Thai Cuisine
Sector 2, HSR Layout, Bengaluru, India
Suku
952
Thai Cuisine
Authentic Thai curries including Green Curry and Khao Soi
Flavorful appetizers like Pad Kra Pow Gai and Pork Kakuni
Thai-style bento boxes with classic favorites
About
We specialize in authentic Thai flavors, offering signature dishes like Thai Green Curry, Khao Soi, and Pad Kra Pow Gai. Our menu features both traditional and innovative preparations, with each dish crafted using premium ingredients and traditional cooking techniques.
What Makes Us Different
- Authentic Thai recipes with precise flavor profiles
- Artistic presentation with edible garnishes and vibrant sauces
- Thai Bento boxes for complete meal experience
- Regular menu updates with seasonal specialties
Perfect For
Diners seeking authentic Thai flavors in a refined setting, whether for casual meals, business lunches, or special occasions. Ideal for both spice enthusiasts and those new to Thai cuisine.
Additional Features
We accommodate dietary preferences and spice level adjustments while maintaining authentic taste profiles. Our Thai menu complements our Japanese offerings, allowing for diverse dining experiences.
Meet your Expert
Suku
10 connects in last 3 months
My Story
Our roots - Started by Chef Santhosh, who turned his passion for Japanese cuisine into a culinary destination.
What drives us - We believe in bringing authentic Japanese and Thai flavors to Bengaluru with creative twists.
Our philosophy - Quality ingredients and artistic presentation are at the heart of everything we create.
My Work
What we offer - Japanese and Thai dining with specialties in sushi, ramen, bento boxes, and authentic curries.
What makes us different - We blend traditional techniques with modern innovations, focusing on artistic plating and premium ingredients.
Our dining experience - Created a cozy space with wooden elements and warm lighting for both casual and formal occasions.
How we serve - Open daily from noon to night, offering dine-in, delivery, and special corporate lunch discounts.
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