Indian restaurant Daryaganj Bangkok opening: Marking its first international foray, acclaimed this North Indian dining outlet has officially opened its doors, bringing over seven decades of culinary heritage to the city.
Located within Park Plaza Bangkok Soi 18, the restaurant was co-founded by Raghav Jaggi, the grandson of Kundan Lal Jaggi – the inventor of Butter Chicken and Dal Makhani in 1947 in Delhi – along with his childhood friend restaurateur Amit Bagga. A grand launch event is scheduled for May to celebrate this significant milestone in the brand’s expansion beyond India.
Bharwan Paneer Tikka
Indian restaurant Daryaganj Bangkok: legacy of culinary innovation
The story of butter chicken dates back to post-Partition India in 1947, when Kundan Lal Jaggi, a refugee from Peshawar, co-founded a restaurant in Delhi’s Daryaganj neighbourhood. It was in this kitchen that he created the now-iconic Butter Chicken and Dal Makhani – dishes that would go on to define North Indian cuisine for generations across the world. Jaggi is also credited with inventing the Chicken Pakora and popularising classics such as Tandoori Chicken, Mutton Seekh, and Mutton Burrah, which remain staples in Indian restaurants.
As the story goes, one late night, a group of hungry guests arrived late at the restaurant. A regular guest suggested Jaggi prepare a dish with gravy so everyone could enjoy a hearty meal. With only leftover tandoori chicken available, Kundan Lal Jaggi crafted a rich curry using tomatoes, fresh butter, and a blend of secret spices. He then added the tandoori chicken to the gravy, which is why this iconic dish is a dual recipe, with the chicken first cooked in the tandoor and then folded into the luscious, buttery tomato base.
On another occasion in 1947, a diner named Sucha Singh encouraged Jaggi to experiment
with the traditional Punjabi maa ki dal (black lentils). Jaggi slow-cooked the lentils overnighton the tandoor with tomatoes, fresh white butter, and handpicked herbs and spices – creating what would become the legendary, creamy Dal Makhani.
Today, this culinary legacy is carried forward by Raghav Jaggi, Kundan Lal Jaggi’s grandson,
and Amit Bagga, a seasoned, award-winning restaurateur. Childhood friends, the duo cofounded Daryaganj in 2019 as a tribute to the pioneering flavours created by Raghav’s grandfather. Their shared vision now extends beyond India, with Bangkok as the first international outpost.
Daryaganj: 24Carat lamb rack biryani
Raghav Jaggi shares: “My grandfather’s journey began in the kitchens of Peshawar- where
his passion for flavours led him to inventing iconic dishes like Butter Chicken and Dal Makhani. His resilience and innovation in India’s post-Partition era resulted in revolutionising Indian cuisine in the world like never before. As we expand his legacy globally, I am reminded of his humility and unwavering dedication to evolving North Indian Cuisine.”
“Launching 15 successful outlets in India has been an extraordinary journey, and now we are bringing the true flavours of North India to Bangkok. We are confident that our commitment to food quality, warm hospitality, and an exceptional five senses dining experience will appeal to Thai diners, expats & international tourists,” adds Amit Bagga, Co-Founder & CEO.
He continues: “Our food is crafted using the finest, purest, and hand-picked ingredients, ensuring that every dish reflects our dedication to quality. As our timeless classics are neither overly spicy nor heavy on the palate, we’re confident that Daryaganj will be warmly welcomed by Bangkok’s cosmopolitan community. With a loyal following among global travellers, we’re excited to bring Daryaganj to the international stage.”
Daryaganj, under Amit’s leadership, has won over 60 prestigious awards and gained national recognition on the reality tv show Shark Tank India, further cementing its role in the legacy of Butter Chicken. Now, for the first time, Bangkok will experience the magic of this legendary dish.
Bringing authentic North Indian cuisine to Bangkok
Bangkok presents a compelling opportunity for Daryaganj to introduce its time-honoured
flavours to a dynamic culinary landscape. The city’s thriving expatriate community, growing
local appreciation for Indian cuisine, and world-leading tourism industry make it the ideal
location for the brand’s global debut. Catering to Indian, Thai, and international palates, the
restaurant offers an experience rooted in tradition while embracing contemporary tastes Chaiyud Sakchiraphong and Kavin Saknarula, partners of Daryaganj in Thailand & owners of Park Plaza Bangkok Soi 18 share: “Bangkok is a city that embraces culinary diversity and values authenticity – making it the ideal stage for Daryaganj’s global debut. We are proud to be part of bringing this iconic Indian restaurant brand to Thailand.”
Cocktail: Passion picante
Indian restaurant Daryaganj Bangkok: Contemporary space rooted in tradition Daryaganj Bangkok’s interiors are a seamless fusion of vintage nostalgia and modern sophistication, where the essence of Indian Art Deco is reinterpreted for a new-age dining experience. Every detail has been thoughtfully curated to honour the past while embracing the energy of the present.
The space is rich with earthy textures and warm tones, blending polished wood, gleaming
brass, and intricate lattice work to create an inviting yet refined setting. Handcrafted mirrors
and patterned floor tiles contrast beautifully with sleek marble. Framed archival photographs and vintage Indian postage stamps line the walls, evoking a sense of history and storytelling.
At the heart of the experience is an open kitchen, fronted by traditional tandoori ovens and grills, where diners can witness the chefs in action. Complementing the dining experience is a beautifully designed bar, where arched mirrors, ambient lighting, and brass accents create
an atmosphere that is both sophisticated and nostalgic – a space where guests can unwind
over classic drinks or explore Indian-inspired creations, perfectly paired with the restaurant’s bold, spice-forward cuisine.
A Culinary Journey Rooted in Legacy
Daryaganj celebrates classic North Indian cuisine, where each dish carries a legacy of bold
flavours, rich history, and meticulous craftsmanship. The menu recreates the flavours and
techniques of twentieth-century Daryaganj — the historic neighbourhood in Delhi from
which it takes its name — honouring its post-independence roots.
Original 1947 butter chicken
While signature legacy dishes remain at the heart of the experience, the Bangkok outpost
also introduces the Daryaganj Gold Menu — a selection of exclusive dishes blending
tradition with innovation.
Diners in Bangkok can experience two renditions of the iconic butter chicken:
- The Original 1947 Butter Chicken – The secret recipe preserving the rustic texture
and deep flavours of the pre-modern kitchen era. - Today’s Butter Chicken – A smoother, richer evolution of the classic, catering to
contemporary tastes.
Other legacy dishes from 1947 include:
- The Original 1947 Dal Makhani – Created by Kundan Lal Jaggi with black lentils simmered overnight, fresh butter, dry fenugreek leaves, and freshly puréed vineripened tomatoes.
- The Original Tandoori Chicken – Yoghurt and secret spice-marinated, succulent tandoor-roasted chicken on the bone, originally created by Mokha Singh, Jaggi’s mentor, in 1920s Peshawar.
- The Original Chicken Pakoda – Crispy batter-fried boneless chicken flavoured with hand-pounded carom and coriander seeds.
- The Original Butter Paneer – Cottage cheese tikka cubes in a tomato and butter gravy, finished with a tempering of green chillies and julienned ginger.
Introducing the Daryaganj Gold Menu Exclusive to Bangkok, this curated selection of refined, limited-edition dishes seamlessly blends tradition with innovation. Designed by Daryaganj’s culinary consultant Chef Bharath S. Bhat, it offers a unique interpretation of North Indian flavours crafted specifically for this outpost.
A seasoned expert with over two decades of experience across India, the Middle East, and
Bangkok, Chef Bharath is the first Indian chef to win Iron Chef Thailand. As Bharath’s vision
shapes the contemporary menu, Executive Chef Abhishek Yadav from India stays committed
to the authenticity of the heritage recipes.
Highlights from the Daryaganj Gold Menu include indulgent appetisers such as Stuffed Kashmiri Morels – delicate morels filled with asparagus and the Amritsari Soft Shell Crab, lightly infused with carom seeds and served with a touch of wasabi foam. The Keema Tak-a-Tak offers a bold, rustic take on minced lamb, paired with buttery jeera khari fans for a satisfying crunch.
North Indian restaurant Daryaganj
For mains, the Lobster Afghani Malai features lobster in a luxuriously creamy marinade,
balanced by a zesty burnt orange salad. The 24 Carat Lamb Rack Biryani is a showstopper —
slow-cooked basmati rice layered with a tender rack of lamb, saffron, warm spices, and
fresh mint, finished with a lavish 24-carat gold leaf.
Desserts include traditional favourites like gulab jamun and ras malai, alongside modern
innovations such as Rose Tiramisu, Saffron Rasmalai Tres Leches, and Mango Gold Makhan
Malai. A selection of kulfi sticks — India’s rich, slow-melting answer to ice cream — rounds out the offering.
A story, plated
For Indians longing for the flavours of home, expats in search of something familiar
yet exceptional, and curious diners eager to taste the original butter chicken as faithfully
recreated today, Daryaganj offers more than a meal – it offers a moment in history, plated.
With deep roots and finely tuned recipes Daryaganj Bangkok is set to redefine what Indian
dining means in the city.
