JHOL

05/04/2026

Caramelized Apple Chiroti I Burnt Cheesecake I Caramel Ice Cream I Cinnamon Dust

Embark on a culinary journey of coastal Indian cuisine with our À la carte as well as tasting menu’s !!

📍Sukhumvit Soi 18
📞+66 917045724
🌐 More Info – Link in Bio

29/03/2026

Young Coconut Shoot

One of our unique ingredients highlight at Jhol is young coconut shoot (often referred to as the young coconut stem or heart of palm) which is a rare and highly prized delicacy. It is the tender, edible inner core of the coconut tree, known for its crisp, spongy texture and mild, nutty sweetness. Unlike the fruit (coconut), the shoot is not a daily staple because its harvest involves palm tree termination. This makes it a “celebration” ingredient—something shared by the community or family only when an old tree is cleared.

It’s used throughout coastal Indian cuisine in stews, curries, stir fry’s and pickles. At Jhol we use young coconut shoot in dishes like our Kerala mutton roast and thorans.

Embark on a journey of coastal Indian cuisine with our craft cocktails and an À la carte as well as tasting menu !!

📍Sukhumvit Soi 18
📞+66 917045724
🌐 More Info – Link in Bio

26/03/2026

Tinto Rhapsody I | St. Germain I Misti Doi I Yuzu

Our craft concoction aptly name The Tinto Rhapsody, where the pungent & rich aroma of Goan heritage cashew feni, meets Bengals famous Misti doi ( Caramelized sweet yoghurt ). Tinto cashew feni’s warm, fruity & toasted vanilla notes is further elevated with St. Germman’s elderflower notes and finished by a balancing acidity from yuzu juice. Combined this is an ecstatic expression of our beautifully composed libation.

Embark on a journey of coastal Indian cuisine with our craft cocktails and an À la carte as well as tasting menu !!

📍Sukhumvit Soi 18
📞+66 917045724
🌐 More Info – Link in Bio

22/03/2026

Malabar Lamb Shank | Kallappam

One of our signature dishes, our Malabar lamb shank is an ode to the spices used in Malabar cuisine. Slow cooked shank, meets a fiery yet refined and balanced Malabar gravy. This pepper-forward dish delivers a deep, lingering heat, elevated by the rare, smoky and earthy aroma of Kalpasi (stone flower). Sautéed in coconut oil with fresh curry leaves and 16 spices, is a fragrant journey to the Malabar coast—perfectly balancing rustic earthiness with a sharp, spicy bite. Authentic, aromatic, and soul-warming. We pair this with soft fluffy Kallappam, a fermented rice crepe from the south of India.

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

19/03/2026

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

16/03/2026

16/03/2026

Oyster | Raw Mango Thecha | Spiced Pomegranate Granita

Thecha is a fiery, coarsely pounded chutney of green chilies, garlic, often peanuts and cumin, is a staple in Maharashtrian households. We make ours with adding raw green mango, which is layered on top of our Fin de Claire oysters and topped with a spiced pomegranate granita. An electrifying prelude and an exquisite symphony of fire and frost !! A perfect combination to start your coastal Indian culinary journey at Jhol.

📍Sukhumvit Soi 18
📞+66 917045724
🌐 More Info – Link in Bio

08/03/2026

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 !!

📍Sukhumvit Soi 18
📞+66 917045724
🌐 More Info – Link in Bio

06/03/2026

Susegad | Maya Pi***la Reposado , Alphonso Mango Puree, Clarified With Yoghurt, Salted Feni Foam

Susegad, derived from the Portuguese word sossegado (“quiet”), is a Konkani term defining the relaxed, laid-back, and contented way of life in Goa. A Thai equivalent to “Sabai Sabai”!! This award winning concoction is a perfect balance of sweet, sour and savory, showcasing Goan spirits .agave & at its core, delivered by our partners in Bangkok.

Embark on a culinary journey of coastal Indian cuisine with our craft cocktails and an À la carte as well as tasting menu !!

📍Sukhumvit Soi 18
📞+66 917045724
🌐 More Info – Link in Bio

04/03/2026

Chicken Pandhra Rassa

Pandhra Rassa (literally translating to “white gravy” in Marathi), is a classic Maharashtrian dish originating from Kolhapur. It’s mild, creamy and aromatic, with coconut milk and ground cashew nut & poppy seeds as its base. It’s fiery counterpart is known as a Tambda Rassa (literally translating to “red gravy”.)

For our Pandhra Rassa at Jhol we do a sous vide chicken breast stuffed with minced chicken topped with thin juliennes of crispy fried leeks.

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

08/10/2025

From Cantonese to Indian, keep up with what’s happening on the Bangkok dining scene with our new restaurants round-up.