Main Course - Non Veg Menu — Bangkok
Vegetarian cooking is the heart of Indian cuisine, not a side note. Paneer made fresh in-house every morning, slow-cooked dals, gravies built on tomato-onion-cashew bases — these are dishes that have been refined for centuries. Below are 29 vegetarian options, none of which feel like a compromise.
Butter Chicken
India's most beloved embrace
Chicken Curry
Just like someone's mother made
Kadai Chicken
Rustic, bold, deeply satisfying
Chicken Lababdar
Rich, royal, unforgettable
Chicken Home Style
Home cooking at its finest
Shahi Chicken Curry
Slow-grilled, richly rewarding
Chicken Kebab Masala
Charred kebab, silky gravy
Chicken Tikka Masala
Smoky, creamy, world-famous
Chicken Do Pyaza
Double onion, deeper love
Prawns Curry
Ocean-fresh, warmly spiced
Fish Curry
Coastal India, in a bowl
Prawns Masala
Bold spice meets sweet ocean
Fish Masala
Delicate fish, powerful soul
Mutton Kebab Masala
Bold, slow, deeply satisfying
Mutton Rogan Josh
Kashmir's timeless, slow-cooked crown
Mutton Curry
Traditional mutton curry
Egg Curry
Humble egg, heroic flavour
Egg Bhurji
India's favourite quick scramble
Egg Masala
Bold masala, soft egg
Chicken Makhni Wala
Buttery warmth, pure indulgence
Chicken Rara
Double chicken, double joy
Chicken Tawa
Street-style, boldly spiced
Chicken Keema Masala
Minced, spiced, truly satisfying
Palak Chicken
Green soul, bold heart
Chicken Masala
Pure Indian soul food
Mutton Nalli Nihari
Slow-cooked overnight obsession
Mutton Masala
Slow fire, deep flavour
Mutton Fry
Perfectly fried, deeply satisfying
Mutton Tawa
Hot, juicy, and full of masala
Notes from the kitchen — Main Course - Non Veg
Notes on our vegetarian section. Paneer is made in our kitchen every morning from full-fat milk — not bought in vacuum-packed blocks. Set, pressed for three hours, cubed before service. Our dals slow-cook for around two hours each. Saag uses fresh spinach (and mustard greens during winter). For Jain diners, most dishes can be prepared without onion or garlic on request — just mention it when ordering. Ghee is used in some preparations; ask for oil substitution if you are vegan.
Frequently Asked Questions about Main Course - Non Veg
How many vegetarian dishes do you have?
In this section: 29 vegetarian dishes. Across the full menu we have over 50 — including fresh paneer made in-house each morning, slow-cooked dals, kadai vegetables, saag preparations and full thalis. Jain options can be prepared on request (no onion-garlic).
Are your Main Course - Non Veg dishes made the traditional way?
Our chef trained in India before moving to Bangkok — from Uttarakhand, with experience cooking the full North Indian repertoire. Recipes come from family kitchens, not from a restaurant chain manual. We do not use pre-made curry pastes or food colouring. The Kashmiri red colour in dishes like rogan josh comes from deggi mirch, not paste; the dark colour in chana comes from tea bags during cooking, not caramel.
Is the meat in the Main Course - Non Veg section halal?
BHARAT is halal-friendly, not formally CICOT-certified at the restaurant level. Our fresh chicken, mutton and produce come daily from Makro from halal-marked product lines — most often CP Foods and Betagro. The green halal logo is on the supplier packaging. No pork in the kitchen, no cooking alcohol. Happy to show you the supplier packaging on request so you can verify the halal markings.
Can I order Main Course - Non Veg for delivery in Bangkok?
Yes — across central Bangkok via GrabFood and LINE MAN. Coverage includes Huai Khwang, Phetchaburi, Din Daeng, Sukhumvit and surrounding areas. Delivery prices include a small platform fee. For larger group orders or anything special, call us directly.