Desserts Menu — Bangkok
Indian desserts are made the slow way — milk reduced to khoya rather than starting from condensed milk, cardamom and rosewater rather than artificial syrups. Below are 3 traditional sweets. Most are made fresh in the morning so flavours have time to settle by service.
Desserts dishes
Gulab Jamun (2 pcs)
Warmth soaked in rose
Rasgulla (2 pcs)
Light, delicate, Bengali grace
Rasmalai (2 pcs)
Saffron dreams, silky finish
Notes from the kitchen — Desserts
Notes on our desserts. Most are made fresh in the morning so flavours have time to settle by service — gulab jamun, ras malai, kheer in particular benefit from sitting in their syrup or milk for a few hours. We reduce milk to khoya the slow way rather than starting from condensed milk; it takes far longer but gives the dense, faintly caramelised body these sweets are supposed to have. Cardamom, saffron, rosewater, pistachio — that is the flavour palette. No artificial syrups or food colouring. Gulab jamun is best slightly warm, ras malai properly cold, and either pairs well with a small espresso or masala chai to cut the sweetness. Two pieces between three people is usually the right portion after a heavy main.
See also: full menu · best Indian food in Bangkok · private events & birthdays · Indian catering in Bangkok.
Frequently Asked Questions about Desserts
How many Desserts dishes do you serve?
There are 3 Desserts items on the menu, listed below. Each is cooked to order, with masala ground fresh in our kitchen every morning. Halal across the board.
Are your desserts made in-house?
Yes — most are made fresh each morning so the flavours settle by service. Gulab jamun, ras malai and kheer in particular benefit from hours in their syrup or milk. We reduce milk to khoya the slow way rather than starting from condensed milk; cardamom, saffron and rosewater do the flavouring.
Are the desserts vegetarian?
All of them — they are milk, khoya, paneer-family and grain sweets, with no gelatine and no eggs in the traditional Indian repertoire we serve. Made in the same pork-free, halal-friendly kitchen as everything else, with no artificial colouring or syrups.
How much dessert should we order?
Two pieces between three people is usually right after a heavy meal — Indian sweets are rich and a little goes far. Gulab jamun travels well if you want one for the ride home; ras malai is best eaten at the table while the milk is properly cold.