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On saturdays and sundays from 11am to midnight, ALL YOU CAN EAT offer of great 7 Indian tandoories grill delights followed by main course meal which includes curries and a variety of vegetarian and non vegetarian delights, this provides an excellent introduction to this distinctive and delicious cuisine. At only THB 599 .
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India Gate
Address : 214 SUKHUMVIT SOI 12,BANGKOK-10110
PHONE:022294035
WWW.INDIAGATEBKK.COM
Email : info@indiagatebkk.com
indaigaterestaurants@yahoo.com
Branch
1896, New Petchburi Road ,
Next to Amari Atrium Hotel,
Bangkok- 10310
Ph: 02-716-5119
Cell: 0800720535
Bangkok
Located at the heart of Bangkok city, at the corner of Sukhumvit soi-12 and also at New Phetchburi Road next to Amari atrium hotel, Indiagate restaurant has made its mark as the best Indian dining experience at affordable prices.
Website : Indian Restaurant Bangkok
Website : Indian Restaurant Bangkok
Rating
Map
Google Maps
Menu
1.Soup
Vegetable soup: assortment of fresh vegetables cooked with ginger, chilly, tomato and cilantro.
Tomato soup: a refreshing delicious soup made from fresh tomatoes.
Chicken clear soup: soup made from small diced pieces of chicken along with egg and flavored with garlic and spices.
Lentil soup: stew of lentils prepared with spices.
Seafood soup: a refreshing soup made with fresh prawns and fish.
Sweet corn soup: corn kernels cooked on low heat with a touch of sugar, salt, soya sauce and herbs.
Hot and sour soup: seasonal vegetables prepared with a paste of cornflower, chilly and soya sauce.
Appetizers:
Papri chat: fried cubes of pastry sprinkled with potato cubes and chickpeas, seasoned with yoghurt and garnished with blended spices.
Vegetable samosas: deep fried pastry light filled with mashed potatoes.
Keema samosa: deep fried pastry lightly filled with minced lamb.
Assorted pakoras: mixture of seasonal vegetables dipped in spicy channa flour batter and deep fried.
Onion bhaji: sliced onions dipped in spicy channa flour batter and deep fried served with mint sauce.
Aloo tikki: traditional potato cutlets with spicy filling.
Fried prawns: juicy prawns marinated and deep fried.
Non –Vegetarian Tandoori
Seekh kebab: minced lamb mixed with touch of spices and garlic rolled on skewers.
Chicken malai kebab: tender chicken pieces marinated with cream and cashew nut paste and barbecued.
Reshami kebab: tender chicken pieces marinated in cream and cashew nut paste flavored with chef’s special spices and topped with egg foam.
Chicken tikka: a famous treat of India, tender chicken pieces marinated with spices and barbecued.
Tandoori chicken: chicken legs marinated in ginger, garlic with touch of spices barbecued.
Pudina chicken (mint chicken): tender pieces of chicken marinated in spicy mix of mint, spinach and cheese and barbecued.
Afghani chicken: chicken legs and breasts marinated in rich cheesy cream, dipped in cashew nut paste with touch of spices and barbecued.
Achari chicken tikka: tender pieces of pickled chicken barbecued.
Tandoori mix flavor: an assortment of chicken tikka, tandoori chicken, seekh kebab, fish tikka and tandoori prawns with salad.
Vegetarian- tandoori
Paneer tikka: fresh home made cottage cheese marinated with spices and barbecued with marinated green pepper and onions.
Tandoori aloo: boiled marinated potatoes with chef’s special filling and barbecued.
Tandoori mushroom: fresh mushroom marinated in chefs special sauce with cream, yoghurt and barbecued.
Seafood tandoori
Fish tikka: fillets of seasonal fish marinated in yoghurt, fresh lemon juice, chefs special mix and barbecued.
Tandoori prawns: juicy prawns marinated with special sauce and barbecued.
Main course chicken specialties
Butter chicken: chicken tikka pieces pan cooked in rich butter and tomato sauce.
Chicken tikka masala: chicken tikka pieces simmered in a thick tomato and onion sauce and enriched with fresh green spices.
Chicken korma: tender chicken pieces cooked in freshly ground and blended spices with creamy cashew nut paste.
Chicken saagwala: tender pieces of chicken cooked in rich spinach and cream sauce.
Kadhai chicken: kadhai cooking originated with chicken delicately cooked with tomatoes and onions with the flavor of coriander.
Chicken do piazza: a north Indian specialty from the kitchen of maharajas, chicken prepared with special spices and herbs and sautéed with sliced onions.
Chicken vindaloo: a breath taking hot curry from Goa in which tender pieces of chicken cooked with potato cubes and hot vindaloo masala.
Handi chicken: tender chicken pieces cooked with minced chicken and blend of spices in rich flavored sauce.
Chicken curry: a traditional dish, chicken cooked in tomato and onion sauce and subtly flavored with cashew nut sauce.
Chicken zalfrezi: tender pieces of chicken cooked with assorted vegetables in thick sauce flavored with cream and cashew nut paste and topped with papadom.
Chicken madras: hot and spicy tender chicken pieces cooked with south Indian spices and flavored with coconut paste.
Gosht shahi korma: succulent pieces of lamb gently simmered in cream and cashew nut sauce and selected spices.
Gosht rogan josh: tender pieces of lamb delicately cooked in traditional mughlai style.
Gosht do piazza: a north Indian dish from kitchen of maharajas, lamb prepared traditionally in special spices and herbs and sautéed with sliced onions.
Keema matar: minced lamb cooked in mughlai style with green peas.
Kadhai gosht: tender pieces of lamb cooked in hot plate with tomatoes and capsicum and flavored with coriander.
Mutton rada: lamb pieces cooked with minced chicken slowly enriched with spices into thick aromatic sauce.
Mutton dahiwala: lamb pieces simmered and cooked in rich spices, herbs and yoghurt enriched sauce.
Mutton madras: a south Indian treat, lamb pieces prepared with hot and spicy spices of south India and flavored with coconut.
Fish masala: fish fillets cooked and simmered in a tomato and onion sauce, enriched with chef’s special spices.
Prawn masala: juicy prawns gently cooked in a true north Indian style with fresh onions and coriander.
Prawn korma: juicy prawns cooked in freshly ground and blended spices with creamy cashew nut paste.
Kadhai paneer: home made cottage cheese marinated, sautéed delicately spiced and cooked with sliced capsicum and onions.
Palak paneer: home made cottage cheese cubes cooked with spices in a rich spinach sauce.
Paneer makhani: home made cottage cheese marinated, sautéed delicately spiced and cooked in a rich tomato sauce and flavored with butter.
Palak kofta: delicately spiced spinach and potato dumplings cooked with our special spices in rich spinach sauce.
Malai kofta: dumplings made from a mixture of cottage cheese and potatoes simmered in a rich creamy sauce of cream and cashew nut paste.
Channa pasinda: chickpeas cooked delicately with fresh tomato and onion sauce in true punjabi style.
Palak aloo: potatoes cooked with spinach sauce and spices.
Sabji bahaar: a variety of fresh seasonal vegetables sautéed with our spices prepared in thick sauce.
Sabji korma: a variety of fresh seasonal vegetables cooked in rich cream and cashew nut sauce.
Daal makhani: black lentils and red kidney beans slowly cooked with shredded ginger, chopped onions and spices.
Daal fry: yellow lentils simmered on slow fire with garlic, tomato, cumin seeds, green chilies and coriander leaves.
Palak daal: yellow lentils simmered on slow fire with chopped onions and tomatoes and spinach and flavored with cumin seeds.
Aloo jeera: sautéed potatoes delicately spiced cooked with cumin seeds, with a touch of turmeric.
Aloo gobhi: cauliflower and potatoes, prepared with fresh tomatoes, ginger, green chilies and spices.
Aloo matar: potatoes and green peas prepared with tomatoes, green chilies, ginger and herbs.
Bhindi masala: fresh okra gently cooked with diced onions and tomatoes flavored with cumin seeds.
Bhindi crispy: fried okra prepared with diced onions and tomatoes in traditional north Indian style.
Baigan bharta: whole eggplants roasted and peeled then pureed with fresh onions and tomatoes seasoned with herbs and spices.
Delhi aloo masala: sautéed potatoes cooked in rich tomato sauce and spices in north Indian style.
Tandoori roti: whole wheat unleavened bread baked in clay oven.
Missi roti: whole wheat unleavened bread of basin flour baked in clay oven.
Plain naan: classic leavened bread made with white flour and baked in clay oven.
Garlic naan: classic leavened bread made with white flour and topped with chopped garlic and baked in clay oven.
Butter naan: classic leavened bread made with white flour baked in clay oven and topped with butter.
Peshawari naan: naan stuffed with minced cottage cheese, raisins, nuts and baked in clay oven.
Keema naan: naan bread filled minced lamb and baked in clay oven.
Aloo parantha: soft bread filled with delicately spiced mashed potatoes.
Lacha parantha: a multi layered leavened bread and each layer enriched with butter.
Puri: a puff of deep fried unleavened bread made with plain white flour.
Onion parantha: soft bread filled with delicately spiced chopped onions, baked in clay oven and topped with butter.
Gobhi parantha: soft bread filled with shredded cauliflower and spices, baked in clay oven and topped with butter.
Paneer parantha: soft bread filled with home made cottage cheese and spices, baked in clay oven and topped with butter.
Pudina parantha: whole wheat bread filled with minced mint leaves and baked in clay oven.
Plain rice: plain steamed basmati rice.
Pulao rice: basmati rice cooked in light butter with green peas, diced onions, cashew nuts and flavored with saffron.
Jeera rice: basmati rice cooked with cumin seeds in light butter.
Saffron rice: basmati rice prepared with saffron and flavored with rich spices.
Navratan biryani: basmati rice cooked with fresh seasonal vegetables, flavored with saffron, nuts and variety of ground spices.
Chicken biryani: basmati rice cooked with tender pieces of chicken breast flavored with saffron and variety of rich ground spices.
Hyderabadi chicken biryani: basmati rice cooked with hot and spicy tender chicken pieces in western Indian style flavored with green chilies and cumin seeds.
Mutton biryani: succulent pieces of lamb cooked with basmati rice with rich spices.
Prawn biryani: basmati rice cooked with fresh juicy prawns flavored with saffron and variety of freshly ground spices.
Fish biryani: seasonal fish fillets marinated with ground spices, cooked with basmati rice and flavored with saffron and rich spices.
Mughlai biryani: tender pieces of chicken cooked with cashew nut sauce and cream in mughlai style and garnished with scrambled egg on top.
Vegetarian thali: mix vegetables come with paneer makhani, daal makhani, rice, raita naan and salad.
Non vegetarian thali: murgh makhani comes with mix vegetables, daal makhani, rice, raita, naan and salad.
Seafood thali: choice of one prawn masala or fish masala and choice of one vegetable comes with daal, rice, raita, naan and salad.
Maharaja thali: choice of one chicken curry or lamb curry and choice of one fish masala or prawn masala comes with daal, rice, raita, naan, salad and accompanied with lassi.
Mixed raita: home made yoghurt mixed with chopped cucumber, onions and tomatoes and garnished with spices. .
Specials : Chicken malai kebab: tender chicken pieces marinated with cream and cashew nut paste and barbecued.
1.Soup
Vegetable soup: assortment of fresh vegetables cooked with ginger, chilly, tomato and cilantro.
Tomato soup: a refreshing delicious soup made from fresh tomatoes.
Chicken clear soup: soup made from small diced pieces of chicken along with egg and flavored with garlic and spices.
Lentil soup: stew of lentils prepared with spices.
Seafood soup: a refreshing soup made with fresh prawns and fish.
Sweet corn soup: corn kernels cooked on low heat with a touch of sugar, salt, soya sauce and herbs.
Hot and sour soup: seasonal vegetables prepared with a paste of cornflower, chilly and soya sauce.
Appetizers:
Papri chat: fried cubes of pastry sprinkled with potato cubes and chickpeas, seasoned with yoghurt and garnished with blended spices.
Vegetable samosas: deep fried pastry light filled with mashed potatoes.
Keema samosa: deep fried pastry lightly filled with minced lamb.
Assorted pakoras: mixture of seasonal vegetables dipped in spicy channa flour batter and deep fried.
Onion bhaji: sliced onions dipped in spicy channa flour batter and deep fried served with mint sauce.
Aloo tikki: traditional potato cutlets with spicy filling.
Fried prawns: juicy prawns marinated and deep fried.
Non –Vegetarian Tandoori
Seekh kebab: minced lamb mixed with touch of spices and garlic rolled on skewers.
Chicken malai kebab: tender chicken pieces marinated with cream and cashew nut paste and barbecued.
Reshami kebab: tender chicken pieces marinated in cream and cashew nut paste flavored with chef’s special spices and topped with egg foam.
Chicken tikka: a famous treat of India, tender chicken pieces marinated with spices and barbecued.
Tandoori chicken: chicken legs marinated in ginger, garlic with touch of spices barbecued.
Pudina chicken (mint chicken): tender pieces of chicken marinated in spicy mix of mint, spinach and cheese and barbecued.
Afghani chicken: chicken legs and breasts marinated in rich cheesy cream, dipped in cashew nut paste with touch of spices and barbecued.
Achari chicken tikka: tender pieces of pickled chicken barbecued.
Tandoori mix flavor: an assortment of chicken tikka, tandoori chicken, seekh kebab, fish tikka and tandoori prawns with salad.
Vegetarian- tandoori
Paneer tikka: fresh home made cottage cheese marinated with spices and barbecued with marinated green pepper and onions.
Tandoori aloo: boiled marinated potatoes with chef’s special filling and barbecued.
Tandoori mushroom: fresh mushroom marinated in chefs special sauce with cream, yoghurt and barbecued.
Seafood tandoori
Fish tikka: fillets of seasonal fish marinated in yoghurt, fresh lemon juice, chefs special mix and barbecued.
Tandoori prawns: juicy prawns marinated with special sauce and barbecued.
Main course chicken specialties
Butter chicken: chicken tikka pieces pan cooked in rich butter and tomato sauce.
Chicken tikka masala: chicken tikka pieces simmered in a thick tomato and onion sauce and enriched with fresh green spices.
Chicken korma: tender chicken pieces cooked in freshly ground and blended spices with creamy cashew nut paste.
Chicken saagwala: tender pieces of chicken cooked in rich spinach and cream sauce.
Kadhai chicken: kadhai cooking originated with chicken delicately cooked with tomatoes and onions with the flavor of coriander.
Chicken do piazza: a north Indian specialty from the kitchen of maharajas, chicken prepared with special spices and herbs and sautéed with sliced onions.
Chicken vindaloo: a breath taking hot curry from Goa in which tender pieces of chicken cooked with potato cubes and hot vindaloo masala.
Handi chicken: tender chicken pieces cooked with minced chicken and blend of spices in rich flavored sauce.
Chicken curry: a traditional dish, chicken cooked in tomato and onion sauce and subtly flavored with cashew nut sauce.
Chicken zalfrezi: tender pieces of chicken cooked with assorted vegetables in thick sauce flavored with cream and cashew nut paste and topped with papadom.
Chicken madras: hot and spicy tender chicken pieces cooked with south Indian spices and flavored with coconut paste.
Gosht shahi korma: succulent pieces of lamb gently simmered in cream and cashew nut sauce and selected spices.
Gosht rogan josh: tender pieces of lamb delicately cooked in traditional mughlai style.
Gosht do piazza: a north Indian dish from kitchen of maharajas, lamb prepared traditionally in special spices and herbs and sautéed with sliced onions.
Keema matar: minced lamb cooked in mughlai style with green peas.
Kadhai gosht: tender pieces of lamb cooked in hot plate with tomatoes and capsicum and flavored with coriander.
Mutton rada: lamb pieces cooked with minced chicken slowly enriched with spices into thick aromatic sauce.
Mutton dahiwala: lamb pieces simmered and cooked in rich spices, herbs and yoghurt enriched sauce.
Mutton madras: a south Indian treat, lamb pieces prepared with hot and spicy spices of south India and flavored with coconut.
Fish masala: fish fillets cooked and simmered in a tomato and onion sauce, enriched with chef’s special spices.
Prawn masala: juicy prawns gently cooked in a true north Indian style with fresh onions and coriander.
Prawn korma: juicy prawns cooked in freshly ground and blended spices with creamy cashew nut paste.
Kadhai paneer: home made cottage cheese marinated, sautéed delicately spiced and cooked with sliced capsicum and onions.
Palak paneer: home made cottage cheese cubes cooked with spices in a rich spinach sauce.
Paneer makhani: home made cottage cheese marinated, sautéed delicately spiced and cooked in a rich tomato sauce and flavored with butter.
Palak kofta: delicately spiced spinach and potato dumplings cooked with our special spices in rich spinach sauce.
Malai kofta: dumplings made from a mixture of cottage cheese and potatoes simmered in a rich creamy sauce of cream and cashew nut paste.
Channa pasinda: chickpeas cooked delicately with fresh tomato and onion sauce in true punjabi style.
Palak aloo: potatoes cooked with spinach sauce and spices.
Sabji bahaar: a variety of fresh seasonal vegetables sautéed with our spices prepared in thick sauce.
Sabji korma: a variety of fresh seasonal vegetables cooked in rich cream and cashew nut sauce.
Daal makhani: black lentils and red kidney beans slowly cooked with shredded ginger, chopped onions and spices.
Daal fry: yellow lentils simmered on slow fire with garlic, tomato, cumin seeds, green chilies and coriander leaves.
Palak daal: yellow lentils simmered on slow fire with chopped onions and tomatoes and spinach and flavored with cumin seeds.
Aloo jeera: sautéed potatoes delicately spiced cooked with cumin seeds, with a touch of turmeric.
Aloo gobhi: cauliflower and potatoes, prepared with fresh tomatoes, ginger, green chilies and spices.
Aloo matar: potatoes and green peas prepared with tomatoes, green chilies, ginger and herbs.
Bhindi masala: fresh okra gently cooked with diced onions and tomatoes flavored with cumin seeds.
Bhindi crispy: fried okra prepared with diced onions and tomatoes in traditional north Indian style.
Baigan bharta: whole eggplants roasted and peeled then pureed with fresh onions and tomatoes seasoned with herbs and spices.
Delhi aloo masala: sautéed potatoes cooked in rich tomato sauce and spices in north Indian style.
Tandoori roti: whole wheat unleavened bread baked in clay oven.
Missi roti: whole wheat unleavened bread of basin flour baked in clay oven.
Plain naan: classic leavened bread made with white flour and baked in clay oven.
Garlic naan: classic leavened bread made with white flour and topped with chopped garlic and baked in clay oven.
Butter naan: classic leavened bread made with white flour baked in clay oven and topped with butter.
Peshawari naan: naan stuffed with minced cottage cheese, raisins, nuts and baked in clay oven.
Keema naan: naan bread filled minced lamb and baked in clay oven.
Aloo parantha: soft bread filled with delicately spiced mashed potatoes.
Lacha parantha: a multi layered leavened bread and each layer enriched with butter.
Puri: a puff of deep fried unleavened bread made with plain white flour.
Onion parantha: soft bread filled with delicately spiced chopped onions, baked in clay oven and topped with butter.
Gobhi parantha: soft bread filled with shredded cauliflower and spices, baked in clay oven and topped with butter.
Paneer parantha: soft bread filled with home made cottage cheese and spices, baked in clay oven and topped with butter.
Pudina parantha: whole wheat bread filled with minced mint leaves and baked in clay oven.
Plain rice: plain steamed basmati rice.
Pulao rice: basmati rice cooked in light butter with green peas, diced onions, cashew nuts and flavored with saffron.
Jeera rice: basmati rice cooked with cumin seeds in light butter.
Saffron rice: basmati rice prepared with saffron and flavored with rich spices.
Navratan biryani: basmati rice cooked with fresh seasonal vegetables, flavored with saffron, nuts and variety of ground spices.
Chicken biryani: basmati rice cooked with tender pieces of chicken breast flavored with saffron and variety of rich ground spices.
Hyderabadi chicken biryani: basmati rice cooked with hot and spicy tender chicken pieces in western Indian style flavored with green chilies and cumin seeds.
Mutton biryani: succulent pieces of lamb cooked with basmati rice with rich spices.
Prawn biryani: basmati rice cooked with fresh juicy prawns flavored with saffron and variety of freshly ground spices.
Fish biryani: seasonal fish fillets marinated with ground spices, cooked with basmati rice and flavored with saffron and rich spices.
Mughlai biryani: tender pieces of chicken cooked with cashew nut sauce and cream in mughlai style and garnished with scrambled egg on top.
Vegetarian thali: mix vegetables come with paneer makhani, daal makhani, rice, raita naan and salad.
Non vegetarian thali: murgh makhani comes with mix vegetables, daal makhani, rice, raita, naan and salad.
Seafood thali: choice of one prawn masala or fish masala and choice of one vegetable comes with daal, rice, raita, naan and salad.
Maharaja thali: choice of one chicken curry or lamb curry and choice of one fish masala or prawn masala comes with daal, rice, raita, naan, salad and accompanied with lassi.
Mixed raita: home made yoghurt mixed with chopped cucumber, onions and tomatoes and garnished with spices. .
Specials : Chicken malai kebab: tender chicken pieces marinated with cream and cashew nut paste and barbecued.
Website : - http://www.indiagatebkk.com
Photos
Comments
Sachin - Nice food , Friendly staff
arjun - attentive staff is always there to help u decide your order
matt - yummy yummy
pet - i love the food
rajay - One of the best Indian restaurant in the city. Great food, good service and excellent ambiance.
Page : 1
Sachin - Nice food , Friendly staff
arjun - attentive staff is always there to help u decide your order
matt - yummy yummy
pet - i love the food
rajay - One of the best Indian restaurant in the city. Great food, good service and excellent ambiance.
Page : 1
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