Daysie MG Road has opened a new chapter in its culinary journey with the launch of its Thai menu titled Weekends In Thailand. Known for celebrating flavour, community and discovery, Daysie now brings together the vibrant streets of Bangkok, the soulful kitchens of Chiang Mai and the spice-rich coastlines of Phuket to create an experience that feels like a journey across Thailand on a plate.

Curated by Executive Chef Harilal Kumal, the menu reimagines Thailand’s regional diversity for Bengaluru’s global audience. It moves between Bangkok’s fiery street-style favourites, the herbal warmth of Northern Lanna traditions and the coconut-rich comfort of Southern coastal dishes. Each dish reflects a careful balance of heat, sweetness, aroma and depth.

Guests can look forward to Bangkok-inspired dishes such as Crab Fried Rice, Pad Kee Mao (Drunken Noodles) and Sab Pok Moo Tod, capturing the energy of Thai night markets. From the North, comforting classics like Khao Soi and Jungle Basil Stir Fry Chicken bring grounded and soulful flavours. The Southern selection highlights BBQ Prawns with Smoked Coconut Cream, Steamed Fish in Banana Leaf and Southern Yellow Curry, celebrating the richness and generosity of coastal Thailand.

Sharing the vision behind the menu, Anirudh Khenny, Partner at Keen Mustard Ventures, said, “Three years in, Daysie has grown into a space where people come with an appetite for discovery. They aren’t looking for the predictable, they want food with a point of view. That’s exactly why we created a Thai menu that steps away from the familiar clichés and dives deeper into the country’s regional depth. It’s the kind of experience we know our community appreciates.”

At the helm of this menu is Chef Harilal Kumal, a Pan Asian cuisine specialist with over two decades of experience at renowned restaurants including The Fatty Bao, Cantan and Mirage. Known for his strong understanding of Asian flavours and modern approach, he brings authenticity and creativity together. “Every region in Thailand has its own flavour story, and this menu is my way of bringing those stories to the table,” he said. “From the slow-cooked techniques of the north to the fresh, herb-driven flavours of the coast, each dish shows a side of Thailand you don’t often get to taste in the city.”

The new menu also blends seamlessly with Daysie’s cocktail program, featuring ingredients such as lemongrass, kaffir lime, galangal and tamarind, creating an immersive and transportive dining experience.

Weekends In Thailand will be available every weekend at Daysie MG Road as part of its ongoing culinary programming starting November 22, 2025.

Menu Details:

• Weekend Only – ongoing
• Location: Daysie MG Road, Bengaluru