Mushroom Chilli
Bold, smoky, deeply gratifying
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
Are the mushrooms soft or crunchy?
They have a light, crispy batter on the outside while remaining tender and juicy on the inside.
Can I order this as a main course?
Yes, if ordered with gravy, it serves as an excellent main alongside rice or noodles.
Is there a strong garlic flavor?
Garlic is a key component of the sauce, providing a robust, savory undertone.
Does it contain animal products?
The dish is vegetarian, but please let us know if you require a strictly vegan preparation.
Is it very spicy?
It has a medium-to-hot spice profile, though the heat can be adjusted to your preference.
About Mushroom Chilli
Mushroom Chilli is part of the Indo-Chinese family, the hybrid cooking that grew out of the Hakka Chinese community in Kolkata. It is neither authentic Chinese nor North Indian; it is a genuine third cuisine that uses Chinese wok method with Indian heat and seasoning, and it has been a fixture on Indian restaurant menus for decades. At BHARAT in Huai Khwang we make it the starter way: whole button mushrooms go into a cornflour batter, fry until the coating sets, and then meet a very hot wok with diced onion, capsicum, green chilli, soy, and a splash of vinegar. The trick with mushrooms is that they hold a lot of water. As they cook they release it, and in the heat of the wok that liquid reduces down with the soy into a glaze that clings to each piece, so you get a tender, juicy interior under a light crust. The soy and chilli sauces are made in our own kitchen, which is halal-friendly with no pork, and the chef, who is from Uttarakhand, can take the spice down if you ask. It sits in the same chilli family as Paneer Chilli but tastes earthier and more savoury, with the mushroom flavour carrying the dish rather than dairy. Where Manchurian gives you fried vegetable balls in gravy, this stays as recognisable mushrooms in a tossed sauce. Order it dry and it works as something to share before the mains arrive; order it with gravy and it becomes a main course to eat with rice or noodles. The medium-to-hot heat is adjustable, so say the word.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Chinese menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.