Chef Nazrul Molla Embarks on Culinary Tour Across India to Revamp Charcoal Bangkok Menu

New Delhi, India – June 28, 2025:

Globally acclaimed chef Nazrul Molla, celebrated for redefining Indian cuisine at Charcoal Bangkok, has launched a culinary research expedition across India. His mission: to refresh the restaurant’s seasonal menu with authentic regional flavours from Bengal, Rajasthan, and Kerala.

“This trip is about going back to the roots,” said Chef Nazrul. “I want to rediscover long-forgotten dishes and bring their stories to life through a modern dining experience at Charcoal.”

Chef Nazrul’s tour will involve close collaboration with local chefs and home cooks in Kolkata and Jaipur. He aims to explore traditional dishes such as:

• Kosha Mangsho – a rich, slow-cooked Bengali mutton curry
• Smoked Jackfruit Curry – a rustic vegetarian delight with deep flavour potential

He is also seeking out underutilized ingredients like Gondhoraj lemon and mustard oil to elevate the taste profile of his menu. Alongside flavours, presentation will be key—Chef Nazrul intends to integrate banana leaves, terracotta serve ware, and other traditional Indian plating elements into Charcoal’s visual narrative.

The revamped menu is scheduled to launch by the end of the current season, promising a unique blend of authenticity and innovation to diners in Bangkok.

With over 20 years of international culinary experience, Chef Nazrul has worked with top-tier establishments including Indego at Grosvenor House, Dubai. His work has earned him recognition from BBC Global, Time Out Dubai, and What’s On Magazine, as well as a Bronze Medal at the Emirates Culinary Guild Competition.

His Indian culinary expedition marks a new chapter in his journey to redefine Indian cuisine globally, merging heritage, technique, and contemporary creativity.