Mutton Masala
Slow fire, deep flavour
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
Is the mutton served on the bone?
Yes, the bone adds tremendous depth of flavor to the gravy during the cooking process.
How thick is the gravy?
It has a semi-dry, thick consistency that clings well to the meat.
Does this dish contain any gluten?
The curry itself is naturally gluten-free, though you should check if you have severe sensitivities.
What gives the dish its robust red color?
We use Kashmiri red chili powder which provides a brilliant hue without overwhelming heat.
What should I order alongside this?
Jeera rice or a freshly baked laccha paratha complements the bold spices very.
About Mutton Masala
Mutton masala is the richer, more reduced cousin of an everyday curry in the Punjabi repertoire, the version cooked when the gravy is meant to cling rather than pour. Where a plain curry stays loose, the masala style leans on whole spices and a longer reduction to concentrate the base, a treatment common across northern households for goat and lamb.
At BHARAT it is made with bone-in halal goat slow-cooked for around two hours in a thick onion-tomato gravy. Whole spices such as cinnamon, clove, cardamom, and bay go in alongside a ground Punjabi masala blended in-house each day rather than spooned from a ready-made paste, and Kashmiri red chilli powder lends a deep colour without pushing the heat hard. The meat is halal-marked, with no pork and no alcohol in the cooking, and the chef from Uttarakhand keeps the spice at a workable medium. As the dish cooks down, marrow released from the bone thickens the gravy naturally, so the sauce reduces into something that holds to the meat.
That reduction is the point of difference on the menu: the gravy here is semi-dry and thick, coating each bone-in piece rather than surrounding it, which makes it noticeably more concentrated than the looser Mutton Curry. The curry itself is naturally gluten-free, built on onion, tomato, and spice rather than flour. The colour reads a bright, brick red from the Kashmiri chilli while the actual heat stays moderate.
It is best matched with breads and rice that suit a thick gravy, such as jeera rice, naan, or a layered laccha paratha that can tear through the clinging masala. Sliced onion and lemon on the side cut the richness, and the bone rewards anyone willing to work it for marrow.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Main Course - Non Veg menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.