Indian Host - Indian Restaurant Sukhumvit

A smooth, rich soup made from pureed fresh tomatoes and cream, spiced with aromatic cardamom. Savory and tangy with a velvety texture. Best enjoyed hot as a starter.

A clear, healthy soup packed with fresh mixed vegetables and spinach. Light and savory with a hint of vinegar acidity. Eat with a spoon as a warm appetizer.

A thick, creamy soup featuring sweet corn kernels. Mildly sweet and savory with a comforting texture. A popular starter suitable for all ages.

A rich, earthy soup made with mushrooms and cream base. Smooth and savory. Served warm, often with a sprinkle of pepper.

A spicy and tangy soup loaded with chopped vegetables. The broth has a kick from pepper and sourness from vinegar. A stimulating appetizer typical of Indo-Chinese cuisine.

A dark brown, soy-based soup with finely chopped vegetables, topped with crunchy fried noodles. Savory, spicy, and garlicky. Mix the crispy noodles into the broth for a unique texture.

A robust soup with shredded chicken and various vegetables in a spicy, sour broth thickened with corn starch. Intense flavors of chili, soy, and vinegar. Served hot as a hearty starter.

A popular Indo-Chinese soup with diced chicken, herbs, and soy sauce, thickened with egg yolk. Savory and spicy. Topped with fried dry noodles for a crunchy contrast.

Fresh, plain fermented milk curd. Cool, creamy, and slightly sour. Used to balance the heat of spicy dishes or eaten as a digestive aid.

A platter of sliced fresh raw vegetables like cucumber, tomatoes, and onions. Crisp and refreshing. Eaten as a palate cleanser alongside main curries.

A tossed salad of finely chopped onions, tomatoes, and cucumbers seasoned with chili and lemon. Crunchy, tangy, and refreshing. Served as a side dish.

Spiced yogurt dip mixed with chopped tomatoes, onions, and cucumbers. Creamy and cooling with a crunch from the vegetables. Perfect for soothing the palate after spicy food.

Yogurt flavored with fresh mint (pudina) and spices. Cool, aromatic, and refreshing. Complements biryanis and kebabs well.

Creamy yogurt containing small, fried balls of chickpea flour (boondi). The boondi adds a soft yet slightly chewy texture as it soaks up the yogurt. Savory and mild.

A traditional Burmese salad featuring fermented tea leaves mixed with crunchy nuts, beans, and seeds. Savory, sour, and slightly bitter with a complex texture. Mixed thoroughly before eating.

A fragrant rice dish cooked with marinated prawns and spices. The basmati rice is fluffy and infused with seafood flavor. Served with cooling yogurt sauce (raita).

A slow-cooked rice dish with tender chunks of lamb and aromatic spices, prepared in the Awadhi style. Rich, savory, and heavily scented with saffron. Best enjoyed with the accompanying raita.

Classic Hyderabadi-style biryani with chicken. The rice and meat are cooked together with bold spices to create a flavorful, layered dish. Served with raita to balance the spice.

A mixed vegetable rice dish cooked with biryani spices. Fluffy long-grain rice with colorful veggies like carrots and peas. Served with a side of yogurt raita.

Simple steamed long-grain basmati rice. Light and fluffy. The perfect neutral base for soaking up rich curries and gravies.

Basmati rice tempered with cumin seeds (jeera) and a little oil or ghee. Aromatic and slightly nutty. Pairs well with lentil dishes (dal) or curries.

Premium basmati rice infused with saffron strands, giving it a yellow hue and distinct floral aroma. Delicate and luxurious. Typically eaten with rich meat or vegetable dishes.

A mild rice pilaf cooked with your choice of vegetable. The rice is seasoned lightly, distinct from the heavy spice of biryani. Choose your preferred main ingredient.

A round flatbread made from whole wheat flour, baked in a traditional clay oven (tandoor). Slightly crisp on the outside and soft inside. Tear off pieces to scoop up curry.

Whole wheat flatbread baked in a tandoor and brushed with butter. Richer and softer than the plain version. Excellent for eating with spicy gravies.

A savory flatbread made from a mix of whole wheat and gram (chickpea) flour, often spiced. Nutty flavor and slightly crumbly texture. Tasty enough to eat with just pickle or yogurt.

An extremely thin, soft flatbread folded like a handkerchief (rumal). Cooked on an inverted wok. Light and delicate, perfect for wrapping around kebabs or dipping in rich sauces.

A teardrop-shaped leavened flatbread made from refined flour and baked in a tandoor. Chewy and pillowy with a slight char. The most popular bread to accompany Indian curries.