Non-Veg Starters Menu — Bangkok
Meat, off the charcoal. Every starter here is marinated overnight and finished in our clay tandoor at around 480°C — chicken tikka, malai tikka, seekh kebabs, fish and prawns. Halal-marked chicken and mutton throughout. Below are 18 non-veg starters; they land fastest when the tandoor is hot, from 7 PM.
Non-Veg Starters dishes
Achari Soya Chaap
Delhi's street-food legend — tender soya chaap in a tangy achari pickle marinade, char-grilled in the tandoor and served with masala onion rings and mint chutney. High-protein and 100% vegetarian.
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. All chicken and mutton is halal-marked.
See also: full menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.
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 made the traditional way?
Yes — overnight marination in hung yogurt, ginger-garlic and fresh-ground masala, then a fast cook in a charcoal-fired clay tandoor at around 480°C. No food colouring; the red on tandoori chicken comes from Kashmiri chilli. Our chef from Uttarakhand runs the tandoor station himself in peak hours.
Is the meat in the non-veg starters halal?
All chicken and mutton is bought daily from halal-marked product lines (CP Foods, Betagro) at Makro, and 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 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.