Restaurant table booking


Northern Indian food specializing in Tandoori and curries


+66 76 284 555

Baluchi is in the heart of Patong and in Karon, yet their relaxed atmosphere, with soft background Indian music, creates a great ambience perfect for either family dining or entertaining clients.

They take pride in using only fresh, authentic Indian spices, freshly ground in their kitchen and fresh (not frozen) meat. Homemade paneer (cottage cheese) and yoghurt, tandoori kebabs, naan and rotis, Mughlai curries and the best Indian long grain basmati rice dishes are just some of their specialties. One can taste the most mouth-watering tandoori kebabs in town, not to mention the variety of breads baked freshly in the tandoor or a delicious variety of prawn, chicken, mutton or vegetable biryani.

Baluchi is the only award winning Indian restaurant on the island, serving authentic Indian cuisine using original ingredients imported from India.

GPS coordinate: 7.830161, 98.296980 / 7.889305, 98.292867

The only award-winning Indian restaurant on the island, serving authentic Indian cuisine using original ingredients imported from India and specialising in tandoori and curries.

Price range 800 - 1,200 BahtBest to book a table Car park on site Major credit cards OK Has smoking area Live entertainment

From the restaurant:

"Come and taste the true Mughlai Tandoori and Curries, a treat you will always remember. Baluchi is open every day serving unforgettable Indian Food. 10% discount on all food if you show this ad on arrival."

If you love Indian food like I do, you’ll know that one of the most disappointing experiences of life in Phuket is trying out the new Indian restaurant that just opened around the corner from home – only to discover that the food is truly dreadful. Yes, there’s a lot to be said for sticking to what you know – and Baluchi falls firmly into that category.

One of the first restaurants to book space in the launch issue of Where to Eat in Phuket about 14 years ago, Baluchi has been serving quality Indian food in tranquil surroundings to happy guests for as long as most of us can remember.

Right in the heart of Patong in Soi Kepsap, and with its own private car park, Baluchi is special not only for its food; choose the garden dining option as we did, and you’ll find it hard to believe that you’re in a hotel restaurant in the middle of this crazy nightlife town. You really could hear a pin drop it’s that peaceful. Or, of course, there’s an air-conditioned part of the restaurant for those who prefer the chill.

But on to the food which, as all true devotees know, is really all that matters when it comes to dining out Indian-style. If you can rustle up a bunch of friends (4-6 people is ideal) you’ll get much more out of your Indian night out than if you go as a couple. It’s just that you’ll get to mix and match a wider variety of tastes. We did!

Starting with a beautifully fresh Hara Bhara Salad on the table to nibble along with our Poppadums with pickles, we went on to savour succulent Chicken Tikka and Paneer Tikka, the latter rendition of paneer a new and delightful taste for me. Our main courses included a collection of old favourites: Butter Chicken, Mutton Roganjosh, Baluchi (black) Dahl, Mutton Biryani and Kadai Subzi (mixed vegetables), with Naan, (plain) Roti, Missi Roti and Mixed Raitha served alongside.

Don’t make the mistake of thinking Indian food = blazing hot spices, as my reluctant Aussie dining companion thought before I put him straight. Maybe yes, if it’s a Friday night ‘extra hot’ Chicken Vindaloo in Bradford, England – but the real thing is a superb melange of subtle tastes and textures. I couldn’t fault a single dish, but there was one problem: we simply couldn’t manage to eat it all! As I write this, I can almost taste the food and lament the left-behind dishes. I’m sure if we’d asked, a ‘doggy bag’ would not have been a problem.

Perhaps surprisingly, Baluchi has a varied and comprehensive wine list. Yes, wine and Indian food go very well together! We accompanied our feast with a suitably full bodied Marques de Riscal Vina Collada Rioja 2010, great value at only 1,695 baht. If you prefer to stick with the house wine, it won’t break the bank at less than 1,000 baht or 210 by the glass. For those who prefer beer with their Indian meal, there’s an ongoing ‘Beer Lovers’ promotion, with beers from 80-100 baht.

Last, but by no means least, the service at Baluchi was impeccable. Graceful, courteous, discreet and with the kind of attention to detail you rarely find anywhere in Phuket. Absolute top marks to the service team.

Final note: if you prefer not to venture into Patong, there is a Baluchi in Karon too – at the Horizon Beach Resort. Not quite the same perfect garden setting – but the food is just as good and the service is also top notch.

Chicken Tikka

Chicken Tikka


  • 5 pcs chicken thigh (boneless)
  • 1 cup plain yoghurt
  • 2 tbsp garlic & ginger paste
  • 1 tbsp deggi mirch powder
  • 1 tbsp salt
  • 1 tbsp garam masala
  • 1/2 tbsp ground cumin
  • ½ tbsp coriander powder
  • ½ tbsp mustard oil


Wash the chicken. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces. For the marination, combine all the ingredients.

Mix the marinade and the chicken and leave it for an hour in the fridge, turning once or twice.

To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 15-20 minutes to cook the chicken tikka.

Serve it with sliced onion rings, lemon and chilli with mint sauce on the side.

About the Chefs

About Chef Vinod Singh Panwar

Chef Vinod Singh Panwar was born in the northern region of India and has been cooking since his childhood. A natural innovator, he has been interested in trying new things since he was 16 years old. For the past 18 years he has worked at many places trying different cuisines and has also worked in five-star hotels gaining great knowledge and experience about different dishes from different regions. His concept of cooking comes through his heart following his hands using a large variety of ingredients.

Chef Vinod’s special Recipe Tip: If you do not like spicy gravy, add cream with a topping of ginger and coriander.

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 Contact info:

Patong Tel: +66 76 292526-30
Karon Tel: +66 76 284555

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