Charcoal Tandoor Grill & Mixology

ABOUT

Rohit Sachdev, the managing director of Soho Hospitality, the team behind Nikkei rooftop bar Above Eleven, has looked to his homeland, India, for his new venture. With Charcoal, also set in the Fraser Suites, he says he wants to change the image of Indian restaurants as staid and overly formal. With ...More

Rohit Sachdev, the managing director of Soho Hospitality, the team behind Nikkei rooftop bar Above Eleven, has looked to his homeland, India, for his new venture. With Charcoal, also set in the Fraser Suites, he says he wants to change the image of Indian restaurants as staid and overly formal.

With its wooden floorboards, floor-to-ceiling windows and brickwork at the open kitchen, Charcoal feels like a contemporary steakhouse. The Indian touches are subtle but abundant, from the latticework to the display of spices in glass jars and, of course, the tandoors (brick ovens). One corner is decorated in tribute to the famous dabbawalla (lunch box delivery service), while the restrooms are soundtracked with recordings of Indian public markets. There's a pool on the outdoor terrace.

Forget about curries. Like The Great Kabab Factory, opened earlier this year, Charcoal serves a wide range of kebabs and grills, ranging from vegetarian to meats and seafood. Unlike its competitor, though, the menu is not all throwback. As a result of extensive hours marinating in cream, yogurt and spices, grilled highlights like the murgh malai kebab (a tender version of chicken tikka, B420), paneer tikka (fresh cottage cheese, B350) and galauti (finely minced mutton patty, B600) are tender and packed with flavour. The breads aren't an afterthought, either, with soft and chewy roti (starting B80) and naan (starting B100) going particularly well with the dal Charcoal (stewed lentils, B200). Do try the variety of tobacco-free paan (various spices, fruits and sugars wrapped in betel leaf, B100), shipped over from Delhi.

Ubiquitous mixologist Joseph Boroski traveled over to India to perfect a list of cocktails (all B350) infused with authentic spices. The heady 1947 Independence mixes mace and clove-infused Grey Goose vodka, Indian pomegranate, fresh lime, hibiscus syrup and frothed egg, into something that goes down far too easily. There's also a long list of wines and mocktails (B250). (Source: BK Magazine)

THE BUZZ

"From the complimentary arrival condiments and papadums to the sinfully buttery dal charcoal (urad lentils, tomatoes, ginger and garlic, B200), the spicing is consistently bold and well balanced. Same goes for dessert. The phirni (Indian rice pudding, B200) is packed with the powerful flavors of saf ...More

"From the complimentary arrival condiments and papadums to the sinfully buttery dal charcoal (urad lentils, tomatoes, ginger and garlic, B200), the spicing is consistently bold and well balanced. Same goes for dessert. The phirni (Indian rice pudding, B200) is packed with the powerful flavors of saffron and cardamom yet never tastes overwhelming." -BK Asia

"The impressive decor has an industrial feel with subtle and playful Indian touches. The moment the elevator door opens you can’t miss the many pieces of perforated orange aluminium squares that are lit up from underneath." -Bangkok Post

DISHES WE LOVE

Murgh Malai Kabab, Tandooria Pomfret, Shedh E Jaam