Mushroom Masala
Mushrooms in spiced gravy
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 kind of mushrooms are used?
We use fresh, plump white button mushrooms.
Is the gravy thick or watery?
It has a thick, robust onion and tomato-based masala coating the mushrooms.
Are the mushrooms cooked whole or sliced?
They are typically sliced or halved to absorb the flavors.
Is it vegan?
It can often be made vegan if requested without butter or ghee.
Does it contain dairy?
The standard preparation may have a splash of cream, but it is primarily vegetable-based.
About Mushroom Masala
Mushroom Masala belongs to the Punjabi family of tomato-onion gravies, built around fresh white button mushrooms rather than paneer or legumes. It is one of the heartier vegetarian curries on the menu, with a thick, robust masala that clings to each piece. At BHARAT the mushrooms arrive fresh from Makro and are wiped and sliced or halved the same day, then cooked into the gravy in two stages: an early batch softens and lends its flavour to the base, while a final handful goes in near the end to keep some bite and stop everything turning uniform.
The gravy starts the way most North Indian curries do, with onions browned slowly, then ginger-garlic and ripe tomatoes cooked down to a paste. The spice blend is ground fresh in our kitchen each day rather than spooned from a jarred paste, and a generous pinch of crushed kasoori methi goes in at the finish for that dried-fenugreek aroma that defines the Punjabi version. Our chef, who trained in Uttarakhand, keeps the seasoning at a comfortable medium and will dial the chilli up or down on request.
In the mouth it is earthy and savoury, the mushrooms holding a slight chew against the smooth, faintly sweet tomato base. A standard preparation may carry a small splash of cream for body; because ours is a halal-friendly vegetarian kitchen with no pork and ghee in regular use, we are happy to cook it in oil and leave out the dairy for a vegan order. Serve it with jeera rice, plain steamed rice, or any of our tandoor breads such as butter naan or tandoori roti. It also sits comfortably alongside a dal and a dry sabzi as part of a larger shared North Indian spread.
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 Main Course - Veg menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.