Chole Bhature (2 Bhature)
Homestyle chole with bhature
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 the Bhatura puff up so much?
The dough is made from refined flour and slightly fermented or leavened with baking powder before deep-frying in hot oil.
Why is the Chole so dark in color?
Traditional recipes boil the chickpeas with tea leaves or dried amla(gooseberry) to impart a rich, dark hue and a slight tartness.
Are there onions and pickles served with it?
Yes, it is almost always garnished with rings of raw onion, a squeeze of lemon, and tangy mixed pickle.
Is this a healthy option?
It is quite rich and heavy due to the deep-fried bread, making it more of an occasional indulgence rather than a light meal.
How spicy is the Chole?
It generally packs a punch, featuring a robust blend of garam masala, ginger, and green chilies.
About Chole Bhature (2 Bhature)
Chole bhature is one of North India's best-loved combinations, the kind of dish associated with Sunday brunch and street corners across Delhi and urban Punjab. It pairs a spiced chickpea gravy (chole) with bhatura, a soft deep-fried bread made from a leavened, slightly fermented dough that puffs up dramatically in hot oil. The contrast is the whole point: a sharp, robust curry against airy, golden bread you tear and dip.
At BHARAT Flavours Of India the chickpeas are soaked overnight before they are simmered down into a thick, dark gravy. The colour and the gentle tartness come the traditional way, from cooking the chana with tea for depth of colour and using anardana (dried pomegranate) for tang, layered over a base of ginger, green chilli and freshly ground garam masala. The bhatura dough is fermented in-house and rolled out fresh before frying, which is what gives the bread its puff and chew. Two bhature come with each order, served with rings of raw onion and green chilli on the side to cut the richness.
This is a hearty, indulgent plate rather than a light one, exactly as it is meant to be, and it easily makes a full meal on its own. Our masalas are ground fresh and the cooking is overseen by our chef from Uttarakhand, who keeps the chole firmly on the spicier, punchier end the way the dish is traditionally served. If you want to soften the heat, the cooling onion and a squeeze of lemon help. For two breads and a generous bowl of chole, it is satisfying value.
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 Breakfast menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.