Fish Tikka
Ocean meets open flame
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
Does the Fish Tikka have bones?
No, we use thick, boneless fillets of firm white fish, ensuring a completely hassle-free and enjoyable eating experience.
Will the fish be overcooked in the tandoor?
Our chefs monitor the fish closely; it requires much less time in the tandoor than chicken, ensuring it remains moist and flaky.
How spicy is the marinade?
The spice level is medium. It has a medium blend of tandoori spices, but the delicate flavor of the fish still shines through.
What kind of oil is used in the marinade?
A touch of mustard oil is often used in the marinade to give the fish a sharp, traditional North Indian pungency.
Is this a healthy starter?
Yes, because it is baked in a tandoor rather than deep-fried, Fish Tikka is a relatively low-fat, high-protein appetizer option.
About Fish Tikka
Fish tikka is the seafood expression of the tandoori tikka tradition, applying a marinade and a clay oven to fish in the same way the technique is used for chicken. While the tandoor is most associated with meat, coastal and riverine cooks in North India adapted it for firm fish, and fish tikka became a standard part of the tandoori starter range. The challenge with fish is timing, because it firms and flakes far faster than chicken, and that shapes how it is cooked. At BHARAT we use boneless freshwater fish, bekti or basa, cut into pieces and marinated in hung yogurt with ginger, garlic, garam masala, ground coriander and Kashmiri chilli. The colour comes from Kashmiri chilli, and we use no food colouring at all. The fish is bought daily from Makro, and the kitchen keeps no pork; our chicken and mutton are halal-marked. Cooking is done in a genuine charcoal-fired clay tandoor at around 480 degrees rather than a gas oven, and our chef from Uttarakhand watches these skewers especially closely because fish needs far less time than meat. The very high heat firms the surface of each piece quickly, which sets the fish so it holds together on the skewer instead of breaking apart, while the inside stays moist and flaky. The texture is the point: firm but tender, with clean flakes and a light smoky note over the delicate flavour of the fish. It is finished with a squeeze of lime. We serve it with lemon and mint chutney, and because it is roasted rather than fried it makes a lighter starter that pairs well with a plain naan or a simple salad.
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 Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.