Paneer Black Pepper
Warmth with every bite
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
How spicy is the black pepper sauce?
It offers a different kind of heat compared to red chilies—more of an earthy, aromatic warmth.
Is this dish sweet at all?
No, it leans entirely into savory, savoury, and peppery flavor profiles.
Are there vegetables in this dish?
It includes finely chopped garlic, ginger, and spring onions, but no bulky vegetables like capsicum.
Is the paneer fried first?
Yes, it is lightly dusted in cornstarch and pan-fried to hold its shape in the sauce.
What pairs well with Paneer Black Pepper?
It pairs exceptionally well with burnt garlic fried rice or plain steamed rice.
About Paneer Black Pepper
Paneer Black Pepper belongs to the Indo-Chinese repertoire, the hybrid style invented by the Hakka Chinese community of Kolkata, who married Chinese wok cooking to Indian ingredients. It is not authentic Chinese cuisine and not classical North Indian cooking; it is its own thing, and this particular dish is the gentler, pepper-led member of the group rather than a chilli-driven one. At BHARAT in Huai Khwang the paneer is set fresh in our kitchen every single day, so the cubes stay firm and creamy rather than rubbery. We lightly dust them in cornstarch, pan-fry them so they hold their shape, then stir-fry with dark soy, crushed black pepper, garlic, and onion in a hot wok. The pepper goes in at two stages, once into the marinade and again over the top at the finish, which is why the warmth lingers on the palate instead of hitting and fading. The heat here is earthy and aromatic, the kind that comes from peppercorns rather than red chilli, so it suits diners who want flavour and warmth without sharp spice. Unlike Paneer Chilli, there is no capsicum and no tangy chilli-soy glaze; this leans entirely savoury and peppery, with finely chopped garlic, ginger, and spring onion doing the aromatic work and no bulky vegetables crowding the plate. It is not sweet at all. The soy is house-made and the kitchen is halal-friendly with no pork, and the Uttarakhand chef can adjust the pepper to taste. It works best as a dry starter to share, though it also pairs cleanly with burnt garlic fried rice or plain steamed rice if you want it as part of a fuller meal.
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 Chinese menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.