This new restaurant in Gurugram offers a sneak peek into Bangkok’s vibrant culinary culture

A stark contrast to Chef Garima Arora’s modern India-focussed Gaa in Bangkok, her maiden venture in India, BANNG, offers a sneak peek into Bangkok’s vibrant culinary culture. Located in Gurugram’s upscale Two Horizon Centre, Garima started BANNG in partnership with restaurateur Riyaaz Amlani. “I always wanted to open a Thai restaurant in India. I knew Indians would love the flavours — it’s very similar to the sweet-sour-spicy-umami in chaat,” she says, when asked if BANNG was a spontaneous plan or an idea marinating in her mind.

Grilled Chicken
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“It so happened that Riyaaz was dining at Gaa a year ago. One thing led to another and we decided to do this together,” adds Garima, the only Indian female chef to secure two Michelin stars for a restaurant.

Lod Chong Bingsu
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The duo also agreed on Gurugram being the right choice for this concept. “It is a micro-city with a cosmopolitan vibe. People from all walks of life stay here and everyone’s come from somewhere — that’s what gives Gurugram a pioneering spirit,” says Riyaaz.

Bar bites to mains

Fish, Red Chili Paste, Green Beans and Kaffir Lime
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Words ‘No Pad Thai’ are plastered on BANNG’s al-fresco area. As you enter, the dominant hues of red, a checkerboard floor and the striking bar catch your attention. The cuisine is in line with this theme. Garima admits to adding a touch of contemporary flair to its taste and presentation. The bar bites played muse to most of her experiments. I order appetisers like Tom Kha pani puri and Toss My Yum salad. The former is BANNG’s take on one of India’s most-loved chaats, pani puri. Here, chilled coconut broth replaced the usual sweet-tangy water, making for a refreshing switch. Next up, the Toss My Yum salad has pomelo, toasted coconut, betel leaves, peanuts, spring onions and rice. Betel leaves in India are often sweet, this one had a peppery aftertaste that enhanced the dish. 

Tom Kha Pani Puri
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Another favourite on the menu is the Ham n’ Cheese Cigar Rolls. A spin on the popular ham and cheese sandwiches from Thailand’s 7-Eleven convenience store chain, this bar bite is a comforting play between the crunchy outer layer and the cheesy filling, it was hard to stop at one. 

Some other unique small plates on the menu are the Smashed Potato Larb (salad of mint, blade coriander, sweet basil and toasted rice), Yum Seabass (ceviche, spicy seafood sauce, crispy onions and garlic) and Turmeric Fried Squid (served with homemade Sriracha sauce). 

Khai Jeaw, Thai Omelet
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I went for a smattering of mains on Garima’s recommendation. The purist in her takes the front row when it comes to curries and other dishes. She adds, “Premium ingredients are flown in every two weeks from Bangkok, and every dish is prepared with meticulous care. All our pastes are fresh and handmade.” The White Curry with seafood was one of the best I have had. This coconut milk-infused curry with broth-like consistency had scallops, mussels, sea bass and cherry tomatoes floating in it. The star of the show was the Khai Jeaw Crab Omelette. It comes topped with a crunchy salad of Chinese celery, onions and a sweet-sour-spicy dressing. 

Coconut Ice Cream with Khanom Bueang Waffle Shells
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For dessert, I opt for the coconut ice-cream with Khanom Bueang Waffle Shells. It is a fun DIY exercise, where I scoop some ice-cream and add it to the waffle shell, topping it with peanut butter, nata de coco, palm seed and young coconut meat. 

Cook a tale

The bar programme, developed in collaboration with Attapon De-Silva of YOLO group — the creative force behind award-winning bars in Bangkok, like Asia Today and Teens of Thailand — thrives on innovation. Inspired by the art of Muay Thai, the cocktails are divided into three categories: Flyweight (fizzy and fun), Middleweight (light and refreshing) and Heavyweight (spirit-forward). The flavour profile, inspired by Thai fruit carts, is fresh, pickled, piquant, sweet and savoury.

Attapon De-Silva, bar consultant at Banng
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I pair my food with Tom Yummy, a tequila cocktail that combines the spiciness of tom yum broth and sweetness of jaggery. While it is listed under the Flyweight category, it was a heady mix. 

Buakaw Bua Loi
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After a few dishes, I move to Buakaw Bua Loi. Yet again, a tequila drink, it has coconut, passion fruit, oxidised white wine, and warm white chocolate foam: Nothing short of a boozy dessert minus excess sweetness!