Aloo Gobhi
Simple roots, honest soul
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 does Aloo Gobhi consist of?
It is a combination of potatoes(aloo) and cauliflower(gobhi).
Is it a saucy dish?
No, it is a traditional dry stir-fry.
What are the dominant flavors?
It is heavily flavored with turmeric, cumin, ginger, and fresh coriander.
Is it suitable for a vegan diet?
Yes, it is typically cooked in vegetable oil and contains no dairy.
Can I eat this with rice?
While possible, it is much easier and traditional to eat with flatbreads like roti.
About Aloo Gobhi
Aloo Gobhi is one of the most recognisable dishes of Punjabi home cooking, a simple dry stir-fry of aloo (potato) and gobhi (cauliflower) seasoned with warm spices and no gravy at all. It is the kind of unfussy everyday food that turns up on family tables across North India, valued for being honest and satisfying rather than rich, and it carries a mild, approachable spice level.
The potatoes are diced and the cauliflower broken into florets, both prepped fresh from the day's Makro delivery. They are cooked together but staged so the texture lands right: the potato, which takes longer, goes in ahead of the cauliflower so the two finish with the same tender bite rather than one turning to mush while the other stays raw. The seasoning is deliberately clean, turmeric, cumin, fresh ginger and green chilli, letting the vegetables themselves come through, and the spices are ground fresh in our kitchen each day rather than poured from a pre-made mix. Our chef trained in Uttarakhand and keeps the heat gentle, adjusting it up if you prefer more chilli.
The result is dry and homely: earthy potato, nutty cauliflower, a golden turmeric tint and the warm hum of cumin and ginger, often brightened with fresh coriander. This is a dish that asks for bread; it is far easier and more traditional to fold into roti or paratha than to eat with rice, though rice is no crime. It is naturally suited to a vegan diet, as the standard preparation uses oil and contains no dairy, in keeping with our halal-friendly vegetarian kitchen that cooks no pork. As a dry sabzi it also balances a thali nicely against a wetter dal or gravy.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Main Course - Veg menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.