Tandoori Mushroom
Earthy, charred, deeply satisfying
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 kind of mushrooms are used?
We use plump, fresh whole button mushrooms, as their firm texture holds up well to the deep heat of the tandoor.
Are the mushrooms stuffed?
While some variations exist, our classic Tandoori Mushroom relies purely on the robust exterior marinade rather than a filling.
Do mushrooms shrink a lot in the tandoor?
They do release some water, which concentrates their flavor, but our chefs time the roasting to ensure they remain plump and juicy.
How spicy is the marinade?
It is moderately spiced. The earthy nature of the mushrooms pairs very with the medium spices like cumin and garam masala.
Are vegetables skewered with the mushrooms?
Yes, they are often alternated with chunks of onion and bell peppers, which add sweetness and a crunchy contrast.
About Tandoori Mushroom
Tandoori mushroom is a straightforward but rewarding vegetarian starter that puts whole button mushrooms through the charcoal tandoor. Mushrooms suit this style of cooking well: their firm caps hold up to the heat, and their natural earthiness pairs neatly with a yogurt-and-spice marinade. It is a good choice for diners who want a tandoori dish with a meatier bite than paneer.
We use plump whole button mushrooms and coat them in a hung-yogurt marinade with ginger-garlic, Kashmiri chilli and crushed kasoori methi, the spices ground fresh in our kitchen each day. The skewers go onto the charcoal tandoor at about 480 degrees. In that heat the mushrooms release roughly a third of their water, which concentrates both their own flavour and the marinade onto the cap, so what could be watery instead turns dense and savoury. Our chefs time the cook so the caps stay plump and juicy rather than shrivelling.
The flavour is moderately spiced, sitting at a medium level, with cumin and garam masala playing against the earthy mushroom and the dried-fenugreek note from the kasoori methi. Unlike the stuffed version, this dish relies entirely on the exterior marinade with no filling inside, so each bite is mushroom and char rather than cheese. The texture is firm and meaty with a smoky edge.
The mushrooms are skewered alternately with chunks of onion and bell pepper, which add a little sweetness and a crunchy contrast, and the dish comes hot from the tandoor. Our kitchen is vegetarian and halal-friendly with no pork. It is served with mint chutney and pairs well as a starter before a curry, or alongside a tamarind chutney for a sweeter counterpoint.
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.