Dal Makhani
Overnight patience, lifelong memory
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 type of lentils are used in this dish?
Black gram(urad dal) and kidney beans(rajma).
How is it made so creamy?
It is slow-cooked for hours and finished with fresh cream and butter.
Is this preparation vegan?
No, it contains significant amounts of dairy like butter and cream.
What pairs best with it?
It goes with garlic naan or jeera rice.
Is the spice level high?
No, it is generally mild and focuses more on rich, earthy flavors.
About Dal Makhani
Dal makhani is Punjab's most celebrated lentil dish, born in the dhabas around Delhi and Amritsar where pots of it would sit over dying embers through the night. The slow cook is not a flourish but the entire secret, and it is the step most kitchens abandon because it ties up a burner for hours.
Whole black urad and red kidney beans are soaked overnight, then simmered on a low flame for around eight hours with tomato, ginger, garlic, butter, and fresh cream. Over that long cook the urad breaks down into a silky, almost custard-like texture that no shortcut can match, and we do not skip it. The masalas are ground fresh each day, and although there is no paneer in this dish, it comes from the same kitchen that sets paneer fresh every morning and grinds its spices daily. The kitchen is fully vegetarian and halal-friendly with no pork on the premises; the dish is built on butter and cream and is therefore not vegan, though ghee elsewhere can be swapped for oil on request for other dishes.
The flavour is mild, deep, and earthy, the lentils carrying a buttery, faintly smoky richness with the cream rounding everything into a smooth, indulgent whole. There is little chilli heat; the appeal lies in the slow-built depth rather than spice, which makes it widely approachable. The texture is its signature, thick and velvety rather than loose.
It pairs beautifully with garlic naan or jeera rice, both of which suit the rich, creamy consistency, and a swirl of extra cream on top is traditional. It works as the comforting anchor of a North Indian spread and is a dependable choice for diners of every spice tolerance.
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 Chef's Special menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.