This Gurgaon restaurant brings a slice of Bangkok right to your doorstep

In the heart of Gurgaon, Banng has become a fusion of cultures, seamlessly bringing together the essence of streets of Bangkok and India’s ever-evolving dining scene. Under the guidance of chef Garima Arora, the first Indian woman to earn a Michelin star, Impresario’s Riyaaz Amlani and head chef Manav, the restaurant is set to reshape our understanding of Thai cuisine. 

But there’s more to it than the food; it’s a story of innovation, authenticity, and a deep passion for bringing new flavours to life. In an enlightening conversation with Bazaar India, chef Garima, Head chef Manav, and restaurateur Riyaaz Amlani reveal the journey and vision behind this exciting venture. From the delicate balance of spices to the atmosphere that transports you straight to Bangkok, a meal at Banng is an experience that brings two cultures together on a plate.

The Birth of BANNG: A Taste of Necessity and Nostalgia
“Every time I went back to India, I realised that there was a void for authentic Thai flavours,” shares chef Garima. It was this gap, this yearning for the sweet, sour, spicy, and umami notes that sowed the seeds for Banng. Having spent nearly a decade immersed in Thailand’s culinary traditions, Garima knew it was time to bring these flavours back home.

For head chef Manav, the journey was just as personal. “I lived in Thailand for eight years and fell in love with the cuisine and the country,” he says. “It became my comfort food. If I didn’t eat Thai for even a day, it would feel incomplete.” Together, their shared memories and expertise have culminated in a menu that pays homage to the streets of Bangkok while catering to the modern Indian palate.

Riyaaz Amlani adds, “From my first meal at GAA, I have been in awe of Garima’s culinary genius. We shared a vision to create a unique place where food, culture, and energy collide in a way reminiscent of Bangkok.”

Balancing Authenticity and Modernity

Authenticity at Banng isn’t just a buzzword, it’s an ethos. “We get our curry paste twice a week from Bangkok, hand-pounded in our central kitchen,” explains Arora. “Most of our ingredients are imported, ensuring every bite transports diners to Thailand.” But staying true to tradition doesn’t mean forsaking innovation. “Thai food, like Indian food, is meant to bring people together and make them smile,” she adds.
One dish that epitomises this balance is the Tom Kha Pani Puri, a playful blend of Indian street food and Thai flavours. “It came up during our R&D,” says Arora, recounting the dish’s evolution. “Sometimes, things just make sense.”

A Kitchen of Curiosity and Collaboration

For head chef Manav, Banng’s kitchen culture is unique. “It’s a new cuisine for everyone, so the team comes with an open mind, eager to learn,” he shares. This inquisitiveness mirrors his own journey, where countless hours were spent reading and experimenting. “I see that same spark in my team here.”
His personal favorite dishes? The Sea Bass Ceviche and Toss My Yum. “These dishes perfectly balance the sweet, sour, spicy, and salty - the essence of Thai cuisine,” he explains.

Amlani recommends the Banng’ing Thai Omelet for first-time visitors. “Our rendition of a Bangkok signature, this dish is deceptively simple but packed with flavors. Juicy crab, fresh herbs, and a spicy-and-sour dressing meet sweet, caramelized onions to create a dish I can’t stop eating.”

The Bangkok Vibe, delivered in Gurgaon

Banng’s ambiance is a reflection of Bangkok’s duality. In the day, it’s light and sophisticated and by night, the space transforms into a high-energy speakeasy with red hues and vibrant cocktails. “Bangkok is sabai sabai—easygoing during the day but high-energy at night,” says Garima. “That’s exactly what Banng is.”

Amlani elaborates, “We wanted to blur the lines between a restaurant and an after-hours destination. Everything, from the music and lights, to the energy transitions throughout the day, there’s always something new to discover.”

The bar menu, inspired by Bangkok’s food carts and crafted by mixologist B from Bangkok, is as dynamic as the city itself. “Plumalicious, with pickle plum brine and guava, is my favourite,” Garima notes, though she quickly adds, “But there’s something for everyone.”

Challenges, Growth, and a Vision for the Future
Opening a Thai restaurant in India wasn’t without its challenges. Ingredient sourcing, menu adaptation, and bridging cultural expectations were some of the hurdles, but the trio embraced them with grit and grace. “We’re learning and enjoying ourselves,” says Garima.

The vision for Banng goes beyond just food. “We’re bringing a slice of Thai culture to India,” she explains. From Songkran-inspired menus to collaborations with chefs and bartenders from Bangkok, the goal is to create a vibrant cultural exchange.

"We aim to recreate the energy of Bangkok, and for the duration of your time at Banng, transport you to the buzzing metropolis of Bangkok and want you to leave, missing it," concludes Amlani. 

For now, the focus remains on Gurgaon, but expansion is on the horizon. “Mumbai is on hold for now,” Garima shares, as she prepares to welcome her second child. “But as soon as I’m back at work, we’ll pick this right back up.”

All images: Banng

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