FROMJul 20 to 25, Dr Pushpesh Pant (renowned food historian, professor, and author) and Chef Nishant Choubey (award-winning “sustainable chef”) return to Indus Bangkok for Round 3 of an on-going  ambitious project, researching and recreating foods and flavors along the course of the Indus River.

The mighty stream hasn’t only defined imperial boundaries and presented a formidable strategic barrier before invading armies, it has also served as a waterway that has facilitated trade and commerce as well as ideas.

The Indus River originating in Tibet, meanders through the Punjab-land of five rivers. Indus receives the waters of all these rivers.

The lands between these rivers comprises of distinct zones of taste with distinct gastronomic identity and signature delicacies.

The journey of Indus, like any great river, is through both time and space. The volume of water changes with seasons, and at times the river changes course affecting the lives of people living on its banks. Their lives have changed through millennia coping with environmental and political changes imbibing diverse influences. This is how the cuisine has evolved.

Chef Amit and Chef Nishant will present a representative selection of long lost recipes as well as contemporary recreations of traditional classics based on ingredients and cooking techniques sourced from the region that has defined the identity of India.

Guests are invited to join us on our journey of exploration through India’s rich culinary history, which will be presented in a 10 course tasting menu.

Tuesday Jul 24 at 19:00

Wednesday Jul 25 at 12:30

10 courses 2,500 Baht++

Wine pairing (4 glasses) 1,000 Baht++

Reservations: www.indusbangkok.com