Tandoori Roti
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 this made from all-purpose flour?
No, unlike naan, Tandoori Roti is made purely from whole wheat flour.
Why does it have burnt spots?
The charred spots are a natural and desired result of being slapped directly onto the walls of the super-heated clay tandoor.
Is this a vegan bread?
Yes, the plain Tandoori Roti does not contain any dairy products.
Is it soft or crispy?
It has a firmer, crispier bite compared to a Tawa Roti, making it excellent for dipping.
How quickly should it be eaten?
It is best enjoyed immediately while hot, as it can become slightly dense as it cools.
About Tandoori Roti
Tandoori roti is the clay-oven cousin of the everyday griddle roti. It is made from atta — whole wheat flour — and water, with no refined flour and no dairy in the plain version. Rather than a flat pan, the rolled dough is slapped by hand directly onto the inside wall of our real charcoal tandoor, which runs at around 480°C. It grips the hot clay and bakes in roughly ninety seconds. You can read the oven in the finished bread: random brown contact spots scattered across the top, and a light char along the bottom edge where the dough held to the wall. Both are the mark of a genuine tandoor rather than a griddle. The result is firmer and a touch crisper than a soft tawa roti, which makes it good for dipping and scooping. It is also leaner and lighter than naan, since it uses whole wheat instead of refined flour. Halal-friendly with no pork. Pair it with any of our gravies, from dal to a robust meat curry.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Breads menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.