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The BHARAT Journal

Stories from our kitchen

Long-form pieces about how we cook North Indian food in Bangkok — the charcoal tandoor, our fresh paneer, the halal sourcing, and the Punjabi roots behind the dishes our regulars come back for. Reading time 5–8 minutes each. Looking for the food itself? Full menu · reserve a table.

Butter chicken at BHARAT Flavours Of India in Huai Khwang Bangkok, served with garlic naan
15/04/2026 Litesh Dhir, Director

Best Butter Chicken in Bangkok: How to Tell Real Punjabi-Style From the Hotel Version

Butter chicken is the most ordered Indian dish in Bangkok — and the most often gotten wrong. Six markers that separate real Punjabi makhani from the generic version, plus where to find the real thing in Huai Khwang.

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Tandoori chicken straight off the charcoal tandoor at BHARAT, charred at the edges and served with onion and lemon
22/04/2026 Litesh Dhir, Director

Real Charcoal Tandoor vs Gas: The 480°C Difference (And Why You Can Taste It)

Why we installed a real charcoal tandoor against every consultant's advice — and how 480°C clay-oven cooking is fundamentally different from a gas convection unit. Seven differences, three physics reasons, and eight dishes that need it.

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Chicken seekh kabab off the charcoal tandoor at BHARAT Flavours Of India, Huai Khwang — made with halal-marked CP Foods chicken bought at Makro that morning
29/04/2026 Litesh Dhir, Director

Halal Indian Food in Bangkok: How to Verify CICOT Certification at a Restaurant

How to verify halal at any Indian restaurant in Bangkok in 30 seconds. The four packaging markers, the five questions to ask your server, and an honest look at how BHARAT sources halal-marked meat from Makro daily (we are halal-friendly, not formally CICOT-certified at the restaurant level).

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The dining room at BHARAT Flavours Of India, Huai Khwang — marble-topped tables, woven pendant lamps and the raised bench seating along the right wall
08/05/2026 Litesh Dhir, Director

BHARAT vs Indian Oven Bangkok: An Honest Comparison

Both serve Indian food, one is on Sukhumvit, one is a stop north in Huai Khwang, both are reasonably priced. So how do you choose? Six concrete differences in kitchen approach, plus when each option wins.

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The Dastarkhan floor-seating corner in the dining room at BHARAT Flavours Of India, Huai Khwang, Bangkok
09/05/2026 Litesh Dhir, Director

Indian food near Asoke BTS — the honest guide

If you are staying around Asoke, there are five kinds of Indian kitchen worth knowing about — not five names to book, but five categories, each suiting a different occasion and budget. Here is how to choose between them.

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Dal makhani after an overnight simmer at BHARAT Flavours Of India, Huai Khwang, Bangkok
10/05/2026 Litesh Dhir, Director

Where to Find Authentic Punjabi Food in Bangkok (Honest Guide)

Real Punjabi food exists in Bangkok if you know where to look — but most of what you find is Punjabi-inspired food adjusted for speed and Bangkok tastes. A guide to the real thing.

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Aloo paratha with curd, pickle and white butter — the 9 AM breakfast plate at BHARAT Flavours Of India, Huai Khwang
11/05/2026 Litesh Dhir, Director

Indian Breakfast in Bangkok — What Actually Opens Early

Indian breakfast in Bangkok is one of the harder things to find — especially halal-sourced. Aloo paratha, chole bhature, masala chai exist in pockets across the city. Here is where to actually find them.

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The lit BHARAT Flavours Of India shopfront on New Phetchaburi Road after dark, Huai Khwang, Bangkok
12/05/2026 Litesh Dhir, Director

Family-Friendly Indian Restaurants in Sukhumvit Bangkok

"Family-friendly Indian restaurant in Sukhumvit" returns 50 search results and helps with none of them. A guide to what family-friendly should actually mean, and how the Sukhumvit Indian restaurants compare.

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