Veg Starters Menu — Bangkok
The vegetarian side of the tandoor and the fryer — paneer tikka cut from fresh halal-friendly paneer, tandoori gobhi and mushroom, crisp chaat-style bites. Nothing here is an afterthought; several of these out-order the meat. Below are 14 veg starters to open the meal with.
All veg starters
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.
Paneer Tikka
Fresh paneer marinated in hung yogurt and Punjabi spices, skewered with onion and capsicum and charcoal-roasted in the tandoor.
Paneer Malai Tikka
Fresh paneer in a mild cream and cashew marinade, charcoal-roasted in the tandoor. Soft and smoky, with no chilli heat.
Pudina Paneer Tikka
Fresh paneer in a thick green mint and coriander paste, skewered and charcoal-roasted. Herb-led rather than red-spiced.
Achari Paneer Tikka
Fresh paneer in hung yogurt with fennel, black mustard, fenugreek, nigella and ajwain, the classic pickling spices.
Hara Bhara Kabab
Spinach, green pea and potato patties bound with gram flour, shallow-fried on the tawa and dusted with chaat masala.
Veg Seekh Kabab
Boiled potato, fresh paneer and green peas with onion, ginger-garlic and seekh spices, skewered and cooked in the tandoor.
Tandoori Gobhi
Cauliflower florets in a yogurt and spice marinade, charred in the charcoal tandoor. A dry vegetarian starter.
Tandoori Mushroom
Whole button mushrooms in a yogurt and spice marinade, charcoal-roasted until the caps char and stay juicy.
Veg Cutlet
Boiled potato, carrot and peas with chopped onion, bound in bread crumbs and shallow-fried into crisp golden discs.
Paneer 65
Fresh paneer cubes in a South Indian chilli marinade, fried and tossed with curry leaf and green chilli.
Paneer Multani Tikka
Fresh paneer in a pale, nut-thickened marinade rather than cream, skewered and charcoal-roasted. Mellow, not fiery.
Paneer Pahadi Tikka
Fresh paneer in a green hill-style marinade of fresh coriander, mint and green chilli, charcoal-roasted in the tandoor.
Stuffed Mushroom Tikka
Large button mushrooms hollowed and filled with fresh paneer, cheese, onion and coriander, then charcoal-roasted.
Notes from the kitchen — Veg Starters
The paneer in every tikka here is fresh, cubed and marinated for the order rather than sitting prepped, which is why it chars at the edges without turning rubbery. Tandoori gobhi and mushroom get the same overnight-marinade treatment as the meat. The fried items (65-style, pakora-style) are battered to order, never held under a heat lamp. Most plates serve two to three people as an opener.
Paneer runs through most of this list, and our paneer page goes through which one to order; the dals, sabzis and thalis that follow them are on the vegetarian menu. The dishes most guests start with here are Achari Soya Chaap and Paneer Malai Tikka — each has its own page with how it is cooked, what it pairs with and the questions guests ask most.
Frequently Asked Questions about Veg Starters
What vegetarian starters do you make?
There are 14 of them, and most go into the same charcoal tandoor as the meat — paneer tikka, tandoori gobhi, tandoori mushroom — alongside the battered plates that hit hot oil only once you order. Nothing here is a token vegetarian option; several of them out-order the meat starters.
Are the veg starters suitable for Jain or vegan diners?
Tandoori Gobhi is the Jain-friendly one — we cook it without onion or garlic on request. The two mushroom tikkas and the potato-and-carrot Veg Cutlet are not suitable for a Jain table. For vegans, Hara Bhara Kabab is the plate to order: ask for it shallow-fried in oil rather than ghee. Every paneer dish and every yogurt marinade is dairy.
How long do veg starters take?
About 10 to 15 minutes — the tandoor items need their time in the clay oven and the fried items are battered to order. Worth ordering alongside a soup so the table has a sequence while a biryani dum-cooks.