Mutton Tawa
Hot, juicy, and full of masala
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 does 'Tawa' mean in the name?
It refers to the large, flat iron griddle on which the dish is rapidly stir-fried.
Is the meat minced or cubed?
This dish features small, bite-sized pieces or coarsely minced meat to ensure rapid cooking and maximum flavor absorption.
Does it have a lot of sauce?
No, it is a semi-dry dish where the thick masala clings tightly to the meat.
Are there bell peppers in this recipe?
Traditionally, it focuses on onions and tomatoes, but occasionally freshly sliced green chilies and bell peppers are tossed in for crunch.
What pairs perfectly with this?
A soft, buttery tandoori roti or roomali roti is ideal for scooping up the savory morsels.
About Mutton Tawa
Tawa mutton takes its name from the flat iron griddle that gives the dish its method, a style with Mughlai roots that travelled onto the busy griddles of northern street kitchens. Where a slow curry simmers in a pot, a tawa preparation is worked fast over a wide, hot surface so that moisture is driven off and the masala fries directly onto the meat, leaving a semi-dry plate rather than a gravied one.
At BHARAT it is cooked in that quick griddle fashion. Minced lamb or finely chopped goat is stir-fried over the flat tawa with diced tomato, green chilli, and ground Punjabi spices, the heat high enough to evaporate the liquid as it goes. The spice blend is ground in-house each day rather than drawn from a jarred mix, the meat is halal-marked, and the kitchen keeps everything free of pork and alcohol. The Uttarakhand chef holds it at a medium heat that can be adjusted, and occasionally tosses in freshly sliced green chilli or bell pepper for a little crunch against the soft meat.
The small or coarsely minced pieces are the key to the style: they cook through quickly on the griddle and take on the masala fast, so the finished dish is semi-dry with a thick coating that clings tightly rather than any pooled sauce. That makes it lighter and more direct than the restaurant's slow-cooked gravies, with the tomato and green chilli reading fresh against the ground spice.
It pairs naturally with breads that suit a dry preparation, such as a soft buttered tandoori roti, kulcha, or roomali roti for scooping up the morsels. Sliced onion and lemon on the side lift the dish between bites.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Main Course - Non Veg menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.