Veg Seekh Kabab
Veg Seekh Kabab (คาบับผักเสียบย่าง)
Boiled potato, fresh paneer and green peas with onion, ginger-garlic and seekh spices, skewered and cooked in the tandoor.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
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About Veg Seekh Kabab
Veg seekh kabab is the vegetarian version of the meat seekh, the spiced mince traditionally moulded onto a flat skewer and cooked in a tandoor. The seekh is a Punjabi and wider North Indian staple, and the vegetarian take keeps the same skewer-cooked, smoky idea while building the mix from vegetables and paneer instead of meat.
We make the mix from boiled potato, our own fresh paneer and green peas, worked together with chopped onion, ginger-garlic, fresh coriander and a Punjabi-style seekh spice blend ground fresh that day. The paneer is fresh and cut for the order. We press the mixture along flat steel skewers and cook it on the charcoal tandoor at around 480 °C. The boiled potato binds the mix so it holds firmly to the skewer rather than falling away, and the vertical clay-oven cooking gives it a real smokiness.
The flavour sits at a medium spice level, built on warm spices like cumin and coriander rather than sharp chilli heat. The texture is soft and slightly coarse from the chopped vegetables, with a smoky char on the outside from the tandoor. It is more substantial than a herb patty, closer in feel to its meat namesake.
It can be made vegan if we use oil in place of ghee, though note it does contain paneer in the standard recipe, so tell your server about any dairy preference. Our kitchen is halal-friendly with no pork, and our head chef Santosh Shah is from Uttarakhand. It is served hot with mint chutney and pairs well with a plate of naan or as a starter before a rich main.
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 Veg Starters menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Veg Seekh Kabab (คาบับผักเสียบย่าง)
ผักรวมคัดสรร มันฝรั่ง และชีสปนีร์ปั้นเสียบไม้ย่างในเตาทันดูร์ดินเผาจนผิวกรอบหอมไหม้ ตำรับดั้งเดิมลัคเนา เนื้อนุ่มภายในกรอบภายนอก เมนูย่างมังสวิรัติ
Frequently Asked Questions
Which vegetables go into this kabab?
We use a mix of finely chopped dense vegetables like carrots, French beans, and cauliflower, bound together with mashed potatoes.
How do you get the vegetables to stay on the skewer?
We bind them with roasted gram flour (besan) and potato, which holds the minced vegetables tightly together during roasting.
Does the Veg Seekh Kabab have a smoky flavour?
Yes, because it is cooked vertically in a traditional clay tandoor oven, it absorbs a filling smokiness similar to meat seekh kababs.
Is the dish very spicy?
It has a medium spice level, relying on warm spices like cumin and coriander rather than deep chilli heat.
Are these kababs suitable for vegans?
As we make them, yes — though some are brushed with butter and a little paneer goes in for richness, so tell your server if you need them strictly dairy-free.
