Tawa Roti Butter
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
When is the butter applied?
A thick dollop of butter is applied the moment the hot roti comes off the griddle so it melts well.
Does the butter make it soggy?
Not at all; it simply softens the bread further and adds a rich, medium flavor.
Is this bread healthy?
While it has added fats from the butter, it still retains the nutritional benefits of the whole wheat flour base.
Can I request clarified butter (ghee) instead?
We typically use standard dairy butter, but you can inquire if ghee is available as an alternative.
What dishes pair best with this?
It is phenomenal with creamy dishes like Dal Makhani or Paneer Butter Masala.
About Tawa Roti Butter
This is our plain tawa roti given a finish of butter. The base is the same: atta — whole wheat flour — and water, rolled thin and cooked fresh to order on a flat iron tawa over a high flame, turned twice until it puffs and colours in spots. The difference comes the moment it leaves the griddle, when it is brushed with melted butter while still hot. The butter softens the surface and sits on top of the bread rather than soaking all the way through, giving a richer, gentler flavour than the plain version without making it heavy or greasy. Underneath it remains a wholewheat griddle bread, lighter than any naan, which is made from refined flour. Ghee can be used in place of butter if you ask, and the bread is halal-friendly with no pork. It suits creamy, buttery dishes especially well — pair it with dal makhani or a paneer butter masala, or use it to mop up any gravy on the menu.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Breads menu · how our tandoor breads are made · tandoori dishes to pair with bread · North Indian food in Bangkok.