From July 20 to 25, food historian, professor, and author Dr. Pushpesh Pant, and award-winning “sustainable chef” Nishant Choubey will return to Indus Bangkok for round 3 of an ongoing ambitious project, researching and recreating foods and flavors along the course of the Indus River.
The mighty stream hasn’t only defined imperial boundaries and presented a formidable strategic barrier before invading armies, it has also served as a waterway that has facilitated trade and commerce as well as ideas.
The Indus River originating in Tibet, meanders through the Punjab-land of five rivers. Indus receives the waters of all these rivers. The lands between these rivers comprise of distinct zones of taste, with distinct gastronomic identity and signature delicacies.
The journey of Indus, like any great river, is through both time and space. The volume of water changes with seasons, and at times the river changes course affecting the lives of people living on its banks. Their lives have changed through millennia coping with environmental and political changes imbibing diverse influences. This is how the cuisine has evolved.
Chef Amit, from Indus, and chef Nishant will present a representative selection of long-lost recipes as well as contemporary recreations of traditional classics based on ingredients and cooking techniques sourced from the region that has defined the identity of India.
What: 10-course tasting menu
When: July 24 at 7 p.m. and July 25 at 12:30 p.m.
How much: Tasting menu at THB 2,500 Baht++; additional wine pairing (4 glasses) at THB 1,000++
More info: www.indusbangkok.com
