Bangkok (Thailand) – May 5, 2015 – How do you survive nearly two decades in Bangkok's fiercely competitive restaurant market? Ask the seasoned Indian restaurant chain Bawarchi. Founded in 1998, they are among the city's best-known and most respected Indian restaurants. With four locations in Bangkok – Chid Lom, Sathorn, Sukhumvit 4, and 11 – their numerous awards prove they continue to improve with age.

“From the beginning, our goal has been to offer the most authentic North Indian recipes and maintain the highest standards. Only with pride and passion for what you do can you hold your own for so long in a gourmet city like Bangkok,” says Vinay Chawla, Vice President of Bawarchi.

Bawarchi, steeped in history in Thailand's capital, has received numerous awards, including Thailand Tatler's "Best Restaurants," Bangkok's "Best Restaurant," and TripAdvisor accolades – year after year. Its culinary delights are legendary among locals and travelers alike.

“We want every guest to feel transported to the exotic tandoori ovens of India. That’s why all our masala blends are handmade in our own factory using the highest quality products,” says Mr. Chawla.

Since all their restaurants serve exclusively authentic Mughlai and North Indian dishes, the name Bawarchi, which translates to "cook," is a fitting description of their expertise. A newly designed logo underscores their commitment to staying at the forefront of culinary trends. Among the house specialties is the Bawarchi Murgh Malai Kebab: succulent chicken thighs marinated in a velvety blend of fresh cheese, cardamom, and kala namak (black salt), served with a refreshing apple and pomegranate chutney.

Or the Bawarchi Raan Masala, in which a whole leg of lamb is marinated in a rich mixture of red chili, garlic, fresh coriander and rattan jot, then braised in garam masala broth and finished cooking in the tandoor.

Since Bawarchi's founding, all dishes have been prepared in-house, including fresh bread, curries, paneer, and spice blends. The experienced tandoor chefs expertly grill fresh produce to perfection – elegantly browned and juicy.

The head chef, responsible for all menus, has over 25 years of experience in Indian cuisine and has been with Bawarchi since its founding. Every dish in every branch bears his signature and his own recipe, and he exclusively trains the talented kitchen team.

"It is an honor for us to continue being part of Bangkok's culinary landscape. Let us pamper you with the exquisite flavors of the spice continent."

Tandoori Jhinga (Prawns): King prawns marinated in roasted mustard seeds and cumin, grilled in the tandoor and served with pineapple and chili chutney. Bawarchi Bharwaan Paneer Tikka: Paneer cubes on skewers, marinated in a spice mix and filled with mint chutney, grilled in an earth oven. Bawarchi Murgh Malai Kebab: Succulent chicken thighs marinated in a velvety mixture of fresh cheese, cardamom, and kala namak (black salt), served with refreshing apple and pomegranate chutney. Tandoori Chaap: Spring lamb chops marinated in yogurt with fenugreek and mustard oil, grilled over charcoal.

Bawarchi Chid Lom Intercontinental Hotel, (President Tower Arcade) B-Level, 973 Chid Lom Rd, at BTS Chid Lom Bawarchi Sathorn India-Thai Chamber of Commerce, Sathorn Soi 1

Visit us online at www.bawarchiindian.com

For further information, please contact: K. Panchanan Buakod (Air) 082 426 5146 [email protected]