Born from Heart. Stirred by Soul.

Thai Orchid wasn’t built in a boardroom or born from a business plan.
It began with an ache — a longing to create something real, something personal, something that felt like home.

After years of trying, failing, and quietly hoping, the dream took shape:
To bring the soul of Thailand to the streets of Bengaluru.
Not just the taste, but the feeling — the warmth of a bustling Thai kitchen, the quiet strength of a family recipe, the comfort of a well-balanced bowl of curry on a long day.

But dreams aren’t easy meals.
They take time to simmer.
They demand courage, and a little madness.

With nothing but passion, persistence, and a suitcase full of memories, we searched for chefs who felt like family and flavors that felt like truth. Today, our kitchen is run by chefs from Thailand, whose hands carry stories passed down through generations. Their food isn’t just delicious — it’s deeply lived.

Over 70% of our ingredients come straight from Thailand — the herbs, the pastes, the soul of the cuisine — because shortcuts never taste the same. We’ve built this space with love, piece by piece, from the golden glow of our lamps to the final touch on your plate.

Thai Orchid isn’t just a restaurant.
It’s a little corner of our heart we’ve opened up for you.
A space where strangers become guests, and meals turn into memories.

So whether you’re crying into your Tom Yum (we get it — it’s spicy), or silently closing your eyes over a spoonful of Khao Soi, know this:

You’re not just eating.
You’re being welcomed into our story.

Welcome to Thai Orchid —
Where every flavor speaks,
and every dish remembers where it came from