Sid Sehgal, the dynamic force behind Indus and Jharokha, has redefined how Indian cuisine is perceived in Thailand. A visionary rooted in tradition yet driven by innovation, he speaks about his inspirations, evolving concepts, and a thrilling new collaboration with Thai Airways that takes Indian fine dining to new heights—literally.
What inspired you to bring Indian fine dining to Bangkok?
While studying in New York, I had the chance to experience some incredible restaurants. That exposure inspired me to raise the benchmark for Indian cuisine in Thailand. I wanted to change the perception by using premium ingredients, bold yet light flavours, a fun and relaxed ambiance—all in a beautiful standalone villa.
How has Indus evolved since its inception?
Indus is now two decades old, and over this time, both our cuisine and cocktails have evolved greatly. The presentation is much more refined, and the cooking techniques have become more sophisticated and nuanced compared to when we started.
What does “hospitality” personally mean to you?
It’s about making people feel great—regardless of the occasion. For me, it’s about anticipating guests’ needs before they even express them and ensuring we exceed their expectations every single time.
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