Paneer Multani Tikka
Slow-marinated, richly rewarding
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 is stuffed inside the paneer?
The paneer is lightly slit and stuffed with a savory mixture of minced mushrooms, coriander, and mild spices.
Is this a very spicy tikka?
No, it leans towards the mild side with a creamy, rich flavor profile rather than deep heat.
How is it cooked?
It is roasted in a traditional clay oven(tandoor), giving it a distinctive smoky aroma.
Does the marinade contain nuts?
The creamy texture is primarily achieved with yogurt and gram flour, but please alert us to any nut allergies.
What goes well with Paneer Multani Tikka?
It pairs well with a fresh garden salad and our signature mint yogurt dip.
About Paneer Multani Tikka
Paneer multani tikka takes its name from Multan, the old city now in Pakistan whose cooking favours rich, nut-thickened marinades and skips the heavy red chilli of standard Punjabi tikka. It is a pale, mellow version of grilled paneer, closer in spirit to the malai style but distinguished by its use of ground nuts rather than cream as the main source of richness.
We make our paneer fresh each morning, setting full-fat milk with lemon and pressing it for around three hours, so the cubes are soft and never come frozen or vacuum-packed. For this version the marinade is hung yogurt enriched with ground cashew and almond and seasoned with white pepper, deliberately built without red chilli. The spices are ground fresh daily in our kitchen. We cook the skewers in a charcoal tandoor running at about 480 degrees; the nut paste forms a soft coating that browns lightly and picks up a little smoke without charring hard.
The flavour is mild, creamy and gently nutty, with the almond and cashew giving a soft, slightly sweet roundness and the white pepper adding a quiet warmth rather than any chilli bite. It is paler and richer than the standard tikka, with a smooth coating instead of a dark char. Because it carries no red chilli, it suits diners who want a tandoor dish without heat.
It is served hot with our mint yogurt dip and a fresh salad on the side. Do let us know of any nut allergy, since the marinade is built on cashew and almond. The kitchen is vegetarian and halal-friendly with no pork. It pairs well with a soft naan or a mild gravy dish.
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 Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.