New to Bangkok’s Indian dining scene, Daryaganj arrives with a distinct backstory. This North Indian restaurant is a revival of a culinary legacy that began in 1947 Delhi, post-Partition.

The original Daryaganj in India was founded by Kundan Lal Jaggi, one of the figures credited with the invention of two now-iconic dishes: Butter Chicken and Dal Makhani. Alongside his business partners, Jaggi fled from Peshawar to Delhi, where they developed dishes that would go on to become iconic Indian dishes worldwide.

Their approach—tandoori meats repurposed in rich gravies, lentils slow-cooked with butter and cream—was equal parts practical and indulgent, and became the blueprint for North Indian menus around the world.

At a recent tasting in Bangkok, we tried the full non-vegetarian spread. The standout for us was the 5 Senses Mutton Curry — a rich, layered dish with a balance of heat and depth. The Butter Chicken, while less sweet than other versions in town, stayed close to the original’s buttery-tomato profile. The first bite of the Amritsari Soft Shell Crab offered a satisfying crunch and spice.

Other items included Mutton Seekh Kebab, Chicken Tikka, and a bread basket with naan, missi roti, and paratha, alongside accompaniments like Charrey Aloo and Chicken Dum Biryani. Dessert leaned classic, with the Gulab Jamun warm and inviting and a refreshing kesar pista kulfi (traditional Indian ice cream with pistachios and saffron).

At the end of the meal, guests were given a small box of saunf and mishri—fennel seeds, cardamom, and sugar crystals—for a traditional post-meal digestive.

Daryaganj offers something new in Bangkok: a direct link to the roots of post-Partition Delhi cuisine.

Daryaganj
Park Plaza, 9 Sukhumvit Soi 18, Khlong Toei, Klongtoey, Bangkok 10110

Opening Hours: Everyday from 6:00 pm to 11:30 pm
Tel: +66 (0)2 658 7077

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