Baan Phadthai makes its India debut with a new restaurant in Bengaluru, and we join the queue

Bengaluru loves its reservations. Two days into my short trip into the city and it is the biggest lesson I have learnt: you want to go somewhere, call and book (ideally days in advance). How much does the city love making reservations? Baan Phadthai, the Michelin-recognised restaurant that opens its doors in Bengaluru, can tell you a story.

The Thai restaurant had plans of doing a soft launch in the city. Like other best laid plans, things went awry when they realised their reservation link remained open online and they were booked till August 10. What followed was a swift shutdown, and hiring extra staff to cater to the increased interest. Today, the restaurant’s outdoor area is now a waiting room as guests patiently wait their turn. 

It seemed unlikely that this restaurant opening would go unnoticed. Last year, Baan Phadthai brought its Thai flavours and that signature 18-ingredient sauce for a pop-up at The Conservatory (where else). Bengaluru welcomed it with open arms. A year later, the city has become the base for the restaurant chain’s first foray into India, after Paris, Taiwan, Kuala Lumpur, and Hong Kong.

The phad Thai
| Photo Credit:
Manan Upadhyaya

Baan Phadthai opened in Bangkok in 2016, the work of entrepreneur Frederic Meyer. It has been on the Bib Gourmand list of the Michelin Guide Bangkok for six consecutive years (from 2018).

On a rainy evening in Bengaluru, the restaurant is packed. A big, lighting adjustable logo at the entrance seems ideally positioned for photos. Inside, the walls are a powder blue, adorned with Thai-themed art. At 30 seats, Baan Phadthai is small and cosy enough to hear your neighbours without bothering them – unless it is to share recommendations or even offer a stranger a sip of the peach iced tea to see if it is worth ordering. It is. The chatter is loud, the cane seating is comfortable, the lighting is warm, and the servers, out to be your friend. “Just close your eyes and order anything for me,” the table behind us tells their server.

What you should order

We are not ready for that commitment yet. If in a big group, it is possible to order everything on Baan Phadthai’s compact menu. There is no alcohol, so we settle for that peach iced tea (Nam Soda Saowarot) and Thai tea (Cha Manao): both drinks lean far into the sweeter side. 

Gai Tawt
| Photo Credit:
Manan Upadhyaya 

As salads go, Som Tum Thai is a competent smashed raw papaya salad, the spice levels toned down. It could be the lack of spice but the dish feels too basic, and the presence of raw garlic pods throws us off. Gai Tawt, brined and fried chicken wings (with one bone, as we are told) does not make a mark either, even though the wings possess the kind of crispy skin that can have a Masterchef Australia judge in hysterics.

Luckily, the remaining dishes elevate our dining experience. Yum Yang stays true to its name, a delicious yummy Thai Chinese style hot and sour salad. It is punchy, but there is also a lingering heat and sweetness, and to round it all off, perfectly cooked chicken.

The famous 18-ingredient secret sauce

The signature phad Thai, advertised with its famous 18-ingredient secret sauce, is quite a production – it comes in an enamel dish and our server mixes up the noodles with the tofu, peanuts and bean sprouts on the table. It is the only dish on the menu that was tweaked for Indian palates, taming down the sweetness for a more balanced flavour. Our dish, though tasty, lacks punch. It could be our request for less spice at the start of the meal, which leads to inconsistencies in the spice levels across dishes. 

I- Tim Kati smoked coconut icecream 
| Photo Credit:
Manan Upadhyaya

My dish of the night – or one of them – is the Tom Yum Kaichiau. Simply put, it is a crab omelette, an applause-worthy pairing. Imagine a fluffy egg topped with a generous chunk of sweet crab, atop of which is drizzled with a tom yum sauce. The sauce is a revelation: silken, rich, spicy and generous on the lemongrass flavour. The tom yum stars in my other dish of the night, Khao Phad Tom Yum. It is fried rice with staple lime, galangal and lemongrass notes, a fried egg on top, and juicy prawns. The plate, though, comes with a dab of a chilli sauce and just like that reduced tom yum sauce, this one brings heat and sweetness. It is ‘like crack’ (as we overhear someone say) and quite addictive.

Do not expect mango sticky rice at Baan Phadthai. Instead, there is an abundance of coconut ice-cream. I-Tim Kati is a smoked coconut ice cream with accompaniments: peanuts, sticky rice, coconut shavings and rice crisps – together, they add texture and extra bite to the gently sweet and nutty ice cream.   

Is it worth making a reservation at Baan Phadthai? Definitely. Fair warning though: the meal could lead to dreams of a weekend in Thailand.

₹2,500 for two. Open for dinner only. At Indiranagar, Bengaluru. For more details, call 8971202645

Published – August 12, 2025 01:37 pm IST