickles, or butter.

Whole wheat flatbread stuffed with spiced grated cauliflower. Cooked on a griddle with oil or ghee. A savory and filling breakfast option.

Rich flatbread stuffed with crumbled paneer (Indian cottage cheese) and spices. Soft texture with a savory filling. Best enjoyed with a side of yogurt.

Assorted vegetables dipped in a spiced gram flour batter and deep-fried. Crispy on the outside and soft inside. Served as a snack or appetizer.

A crispy fermented rice and lentil crepe filled with a spiced potato mixture. Served with sambar (vegetable lentil stew). A classic South Indian dish.

Slices of paneer (cottage cheese) dipped in chickpea flour batter and deep-fried. Crispy coating with a soft, milky center. A popular tea-time snack.

Steamed savory cakes made from fermented rice and lentil batter. Soft, fluffy, and mild in flavor. Served with spicy sambar stew for dipping.

A thin, crispy crepe made from fermented rice and lentil batter. Served plain with sambar vegetable stew. Light and savory.

A popular street food dish consisting of a spicy vegetable mash (bhaji). Served with soft buttered bread rolls (pav). Tangy, spicy, and buttery.

Spicy chickpea curry served with large, fluffy deep-fried bread (bhatura). A hearty and rich North Indian meal. Often eaten for breakfast or lunch.

Deep-fried puffed whole wheat bread served with a spiced potato curry. A traditional savory breakfast combination. Filling and flavorful.

Bread slices stuffed with spiced potatoes, dipped in batter, and deep-fried. Crispy on the outside and soft inside. A heavy and satisfying snack.

Crispy triangular pastry shells filled with spiced minced chicken. Deep-fried until golden brown. A savory meat variation of the classic samosa.

A fermented rice crepe filled with a spiced paneer (cottage cheese) mixture. Crispy wrapper with a soft filling. Served with lentil stew.

Savory, deep-fried donut-shaped fritters made from lentil batter. Crispy exterior and fluffy interior. Served with sambar for dipping.

Flattened rice sautéed with onions, potatoes, spices, and herbs. Light, fluffy, and savory with a hint of lemon. A common breakfast dish.

Triangular pastry pockets filled with spiced potatoes and peas. Deep-fried until the shell is blistered and crispy. The most iconic Indian snack.

Potatoes and cauliflower cooked together with aromatic spices. A semi-dry curry often garnished with coriander. Best eaten with roti or paratha.

Mixed vegetables cooked in a rich, creamy gravy served in a traditional pot (handi). Mildly spiced and flavorful. Goes well with naan or rice.

Grilled paneer cubes marinated in spices, served in a creamy, orange-colored spiced curry. Smoky and rich flavor profile. A vegetarian favorite.

Cubes of paneer cooked in a velvety, buttery tomato gravy with cream. Sweet and tangy with mild spice. Very popular with breads like naan.

Paneer cubes in a rich, creamy onion and tomato-based gravy with cashew paste. Slightly sweet and savory. A luxurious vegetarian dish.

Paneer cubes simmered in a smooth, pureed spinach gravy seasoned with garlic and spices. Healthy, green, and mildly flavored. Eat with rice or bread.

Okra (lady's finger) stir-fried with onions, tomatoes, and dry spices. Not slimy, but savory and slightly crisp. A great side dish with lentils and bread.

A colorful stir-fry of mixed vegetables in a thick, spicy tomato-based sauce. Tangy and crunchy with bell peppers and onions.

Yellow lentils cooked until soft and tempered with ghee, cumin, garlic, and chilies. A comforting and staple Indian dish. Best served with steamed rice.

Whole black lentils and kidney beans slow-cooked with butter and cream. Rich, dark, and creamy texture. A hearty dish often reserved for special meals.

Spiced chickpeas cooked in a semi-dry style with aromatic spices and tea leaves for dark color. Robust and tangy flavor. Traditionally eaten with bhatura or naan.

Red kidney beans cooked in a thick, spiced onion-tomato gravy. A homely North Indian comfort food. Perfect combination with steamed rice.

A complete vegetarian meal platter. Includes lentils (dal), two vegetable dishes (sabzi), rice, and flatbread (chapati). Offers a variety of flavors in one serving.

A complete meal platter featuring chicken. Includes a chicken curry, lentils, a vegetable dish, rice, and flatbread. A satisfying way to sample multiple dishes.

Chicken pieces in a mild, creamy tomato-based sauce with butter. Sweet and savory flavor. One of the most famous Indian dishes globally.

Chicken cooked with bell peppers, onions, and tomatoes in a wok (kadai). Spiced with freshly ground coriander and chilies. Semi-dry and aromatic.

Roasted marinated chicken chunks (tikka) in a spiced curry sauce. The sauce is creamy and orange-colored. Spicy and savory.

Chicken cooked in a rich, creamy gravy made from onions, tomatoes, and cashews. Similar to butter chicken but more savory. Smooth texture.

Chicken pieces simmered in a thick spinach gravy. Seasoned with ginger, garlic, and spices. A nutritious and flavorful green curry.

Tender lamb pieces cooked in a spiced spinach puree. The earthiness of the spinach complements the rich meat. Best eaten with flatbreads.

A unique dish combining chicken pieces and minced chicken in a thick, spicy gravy. Very rich and meaty. Ideal for those who love heavy curries.

Traditional homestyle chicken stew with onions, tomatoes, and spices. The gravy is usually thinner and savory. Comforting and simple.

Lamb cooked on a flat griddle (tawa) with thick spices. High heat cooking gives it a charred and intense flavor. Semi-dry texture.

A Kashmiri classic features lamb braised with gravy flavored with garlic, ginger, and aromatic spices (cloves, bay leaves, cardamom). Deep red color and rich flavor.

Goan-style fish curry made with coconut milk and tangy tamarind or kokum. Spicy, sour, and creamy. Represents the coastal flavors of India.

Fresh prawns cooked in a spiced onion-tomato or coconut gravy. Seafood flavor infuses the sauce. Best enjoyed with rice.

Prawns stir-fried with bell peppers and spices in a wok-like pan. Aromatic and semi-dry with a bit of crunch from the veggies.

Plain steamed white rice. Fluffy and neutral. The perfect accompaniment to absorb the flavors of curries.

Basmati rice cooked with cumin seeds (jeera). Lightly fried in ghee or oil. A fragrant alternative to plain rice.

Pulao rice cooked with green peas and mild spices. Slightly sweet from the peas and savory from the rice. A simple comfort dish.

A layered rice dish cooked with mixed vegetables and aromatic spices. Fragrant and flavorful. Served with raita (yogurt sauce).

Long-grain basmati rice layered with spiced chicken and cooked together. Rich in aroma and flavor. A festive Indian main course.

Basmati rice slow-cooked with tender spiced lamb. Deep, savory flavors permeate the rice. A luxurious dish.

Spiced rice cooked with marinated prawns. Seafood flavors blend with the aromatic spices. Lighter than meat biryanis.

Fragrant rice layered with pieces of spiced fish. Delicate texture and flavor. Care is taken not to break the fish while cooking.

Biryani rice cooked with hard-boiled eggs and spices. A great protein-rich option for those who don't eat meat but eat eggs.

Rice infused with saffron strands, giving it a yellow-orange hue and distinct floral aroma. Mild and royal flavor.

Thai jasmine rice, known for its natural floral fragrance and slightly sticky texture. A local staple.

Stir-fried rice with finely chopped vegetables, soy sauce, and mild spices. Indo-Chinese style. Savory and quick to eat.

Rice stir-fried with chicken pieces, vegetables, and Asian seasonings. A popular fusion dish combining Indian and Chinese flavors.

Noodles stir-fried with mixed vegetables and soy-based sauce. Savory and slurpy. A favorite Indo-Chinese street food.

Stir-fried noodles with chicken strips and vegetables. Seasoned with soy sauce and spices. Hearty and savory.