Located in the heart of Bangkok’s Sukhumvit district, JHOL is a fresh new concept by chef Hari Nayak that will excite senses and challenge perception of Indian cuisine as we know it. The word ‘JHOL’ is used colloquially in Mumbai to denote ‘mischief’. We serve coastal Indian cooking – thoughtful, precise and elegant dishes served in a relaxed and informal setting. The distinctive cuisine at restaurant JHOL is focused on the regions around Konkan and Malabar on the West Coast as well as Chettinad, Pondicherry and Bay of Bengal on the East Coast of India.
Chef Hari Nayak was born and raised with humble roots in a small coastal town called Udupi in Southern India, a region that is famous for its amazing culture and cuisine. After graduating from the Culinary Institute of America in Hyde Park New York, he started his career at the 3 star Michelin restaurant Daniel under celebrated chef Daniel Boulud in New York city. He is also an author of seven cookbooks including the best seller Modern Indian Cooking. Chef Hari is eager to showcase his roots and heritage through restaurant JHOL to the local Thai market.
“I have fond memories of simple home cooked meals to elaborate feasts that I enjoyed eating growing up in Udupi. I always knew that someday I will create a restaurant which serves regional dishes that are etched in my memory and dear to my heart. Thailand is the place I chose to showcase this cuisine because of the many cultural, geographical and culinary similarities between Southern Thailand and Southern India."
Chef & Owner
The menu at Jhol is a unique experience inspired by the incredible regional delicacies of coastal India using best of seasonal Thai produce. Our menu is mostly designed for sharing, a unique blend of ethnic and progressive dishes. Also, Our signature concoctions are carefully crafted to complement our food menu.