BANNG, Bandra: Where Bangkok’s Buzz Finds Its Indian Beat

Ambiance: Loud, Lush, and Electric
When you step into BANNG, Bandra’s newest hotspot, the air itself feels charged—like the split second before a thunderstorm or the first beat that drops in a packed Bangkok bar. It’s dramatic, it’s loud, it’s unapologetically alive. There’s nothing timid about this place, and that’s precisely its charm.

The two-level space, designed by Studio RENESA, feels like a sensory journey. The ground floor bar hums with warmth and grit — terracotta tones, metal accents, and soft shadows that whisper “late night ahead.” It’s got the easy charm of a Thai street bar, only sleeker, sexier, and infinitely more Mumbai. The upstairs dining room, however, is a spectacle — a swirl of crimson, folds of origami lights, and a play of textures that flirt with drama. You don’t just dine here; you sink in.

But the real story here is the food — a menu that brings Bangkok’s bold heart to Bandra’s curious palate.

Food: Where Bangkok’s Bold Heart Meets Bandra
The meal opens with a signature statement — the Tom Kha Pani Puri, a crossover that captures Chef Garima’s playful spirit in a single bite. It’s the kind of amuse bouche that makes you grin: the crisp puri cracks, and a chilled coconut-lime broth with oyster mushrooms floods your palate — creamy, herbaceous, and quietly spicy. It sets the tone for what follows — food that’s rooted in authenticity but reimagined for fun.

The Avocado Som Tum, a Thai-style salad of fruits, peanuts, and bright green avocado, is all texture — crunchy, nutty, tangy, with just the right heat.

It’s when you hit the curries that BANNG truly flexes its culinary muscle. The White Curry (Gaeng Khao) is a revelation — fragrant, subtly spiced, studded with grilled tomatoes that add acidity and depth. The Red Curry with Duck is full-bodied and soulful, a rich swirl of lemongrass, galangal, and coconut that clings to sticky rice most indulgently. Every paste, Garima insists, is made in Bangkok and flown in fresh — and you can taste that discipline. The flavours have a clean, defined edge, never muddled.

For seafood lovers, BANNG is a playground. The Seabass Ceviche hums with chilli, lime, and fish sauce — a wake-up call in a bowl. The Phuket Seafood Bucket is pure theatre — prawns, squid, clams, and sweet potato tossed in a fiery sauce that stains your fingers and makes you lick them anyway. The Scampi in Gaeng Som sauce is tart and sharp, while the extra-spicy clams with chilli jam deliver a slow, addictive burn.

Vegetarians aren’t sidelined — far from it. The Gaeng Grob, a riot of pineapple and okra red curry on a crisp potato nest, is inventive and addictive. The Miang Kham, a single bite of betel leaf, citrus, and dried watermelon, bursts open with freshness. Even something as simple as Toss My Yum, a salad of rice and herbs, feels like a Thai riff on bhel — bright, punchy, and refreshingly local in spirit.

And just when you think you’re done, the desserts steal the show. The Lod Chong Bingsu is a cloud of milk snow topped with coconut cream and pandan noodles — cooling, comforting, and unexpectedly elegant. The Sago Nom Sod with chilled caramelised milk, boba, and grass jelly is the kind of thing you eat in silence because it’s pure bliss. And of course, the Mango Sticky Rice—no fuss, just balance and beauty.

BANNG Bar: Playful, Funky, Unrestrained
Downstairs at BANNG Bar, the food loosens its tie and gets flirty. Bar bites like cheese-and-ham cigar rolls (inspired by Thailand’s 7/11 sandwiches), Pattaya Nachos on crispy wontons, and DIY jackfruit salad pair perfectly with the riot of cocktails.

The cocktail program by Attapon De-Silva (“The Potion Master”) steals the spotlight. His creations don’t just complement the food; they converse with it. The White Lotus Martini—with gin, turmeric-infused Lillet Blanc, and garlic brine—is as complex as it is clean. The Andaman, with squid ink and guava, is a dare that pays off, tasting like the sea in a glass. And if you’re steering clear of alcohol, the Kung Fu Pandan—pandan, makrut lime, coconut jelly—is proof that Bangkok’s fun doesn’t need a buzz.

The BANNG Spirit
BANNG’s strength lies in its duality. It’s Thai food seen through the eyes of a Mumbai girl who trained at Noma — precise yet wild, disciplined yet joyous. Every plate carries Garima Arora’s signature — thoughtful, fearless, and curious. There’s no pretence here, just flavour that punches through the noise.

By the end of the night, as you walk down the red staircase, head spinning from spice and gin, you’ll realise BANNG isn’t a restaurant you visit — it’s one you experience.

Bangkok may be thousands of kilometres away, but for now, its fire burns right here — in Bandra.