Mutton Rogan Josh
Kashmir's timeless crown
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 so red?
The distinct red color comes from Kashmiri red chilies and ratan jot(alkanet root), which add color without excessive heat.
Is Rogan Josh very spicy?
Despite its fiery appearance, it is only moderately spicy and focuses more on aromatic flavors.
What does 'Rogan Josh' mean?
'Rogan' means clarified butter or oil, and'Josh' means heat or passion, referring to the slow-cooking process in fat.
Does the gravy contain onions or garlic?
Traditional Kashmiri Pandit recipes omit them, but many restaurant versions use a subtle onion base. Please ask our staff if you have dietary restrictions.
What is the best pairing for this dish?
It is traditionally enjoyed with steamed basmati rice or a fresh naan.
About Mutton Rogan Josh
Rogan josh is the signature mutton dish of Kashmir, shaped over centuries by the Persian and Mughal cooks who carried their techniques into the valley. The name describes the method itself: rogan refers to the clarified butter or oil the meat is cooked in, and josh to the heat and slow, unhurried cooking that draws colour and aroma out of the spices. It is a curry defined by fragrance rather than fire, and it remains one of the most recognised dishes to come out of northern India.
At BHARAT it is made with bone-in halal goat, slow-simmered until the meat turns tender on the bone and the marrow enriches the gravy. The base is built the Kashmiri way, on fennel seed, dry ginger powder (sonth) and Kashmiri red chilli, with the spices ground fresh in our kitchen each day rather than spooned from a jar. That Kashmiri chilli, helped by a little ratan jot (alkanet root), is what gives the gravy its deep red colour, a pigment that carries very little heat, which is why the dish looks fiery but eats only moderately spicy. There is no tomato in it, so the focus stays on warm, aromatic spice. The kitchen is halal-friendly with no pork, and our chef trained in Uttarakhand.
The result is a thin-to-medium, glossy red gravy with a depth that comes from fennel and ginger rather than chilli burn. Classic Kashmiri Pandit cooking leaves out onion and garlic; our restaurant version uses a subtle onion base, so tell the staff if you need it left out. The heat can be adjusted on request. It is traditionally eaten with steamed basmati rice or a fresh naan.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Chef's Special menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.