Main Course - Veg Menu — Bangkok
Vegetarian cooking is the heart of Indian cuisine, not a side note. Paneer made fresh in-house every morning, dals simmered for hours, gravies built on tomato-onion-cashew bases refined over centuries. Below are 27 vegetarian mains, none of which feel like a compromise.
Main Course - Veg dishes
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 vegetables, all together
Malai Kofta
Royalty in golden cream
Bhindi Masala
Okra, slow-cooked with spices
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.
See also: full menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · halal-friendly kitchen.
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 vegetarian mains cooked traditionally?
Yes — paneer set in-house every morning from full-fat milk, dals simmered for around two hours, gravies built on slow-cooked tomato-onion bases with masala ground fresh daily. No pre-made pastes, no food colouring. Recipes come from family kitchens in north India.
Can vegetarian mains be made Jain or vegan?
Mostly yes. Jain (no onion, no garlic) versions of many sabzis and dals can be prepared on request — mention it when ordering. Several dishes use ghee or cream; for vegan diners the kitchen can substitute oil and point you to naturally vegan choices.
Which vegetarian mains travel best for delivery?
The gravies — paneer butter masala, dal makhani, kadai paneer — hold their texture across central Bangkok delivery on GrabFood and LINE MAN. Dry sabzis are better eaten in. Add tawa roti rather than naan if your ride is long; it stays softer.