An authentic taste of the sub continent in the heart of bangkok | Bangkok Post: food

The original Royal India _ in Phahurat (aka Little India) _ first opened its doors 45 years ago, and was the first Indian restaurant in Thailand. It has won several awards, and was included in Thailand Tatler's guide to the best restaurants in Bangkok from 2002 to 2011.

The branch in Siam Paragon opened in 2005, and its fare is the same as the original restaurant, with only a few changes to the menu to reflect the ambience and clientele of its new location.

Dinesh Prasad, who mastered the art of curries through years of experience, runs the new branch ably assisted by Hum Bahadur, who concentrates on the tandoor, serving up inspirational dishes full of exotic flavours.

Here is one of Mr Prasad's recipes, a favourite at the restaurant and bound to delight when served with fluffy basmati rice.

INGREDIENTS

METHOD

Soak the rice in water for about one hour. Heat oil in a large pan and add chopped garlic, chopped ginger and the cinnamon, and fry for about 10 minutes. Next add the onions until they brown evenly and then add the degi mirch. After this add the mashed tomato and cook on a low heat for 15 minutes. Add all the spices along with the mint, yoghurt and chicken. Halfway through cooking the chicken, roughly 15 minutes, drain the water from the rice and add the rice to the chicken. Add a little water, enough to properly cook the rice. Now put the lid on tightly and cook over a low heat for a further 15 minutes. Remove from heat and leave to stand for 10 minutes before serving.

ROGAN JOSH

INGREDIENTS

METHOD

Heat the oil and cook onions until they brown. Then add the lamb and a little water, and stir-fry for about 30 minutes until the lamb is cooked. Make a paste with the ginger, garlic and chilli, add it to the pan and let it cook for about 10 minutes. Lastly add the mashed tomatoes and let it cook for another 10 minutes.

Serve and garnish with fresh coriander and ginger.