Malai Kofta
Royalty in golden cream
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 are the koftas made of?
They are soft dumplings made from mashed potatoes and grated cottage cheese.
Are the dumplings fried?
Yes, they are deep-fried to a golden brown before being added to the sauce.
What does the gravy taste like?
It is very creamy, mild, and slightly sweet, made with cashew paste.
Can this dish be made vegan?
No, it relies heavily on paneer, cream, and sometimes butter.
Are there raisins or nuts inside the kofta?
Often, the dumplings are stuffed with a small amount of chopped nuts and raisins.
About Malai Kofta
Malai kofta is a Mughlai-influenced celebration dish in which fried dumplings sit in a rich, creamy gravy; malai means cream, and kofta refers to the dumplings themselves. It is a vegetarian showpiece, the sort of curry that turns up at feasts and special occasions across northern India.
The koftas are made by mixing grated paneer with mashed potato and folding in raisins and chopped cashew, then shaping and deep-frying them until pale gold. That paneer is set fresh in-house each morning from full-fat milk split with lemon juice, pressed for about three hours and grated before service rather than taken from a vacuum pack, which gives the dumplings a soft, milky centre. They are served in a mild gravy built on cashew paste and onion with fresh cream and a hint of cardamom. To keep the koftas from going soggy, they are added to the gravy at the table so they hold their shape until you break into them. Masalas are ground fresh daily, the kitchen is fully vegetarian and halal-friendly with no pork, and ghee is used in the kitchen, with oil available on request.
The flavour sits on the milder, sweet-and-savoury side of the menu: the cashew gravy is creamy and gently sweet, the cardamom lending perfume, while the koftas bring a soft, slightly sweet bite from the raisins and nuts tucked inside. There is little heat, making it an easy choice for those who prefer richness over spice. The chef from Uttarakhand fries the koftas to order.
Serve it hot with naan, rumali roti, or jeera rice, the creamy gravy suiting both bread and rice. Spoon the gravy over the koftas just before eating for the best texture.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Chef's Special menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.