Hara Bhara Kabab
Garden-fresh, flame-finished
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
Why is it called 'Hara Bhara'?
'Hara Bhara' translates to'green and full', referring to the bright green color imparted by the heavy use of spinach and green peas.
Is this kabab baked or fried?
To achieve the best texture, the patties are typically shallow-fried or deep-fried until the exterior forms a thin, crispy crust.
What holds the kabab together?
Boiled potatoes and sometimes roasted gram flour or breadcrumbs are used as a binding agent to keep the vegetable mash intact.
Is the Hara Bhara Kabab spicy?
It is generally mild to moderately spiced, allowing the fresh, earthy flavors of the spinach and peas to be the star.
Is this a vegan dish?
It can be, but often a small amount of paneer(cheese) is added for richness, so vegans should check with the server before ordering.
About Hara Bhara Kabab
Hara bhara kabab is a classic North Indian vegetarian patty whose name translates roughly to green and full, a nod to the spinach and green peas that give it both colour and substance. It is a familiar starter across India, valued as a lighter, pan-fried alternative to the richer tandoori and fried options, and a reliable choice for vegetarians and vegans alike.
The base is boiled spinach, green peas and potato, mashed together and bound with chana flour, then shaped into patties. We sharpen the mix with green chilli and ginger and shallow-fry the patties on a tawa until they form a thin crisp crust, finishing them with a dusting of chaat masala. The potato and gram flour are what hold everything together so the patties keep their shape in the pan. All our spices are ground fresh daily in our own kitchen.
The flavour is mild and earthy, letting the spinach and peas lead, with the green chilli and ginger keeping it from tasting flat and the chaat masala adding a tangy lift at the end. The texture is soft inside with a light crust outside, lighter and less heavy than a fried or cream-based starter. Each portion is two patties.
It can be made vegan if we shallow-fry in oil rather than ghee; just tell your server when ordering. Our kitchen is fully vegetarian and halal-friendly, with no pork used anywhere, and our head chef is from Uttarakhand. The kababs come hot with fresh mint chutney for dipping. They pair well as a starter before a dal and rice, or alongside a tamarind chutney for a sweeter contrast to the green, herby patties.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.