Punjab Grill
23/2-3 Soi Sukhumvit 13, Khlong Tan Nuea, Watthana, Bangkok 10110
Order the chaamp taajdar lamb chops and the avocado bhel, and lean into the tandoor section rather than the curry rotation. The kitchen's strongest plays sit in the grill and chaat work, and the bhel is the dish people remember even before the first bite lands.
Most Indian rooms in Bangkok run casual. Punjab Grill runs the opposite play: a fine-dining setting on Sukhumvit Soi 13 that has held a Michelin Guide listing for seven straight years, 2020 through 2026.
You come up off the soi into a room set for slow eating. Tables sit at distances that let conversation breathe, the service runs in the white-glove direction, and the kitchen sends out an opening palate piece before the menu lands. The lighting is dialled low enough for date-night work and bright enough that you can read the menu without leaning in.
The menu draws from India's Northwestern Frontier. The signature avocado bhel is the dish guests photograph: smashed avocado with mint, tamarind, and creamy yoghurt sitting on a bed of puffed rice, arriving under dry-ice fog at the table. The chaamp taajdar is New Zealand lamb chops braised then char-grilled in the clay oven, and the kadhai jheenga brings prawns with crushed coriander, red chili, and bell peppers off the tandoor. The crab and lentil shorba opens the meal well. Beyond the signatures sit the classics: butter chicken, dal makhani, lamb rogan josh, tawa scallops, palak patta chaat with watermelon carpaccio.
Reserve ahead. The room is small enough that a walk-in attempt on a weekend will lose, and the kitchen plates the signature courses with the kind of pacing that needs a confirmed table. The website handles bookings and the phone line confirms within the hour.
Come with one other person, order the tasting path through the tandoor and the chaat, and finish with the dal makhani for the table.