This October, culinary worlds unite in a rare two-night collaboration, The Indian Exchange Journey, as Leela by Chef Manav Tuli—a Tatler Best Hong Kong Top 20 Restaurants recipient and MICHELIN-recommended dining destination—partners with JHOL Restaurant Bangkok for an exclusive cross-cultural restaurant takeover.
On 4–5 October 2025 at JHOL Bangkok, Chef Tuli will present his acclaimed Royal Indian cuisine with a menu inspired by the historic kitchens of Lucknow and Awadh. Later this year, JHOL’s Chef Gaurav Gupta will travel to Hong Kong to showcase the restaurant’s celebrated Coastal Indian menu at Leela, offering Hong Kong diners a taste of India’s western and southern shores through the creative vision of JHOL’s founder, Chef Hari Nayak.
Located in the heart of Sukhumvit, JHOL Bangkok is the creation of celebrated New York–based Chef Hari Nayak, known for his playful yet precise approach to coastal Indian flavours. JHOL redefines Indian dining in Bangkok, blending dishes from the Konkan and Malabar coasts with influences from Chettinad, Pondicherry, and the Bay of Bengal.
For this special collaboration, guests will enjoy a 10-course menu jointly crafted by both restaurants, priced at THB 2,200++ per person. An optional wine pairing will also be available.
Two dishes are inspired by the Nuskha-e-Shahjahani (literally “Recipes of Shah Jahan”), a 17th-century Persian royal recipe book from the Mughal court, compiled during the reign of Emperor Shah Jahan (who commissioned the Taj Mahal). The manuscript documents the elaborate cuisine of the Mughal kitchens—covering dishes, techniques, and ingredients that combined Persian, Central Asian, and Indian influences.
Menu Highlights:
Small bites
- Fish Skin Chaat
- Baked Chettinadu Duck Samosa (JHOL)
Starter
- Lucknowi Tokri Chaat – potato basket chaat, sweet and sour chutneys.
- Aash E Bawardi – 17th-century dish from the book Nuskha e Shahjahani; chicken in a thick sauce served with chicken and lentil dumplings.
- Shenga Squid – local Thai squid, shenga chutney
- Goan Peri Peri Prawns – black tiger prawns, peri peri masala (JHOL)
Mains:
- Lamb Rack Qaliya Shirazi – from the royal kitchens of Awadh during the reign of King Akbar, this dish was also inspired by the book Niskha E Shahjahani
- Thrissur Crab Curry – roasted coconut, tamarind, Tellicherry black pepper
- Served together with garlic chilli tawa paratha, black pepper mushrooms and kumaoni raita (JHOL).
Dessert:
- Badam Pal Kozzhukatai – steamed rice flour dumplings braised in almond milk with hazelnut ice cream and milk crisp.
Event Details:
📅 Dates: 4–5 October 2025
📍 Venue: JHOL Restaurant, Sukhumvit, Bangkok
💰 Price: 2,200++ THB per guest (wine pairing optional)
Reservations: Please book via JHOL’s official website here.
(https://www.tablecheck.com/en/jhol-coastal-indian-cuisine/reserve/message)
Venue: JHOL Bangkok (https://g.co/kgs/eohNw9Z )
7/2 Sukhumvit Soi 18, Khlong Toei, Bangkok 10110
