Chana Masala
Punjab's proudest, boldest dish
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
Which chickpeas are used?
We use large white chickpeas, known as Kabuli chana.
What gives the dish its dark color?
A special blend of roasted spices, sometimes tea leaves, and dry amla(gooseberry) are used during boiling.
Is this a spicy dish?
It has a robust, medium-to-hot spice profile with a tangy kick.
Can I pair this with Bhature?
Yes, it is the classic pairing for fried Indian breads like bhature or puri.
Is this preparation gluten-free?
Yes, the chickpea curry itself is completely gluten-free.
About Chana Masala
Chana Masala is the celebrated chickpea curry of Punjab and the Amritsari tradition, made here with kabuli chana, the large white chickpeas. What sets a proper version apart is colour and tang: ours is darker and sharper than the milder Delhi-cafe style, with a deep, almost mahogany base and a distinctly sour, robust edge. The chickpeas are soaked overnight in our kitchen, never opened from a tin, and then cooked until tender, traditionally with tea bags whose tannins lend that characteristic dark hue.
From there the chana finishes in a Punjabi-style tomato-onion gravy seasoned for tang as much as warmth: cumin, ground anardana (pomegranate seed) and amchur (dried mango powder) all push the sourness that defines the dish. The masala is ground fresh in our kitchen daily rather than spooned from a paste, and the tomatoes and aromatics come in fresh from Makro. Our Uttarakhand-trained chef pitches it at a medium-to-hot, tangy profile, though the heat can be eased on request for a gentler plate.
The chickpeas stay whole and creamy inside while the gravy clings dark and thick around them, the overall effect savoury, tangy and full-bodied rather than sweet. The chickpea curry itself is gluten-free, and because we are a halal-friendly vegetarian kitchen with no pork it can be cooked in oil and kept vegan if you ask us to leave out the ghee. The classic pairing is with fried Indian breads, so it sits beautifully with bhature or puri, but it is equally good with steamed rice, jeera rice or a tandoori roti. A squeeze of lemon and some sliced onion alongside make it a complete North Indian plate.
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 Main Course - Veg menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.