Tandoori Roti Butter
Tandoori Roti Butter (โรตีโฮลวีตเตาทันดูร์ทาเนย)
Elevate your meal with our crisp, smoky Tandoori Roti coated in a luxurious layer of fresh butter. A natural companion for rich gravies.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Tandoori Roti Butter
This is our whole-wheat tandoori roti with a finish of butter. It starts as atta — whole wheat flour — and water, rolled out and slapped by hand onto the inside wall of our real charcoal tandoor at around 480°C, where it grips the clay and bakes in about ninety seconds. The oven leaves its mark: brown contact spots across the top and a light char along the bottom edge. As the bread comes off the wall it is brushed with melted butter, which softens the centre slightly and sits on the surface rather than soaking through, while the edges keep some of their bite.
Made from whole wheat, it stays a little denser and earthier than a butter naan, which uses refined flour and bakes softer and fluffier. It is still leaner than naan overall. Ghee can replace butter on request, and the bread is halal-friendly with no pork. It holds up well to heavier, meat-based curries — try it with a rogan josh or a tikka masala, though it works with any gravy on the menu.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet in the early evening, busy from 8 PM.
Everything off the same charcoal oven is gathered on our tandoori page, and why we kept charcoal instead of gas explains what that fight was about. It sits in our Breads menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Tandoori Roti Butter (โรตีโฮลวีตเตาทันดูร์ทาเนย)
แป้งโรตีโฮลวีตปิ้งในเตาทันดูร์ดินเผาจนหอม ทาเนยแท้บางๆ นุ่มหอมเสิร์ฟร้อน เข้าคู่แกงทุกชนิด
Frequently Asked Questions
What is the difference between this and Butter Naan?
This is made with whole wheat flour and is slightly denser, whereas Butter Naan uses refined flour and is much softer and fluffier.
Does the butter soften the crispiness?
It softens the centre slightly for a melt-in-the-mouth feel, while the edges usually retain their filling crunch.
Can I pack this for takeout?
While you can, tandoori breads are always best enjoyed dining in right as they come out of the oven.
Is the butter salted?
Yes — we use lightly salted dairy butter, which brings out the earthy flavour of the wheat.
What is the best curry to eat with this?
It holds up well against heavy, meat-based curries like Mutton Rogan Josh or Chicken Tikka Masala.
