Pudina Paneer Tikka
Cool mint, warm tandoor
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 gives the paneer its green color?
The bright green hue comes entirely from the natural puree of fresh mint(pudina) and coriander leaves used thick in the marinade.
Is the Pudina Paneer Tikka very spicy?
It generally has a medium spice level, with a fresh, sharp kick from green chilies that is well balanced by the cooling mint.
How does the mint affect the flavor?
The mint provides a cool, herbaceous contrast to the charcoal smoke from the tandoor.
Are there vegetables included in this dish?
Yes, we skewer the paneer with onions and bell peppers, which also absorb the fragrant mint marinade.
Does the marinade contain artificial colors?
No, we rely strictly on fresh herbs to achieve the bright green appearance of the tikka.
About Pudina Paneer Tikka
Pudina paneer tikka is built around pudina, the Hindi word for mint, and belongs to the family of green herb tikkas that are popular across North India in the cooler months. Where the classic tikka leans on yogurt and red spice, this one is defined by a thick green paste, giving a fresher and more herbaceous take on grilled paneer.
As with all our paneer, the cheese is set in-house each morning from full-fat milk curdled with lemon and pressed for roughly three hours, never frozen or vacuum-packed. We blend the marinade fresh from mint and coriander pureed with green chilli, ginger and garlic, using spices ground daily in our own kitchen. The cubes are skewered with onion and bell pepper and cooked in a charcoal tandoor at about 480 degrees. Because the green paste goes on cold and the cubes are cooked fast and hot, the colour stays bright rather than dulling to brown, and no artificial colouring is used.
On the plate the paneer is coated in a vivid green that comes entirely from the herbs. The taste is cool and grassy from the mint, with a sharp lift from the green chilli that sits at a medium level, set against the charcoal smoke from the tandoor. It is noticeably fresher and lighter on the palate than the yogurt-based original, and the mint keeps the chilli in check.
It comes hot from the tandoor with the skewered onion and pepper, served with mint chutney on the side. The kitchen is vegetarian and halal-friendly, with no pork used anywhere. It makes a good lighter starter and pairs well with a plain naan or as a contrast to a richer main course.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.