Main Course - 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 27 vegetarian options, none of which feel like a compromise.
Dal Fry
A hug in a bowl
Dal Tadka
Comfort in its purest form
Dal Makhani
Overnight patience, lifelong memory
Paneer Butter Masala
Rich, creamy, and feels like home
Paneer Lababdar
Rich, regal, deeply warming
Shahi Paneer
Rich, royal, unforgettable
Kadai Paneer
Rustic spice, bold love
Palak Paneer
Spinach's finest, proudest moment
Paneer Bhurji
Rustic scramble, everyday magic
Mushroom Masala
Mushrooms in spiced gravy
Matar Mushroom
A gentle, earthy pairing
Mix Veg
Garden's best, all together
Malai Kofta
Royalty in golden cream
Bhindi Masala
Okra at its very best
Aloo Gobhi
Simple roots, honest soul
Chana Masala
Punjab's proudest, boldest dish
Rajma Masala
Nostalgia served warm
Aloo Matar
Home never tasted better
Baingan Ka Bharta
Earthy, smoky, quietly brilliant
Veg Hyderabadi
Rich flavours with a royal touch
Paneer Do Pyaza
Onion love, double strength
Paneer Masala
Classic paneer, elevated beautifully
Paneer Tikka Masala
Smoky paneer meets royal gravy
Paneer Makhni Wala
Butter and paneer, forever
Matar Paneer
Two ingredients, pure poetry
Bhindi Channa
Tangy okra, hearty chickpea
Punjabi Kadhi
Grandma's golden, tangy love
Notes from the kitchen — Main Course - 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 - Veg
How many vegetarian dishes do you have?
In this section: 27 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 - 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 - 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 - 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.