Paneer Pahadi Tikka
Mountain herbs, valley spice
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
Why is it called Pahadi?
Pahadi means'from the mountains', referring to the abundant use of fresh green herbs typical of hilly regions in India.
Is this dish dairy-free?
No, it features paneer(cottage cheese) and a yogurt-based marinade.
How spicy is the green marinade?
It has a medium spice level, driven mostly by fresh green chilies rather than dried red pepper.
Does it contain spinach?
The green color comes primarily from mint and coriander, though some variations may use a touch of spinach.
Can I have this without the smoky flavor?
The smokiness is an integral part of the tandoor cooking process, which cannot be avoided.
About Paneer Pahadi Tikka
Paneer pahadi tikka comes from the pahad, the hills of Himachal Pradesh and Uttarakhand, where cooks lean on fresh green herbs rather than the dried red spices and yogurt of the plains. Our head chef is from Uttarakhand, so this is a dish close to home: a green-marinated paneer that is brighter and lighter than the standard Punjabi tikka. Although it shares the green look of the pudina version, the pahadi style is its own preparation.
The paneer is set fresh in our kitchen every morning, made from full-fat milk curdled with lemon and pressed for roughly three hours, never frozen or vacuum-packed. The marinade is a paste of fresh coriander and mint with green chilli, ginger and garlic, made without red chilli and traditionally without yogurt, in the true hill style. We grind everything fresh daily and cook the skewers fast in a charcoal tandoor at about 480 degrees, adding the herbs raw and cooking quickly so the green stays vivid.
The taste is clean and herb-forward, dominated by coriander and mint with the heat coming from fresh green chillies rather than dried red pepper, which keeps it at a medium level. Without yogurt or cream the coating is lighter than other tikkas, letting the smoke from the charcoal and the freshness of the herbs come through clearly. The green colour is natural, from the herbs alone.
It is served hot off the tandoor with mint chutney on the side. The kitchen is fully vegetarian and halal-friendly with no pork. It makes a fresh, light starter and pairs well with a plain naan or as a green counterpoint to a richer, creamier main course.
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 Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.