Thai, Vegetarian options
$$$$
Price range per person INR 2,000
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Thai cuisine is to visitors' taste here. Try good panipuri, fried crabs and grilled chicken to form your opinion about this restaurant. If hungry, come here for tasty coconut ice cream and good curry dessert.
The high ratings of BANNG wouldn't be possible without the efficient staff. Prompt service is something guests agree upon here. Many reviewers mention that prices are affordable for what you receive. As most visitors remark, the decor is spectacular. This place is known for its lovely ambiance. Google users assigned the score of 4.4 to this spot.
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Paramita
16 days ago on Zomato
The portion sizes of starters were too small
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Prabhbani Bindra
18 days ago on Zomato
Amazing food! Best Thai i have ever had! So simple so light and yet so delicious!
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Rahul Prabhakar
20 days ago on Zomato
Banng Gets It Right: How a Local Restaurant Finally Understands What Thai Food Is Really AboutI have eaten Thai food in Bangkok more times than I care to count. I have sat at roadside stalls in Chinatown slurping boat noodles at midnight. I have had massaman curry at some of the city's grand old establishments and pad krapow at neighbourhood shophouses where the wok smoke alone is enough to make you hungry. And I have returned, each time, to India frustrated by what passes for Thai food in our restaurants — the same tired green curry, the same pad thai made with whatever vaguely noodle-shaped pasta was available, the same coconut milk poured over everything in the hope that it would all somehow taste Southeast Asian.So it was with a degree of scepticism that I made my way to Banng.I should not have worried.Banng, for those who haven't been paying attention, is the restaurant that Head Chef Manav Khanna has built around a refreshed menu shaped in no small part by Chef Garima Arora — someone who has spent the better part of a decade living and cooking in Bangkok. That detail matters. It is the difference between a chef who has eaten Thai food and a chef who understands it. Garima doesn't just know what a good curry paste should taste like; she knows how to make one by hand, and why that distinction is everything.The philosophy here is captured in a greeting the restaurant prints on its menu: Kin khao reu yang? — Have you eaten yet? That, as any Bangkok regular will tell you, is how Thais actually greet each other. Not hello, not how are you, but have you eaten. Food is not just sustenance in Thailand; it is the primary language of affection, community, and daily life. Banng seems to genuinely understand this, which is rarer than it should be.Let me tell you what I ate.The salads arrive with a confidence that immediately signals this kitchen is not playing it safe. These are bold, herb-forward, almost aggressive in their freshness — the kind of combinations that make you sit up and pay attention, then immediately reach for more. This is how Thai food is supposed to begin. Not with something rich or heavy, but with something that wakes the palate up.The small plates are where Banng announces itself most clearly. The kiaw dumplings — I went with chicken, though there is a water chestnut and banana blossom version for vegetarians — arrive beautifully steamed and tossed in a spiced chilli jam dressing that has real depth to it. Not just heat, but layers. Then came the chilli garlic prawns, crispy and served with what the restaurant calls Banng'in sriracha, and it was exactly the kind of thing you want with a cold drink in hand. But the standout for me was the northern spiced lamb minced balls with achad — a pickle that cut through the richness of the meat with exactly the kind of acidity Thai food uses so brilliantly to balance fat and protein.The large plates are where Banng earns its serious credentials. The Banng'in Red Curry is presented as the restaurant's take on a classic recipe from the 1900s, and you can order it with prawn, chicken, duck, or a vegetarian option of okra and winter melon. I went with prawn. The paste was clearly made by hand — you can tell because the flavour has a roughness, an imprecision, that is entirely absent from anything made in a blender and entirely present in everything made in a mortar. This is what authentic Thai curry tastes like, and it is almost startling to encounter it in Gurugram.The massaman was served with flaky roti — a nod to the dish's Malay-Muslim origins, which most Delhi restaurants wouldn't bother acknowledging — and I ordered it with mutton, which is the right choice. Massaman is a slow-cooked, aromatic curry, not a spicy one, and it needs meat that can hold up to long cooking. The mutton here did precisely that.The bang krapow with chicken is the dish every Thai restaurant lives or dies by. Holy basil stir-fried with red chilli is deceptively simple and extraordinarily difficult to get right outside Thailand, largely because holy basil — krapow, not the Thai basil most restaurants substitute — is notoriously hard to source. Banng gets it right. The dish was loud, smoky from the wok, fragrant with basil, and had that slight sweetness from the oyster sauce that makes the whole thing sing.Desserts, often an afterthought at Asian restaurants in India, are taken seriously here. The trio — grilled sweet rice, kanom thuay (those little steamed coconut cups that are sold at every Bangkok market), and Thai tea mousse — covers the full register of Thai sweet flavours. The Hong Kong waffles with coconut ice cream, coconut whipped cream, and dark chocolate sauce are a generous, crowd-pleasing indulgence that manages to feel Thai while being entirely shareable.And then there is the bar. The cocktail menu is organised by the weight classes of Muay Thai — flyweight, middleweight, heavyweight — which is exactly the kind of playful conceit that works when the drinks themselves are good. The Mo-Ma, with holy basil vodka, modified mango juice, makrut lime nectar, and a spicy mango sphere, is my kind of drink: technically precise but built around flavour rather than technique for its own sake. The Poppin' Mary — tequila, lychee, tomato, sriracha, a sriracha lollipop — is the kind of thing you'd be happy to nurse through an entire meal.Bangkok's most celebrated quality as a food city is the democracy of its dining — the idea that a great meal is equally likely to happen at a street stall as at a restaurant with a Michelin star. Banng doesn't pretend to be a street stall. But it does understand that Thai food, at its core, is about abundance, sharing, and the pleasure of eating together. The menu is structured to be shared: bites and salads first, curries and stir-fries next, desserts for the table. Dishes arrive in waves. Nobody eats alone.That is, in the end, what Banng gets right. It is not simply a restaurant that serves Thai food with competent technique. It is a restaurant that understands what Thai food is actually for.Go. Order widely. Take people with you.Kin khao!
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Thai, Vegetarian options
$$$$
Price range per person INR 2,000
Address
Sector 53-54
Unit No. 105, Two Horizon Centre, T-2, Golf Course Rd, Gurugram, Haryana, India
Features
Сredit cards accepted
Delivery
Outdoor seating
Parking
Booking
Wheelchair accessible
Website
Instagram
@banng.in
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