Tandoori Gobhi
Humble vegetable, grand flavour
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
Is the cauliflower cooked whole or in pieces?
We break the cauliflower down into large, bite-sized florets to ensure the marinade coats every crevice and cooks evenly.
Will the cauliflower be mushy?
Not at all! The high heat of the tandoor ensures the outside gets a nice char and crunch, while the inside remains tender, not mushy.
How spicy is the Tandoori Gobhi?
It has a medium spice level, featuring the robust, savory warmth of classic red tandoori masala.
What makes the marinade stick to the cauliflower?
A base of thick hung yogurt mixed with a little roasted gram flour ensures the heavy spices cling to the florets.
Is this a dry or gravy dish?
Tandoori Gobhi is a dry starter, served hot from the oven with a sprinkle of chaat masala and fresh green chutney.
About Tandoori Gobhi
Tandoori gobhi brings the tandoor treatment to gobhi, the Hindi word for cauliflower. While paneer and chicken are the usual stars of the clay oven, cauliflower has long been roasted the same way in North Indian kitchens, where its firm florets char well and carry a heavy marinade. It makes a satisfying dry starter for vegetarians who want something off the tandoor that is not paneer.
We start by blanching the florets briefly, which softens the dense centre so they cook through evenly rather than staying raw in the middle under the high heat. They are then coated in a hung-yogurt marinade with Kashmiri chilli, ginger-garlic and ajwain, the yogurt cut with a little roasted gram flour so the heavy spices cling to every crevice. The florets go into the charcoal tandoor at around 480 degrees, where the outside takes on a char while the inside stays tender, not mushy. Our spices are ground fresh daily.
The flavour is the robust, savoury warmth of classic red tandoori masala at a medium spice level, with the ajwain adding a faint thyme-like note. Because cauliflower absorbs marinade less evenly than paneer, the florets come out streaked and patchy in colour, and the dish is drier than tandoori paneer, with the smoke sitting right on the charred edges.
This is a dry starter, not a gravy dish. It is served hot from the oven with a sprinkle of chaat masala and fresh green chutney. Our kitchen is fully vegetarian and halal-friendly with no pork. It works well as an opener before a main course and pairs nicely with mint chutney or a cooling raita to offset the dry, spiced char.
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 Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.