Veg Hyderabadi
Veg Hyderabadi (ผักสไตล์ไฮเดอราบาด)
Carrot, beans, cauliflower and peas simmered in a green spinach-and-mint gravy. Sharper and hotter than our Punjabi curries.
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 Veg Hyderabadi
Veg Hyderabadi takes a mix of vegetables and dresses them in a southern idiom rather than the usual Punjabi tomato-onion base. Carrot, beans, cauliflower and peas are simmered in a bright green gravy built on spinach and mint, which makes the dish sharper, greener and more herbaceous than our North Indian vegetable curries, and noticeably hotter, sitting at the spicier end of the menu.
The vegetables arrive fresh from Makro and are cut and cooked the same day, staged so each keeps its own texture. The sauce is a purée of spinach, mint and fresh coriander, sharpened with ginger, garlic and green chilli, with a small amount of grated coconut to round the edges, and the Hyderabadi signature shows in the tempering: curry leaves crackled in the oil in place of the bay leaf you would find further north. All the spices are ground fresh in our kitchen daily rather than taken from a paste. Our Uttarakhand-trained head chef Santosh Shah keeps the heat genuinely warm, true to the style, but will ease it for guests who prefer something gentler.
The eating is fresh and vivid: a grassy, minty green gravy with real chilli warmth, the coconut softening it just enough, the vegetables holding their bite within. It is a livelier, more aromatic choice for anyone who finds the creamy North Indian curries too mellow. Ghee is used in the standard preparation, though as a halal-friendly, pork-free kitchen we can cook it in oil and keep it dairy-free for a vegan order. Serve it with plain steamed rice or jeera rice, which best carries the green sauce, or with naan and roti. Its bright, herby character also makes it a striking contrast on a table of richer gravies.
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.
The rest of the vegetarian cooking — dals, sabzis, paneer, the thalis — is on our vegetarian menu, and the halal page explains the sourcing behind all of it. It sits in our Vegetarian Main Courses menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Veg Hyderabadi (ผักสไตล์ไฮเดอราบาด)
ผักรวมคัดสรรเคี่ยวในซอสมะพร้าว งา และมะม่วงหิมพานต์เข้มข้นนุ่มลิ้น ตำรับดั้งเดิมไฮเดอราบาดแห่งอินเดียใต้ รสชาติหอมกรุ่นกลมกล่อม เมนูมังสวิรัติเลิศหรู
Frequently Asked Questions
What makes this dish 'Hyderabadi'?
It draws inspiration from southern spices and typically features a bright green, herbaceous sauce.
What gives the gravy its green colour?
A puree of spinach, mint, and fresh coriander leaves.
Is it spicy?
Yes, it tends to be on the hotter side compared to standard North Indian vegetable curries.
What vegetables are included?
A mix of carrots, beans, potatoes, and sometimes paneer.
Does it contain coconut?
Ours includes a touch of coconut and cashew paste to balance the robust spices, so it is not nut-free.
