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Chaîne Dinner at Charcoal Tandoor Grill & Mixology
26 May 2015
The Chaine’s next event in Bangkok will be a “Passage to India, Dabbawallas and Bollywood” taking place on Tuesday 26th May 2015 at CHARCOAL – Executive Chef Deepanker Khosla, along with his team will provide an exquisite culinary experience throughout the evening.
Be sure to sign up quickly to ensure you can enjoy the evening that has been carefully put together by the venue and our Chaine team.
Chef Deepanker completed a Bachelors Degree in Hotel Management & Administration and holds the position of Executive Chef at Fraser Suites Bangkok. Prior to joining Fraser Suites, he held positions in ITC Maratha, Mumbai, ITC Rajputana and ITC Maurya and he was the Kitchen Executive at the ITC Bukhara – North West frontier province cuisine – which has featured twice in the top 50 restaurants in the world. He was chosen as the Chef to cook for His Highness Hamad Bin Khalifa Al Thani, the present King and Ruler of Qatar in his Personal Airline Amiri and Cooked for the High Commissioners and Ambassadors to India of Sweden and Norway.
PANEER TIKKA (PAIRED WITH MUFFETY MAI)
Cubes of fresh cottage cheese, marinated in fresh cream, gram flour, mild spices
And yellow chilies and grilled in our tandoor – mums favourite
TANDOORI MALAI BROCCOLI (PAIRED WITH MUFFETY MAI)
Florets of fresh broccoli, marinated in hung yogurt, cream cheese, malt vinegar and green chillies
MURGH MALAI KABAB (PAIRED WITH 1947 INDEPENDENCE)
Juicy chunks of boneless chicken are blended with cream cheese, hung yoghurt
And malt vinegar, mildly spiced with green chili and whole coriander and grilled
In the tandoor
ANGHAAR PASLIA (PAIRED WITH 1947 INDEPENDENCE)
Choicest of New Zealand Lamb Chops softened overnight in the Indian Kebab
Marinade of red chili, cumin, malt vinegar and ginger garlic
TANDOORI JHINGA PRAWNS (PAIRED WITH NEW DELHI DUTY FREE)
Fresh jumbo prawns, marinated in flavorful Indian spices with yoghurt, red chili,
Turmeric and garam masala and grilled in their own shell
TANDOORI POMFRET (PAIRED WITH NEW DELHI DUTY FREE)
A whole white pomfret, delicately flavored with yellow chili powder, turmeric
And an exotic mix of Indian spices and sprinkled with lemon juice & chat masala
From The Tandoor & Mughlai Grill
CHARCOAL BADIN JAAN (PAIRED WITH MYSTIC TEA POT)
Marinated & shallow fried slices of round aubergine, topped with tomato
Concasse & garlic spiced yoghurt finished on the dum.
SIKANDAR KI RAAN (PAIRED WITH B&B BANGALORE)
Whole leg of spring mutton, braised with malt vinegar, cinnamon, black cumin
And red chili paste, finished in the tandoor. Perfect for the king’s table
No meal is complete without our Dal. Whole urad lentils, tomatoes, ginger and
Garlic, slow cooked overnight on the dying embers of the tandoor.
MIX VEG RAITA
Fresh and creamy home-made whipped yoghurt, topped with a garnish of finely
Chopped onions, tomatoes and cucumber. Completes the Charcoal experience
From The House of Royal Mughals
MURGH YAKHNI BIRYANI (PAIRED WITH MINT CHUTNEY MOJITO)
Succulent spring chicken and aromatic Basmati pilao rice, flavored with fragrant
Spices, sealed & slow cooked in its own dish to retain the fragrances
PHIRNI/GULAB JAMUN/Kulfi(PAIRED WITH SIALKOT GUN POWDER)