Paneer Tikka
The classic that never fades
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 exactly is Paneer?
Paneer is a firm, non-melting Indian cottage cheese made by curdling milk, known for its mild flavor and ability to absorb marinades well.
Is the Paneer Tikka spicy?
It features a medium spice level, offering a balanced warmth from traditional tandoori spices without being excessively hot.
Does the dish include any vegetables?
Yes, the paneer cubes are skewered alternatively with chunks of onion, capsicum(bell peppers), and tomatoes, which char well in the oven.
Is this dish vegan?
No, paneer is a dairy product(cheese), and the marinade uses yogurt, making it suitable for vegetarians but not for vegans.
How is it traditionally served?
It arrives hot from the tandoor, sprinkled with tangy chaat masala, and served alongside bright green mint chutney.
About Paneer Tikka
Paneer tikka is one of the best known vegetarian dishes to come out of the Punjabi tandoor tradition. It takes the same idea behind tandoori chicken and applies it to paneer, the firm Indian cottage cheese that holds its shape over fire and soaks up whatever marinade it sits in. Over the decades it has become the default vegetarian starter on North Indian menus, and a benchmark for how good a kitchen's paneer really is.
At BHARAT we set our paneer fresh in-house every morning. Full-fat milk is curdled with lemon, then pressed for around three hours, so it never comes vacuum-packed or frozen. We cut it into cubes and marinate them in hung yogurt with ginger-garlic, garam masala, Kashmiri chilli and crushed kasoori methi, all from masalas we grind fresh each day. The cubes are threaded onto skewers between onion, capsicum and tomato, then cooked in a real charcoal tandoor that runs at about 480 degrees. Because the paneer was never frozen, it stays intact on the skewer instead of crumbling, and the high heat chars the edges while keeping the centre soft.
The flavour here is the classic one, before any of the flavoured variations: a clean tang from the yogurt, gentle warmth from the spice blend, and a clear note of charcoal smoke. It sits at a medium spice level, balanced rather than fiery, so the paneer itself stays the focus. The vegetables char at the edges and add a little sweetness.
It arrives hot off the tandoor, dusted with chaat masala and served with fresh mint chutney. The kitchen is fully vegetarian and halal-friendly with no pork. Pair it with a tamarind chutney on the side or as a starter before a main curry and bread.
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 Chef's Special menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.