The story
JHOL, a fresh concept by chef Hari Nayak, sits in the heart of Bangkok’s Sukhumvit district. The name, meaning “mischief” in Mumbai slang, hints at the playfulness behind the refined coastal Indian cuisine served here. Chef Nayak, a Culinary Institute of America graduate who trained under Daniel Boulud in New York, draws on his roots in the coastal town of Udupi in southern India. His cooking explores the distinct regions of the West Coast (Konkan, Malabar) and the East Coast (Chettinad, Pondicherry, Bay of Bengal). The result is thoughtful, precise, and elegant dishes served in a relaxed, informal setting – a style that earned the restaurant a spot in the Michelin guide for 2026.
JHOL’s menu is inspired by regional delicacies of coastal India, made with the best seasonal Thai produce. Designed for sharing, the dishes blend ethnic and progressive techniques. A tasting menu guides diners through a journey of coastal India, with vegetarian and vegan options available. The a la carte selection offers an exploration of southern Indian flavors, combining modern cooking methods with the deep, familiar tastes of Nayak’s childhood. The cuisine here is both Indian and Thai in its use of local ingredients, yet it remains distinctly coastal Indian – a celebration of the regions that shaped the chef’s palate.
Recognition
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