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From the shores of coastal Karnataka to the kitchens of Bangkok, Chef Shreesha Rao brings India’s coastal culinary traditions to Jhol. Drawing from Konkan, Malabar, Chettinad, Pondicherry and Bengal, Rao pairs the depth of regional Indian flavours with seasonal Thai produce, creating dishes that feel rooted yet distinctly contemporary. Swipe through to discover how Jhol is taking the flavours of India’s coastline beyond borders. #OutlookTraveller #JholBangkok #IndianCuisine #BangkokFood #RegionalIndianCuisine
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the Jhol pop-up at Diya @theleelagurugram Read the full story @outlooktravellereats #oteats @stanley.communications
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For two evenings, Delhi will experience the flavours of Bangkok’s acclaimed coastal Indian restaurant Jhol (@jholbkk), as Chef Shreesha Rao (@shrishashree) brings his Michelin-recognised kitchen to Diya at The Leela Ambience Gurugram (@theleelagurugram). Known for reimagining India’s coastal cuisines through a contemporary lens, Rao’s cooking balances regional memory, refined technique, and a distinctly global perspective — all while staying rooted in authenticity. Ahead of the collaboration, the chef speaks to Robb Report India about the evolution of modern Indian cuisine, immersive dining experiences, and the importance of preserving the soul of regional food traditions. Written by Shibani Bawa (@shibanibawa) #RobbReportIndia
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Meet chef Shreesha Rao. Hailing from Bangalore, India, with years of culinary mastery, Chef Rao curates coastal Indian culinary treasures with poetic precision. Every ingredient, hand picked, purposeful, with whispers of salt and the sea, of the spices and of culinary stories, reimagined through an exquisite modern flair. Experience a masterclass in coastal Indian cuisine, where deep-rooted tradition meets contemporary elegance on every plate. Every dish has a story to be told, narrated in a melancholy of imaginative craftsmanship. Embark on a culinary journey of coastal Indian cuisine with our À la carte as well as tasting menu !! 📍Sukhumvit Soi 18 📞+66 917045724 🌐 More Info – Link in Bio #jholbkk #coastalindiancuisine @harinayak @shrishashree @michelinguide @50bestdiscovery @asias50bestrestaurants
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From the tide kissed edges of India, a gallery of ingredients that quietly define the soul of Jhol’s coastal Indian cuisine ➡️➡️ ⏩Kasundi — Fermented mustard sauce from Bengal ⏩Kachampuli — Concentrated Garcinia vinegar from Coorg ⏩Thippili — Indian long pepper ⏩Kokum — Souring fruit rind from the Malabar coast ⏩Guntur chili threads — Andhra’s fiery red chili strands ⏩Javitri — Nutmeg’s lacy covering also known as Mace ⏩Kodampuli — Known as Malabar tamarind, is a souring agent ⏩Toddy vinegar — Fermented Goan coconut palm vinegar ⏩Kalpasi — Black stone flower categorized as a lichen ⏩Nolen gud — Date palm jaggery from Bengal ⏩Curry leaf — South Indian aromatic foliage ⏩Tellicherry peppercorn — Worlds most treasured peppercorn from Kerela Embark on a culinary journey of coastal Indian cuisine with our À la carte as well as tasting menu’s !! Bangkok I Kuala Lumpur #coastalindianspice #jholbkk #coastalindiancuisine @harinayak @shrishashree @michelinguide @50bestdiscovery @asias50bestrestaurants @radical.curry
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Was in Bkk last nite but feel like dine in Costal Indian 🇮🇳 @jholbkk 🌴 @jholbkk hits differently when you’re craving bold spice and coastal soul. Modern Indian, but rooted deep in the shoreline traditions from Konkan to Kerala. Think layers of coconut, tamarind, kokum, curry leaves… well vibrant, punchy, yet refined. 🦀 Led by @harinayak , the menu moves beyond the usual classics. Seafood-forward dishes, regional curries, beautifully balanced heat, and plates designed to share. Every bite feels intentional… spice that builds, acidity that lifts, richness that comforts. 🍹 Even the cocktails are in the sweet side but play along with the narrative tropical, spiced, structured to handle the food. Not just Indian. Coastal Indian, with elegance and depth. 🌊✨
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Lobster Vevichathu | Yuzu | Vattayappam Meen (fish) Vevichathu is a traditional, fiery-red fish curry originating from the Kottayam region of Kerala, India. It is highly regarded for its bold, spicy, and tangy profile, traditionally prepared in a clay pot (manchatti) to enhance its authentic flavor. The distinctive sourness comes from Kudampuli (Malabar Tamarind or Gambooge), which gives the curry its unique tart flavor. Unlike many other Kerala curries, traditional Meen Vevichathu does not use coconut milk; instead, it relies on a base of shallots, ginger, garlic, and ground spices. Traditionally served with kappa or steamed rice. At Jhol we have reimagined this classic with a char grilled lobster tail, yuzu espuma and vattayappam which is a steamed rice cake from Kerela !! . . For reservations: 📞+66 917045724 🌐 More Info – Link in Bio 📸 @diegoarenasphoto_ #vevichathu #kottayam #jholbkk #coastalindiancuisine @harinayak @shrishashree @michelinguide @50bestdiscovery @asias50bestrestaurants
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Lohri wasn’t just a festival for us — it was a feeling, a movement, a community coming together. 🔥🪔 This special Lohri pop-up at Nadu – The Indian Regional Restaurant came alive through a true collaboration between Chef Sujan Sarkar, Chef Sanchit Sahu, and Chef Param Bombra — three chefs, one vision, one kitchen, and one shared love for Indian regional food. We came together to present a thali-style dining experience, offering both vegetarian and non-vegetarian journeys — starting from thoughtfully crafted appetizers, moving into soulful mains, and ending with nostalgic desserts. Every plate told a story of roots, regions, and respect for tradition. Behind the scenes, every great event needs a director who keeps the rhythm steady — massive respect to Chef Sahil, who played a crucial role in managing the entire operation with precision, calm, and leadership. The backbone of the day. Working alongside such talented chefs, exchanging ideas, creating under pressure, and making new friendships reminded me why collaboration will always be greater than competition. This is how strong culinary communities are built. Huge appreciation to our PR team, who handled everything from promotion to storytelling flawlessly, turning this Lohri celebration into a full-house, sold-out success. This wasn’t just a pop-up. This was about community, culture, and collective growth. Grateful. Humbled. Inspired. Here’s to more collaborations, deeper stories, and keeping the fire alive in the kitchen. 🔥 Happy Lohri — from our kitchen to your hearts. #ChefSujanSarkar #ChefSanchitSahu #ChefParamBombra #LohriPopup #ChefCommunity IndianRegionalCuisine ThaliExperience CollaborationOverCompetition HospitalityLife FoodWithSoul GratefulChef
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🌟 Thrilled to be recognized by the Michelin Guide for the 4th year in a row! 🌟 A heartfelt thank you to our patrons, partners, and incredible team—this achievement is because of you ❤️ #MichelinGuide #4YearsStrong #Gratitude #JholRestaurant @michelinguide @harinayak
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✨Leela x JHOL The Indian Exchange Journey✨ 🍽️🥂@leela.hkg x @jholbkk A culinary and cultural masterpiece. Every course told a story, and the wine pairings by @swirl_bangkok were simply divine. This special Collab during 2nights on 4–5 October 2025 | JHOL Restaurant, Bangkok 🖤✨ Don’t miss! It’s a wonderful dinner ✨🖤 📍 @jholbkk Sukhumvit 18 #leela #jhol #theindianexchangejourney #collab #collaboration #indian #food #winepairings #swirl
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