Shahi Paneer
Rich, royal, unforgettable
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 the gravy lighter in color?
It uses a base of yogurt, cream, and nuts instead of a heavy tomato base.
Is this dish sweet?
It leans towards a mild, slightly sweet and highly aromatic flavor profile.
What kind of nuts are used?
Almonds and cashews are commonly blended into the sauce.
Does it contain onions and garlic?
Our standard Shahi Paneer uses a small amount of onion and garlic. For a Jain or no-onion-no-garlic version, tell your server when ordering and the chef will rebuild the gravy with just yogurt, cream, cashew paste, and whole spices.
Can I pair this with rice?
While possible, it is traditionally enjoyed best with rich breads like rumali roti or naan.
About Shahi Paneer
Shahi paneer carries its royal lineage in its name; shahi means imperial, and the dish descends from the Mughlai kitchens of northern India where cooks built gravies around nuts, dairy, and fragrant whole spices rather than tomatoes. It remains one of the gentlest, most aromatic paneer curries on a North Indian menu.
The gravy here is pale and creamy, made from a paste of cashew and almond with onion, bound with yogurt and fresh cream, scented with green cardamom and finished with a hint of saffron that lifts the colour to a soft yellow. There is little or no tomato, which is exactly what separates it from the red, makhani-style curries. The paneer is set fresh in-house every morning from full-fat milk curdled with lemon juice, pressed for around three hours and cubed only before service, so it stays soft rather than firm and packaged. Spices are ground daily, the kitchen is fully vegetarian and halal-friendly with no pork, and ghee is the cooking fat, with oil available on request. The standard recipe uses a small amount of onion and garlic; a Jain or no-onion-no-garlic version can be rebuilt with just yogurt, cream, cashew paste, and whole spices if you tell your server when ordering.
The taste is mild and faintly sweet, dominated by the richness of nut and dairy with the saffron and cardamom giving it a delicate perfume. It carries no real heat, making it one of the more approachable dishes for those wary of spice.
It is traditionally enjoyed with rich breads such as naan or rumali roti, which suit the smooth, luxurious gravy better than rice, though jeera rice works if you prefer. A light salad keeps the plate balanced.
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 Main Course - Veg menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.