Indian By Nature

Indian By Nature Restaurant
Indian By Nature Restaurant in Pattaya

Stately wooden doors that once graced a maharaja’s palace open to let you into a chic space highlighted by warm teakwood, marble, and modern Indian art for a mix of the old and new. Soothing sitar music juxtaposed against the insistent rhythms of the tabla complete the equation.

Nine years ago, Av Khanijou decided it was time to translate her experience as a cooking instructor into an elegant eatery that would offer a menu that remained true to classic Indian recipes, but also reflects the changing culinary trends in India. And so Indian By Nature was born.

The menu that takes in fragrant curries, succulent tandoori dishes, mouth-watering kebabs and seafood, and delicious vegetarian specialities from the diverse regions of the sub-continent are complemented by a small but exciting New World wine list created by husband Jack. Among the starters, the Amritsari machli is a standout with chunky pieces of sole, marinated in yoghurt, before being dipped in a batter of onion-flavoured gramflour and fried. Also topping the list is the boti kebab, boneless cubes of lamb that have been tenderised with the chef’s special marinade before being finished in a tandoor oven. Or, opt for one of Av’s signatures, coconut saffron Prawns that are a nod to her Thai and Indian roots; fresh prawns tossed in a mix of lemon grass, shallots, ginger, garlic, exotic spices and then dipped in a fragrant coconut saffron sauce, before being grilled.

Indian By Nature Restaurant in Pattaya

The main course section has plenty of traditional staples like murg makhani, rogan josh, and lamb vindaloo, but try the some of the more offbeat options such as the Pattaya crab masala, sea crab that is gently simmered with aromatic spices and then dressed in a onion and tomato gravy and a dash of cream. Or, the dal flambé, where yellow lentils is are flambéed with a dash of cognac.

There is a decent selection of wine from around the world, or you can try out their signatures, the Strawberry Smoothie and the Blue Diamond Cocktail.

Finish of your meal with warm gulab jamun, with ice cream, coconut cream brulee, or cardamom pannacotta.



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