Paneer Paratha with Curd & Pickle
Creamy filling, golden crust
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 kind of cheese is used in this paratha?
We use fresh paneer, which is a traditional, unaged Indian cottage cheese known for its soft texture.
Is the paneer filling heavily spiced?
The paneer is seasoned with gentle spices and fresh coriander, offering a well-balanced, medium spice profile.
Does the dough contain eggs?
No, our paratha dough is made simply from whole wheat flour, water, and salt, making it completely egg-free.
Can I order extra curd?
Yes, additional sides of fresh curd or mixed pickle can easily be added to your order.
Are there any nuts in this dish?
There are no nuts in the paneer paratha recipe, but please inform us of any severe allergies.
About Paneer Paratha with Curd & Pickle
Paneer paratha with curd and pickle is a richer take on the classic North Indian breakfast plate: a stuffed griddle bread served with cooling curd and tangy pickle, eaten as a comforting and complete meal. It is the choice for diners who want some protein alongside their carbohydrate, with the cool curd and sharp achar balancing the warmth of the bread.
The thing that sets it apart from the other parathas is the filling, fresh paneer rather than potato or vegetables. At BHARAT Flavours Of India the paneer is set in-house daily, the soft, unaged Indian cottage cheese then grated and mixed with chopped onion, green chilli and fresh coriander before being sealed into the dough. Because paneer is substantial, this paratha eats heavier and more filling than the aloo or mix veg versions, which is exactly why it appeals to bigger appetites. The bread itself is a simple dough of whole wheat flour, water and salt, with no egg, rolled fresh to order and shallow-fried on the tawa griddle until golden.
Our masalas are ground fresh and the curd served alongside is set in our own kitchen. The plate comes complete with chilled curd and a small portion of pickle, making it a full meal on its own rather than just a bread. The seasoning lands at a balanced medium, gentle enough to let the paneer come through, lifted by coriander and green chilli. Cooked under our chef from Uttarakhand, it is hearty and good value, and extra curd or pickle can easily be added to your order.
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 Breakfast menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.