Tandoori Mutton Seekh
Minced, spiced, soulful
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 type of meat is used in the Mutton Seekh?
We use high-quality, finely minced mutton(which refers to goat or lamb meat in Indian cuisine) for these traditional kababs.
How are the kababs shaped and cooked?
The seasoned minced meat is pressed onto long metal skewers and cooked vertically in the deep heat of a clay tandoor oven.
Are the Mutton Seekh kababs very spicy?
They carry a medium-to-hot spice level, featuring a robust blend of black pepper, green chilies, and garam masala for a medium kick.
What should I eat with Mutton Seekh Kabab?
They are ideal when wrapped in a roomali roti or simply enjoyed with mint chutney, sliced red onions, and a squeeze of fresh lemon.
Is the texture of the kabab dry?
Not at all! The careful ratio of lean meat to natural fat ensures the kabab remains very juicy and soft on the inside.
About Tandoori Mutton Seekh
Tandoori mutton seekh is a minced-meat kebab shaped by hand onto a skewer, and it represents one of the oldest forms of kebab cooking. Seekh means skewer, and the technique of pressing spiced minced meat around a flat steel rod and roasting it over fire runs through the kebab traditions of North India and the wider region. Mince allows the cook to season the meat all the way through, which is the whole logic of the dish. At BHARAT we use minced lamb worked with chopped onion, green chilli, fresh coriander, ginger and garlic, and a ground Punjabi seekh-spice blend. The meat is moulded along flat steel skewers by hand. We use no food colouring; the colour is from the spices and the char. Our mutton is halal-marked, bought daily from Makro, and the kitchen keeps no pork. Cooking is done in a genuine charcoal-fired clay tandoor at around 480 degrees rather than a gas oven, and our chef from Uttarakhand manages the skewers vertically in the heat. As the kebabs roast, the natural fat in the lamb mince renders and drips onto the coals below, which sends smoke back up onto the meat and builds the smoky flavour from both sides. The high heat sets the surface quickly so the inside stays moist. The texture is soft and a little coarse, the way a hand-pressed seekh should be, and the spicing runs warm and robust through every bite. It is finished with butter and a squeeze of lime. We serve it with sliced onion, lemon and mint chutney, and it is excellent wrapped in roti or eaten straight off the skewer with the chutney.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.