MASALA ART- Indian Restaurant in Bangkok

A whole leg of lamb marinated in a secret spice blend and slow-roasted in a pot. The meat is tender and deeply flavorful with aromatic Indian spices. Best served as a shared centerpiece to be eaten with naan or rice.

An assortment platter featuring four different types of tandoori kebabs: chicken, lamb, fish, and prawns. Offers a variety of textures and flavors from the clay oven. Perfect for sharing as a starter.

Boneless chicken pieces marinated in cream and spices, then grilled. The addition of burnt garlic adds a savory, smoky depth to the rich, creamy marinade. Soft and mild, suitable for those who prefer less heat.

The classic Indian roast chicken, marinated in yogurt and red spices, cooked in a clay oven (tandoor). It has a smoky flavor and a distinct reddish color. Served bone-in, typically eaten by hand with mint chutney.

Skewered kebabs made from finely minced meat (lamb or chicken) mixed with spices. They are grilled until charred on the outside and juicy on the inside. Soft in texture and savory.

Prawns marinated with Indian pickling spices (achar) and tangy raw mango. The flavor is zesty, slightly sour, and spicy. Grilled to perfection.

Lamb chops or chunks marinated in a robust spice mixture and grilled. Known for being tender ('succulent') and rich in flavor. A hearty meat appetizer.

Boneless chicken pieces marinated in yogurt and spices, then grilled. The 'Rogani' style implies a rich color and flavor. Juicy and smoky from the grill.

A whole chicken leg marinated in spicy yogurt and roasted. Similar to Tandoori chicken but often with a more specific, intense spice blend. Succulent and flavorful.

Chunks of river sole fish marinated with saffron (zaffaran) and turmeric. The fish acquires a yellow-gold hue and a delicate, aromatic flavor. Mild and tender.

A layered, flaky flatbread made from whole wheat flour. Available with mint (pudina), green chili (hari mirch), or plain layered (laccha). Crispy on the outside and soft inside.

Soft, leavened flatbread baked in a tandoor. You can choose plain, garlic-topped, or brushed with butter. Essential for scooping up curries.

A savory flatbread made from gram flour (chickpea flour) and wheat. Seasoned with onions, chilies, and coriander for a nutty, spicy taste. Slightly crispier than naan.

A basket containing an assortment of Indian breads: Garlic Naan, Parantha, and Roti. Great for trying different textures and flavors with your meal.

Simple, fluffy white basmati rice. A neutral side dish to balance rich and spicy curries.

A famous fragrant rice dish layered with spiced meat or vegetables. Cooked slowly ('dum' style) so the flavors meld together. Rich, aromatic, and served as a complete meal.

A mild rice dish cooked with spices and other ingredients like cumin (Jeera), saffron, vegetables, or peas. Lighter than biryani and goes well with heavy curries.

Shelled prawns stir-fried with aromatic spices like nigella seeds (kalonji) and black pepper in a tomato-onion base. A spicy and flavorful seafood dish.

A coastal style fish curry from Goa. Boneless sole fish simmered in a creamy, tangy coconut-based sauce. Mildly spiced with a tropical flavor.

Grilled chicken chunks (tikka) simmered in a spiced, creamy tomato and onion sauce. One of the most popular Indian dishes, combining smoky and savory flavors.

Tender chicken pieces in a rich, velvety tomato and butter sauce. Mildly sweet and creamy. A classic comfort dish best eaten with naan.

Minced lamb meat cooked with green peas and spices. A savory, textured dish often enjoyed with flatbreads.

A rich lamb dish combining succulent chunks of meat with minced lamb gravy. Spicy and hearty, offering a double dose of lamb texture.

A classic Kashmiri dish of tender lamb braised in a gravy flavored with dried ginger and fennel. Known for its deep red color and aromatic, rather than burning, heat.

Chunks of lamb cooked in a thick, spicy onion-tomato sauce (masala). A robust and savory meat curry.

Whole black lentils and kidney beans slow-cooked with butter and cream. Rich, velvety, and mildly spiced. A luxurious vegetarian staple.

Yellow lentils cooked until soft and then 'tempered' with hot oil infused with cumin, garlic, and chilies. Light, comforting, and savory.

Indian cottage cheese (paneer) cubes in a rich, creamy tomato and onion gravy. Similar to butter masala but with a bit more texture from onions. Mild and vegetarian.

Cubes of paneer (cottage cheese) served in a smooth, buttery tomato cream sauce. Sweet, creamy, and mild.

Whole potatoes stuffed with a savory filling and simmered in a rich, spiced tomato yogurt gravy. A hearty vegetarian dish from Kashmir.

Smoky mashed eggplant (brinjal) cooked with onions, tomatoes, and spices. The eggplant is first roasted to give it a distinct smoky flavor.

A vegetarian version of the classic Rogan Josh. Assorted vegetables simmered in an aromatic, red-hued Kashmiri spice gravy.

A stir-fry of potatoes, cauliflower, and green peas. Flavored prominently with ginger (adrak) and cumin. A dry, savory vegetable dish.

Chickpeas cooked with spices, often including dried mango powder for a tangy kick. A classic rustic dish from Punjab. Goes great with bhatura or roti.

Fresh button mushrooms cooked with plenty of green spring onions. A semi-dry dish with a fresh, earthy flavor profile.

A medium-spiced curry featuring a large amount of onions, both in the gravy and added as chunks. Savory and slightly sweet from the onions.

A stir-fried curry with bell peppers, onions, and tomatoes. The sauce is thick and spicy, coating the main ingredients and vegetables. Fresh and aromatic.

A very spicy Goan curry made with vinegar and red chilies. It has a distinctive sour and spicy kick. Not for the faint of heart.

A green curry made from pureed spinach (saag) and spices. It has an earthy flavor and creamy texture. Nutritious and mild.

A dish cooked in a wok-like pan (kadhai) with fresh ground spices, tomatoes, and bell peppers. Known for its rich, semi-dry sauce and bold spice flavor.

A very mild, creamy curry with a base of cashew nuts, cream, and yogurt. Rich, nutty, and often slightly sweet. Ideal for those who avoid chili heat.

A traditional dessert made by simmering grated carrots with milk, sugar, and cardamom until thick and fudge-like. Warm, sweet, and comforting.

Soft, berry-sized balls made of milk solids, deep-fried until golden and soaked in a rose-scented sugar syrup. Extremely sweet and juicy.

Soft, spongy cottage cheese patties served in chilled, sweetened milk flavored with saffron and nuts. Creamy and refreshing.

A savory cocktail with a spicy kick. Made with vodka and tomato juice, seasoned with sauces and spices.

A refreshing drink similar to a Caipirinha but made with vodka instead of cachaça, plus fresh lime and sugar.

A popular pink cocktail. Tart cranberry juice mixed with vodka and orange liqueur.

The quintessential sophisticated cocktail. Strong, cold gin with a hint of dry vermouth.

A sweet and sour cocktail served chilled. Sharp lime flavor balanced by orange liqueur.

A strong highball drink containing multiple spirits but tasting like sweet iced tea.

A classic whiskey cocktail. Rich, herbal, and slightly sweet.

A bright green, melon-flavored cocktail. Sweet and fruity with a sour citrus finish.

A refreshing bourbon drink packed with fresh mint and crushed ice. Sweet and herbal.

A bitter, herbal Italian cocktail. An equal-parts mix that is excellent as an aperitif.

A fruity, sweet highball drink. Tastes like summer with peach and citrus flavors.

A complex, tropical cocktail. Fruity, tart, and refreshing.

A classic sparkling lemonade spiked with gin. Crisp and cooling.

A potent shot made with white rum and coconut liqueur.

A layered shot with coffee liqueur, Irish cream, and orange liqueur.

A visually striking shot that looks like its name suggests, with curdled cream in schnapps.

A smaller, concentrated shot version of the lime and vodka cocktail.