Paneer Chilli
Paneer Chilli (ปนีร์ผัดพริก)
Fresh paneer fried in a light cornflour coating, then tossed on the high-flame wok station with onion, capsicum and green chilli.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Paneer Chilli
Paneer Chilli sounds like it should belong to either an Indian or a Chinese kitchen, but it really belongs to neither. It is Indo-Chinese: a hybrid style created by the Hakka Chinese community that settled in Kolkata, who cooked Chinese technique with the ingredients and palate of India. The result became its own cuisine, distinct from both parents, and this dish is one of its staples. At BHARAT in Huai Khwang the paneer is fresh, which is why the cubes hold their shape on the wok instead of crumbling.
We dredge them in cornflour, fry them, then toss everything in a screaming-hot wok with onion, capsicum, green chilli, soy, and a little vinegar. The soy is made in-house, and the kitchen is halal-friendly with no pork anywhere on the premises. Our head chef Santosh Shah comes from Uttarakhand, and he can dial the chilli up or down for you. What sets this apart from Manchurian is the sauce and the cut: here you get distinct cubes in a clinging soy-chilli-capsicum glaze, sharp and slightly tangy, with the capsicum and onion still holding a bite, rather than fried balls in a thick garlicky gravy.
The fried coating stays slightly crisp at the edges while soaking up sauce, so the paneer is soft inside. You can order it dry, which makes it a starter to pick at before the meal, or wet with gravy, which turns it into something to spoon over fried rice or fork up alongside noodles. Tell the server which version you want when you order.
The kitchen cooks to order from 9 AM to 11:30 PM every day, with last orders half an hour before close; Phetchaburi MRT is about five minutes away on foot.
There is more paneer where this came from — our paneer page covers which one to order with which bread, and the wider vegetarian menu has the dals and sabzis that go alongside it. It sits in our Indo-Chinese menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Paneer Chilli (ปนีร์ผัดพริก)
ชีสปนีร์สดทอดกรอบผัดซอสพริกกระเทียมไฟแรงสไตล์อินโด-ไชนีส รสชาติจัดจ้านเข้มข้นหอมกรุ่น ผิวกรอบปนีร์นุ่มภายใน เมนูมังสวิรัติยอดนิยมสำหรับคนรักรสเผ็ด
Frequently Asked Questions
Is Paneer Chilli served dry or with gravy?
You can choose between a dry version for an appetiser or a gravy version to pair with rice or noodles.
Does this dish contain MSG?
We prepare our Indo-Chinese dishes without added MSG for a cleaner dining experience.
Can you make it less spicy?
Yes, we can reduce the amount of fresh green chillies and chilli sauce upon request.
Are the paneer cubes crispy?
The paneer has a lightly fried coating that absorbs the sauce, making it slightly crispy on the edges but soft overall.
What is the best pairing for the gravy version?
It goes very well with Veg Fried Rice or Hakka Noodles.
