Punjabi Kadhi
Grandma's golden, tangy love
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 the base of the soup/gravy?
It is made from sour yogurt whisked with besan(gram flour) and simmered until thick.
What are the dumplings inside?
They are'pakoras', which are deep-fried fritters made of gram flour and onions.
Is it sour in taste?
Yes, a distinctive tangy and slightly sour taste is the hallmark of an authentic Punjabi Kadhi.
What tempering is used?
It is finished with a hot oil tempering of mustard seeds, dried red chilies, and curry leaves or fenugreek.
What is the traditional way to serve it?
It is universally loved when served hot over a bed of plain steamed white rice.
About Punjabi Kadhi
Punjabi Kadhi is a comfort-food classic of the region, a sour yellow curry of yogurt thickened with besan (gram flour) and studded with soft onion pakoras. It is unlike any other dish on the menu: not a tomato gravy and not a bean curry, but a tangy, savoury sauce that comes from whisking sour yogurt or buttermilk into gram flour and simmering it slowly until thick and smooth. The distinctive sour note is the whole point of an authentic Punjabi kadhi.
The pakoras are made in-house, gram-flour and onion fritters fried fresh, then dropped into the simmering kadhi at the last stage so they soak up the gravy while keeping their shape. The base is cooked gently and for a good while, which is what gives the sauce its silky body and lets the sourness mellow into something rounded rather than harsh. As with everything in our kitchen, the spices are ground fresh daily rather than poured from a mix, and the vegetables and aromatics come in fresh from Makro. The finishing flourish is a tadka, a hot tempering of cumin and dried red chilli poured over the top, often brought to the table so it crackles into the kadhi in front of you. Our Uttarakhand-trained chef keeps it at a comfortable medium and can adjust the chilli.
The flavour is tangy and warming, the smooth sour gravy carrying the spongy, spice-soaked pakoras. It contains yogurt, so it is not vegan, but it is fully vegetarian and from a halal-friendly kitchen that cooks no pork. By long tradition it is served hot over a bed of plain steamed white rice, which is exactly how we recommend it; the rice soaks up the sour gravy and balances its richness perfectly.
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 Main Course - Veg menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.