Chicken Tawa
Street-style, boldly spiced
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 makes Tawa Chicken special?
Cooking on a'tawa'(flat iron griddle) at high heat gives the dish a unique, slightly charred, and deep smoke note.
Is there a lot of gravy?
No, it is a semi-dry dish where the thick masala clings to the chicken pieces.
How spicy is it?
It is quite spicy and tangy, typical of Indian street-food style preparations.
Is it boneless?
It can be prepared either way, but boneless pieces are often used for a quicker, more even cook on the tawa.
What goes best with Tawa Chicken?
Roomali roti or tandoori roti are excellent choices.
About Chicken Tawa
Tawa chicken comes straight from the street-food griddles of the north, named for the wide flat iron tawa it is cooked on. The style is built for speed and a high, dry heat: rather than simmering in a pot, the chicken is worked across the hot surface with onion, tomato, and chilli until the masala tightens onto the pieces and the dish turns semi-dry, a method that gives a faintly charred, smoke-touched edge.
At BHARAT it is made in that quick, fierce griddle style, a spicy semi-dry preparation of chicken cooked on the flat tawa with a medley of onions, tomatoes, fresh green chillies, and crushed spices. The spice mix is ground in-house each day rather than taken from a paste, the chicken is halal-marked, and the kitchen keeps it free of pork and alcohol. The dish can be prepared with bone-in pieces or boneless, with boneless often chosen for a quicker, more even cook across the hot surface. It runs to the hotter, tangier end typical of street-food cooking, though the Uttarakhand chef can temper the chillies on request.
What distinguishes it on the menu is that combination of high griddle heat and a clinging masala: there is little gravy, only a thick spiced coating on the chicken, and the rapid cooking lends a slight char and a deep, almost smoky note that a pot-cooked curry does not carry. The fresh green chilli and tomato keep it sharp and tangy rather than rich.
It is best taken with breads that suit a dry, robust plate, such as roomali roti or tandoori roti, with sliced onion and a squeeze of lemon to balance the heat. A cooling raita helps for those who find the chilli assertive.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Main Course - Non Veg menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.