Paneer Lababdar
Rich, regal, deeply warming
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 does this differ from butter masala?
It uses grated paneer in the gravy along with cubes, giving it a thicker, chunkier texture.
What are the prominent spices used?
Whole spices like cardamom and cloves, along with ginger and coriander.
Are there seeds in the gravy?
Yes, melon seeds are often blended into the sauce for richness.
Is it very spicy?
It has a medium spice level, balanced by the cream and tomatoes.
Is it gluten-free?
Yes, the ingredients used in the curry are naturally gluten-free.
About Paneer Lababdar
Paneer lababdar is a North Indian restaurant classic whose name, drawn from Hindi-Urdu, roughly means lip-smacking or full of desire, a nod to how rich and moreish the gravy is. It belongs to the Punjabi family of paneer curries but distinguishes itself through texture as much as flavour.
What sets lababdar apart is the way the paneer is handled: part of it is grated and part left in cubes. The grated paneer melts into the onion-tomato base and thickens it, while the cubes keep a soft bite throughout. The gravy is built on browned onions and tomatoes loosened with a paste of cashew and melon seeds and a touch of fresh cream, then seasoned with whole spices such as green cardamom and cloves alongside ginger and ground coriander. All the spices are ground fresh each morning. The paneer comes from milk set in-house daily from full-fat milk and lemon juice, pressed for about three hours and cubed before service rather than bought vacuum-packed, which keeps it tender. The kitchen is vegetarian and halal-friendly with no pork; ghee is the default fat, though oil can be used on request.
The flavour is medium-spiced and noticeably tangier than paneer butter masala, with the onion lending body and a slight sweetness while the tomato keeps it bright. The melon and cashew give a quiet nuttiness and a thick, almost chunky consistency that clings to bread. It carries a moderate warmth, comfortably balanced by the cream and tomato rather than sharp chilli heat. The ingredients are naturally gluten-free.
It is best served hot with naan, tandoori roti, or lachha paratha, the thick gravy making it less suited to thin rice dishes. A side of raita and sliced onion rounds out the plate nicely.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Main Course - Veg menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.