New Chef, New Menu, Chef Gourav Sharma joins the team at Stock.Room, Kimpton Maa-Lai Bangkok bringing the flavours of North India. Chef Gourav Sharma originally from Saharanpur, in the Uttar Pradesh District of India has spent over 10 years working as a Chef, including stints in Bangkok’s finest restaurants honing his professional cooking experience and skills until today.
Now Chef Gourav steps into the spotlight, and into the spice pantry at Stock.Room to offer something fresh, sizzling, and spice-driven for the visitors to Kimpton Maa-Lai Bangkok. Not just a token for tourists but we believe local foodies should get a kick out of it as well.
The Lamb Rogan Josh; a lamb curry with a heady combination of intense spices in a creamy tomato curry sauce was silky smooth but still packed with punch. We can’t quite get over the ‘Dal Mahkani’, a black lentil cooked with ginger, garlic, and tomato puree. This was one fantastic revelation dish that will remain etched on palates for a long time.
Buddied with the dhal was the ‘Palak Murgh’, chicken cooked in spinach, onion, and spices, bathed in a creamy tomato gravy, hitting all the right earthy vs creamy consistency notes. We love the fact that it’s deceptively light with pops of chunky ginger slices which takes it to that next level.
The ‘Murgh Malai Tikka’; boneless chicken marinated in hung curd and spices, was presented by a hanging metal skewer, and was expectedly succulent and gently spiced, although we would have hoped for just a little more ‘oomph’ in the spice department.
The ‘Paneer Tikka’ at Stock.Room, is also a pleasing and palatable option. The cottage cheese is also marinated in hung curd and spices, cooked in a clay oven, but you gotta eat ’em’ hot and fast before they become rubbery in texture. The camera will have to eat the seconds this time Grammers. And of course, you can complement all these curry and charcoal dishes with staples of basmati rice, cumin rice or naan bread.
Lastly, one dish the crowd raved about most was the ‘Gajar Ka Halwa’, a traditional Indian dessert made with carrots, whole milk, ghee, and sugar. This beautifully bright orange block was topped with an assortment of crushed nuts and had the appearance of being dry but was in fact soft and separated like butter at the touch of the fork.
The Indian cuisine menu is available a la carte at Stock.Room for lunch from Monday to Saturday from 11:30 a.m. to 2:30 p.m. and for dinner daily from 5:30 p.m. to 10:30 p.m. Tables may be reserved by calling 02 056 9999 or emailing firstname.lastname@example.org.
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Kimpston Maa-Lai, Soi Ton Son, Khwaeng Lumphini, Khet Pathum Wan, Bangkok 10330
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