Veg Seekh Kabab
Mixed vegetable skewers
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
Which vegetables are typically used in 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 use a binding agent, usually roasted gram flour(besan) and potatoes, which holds the minced vegetables tightly together during roasting.
Does the Veg Seekh Kabab have a smoky flavor?
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 chili heat.
Are these kababs suitable for vegans?
Often they are, but occasionally a brush of butter or a touch of paneer is used for richness, so please verify if you have strict dietary requirements.
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 set in-house each morning from full-fat milk curdled with lemon and pressed for about three hours, never frozen or vacuum-packed. We press the mixture along flat steel skewers and cook it on the charcoal tandoor at around 480 degrees. 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 vegetarian and halal-friendly with no pork, and our head chef 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 on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.