Non-Veg Starters Menu — Bangkok
Everything in this section comes out of our charcoal tandoor — a clay oven that runs around 480°C. The marinade is the slow part: yogurt, ginger-garlic and our masala overnight. The cook is fast, smoky, and finishes with butter and lime. Below are our 17 tandoor and starter dishes.
Chicken Tikka
Smoky, golden perfection
Tandoori Chicken Half / Full
The original, the iconic
Murg Malai Tikka
Silky, smoky, unforgettable
Murg Achari Tikka
Pickle-kissed, deeply satisfying
Tangri Kabab
Fall-off-the-bone bliss
Murg Afghani
Mild, regal, deeply aromatic
Chicken Fry (6 pcs)
Crispy, spiced, addictive
Chicken Nuggets (6 pcs)
Crispy bites, pure joy
Tandoori Malai Chicken
Creamy warmth, deeply spiced
Tandoori Afghani Chicken Half/Full
Ancient spice, modern craving
Tandoori Mutton Seekh
Minced, spiced, soulful
Fish Fry / Amritsari Fish Fry
Golden, crispy, street-born
Fish Tikka
Ocean meets open flame
Ajwaini Fish Tikka
Light, bright, beautifully marinated
Chicken Seekh Kabab
Minced, spiced, soulful
Chicken 65
South India's signature taste
Tandoori Prawns
Tandoor-grilled jumbo prawns
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. We do not use food colouring; the red on tandoori chicken is from kashmiri chili and beetroot powder. Each batch leaves the oven with a slick of butter and a wedge of lime.
Frequently Asked Questions about Non-Veg Starters
What comes from your tandoor?
All our starters and tandoor mains are cooked in our charcoal-fired clay oven at around 480°C. Tikkas, kebabs, full tandoori chicken, naan, kulcha. The marinade is overnight in yogurt and spices; the cook is fast and smoky.
Are your Non-Veg Starters 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 Non-Veg Starters 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.
How quickly do starters arrive?
Tandoor starters come out fast — usually 12 to 15 minutes from order. The marination is the long part (overnight); the cook itself is 8 to 12 minutes in the tandoor. Sequence them ahead of mains so you have something to eat while the rice and curries finish.