Achari Paneer Tikka
Achari Paneer Tikka (ปนีร์ย่างเครื่องดอง)
Fresh paneer in hung yogurt with fennel, black mustard, fenugreek, nigella and ajwain, the classic pickling spices.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Achari Paneer Tikka
Achari paneer tikka takes its name from achar, the Indian pickle, and is one of the more assertive members of the tikka family. The idea, common in Punjabi cooking, is to flavour the marinade with the same whole spices used to make traditional pickles, so the dish carries that distinctive tangy, pungent character without any wet pickle going into it.
Our paneer is fresh, which is why it stays firm on the skewer. The marinade is built on hung yogurt blended with the classic pickling spices: fennel, black mustard seed, fenugreek seed, nigella and ajwain, all ground or measured from our daily-fresh masala. We cook the skewers in a charcoal tandoor at around 480 °C, where the seeds toast against the hot clay wall and release the sharp pickle aroma that gives the dish its name.
This is the sharpest of our paneer tikkas. The flavour is robust, tangy and slightly tart, leaning toward medium-hot rather than fiery, with little flecks of nigella and mustard seed that you eat along with the cheese for bursts of pungency. It is distinctly punchier and more aromatic than the standard tikka, and the fenugreek gives it a faint bitter-savoury depth that pickle lovers look for.
It is served hot with a cooling mint yogurt dip, which cuts neatly through the tang of the pickling spices. The kitchen is halal-friendly with no pork. It works well as a bold starter and pairs nicely with plain bread and a glass of lassi to balance the sharpness.
The kitchen cooks to order from 9 AM to 11:30 PM every day, with last orders half an hour before close; Phetchaburi MRT is about five minutes away on foot.
Everything off the same charcoal oven is gathered on our tandoori page, and why we kept charcoal instead of gas explains what that fight was about. It sits in our Veg Starters menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Achari Paneer Tikka (ปนีร์ย่างเครื่องดอง)
ชีสปนีร์สดหมักเครื่องเทศอาจาร์ (เครื่องดอง) มัสตาร์ด และเมล็ดเทศพิเศษ ย่างในเตาทันดูร์ดินเผาจนหอมไหม้ ตำรับดั้งเดิมราชสถาน รสเปรี้ยวจัดจ้านเข้มข้นเป็นเอกลักษณ์
Frequently Asked Questions
Does this dish contain actual Indian pickles?
Rather than using wet pickles, we use the specific dry spices (like fennel, mustard, and fenugreek seeds) that are traditionally used to make Indian pickles.
What is the main flavour profile?
Expect a robust, tangy, slightly tart, and aromatic flavour that is significantly punchier than a standard paneer tikka.
Are the dark seeds on the paneer edible?
Yes — those are nigella seeds (kalonji) and mustard seeds. They are meant to be eaten and give bursts of flavour.
Is Achari Paneer Tikka very hot?
The spice level leans toward medium-hot. It has a sharpness and tang, but it is not overwhelmingly fiery.
What is the best way to eat this?
It pairs well with our cool mint yogurt dip, which cuts through the deep tanginess of the pickling spices.
