Best Tandoori in Bangkok

If you are hunting for proper tandoori in Bangkok — the kind with real smoke, a charred edge and a juicy centre — the question that matters is simple: is it cooked in a real charcoal tandoor, or a gas oven pretending to be one? At BHARAT Flavours Of India in Huai Khwang we run a genuine charcoal-fired clay tandoor that hits around 480°C, and our chef from Uttarakhand works the skewers himself through service. It is the same kitchen behind what many call the best Indian food in Bangkok.

Why a real charcoal tandoor matters

A clay tandoor lined with live charcoal does two things a gas oven cannot: it reaches a fierce, even heat that sears the outside of the meat in the first thirty seconds while the inside stays moist, and it bathes everything in genuine wood-smoke. Gas convection ovens dressed up to look like tandoors give you neither — the result is dry, pale, and flat. We wrote a full explainer on why charcoal beats gas, and it is the backbone of our wider North Indian menu.

We also use no artificial colour. The warm red on our tandoori chicken comes from Kashmiri chilli, not dye — the way it is meant to be.

Our tandoori chicken & kebabs

The tandoor station is where the menu begins. Our most-ordered grills:

• Tandoori Chicken (Half / Full) — bone-in, overnight yogurt marinade, the benchmark dish to judge any tandoor by.
• Tandoori Malai Chicken and Afghani Chicken — creamy, mild, cardamom-led marinades for those who want flavour without heat.
• Chicken Tikka, Murg Malai Tikka and Achari Tikka — boneless thigh, charred on skewers.
• Chicken Seekh Kabab and Mutton Seekh — hand-minced, spiced and pressed onto the skewer.
• Tandoori Prawns, Fish Tikka and Ajwaini Fish Tikka — for the seafood side of the tandoor.

See the whole grill selection on the non-veg starters menu.

Vegetarian from the tandoor

The tandoor is not just for meat. Our paneer is set in-house every morning, which is why our grilled paneer holds together and tastes fresh — more on that on the best paneer in Bangkok page. Vegetarian tandoor favourites include Paneer Tikka, Pudina Paneer Tikka, Tandoori Gobhi, Tandoori Mushroom and Veg Seekh Kabab — all on the veg starters menu. For the full meat-free spread, see Indian vegetarian food in Bangkok.

Halal-friendly, pork-free

All our chicken and mutton is halal-marked (CP Foods / Betagro), the kitchen is pork-free, and no alcohol goes into the cooking. Full detail on our halal Indian food page. A tandoori platter is best with our charcoal-baked butter naan or garlic naan from the breads menu.

Where to eat it

We are on New Phetchaburi Road in Huai Khwang, two minutes from Grand Mercure Bangkok Atrium. Tandoori is at its best within twenty minutes of cooking, so we recommend dining in — though you can also order for delivery on GrabFood and LINE MAN.

Tandoori — common questions

Is your tandoor really charcoal, or gas?

Real charcoal. We run a clay tandoor fired with live charcoal that reaches around 480°C — not a gas convection oven dressed up to look like one. That is what gives the genuine smoke and char; here is the full charcoal vs gas explainer.

What is the best tandoori dish for a first-timer?

Start with tandoori chicken or the milder, creamy malai chicken. If you want boneless, chicken tikka is the classic.

Do you have vegetarian tandoori options?

Plenty — paneer tikka (with our fresh in-house paneer), tandoori gobhi, tandoori mushroom and veg seekh. See vegetarian options.

Is the tandoori halal?

Yes — halal-marked chicken and mutton, pork-free kitchen, no colouring or dye. Detail on the halal page.