Ajwaini Fish Tikka
Light, bright, beautifully marinated
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
What exactly is 'Ajwain'?
Ajwain, or carom seeds, is an Indian spice with a strong, pungent flavor somewhat similar to oregano or thyme, widely used with seafood.
Is the Ajwaini Fish Tikka fried or baked?
Like our other tikkas, it is skewered and baked in a traditional clay tandoor oven, not fried.
Does the ajwain make the fish spicy?
Ajwain provides an aromatic, sharp flavor rather than chili heat, so the overall spice level of the dish remains moderate and fragrant.
Which fish is used for this preparation?
We utilize a firm, boneless white fish that can absorb the robust flavors and withstand the high heat of the tandoor.
What is the best way to enjoy this dish?
It is best enjoyed fresh out of the tandoor with a light squeeze of lemon, a sprinkle of chaat masala, and our signature green chutney.
About Ajwaini Fish Tikka
Ajwaini fish tikka is a tandoori fish preparation defined by a single spice: ajwain, or carom seed. Across North India, ajwain has a long-standing pairing with fish, partly for its sharp, distinctive aroma and partly because it was traditionally believed to aid digestion, and this dish puts that pairing front and centre. It is a more aromatic, herb-driven take on fish tikka, where the seed rather than chilli leads the flavour. At BHARAT we use boneless fish in a hung-yogurt marinade with ajwain and ginger-garlic. Ajwain carries the same active compound as thyme, called thymol, which gives it a sharp, slightly medicinal note that cuts through and complements the fish. We use no food colouring of any kind, and any warmth of colour comes from the spices. The fish is bought daily from Makro, and the kitchen keeps no pork; our chicken and mutton are halal-marked. Cooking is done in a real charcoal-fired clay tandoor at about 480 degrees rather than a gas unit, and our chef from Uttarakhand keeps a close watch because fish sets quickly in that heat. The high temperature firms the outside in seconds so the pieces stay intact on the skewer while the inside remains moist and flaky. The character of this dish is the aromatic, sharp ajwain over delicate fish; the overall spice level stays moderate, because the seed provides fragrance rather than chilli heat, with the small seeds often visible on the surface. It is finished with a squeeze of lime. We serve it with lemon and mint chutney. Being tandoor-cooked rather than fried, it is a lighter, fragrant starter that suits a plain naan or a fresh salad alongside.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.