Crispy Veg
Light, golden, irresistible
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 vegetables are included?
The mix typically includes broccoli, cauliflower florets, bell peppers, carrots, and baby corn.
How does it stay so crispy?
We use a special cornstarch and flour batter and fry the vegetables at a high temperature to lock in the crunch.
Is the sauce sticky?
Yes, the sauce is reduced until it forms a light, sticky glaze that coats the vegetables without making them soggy.
Is this dish vegan?
Yes, Crispy Veg is free of any dairy or animal products.
Can I have it without baby corn?
Certainly, we can customize the vegetable mix based on your preferences or allergies.
About Crispy Veg
Crispy Veg is an Indo-Chinese starter, part of the hybrid cuisine the Hakka Chinese community created in Kolkata by cooking Chinese-style in an Indian kitchen. It is neither authentically Chinese nor North Indian, and in technique it sits close to American Chopsuey, another dish from the same Indo-Chinese family rather than from America. At BHARAT in Huai Khwang we cut a mix of vegetables, typically carrot, capsicum, cabbage, with cauliflower, broccoli florets, and baby corn, into julienne and pieces, coat them in a cornflour-and-flour slurry, and deep-fry at high heat. The high temperature and the cornstarch batter together are what lock in the glassy, brittle crust the dish is named for. We then dust the fried vegetables with red chilli, salt, and a touch of soy, and the sauce is reduced just enough to form a light, sticky glaze that coats without making anything soggy. The result is sharp and crunchy, with a slight oiliness that comes with proper deep-frying. Unlike Manchurian, nothing here is shaped into balls or drowned in gravy, and unlike Paneer Chilli there is no dairy at all; this is the lightest and mildest of our starters, built entirely around the texture of crisp vegetables. It is naturally vegan, free of any dairy or animal product, and the soy is made in our own halal-friendly kitchen, which keeps no pork. The Uttarakhand chef can leave out the baby corn or adjust the mix for allergies, and the spice stays gentle. Eat it as a dry starter the moment it arrives, while the crust is at its crispest, before the heavier dishes land on the table.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Chinese menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.