Charcoal Tandoor Fire Grill
Fraser Suites Sukhumvit, 38/8 Sukhumvit Rd. Soi 11 5th Floor Khlong Toey Nua 8 Soi Sukhumvit 11, Khlong Toei Nuea, Watthana, Bangkok 10110
Order the kebabs first and let the tandoor do the heavy lifting. The Murgh Malai Kebab and the slow-cooked Dal Charcoal are the safest first-time picks. Sit at the bar if you are two, take a table by the window if you are four or more, and let the bartender match cocktails to the spice.
Take the lift to the 5th floor of Fraser Suites Sukhumvit on Soi 11, and the dining room opens onto an open kitchen built around the tandoors. Charcoal Tandoor Grill & Mixology, led by Executive Chef Vijay Kamble, is structured around clay-oven cooking rather than a standard curry-house menu. The kitchen leans into the fire: marinated meats, seafood and vegetables go straight onto the skewers and into the tandoor, and the bar program is built to drink against that heat.
Signatures land in two columns. From the tandoor: Murgh Malai Kebab in a creamy spiced marinade, Lamb Seekh Kebab flavoured with ginger, chilli and coriander, Tandoori Jhinga jumbo prawns, and Tandoori Lobster. The vegetarian side leans on the Tandoori Malai Broccoli. Dal Charcoal arrives slow-cooked overnight, creamy and full-flavoured, and it is the dish to order alongside the bread basket.
The mixology side of the room is not a garnish. Cocktails are designed to sit next to grilled meat and tandoor spice, which is a different brief than a hotel bar usually gets.
Reservations make sense for groups of four or more, especially on weekends. The hotel lobby has its own entrance and lift bank, so you do not pass through Fraser's reception to reach the dining room.
Come with at least one friend who eats meat off the bone, order across both the tandoor and the seafood columns, and let the kitchen pace the meal.