Non-Veg Starters Menu — Bangkok
อาหารเรียกน้ำย่อยอินเดีย เนื้อและไก่ย่างเตาถ่าน ห้วยขวาง กรุงเทพฯ
Meat off the charcoal — and out of the fryer. Thirteen of these are marinated overnight and finished in our clay tandoor at around 480°C: chicken tikka, malai tikka, seekh kebabs, fish tikka and tandoori prawns. The other four — chicken fry, chicken 65, Amritsari fish fry and chicken nuggets — are battered and fried to order. Halal-marked chicken and mutton throughout. Below are 17 non-veg starters.
All non-veg starters
Chicken Tikka
Boneless chicken thigh marinated overnight in hung yogurt with ginger, garlic and Kashmiri chilli, then charcoal-roasted in the tandoor.
Tandoori Chicken Half / Full
Bone-in chicken in a two-stage yogurt and Kashmiri chilli marinade, roasted half or whole in the charcoal tandoor.
Murg Malai Tikka
Boneless chicken in a mild cream, cheese and cashew marinade, charcoal-roasted until soft. No chilli heat.
Murg Achari Tikka
Boneless chicken marinated in hung yogurt with fennel, black mustard, fenugreek, nigella and ajwain, the pickling spices.
Tangri Kabab
Chicken drumsticks marinated overnight in yogurt, cashew paste, coriander, ginger and garlic, then charcoal-roasted on the bone.
Murg Afghani
Bone-in chicken in a pale marinade of cashew paste, fresh cream, white pepper and green chilli, roasted in the tandoor.
Chicken Fry (6 pcs)
Six pieces of bone-in chicken in a ginger-garlic and red chilli marinade, battered and fried in two stages.
Chicken Nuggets (6 pcs)
Six bite-sized pieces of boneless chicken, mildly seasoned, crumb-coated and fried in two stages until crisp.
Tandoori Malai Chicken
Bone-in chicken in a cream-led marinade, charcoal-roasted slowly. The gentlest, mildest dish off our tandoor.
Tandoori Afghani Chicken Half/Full
Half or whole bird marinated in cashew paste, fresh cream, green chilli and cardamom, then roasted in the charcoal tandoor.
Tandoori Mutton Seekh
Minced goat worked with onion, green chilli, coriander, ginger and garlic, skewered and charcoal-grilled. No food colouring.
Fish Fry / Amritsari Fish Fry
Firm white fish in a spiced gram-flour and carom-seed batter, deep-fried golden the Amritsar street-stall way — crisp outside, soft inside; served with mint chutney and lemon.
Fish Tikka
Boneless freshwater fish marinated in hung yogurt with ginger, garlic, ground coriander and Kashmiri chilli, charcoal-roasted.
Ajwaini Fish Tikka
Boneless fish in a hung-yogurt marinade led by ajwain, carom seed, with ginger and garlic, roasted in the tandoor.
Chicken Seekh Kabab
Minced chicken thigh worked with onion, fresh coriander, ginger and Punjabi seekh spices, skewered and charcoal-grilled.
Chicken 65
Boneless chicken marinated in yogurt, ginger-garlic, curry leaf and red chilli, fried and tossed in a curry-leaf tempering.
Tandoori Prawns
Large deveined prawns marinated in hung yogurt with ginger, garlic and Kashmiri chilli, charcoal-roasted in the tandoor.
Notes from the kitchen — Non-Veg Starters
Things to know about our tandoor section. The oven is a real charcoal-fired clay tandoor — not a gas-fired commercial unit. It runs around 480°C, which is what gives the dishes their char marks and smoky aroma. The marination is overnight; the cook itself is 8 to 12 minutes. No synthetic food dyes — the red on the tandoori chicken comes from Kashmiri chilli and a little beetroot powder. Each batch leaves the oven with a slick of butter and a wedge of lime. All chicken and mutton is halal-marked.
Everything that comes off the charcoal oven is gathered on our tandoori page, and this piece on charcoal versus gas explains why the smoke tastes the way it does. The dish most guests start with here is Tandoori Chicken Half / Full — each has its own page with how it is cooked, what it pairs with and the questions guests ask most.
Frequently Asked Questions about Non-Veg Starters
How many starters should a table of four order?
Three plates between four is the right opening order — one tikka, one seekh or tangri kabab, and one fried plate so the table has variety while the mains cook. The fried items are counted on the menu: chicken fry and chicken nuggets are six pieces each. For delivery, the dry tandoor plates travel better than anything in gravy, which is why they are the ones to send home.
Is the meat in the non-veg starters halal?
The chicken is bought daily from halal-marked product lines (CP Foods, Betagro) at Makro, and the mutton is halal-marked bone-in goat from our halal supplier. The kitchen is fully pork-free with no alcohol used in cooking. We are halal-friendly rather than CICOT-certified, and happy to show supplier packaging on request.
How quickly do starters arrive?
Tandoor starters come out in 12 to 15 minutes from order. Sequence them ahead of the mains so the table has something to eat while the rice and the curries finish — a biryani ordered at the same time lands 35 to 45 minutes behind them.