Achari Paneer Tikka
Bold, tangy, unforgettable
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
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 flavor profile?
Expect a robust, tangy, slightly tart, and aromatic flavor that is significantly punchier than a standard paneer tikka.
Are the dark seeds on the paneer edible?
Yes, those are typically nigella seeds(kalonji) or mustard seeds, which are meant to be eaten and provide filling bursts of flavor.
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.
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 set fresh in-house every morning from full-fat milk curdled with lemon and pressed for about three hours, so it is never frozen or vacuum-packed and 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 degrees, 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 fully vegetarian and 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.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.