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BHARAT Flavours Of India, Huai Khwang, Bangkok
Naan Bombs6 dishes
Butter Chicken Naan Bomb (8 pcs)
Our signature bomb — soft butter naan stuffed with creamy butter chicken, served with butter-chicken curry to dip.
Kadai Chicken Naan Bomb (8 pcs)
Soft butter naan stuffed with wok-cooked kadai chicken, bell peppers and fresh kadai masala, served with chicken curry to dip.
Kadai Paneer Naan Bomb (8 pcs)
Soft butter naan stuffed with wok-cooked kadai paneer and peppers, served with paneer butter masala to dip. 100% vegetarian.
Paneer Bhurji Naan Bomb (8 pcs)
Soft butter naan stuffed with spiced scrambled paneer bhurji, served with paneer butter masala to dip. 100% vegetarian.
Paneer Butter Masala Naan Bomb (8 pcs)
Soft butter naan stuffed with creamy paneer butter masala, served with paneer butter masala curry to dip. 100% vegetarian.
Tawa Chicken Naan Bomb (8 pcs)
Soft butter naan stuffed with street-style tawa chicken, boldly spiced and griddle-finished, served with chicken curry to dip.
Chef's Special10 dishes
Butter Chicken
Tandoori chicken simmered in a smooth tomato gravy loosened with butter and cream, finished with crushed kasoori methi.
Paneer Butter Masala
Fresh paneer in a strained tomato and cashew gravy finished with butter, cream and crushed kasoori methi.
Dal Makhani
Black urad and kidney beans soaked overnight, then simmered about eight hours with tomato, ginger, garlic, butter and cream.
Chicken Tikka
Boneless chicken thigh marinated overnight in hung yogurt with ginger, garlic and Kashmiri chilli, then charcoal-roasted in the tandoor.
Malai Kofta
Fried paneer and potato dumplings with raisin and cashew, served in a mild, creamy cashew gravy.
Kadai Chicken
Boneless chicken cooked over a high flame with cubed onion and capsicum, coarsely crushed coriander seed and red chilli.
Mutton Rogan Josh
Bone-in halal goat slow-simmered Kashmiri style with fennel, dry ginger and Kashmiri red chilli until tender on the bone.
Paneer Tikka
Fresh paneer marinated in hung yogurt and Punjabi spices, skewered with onion and capsicum and charcoal-roasted in the tandoor.
Chicken Biryani
Halal chicken layered raw with aged basmati, fried onion, mint and saffron milk, then sealed and dum-cooked about 35 minutes.
Chilli Chicken
Boneless chicken thigh in a light cornflour coating, fried crisp and tossed on the wok station with onion, capsicum and green chilli.
Non-Veg Starters17 dishes
Chicken Tikka
Boneless chicken thigh marinated overnight in hung yogurt with ginger, garlic and Kashmiri chilli, then charcoal-roasted in the tandoor.
Tandoori Chicken Half / Full
Bone-in chicken in a two-stage yogurt and Kashmiri chilli marinade, roasted half or whole in the charcoal tandoor.
Murg Malai Tikka
Boneless chicken in a mild cream, cheese and cashew marinade, charcoal-roasted until soft. No chilli heat.
Murg Achari Tikka
Boneless chicken marinated in hung yogurt with fennel, black mustard, fenugreek, nigella and ajwain, the pickling spices.
Tangri Kabab
Chicken drumsticks marinated overnight in yogurt, cashew paste, coriander, ginger and garlic, then charcoal-roasted on the bone.
Murg Afghani
Bone-in chicken in a pale marinade of cashew paste, fresh cream, white pepper and green chilli, roasted in the tandoor.
Chicken Fry (6 pcs)
Six pieces of bone-in chicken in a ginger-garlic and red chilli marinade, battered and fried in two stages.
Chicken Nuggets (6 pcs)
Six bite-sized pieces of boneless chicken, mildly seasoned, crumb-coated and fried in two stages until crisp.
Tandoori Malai Chicken
Bone-in chicken in a cream-led marinade, charcoal-roasted slowly. The gentlest, mildest dish off our tandoor.
Tandoori Afghani Chicken Half/Full
Half or whole bird marinated in cashew paste, fresh cream, green chilli and cardamom, then roasted in the charcoal tandoor.
Tandoori Mutton Seekh
Minced goat worked with onion, green chilli, coriander, ginger and garlic, skewered and charcoal-grilled. No food colouring.
Fish Fry / Amritsari Fish Fry
Firm white fish in a spiced gram-flour and carom-seed batter, deep-fried golden the Amritsar street-stall way — crisp outside, soft inside; served with mint chutney and lemon.
Fish Tikka
Boneless freshwater fish marinated in hung yogurt with ginger, garlic, ground coriander and Kashmiri chilli, charcoal-roasted.
Ajwaini Fish Tikka
Boneless fish in a hung-yogurt marinade led by ajwain, carom seed, with ginger and garlic, roasted in the tandoor.
Chicken Seekh Kabab
Minced chicken thigh worked with onion, fresh coriander, ginger and Punjabi seekh spices, skewered and charcoal-grilled.
Chicken 65
Boneless chicken marinated in yogurt, ginger-garlic, curry leaf and red chilli, fried and tossed in a curry-leaf tempering.
Tandoori Prawns
Large deveined prawns marinated in hung yogurt with ginger, garlic and Kashmiri chilli, charcoal-roasted in the tandoor.
Veg Starters14 dishes
Achari Soya Chaap
Delhi's street-food legend — tender soya chaap in a tangy achari pickle marinade, char-grilled in the tandoor and served with masala onion rings and mint chutney. High-protein and 100% vegetarian.
Paneer Tikka
Fresh paneer marinated in hung yogurt and Punjabi spices, skewered with onion and capsicum and charcoal-roasted in the tandoor.
Paneer Malai Tikka
Fresh paneer in a mild cream and cashew marinade, charcoal-roasted in the tandoor. Soft and smoky, with no chilli heat.
Pudina Paneer Tikka
Fresh paneer in a thick green mint and coriander paste, skewered and charcoal-roasted. Herb-led rather than red-spiced.
Achari Paneer Tikka
Fresh paneer in hung yogurt with fennel, black mustard, fenugreek, nigella and ajwain, the classic pickling spices.
Hara Bhara Kabab
Spinach, green pea and potato patties bound with gram flour, shallow-fried on the tawa and dusted with chaat masala.
Veg Seekh Kabab
Boiled potato, fresh paneer and green peas with onion, ginger-garlic and seekh spices, skewered and cooked in the tandoor.
Tandoori Gobhi
Cauliflower florets in a yogurt and spice marinade, charred in the charcoal tandoor. A dry vegetarian starter.
Tandoori Mushroom
Whole button mushrooms in a yogurt and spice marinade, charcoal-roasted until the caps char and stay juicy.
Veg Cutlet
Boiled potato, carrot and peas with chopped onion, bound in bread crumbs and shallow-fried into crisp golden discs.
Paneer 65
Fresh paneer cubes in a South Indian chilli marinade, fried and tossed with curry leaf and green chilli.
Paneer Multani Tikka
Fresh paneer in a pale, nut-thickened marinade rather than cream, skewered and charcoal-roasted. Mellow, not fiery.
Paneer Pahadi Tikka
Fresh paneer in a green hill-style marinade of fresh coriander, mint and green chilli, charcoal-roasted in the tandoor.
Stuffed Mushroom Tikka
Large button mushrooms hollowed and filled with fresh paneer, cheese, onion and coriander, then charcoal-roasted.
Indo-Chinese20 dishes
Paneer Chilli
Fresh paneer fried in a light cornflour coating, then tossed on the high-flame wok station with onion, capsicum and green chilli.
Mushroom Chilli
Whole button mushrooms in a cornflour batter, fried and tossed on the wok station with onion, capsicum and green chilli.
Chilli Potato
Thick-cut potato battered and deep-fried crisp, then tossed on the wok station with onion, capsicum and green chilli.
Paneer Black Pepper
Fresh paneer wok-tossed with onion, capsicum and spring onion in a pepper-led sauce rather than a chilli-hot one.
Veg Manchurian
Cabbage, carrot and cauliflower minced fine, bound with cornflour and fried as balls, then tossed in a soy, ginger and garlic sauce.
Crispy Veg
Julienned carrot, capsicum, cabbage, cauliflower and baby corn in a cornflour coating, deep-fried and glazed with chilli and soy.
Mushroom Butter Garlic
Button mushrooms sautéed in butter with plenty of crushed garlic, finished with parsley and cracked black pepper. No Indian spice.
Chilli Chicken
Boneless chicken thigh in a light cornflour coating, fried crisp and tossed on the wok station with onion, capsicum and green chilli.
Chicken Black Pepper
Boneless chicken thigh stir-fried to order with ginger, garlic and spring onion in a black-pepper-led sauce.
Chicken Manchurian
Seasoned chicken mince rolled into small balls, fried, then folded into a soy, ginger, garlic and vinegar sauce.
Chilli Prawns
Prawns fried in a light coating and tossed on the wok station with onion, capsicum, garlic and green chilli.
Chicken Lollipop
Six frenched chicken wings marinated in ginger-garlic, soy and chilli, dusted in cornflour and fried crisp to order.
Chilli Egg
Boiled eggs fried and tossed on the wok station with onion, capsicum, garlic, green chilli and soy.
Chicken Chilli Wings
Split wings in a thin cornflour coating, fried until the skin crisps, then tossed in chilli-soy and finished with sesame.
Ginger Chicken
Boneless chicken marinated with ginger, soy and white pepper, stir-fried with plenty of julienned fresh ginger and spring onion.
Honey Chicken
Boneless chicken fried in a cornflour batter and tossed in a honey, soy and vinegar glaze with sesame and spring onion.
Garlic Chicken
Boneless chicken dusted in cornflour and stir-fried in dark soy with garlic used three ways: marinated, toasted and crisped.
Fish Chilli
Boneless fish fried in a light coating and tossed on the wok station with onion, capsicum, garlic and green chilli.
Lemon Chicken
Boneless chicken lightly pan-fried, then coated in a glossy sweet-sour glaze of fresh lemon juice, zest, sugar and soy.
Prawns Butter Garlic
Prawns sautéed in butter with garlic, Continental style. No Indian spice and no chilli to mask the shellfish.
Soups12 dishes
Veg Soup
Veg Manchow Soup
Finely chopped carrot, cabbage, capsicum and spring onion in a dark garlic-soy broth, topped with crisp fried noodles.
Veg Hot & Sour Soup
Julienned cabbage, carrot and capsicum with tofu in a cornflour-thickened stock, sharpened with vinegar and white pepper.
Cream & Tomato Soup
Roma tomatoes roasted until their skins blister, then blended with vegetable stock, fresh cream and a little basil.
Veg Clear Soup
Clear vegetable stock with finely cut carrot, cabbage and beans, seasoned only with salt, pepper and spring onion.
Veg Wonton Soup
Clear vegetable broth carrying soft vegetable dumplings and finely sliced spring onion. Made fresh to order.
Mushroom Clear Soup
A light, clear mushroom broth with spring onion. No cream, no dairy and no cornflour thickener.
Chicken Manchow Soup
Minced halal chicken and chopped vegetables in a dark garlic-soy broth with egg drops and crisp fried noodles.
Chicken Hot & Sour Soup
Shredded halal chicken with julienned carrot and cabbage in a thickened stock, soured with rice vinegar, heat from white pepper.
Chicken Long Fong Soup
Shredded halal chicken in a light stock with sliced mushroom and spring onion, made silky with whisked egg white.
Chicken Clear Soup
Strained chicken bone stock with shredded boiled chicken, spring onion and white pepper. No cornflour thickener.
Chicken Wonton Soup
Clear chicken broth carrying soft chicken-mince dumplings and finely sliced spring onion. Made fresh to order.
Fried Rice & Noodles11 dishes
Veg Noodles / Hakka Noodles
Thin wheat egg noodles boiled al dente, then wok-tossed over a high flame with onion, capsicum, cabbage and carrot.
Schezwan Noodles
Hakka egg noodles wok-tossed with onion, capsicum, cabbage and carrot in a hot red Schezwan chilli-garlic paste.
Veg Fried Rice
Aged basmati cooked al dente and cooled, then wok-tossed with diced carrot, beans, capsicum and spring onion.
Schezwan Fried Rice (Veg)
Cooled basmati wok-tossed with diced vegetables and red Schezwan chilli-garlic paste. The hottest rice on the menu.
Veg Triple Fried Rice
Three things on one plate: spiced fried rice, stir-fried Hakka noodles and a savoury vegetable gravy poured over.
Mushroom Fried Rice
Thick-sliced button mushrooms wok-tossed with cooled basmati, garlic, spring onion and a little light soy.
Paneer Fried Rice
Fresh paneer seared in the wok and tossed with cooled basmati, onion, capsicum and spring onion in light soy.
Chicken Fried Rice
Diced boneless chicken stir-fried over a high flame with cooled basmati, scrambled egg, onion, carrot and beans.
Chicken Burnt Garlic Rice
Garlic browned dark and nutty before the rice goes in, then wok-tossed with diced boneless chicken and spring onion.
Chicken Schezwan Fried Rice
Our chicken fried rice fired up with red Schezwan chilli-garlic paste. The hottest rice we serve.
Chicken Triple Fried Rice
Three things on one plate: spiced fried rice, stir-fried noodles and a rich chicken gravy poured over the top.
Vegetarian Main Courses27 dishes
Dal Fry
Yellow toor and moong lentils pressure-cooked soft, then finished with a tempering of cumin, garlic, onion, tomato and green chilli.
Dal Tadka
Yellow toor dal cooked smooth, then finished with a sizzling tempering of ghee, cumin, dried red chilli, asafoetida and garlic.
Dal Makhani
Black urad and kidney beans soaked overnight, then simmered about eight hours with tomato, ginger, garlic, butter and cream.
Paneer Butter Masala
Fresh paneer in a strained tomato and cashew gravy finished with butter, cream and crushed kasoori methi.
Paneer Lababdar
Fresh paneer, part cubed and part grated, in a rich tomato-onion gravy. Thicker and more textured than butter masala.
Shahi Paneer
Fresh paneer in a pale cashew and almond gravy with onion, yogurt and cream, scented with green cardamom. Mild and aromatic.
Kadai Paneer
Fresh paneer tossed in the kadai with diced onion and bell pepper, coarsely pounded coriander seed and dried red chilli.
Palak Paneer
Fresh paneer in a smooth spinach purée folded with cream, ginger and garlic, finished with cumin and dried red chilli.
Paneer Bhurji
Fresh paneer crumbled by hand and stir-fried dry with onion, tomato, green chilli, ginger and Punjabi spices.
Mushroom Masala
Fresh button mushrooms cooked into a Punjabi tomato-onion gravy in two stages, so the last handful keeps its bite.
Matar Mushroom
Green peas and button mushrooms in a lighter tomato-onion gravy led by ground coriander rather than chilli.
Mix Veg
Seasonal vegetables — carrot, beans, cauliflower, peas and capsicum — cooked semi-dry with ginger-garlic, turmeric and ground coriander in a North Indian masala. Vegetarian.
Malai Kofta
Fried paneer and potato dumplings with raisin and cashew, served in a mild, creamy cashew gravy.
Bhindi Masala
Fresh okra cut into rounds and cooked fast over high heat with sliced onion, tomato and ginger-garlic. No gravy.
Aloo Gobhi
Potato and cauliflower stir-fried dry with cumin, turmeric and ground coriander. No gravy, mild and everyday.
Chana Masala
Chickpeas soaked overnight and cooked tender, then finished in a tangy tomato-onion gravy with anardana and amchur.
Rajma Masala
Kidney beans soaked overnight and simmered several hours with ginger-garlic, tomato and freshly ground Punjabi spices.
Aloo Matar
Potato and green peas in a thin, spoonable tomato-onion gravy seasoned with turmeric, cumin and ground coriander.
Baingan Ka Bharta
Aubergine charred over flame, then mashed and cooked with onion, tomato and green chilli. Thick, smoky and rustic.
Veg Hyderabadi
Carrot, beans, cauliflower and peas simmered in a green spinach-and-mint gravy. Sharper and hotter than our Punjabi curries.
Paneer Do Pyaza
Fresh paneer with onion twice over: diced onion cooked into the gravy, then onion petals tossed in at the end.
Paneer Masala
Fresh paneer in a deeply browned onion-and-tomato gravy weighted towards onion. Built for depth of spice, not cream.
Paneer Tikka Masala
Charcoal-grilled paneer, onion and capsicum folded into a spiced tomato-onion gravy, so the smoke carries into the sauce.
Paneer Makhni Wala
Fresh paneer in a strained tomato gravy enriched with extra butter and cream. The sweetest of our makhani curries.
Matar Paneer
Green peas and fresh paneer in a homestyle onion-tomato gravy with turmeric, ginger, garlic and ground coriander.
Bhindi Channa
Okra stir-fried firm with soft white chickpeas in a tangy dry spice mix. No gravy, all contrast.
Punjabi Kadhi
Sour yogurt whisked with gram flour and simmered slowly until thick, with onion pakoras fried fresh and dropped in.
Chicken, Mutton & Seafood Curries29 dishes
Butter Chicken
Tandoori chicken simmered in a smooth tomato gravy loosened with butter and cream, finished with crushed kasoori methi.
Chicken Curry
Bone-in halal chicken simmered in an onion-tomato gravy with ginger, garlic, turmeric, ground coriander and garam masala.
Kadai Chicken
Boneless chicken cooked over a high flame with cubed onion and capsicum, coarsely crushed coriander seed and red chilli.
Chicken Lababdar
Boneless chicken in a thick tomato-onion gravy enriched with cashew paste and butter, finished with crushed kasoori methi.
Chicken Home Style
Bone-in chicken simmered with potato in a thin, dairy-free onion-tomato gravy. The weeknight curry, not the restaurant one.
Shahi Chicken Curry
Boneless chicken in a pale cashew and almond gravy with onion, yogurt and whole aromatic spices. Rich rather than sharp.
Chicken Kebab Masala
Chicken seekh kebab char-grilled in the tandoor first, then broken into a buttery onion-tomato gravy with crushed kasoori methi — two cooking styles in one dish.
Chicken Tikka Masala
Charcoal-grilled chicken tikka folded into a spiced, creamy tomato gravy. Smoky, rich and the best-known curry of all.
Chicken Do Pyaza
Boneless chicken with onion twice over: diced onion cooked into the gravy, then onion petals tossed in near the end.
Prawns Curry
Prawns in a coastal, Kerala-leaning coconut gravy fragrant with curry leaf. Built to be eaten with rice.
Fish Curry
Fish in a thin, tangy South Indian coastal gravy meant to be poured over rice rather than mopped with bread.
Prawns Masala
Prawns tossed in a thick, well-reduced onion-tomato masala with freshly ground spices. Dairy-free and made for bread.
Fish Masala
Boneless fish fillets pan-fried first, then folded into a thick, semi-dry onion-tomato masala. Eaten with bread.
Mutton Kebab Masala
Charcoal-grilled mutton seekh broken into a thick onion-tomato gravy, so the grill smoke carries into the sauce.
Mutton Rogan Josh
Bone-in halal goat slow-simmered Kashmiri style with fennel, dry ginger and Kashmiri red chilli until tender on the bone.
Mutton Curry
Bone-in halal goat simmered about two hours in an onion-tomato base with ginger-garlic, turmeric and ground coriander.
Egg Curry
Boiled eggs simmered in a homestyle tomato-onion gravy with ginger, garlic, turmeric and ground cumin.
Egg Bhurji
Eggs scrambled dry and fast on the griddle with onion, tomato and green chilli. The railway-platform classic.
Egg Masala
Boiled eggs cooked into a thick, heavily spiced onion-tomato base with ginger, garlic, green chilli and fresh coriander.
Chicken Makhni Wala
Boneless chicken cooked in the makhani gravy itself, a slow-simmered tomato base finished with butter and cream.
Chicken Rara
Whole chicken pieces slow-cooked in a thick onion-tomato gravy built on chicken mince. Two textures of the same meat.
Chicken Tawa
Chicken worked across the hot flat tawa with onion, tomato and green chilli until the masala tightens onto the pieces.
Chicken Keema Masala
Finely minced chicken slow-cooked semi-dry with onion, tomato, green peas and freshly ground Punjabi spices.
Palak Chicken
Chicken in a bright green spinach gravy, the spinach blanched and iced before pureeing so the colour holds.
Chicken Masala
Boneless chicken in a thick, well-reduced onion-tomato gravy. The general-purpose North Indian curry, seasoned hard.
Mutton Nalli Nihari
Bone-in goat shanks and marrow bones simmered several hours on a low flame into a thick, aromatic stew.
Mutton Masala
Bone-in halal goat slow-cooked about two hours in a thick, well-reduced onion-tomato masala with whole spices.
Mutton Fry
Bone-in halal goat cooked down dry until only the meat and a tight spiced coating remain. Black pepper leads the heat.
Mutton Tawa
Finely chopped goat stir-fried on the flat tawa with diced tomato, green chilli and ground Punjabi spices.
Rice & Biryani10 dishes
Steamed Rice
Aged Punjabi basmati cooked by absorption with salt and a few drops of oil, so the grains stay long and separate.
Jeera Rice
Aged basmati cooked with whole cumin seeds bloomed first in hot ghee, for a fuller roasted cumin note.
Veg Pulao
Aged basmati simmered in one pot with mixed vegetables and whole spices. Lighter and milder than a layered biryani.
Shahi Pulao
Aged basmati cooked with ghee, saffron, nuts and dried fruit. A gentle, faintly sweet rice for the richer curries.
Veg Biryani
Mixed vegetables layered with par-boiled aged basmati, fried onion, mint and saffron milk, then sealed and dum-cooked.
Chicken Biryani
Halal chicken layered raw with aged basmati, fried onion, mint and saffron milk, then sealed and dum-cooked about 35 minutes.
Egg Biryani
Boiled eggs layered with par-boiled aged basmati, fried onion, mint and saffron milk, then sealed and dum-cooked.
Prawn Biryani
Prawns layered with par-boiled aged basmati, fried onion and saffron milk, cooked gently so the shellfish stays tender.
Mutton Biryani
Bone-in halal goat marinated overnight in yogurt and freshly ground spices, layered with aged basmati and dum-cooked sealed.
Fish Biryani
Firm fish layered with par-boiled aged basmati, fried onion and saffron milk. Lighter and milder than the meat biryanis.
Breads21 dishes
Tawa Roti
Tawa Roti Butter
Tandoori Roti
Tandoori Roti Butter
Plain Paratha
Laccha Paratha
Whole-wheat dough brushed with ghee, pleated like a fan and coiled, then rolled flat and griddled into flaky layers.
Aloo Paratha
Whole-wheat bread stuffed with mashed potato seasoned with cumin, green chilli and fresh coriander, cooked on the tawa.
Paneer Paratha
Whole-wheat bread stuffed with crumbled fresh paneer, roasted cumin, diced onion, green chilli and fresh coriander.
Mix Paratha
Whole-wheat bread stuffed with grated cauliflower, potato, onion and paneer with green chilli and fresh coriander.
Gobhi Paratha
Whole-wheat bread stuffed with grated cauliflower squeezed dry, seasoned with ginger, green chilli and ajwain.
Onion Paratha
Whole-wheat bread stuffed with finely chopped onion, ajwain and green chilli, cooked to order on the tawa.
Cheese Paratha
Whole-wheat bread stuffed with grated cheese, chopped onion and green chilli, griddled with ghee until crisp.
Plain Naan
Refined-flour dough leavened with yogurt and baking powder, baked on the wall of our charcoal tandoor. Soft and pillowy.
Butter Naan
Our yogurt-leavened tandoor naan, brushed with butter the moment it comes off the wall of the charcoal oven.
Garlic Naan
Soft yogurt-leavened naan worked through with garlic and baked on the wall of our charcoal tandoor.
Stuffed Naan
Leavened tandoor naan wrapped around mashed potato with onion, green chilli and fresh coriander, then sealed and baked.
Cheese Stuffed Naan
Leavened tandoor naan filled with grated melting cheese and fresh coriander, baked in about ninety seconds.
Stuffed Kulcha
Leavened refined-flour bread filled with spiced mashed potato, cumin, green chilli, coriander and amchur, baked in the tandoor.
Aloo Kulcha
Tandoor-baked leavened bread stuffed with spiced mashed potato, cumin, green chilli, fresh coriander and tangy amchur.
Onion Kulcha
Leavened wheat bread stuffed with finely chopped onion, ajwain and green chilli, baked on the tandoor wall until puffed and blistered. Vegetarian.
Paneer Kulcha
Leavened wheat bread stuffed with grated fresh paneer, chopped onion, green chilli and coriander, baked in the tandoor until golden. Vegetarian.
Snacks & Chaat10 dishes
Peanut Masala
Dry-roasted skinless peanuts tossed with finely diced onion, tomato, green chilli, lime and chaat masala.
Masala Papad (2 pcs)
Two flame-roasted urad-lentil wafers topped with chopped onion, tomato, cucumber, green chilli and chaat masala.
Roasted Papad (2 pcs)
Two thin urad-lentil wafers roasted over an open flame with no oil at all. The lightest thing on the menu.
Fry Papad (2 pcs)
Two thin urad-lentil wafers deep-fried until they puff. Richer and crunchier than the flame-roasted version.
Mix Pakoda
Mixed vegetables in a spiced chickpea-flour batter, deep-fried to order into crisp golden fritters; served hot with green mint chutney. Vegetarian.
Paneer Pakoda
Fresh paneer in a spiced besan batter, deep-fried so the shell crisps and the centre stays soft and milky.
Spring Roll (6 pcs)
Mini Samosa (6 pcs) with Chole
Six small samosas with a spiced potato and green pea filling, served with a bowl of chole.
Big Samosa (2 pcs) with Chole
Two full-size samosas filled with cumin-spiced potato, green peas and cashew, served with a bowl of chole.
Pani Puri (10 pcs)
Ten hollow puris with boiled potato and chickpea, served with tangy mint-coriander water and sweet tamarind chutney.
Breakfast6 dishes
Chole Bhature (2 Bhature)
Spiced chickpea gravy cooked with tea for colour and anardana for tang, with two deep-fried leavened bhature.
Aloo Paratha with Curd & Pickle
Potato-stuffed whole-wheat paratha griddled with ghee, served with cool set curd and a little tangy pickle.
Gobhi Paratha with Curd & Pickle
Cauliflower-stuffed whole-wheat paratha griddled with ghee, served with cool set curd and a little tangy pickle.
Mooli Paratha with Curd & Pickle
Radish-stuffed whole-wheat paratha griddled with ghee, served with cool set curd and a little tangy pickle.
Mix Veg Paratha with Curd & Pickle
Whole-wheat paratha stuffed with grated carrot, cauliflower and potato, served with cool set curd and pickle.
Paneer Paratha with Curd & Pickle
Fresh-paneer-stuffed whole-wheat paratha griddled with ghee, served with cool set curd and a little tangy pickle.
Desserts3 dishes
Gulab Jamun (2 pcs)
Two khoya dumplings fried to a deep brown and soaked warm in rose- and cardamom-scented sugar syrup. Eggless and vegetarian.
Rasgulla (2 pcs)
Two chhena dumplings worked smooth by hand and simmered in light sugar syrup. Eggless and gently sweet.
Rasmalai (2 pcs)
Two flat discs of fresh cheese bathed in rabri, milk reduced thick, with saffron and cardamom. Eggless.
Beverages13 dishes
Masala Chai / Tea
Loose-leaf Assam CTC boiled with milk, water and whole spices. Brewed the Indian way, never a bag steeped in water.
Americano
Fresh espresso lengthened with hot water, made to order. A clean finish after a rich, spiced meal.
Espresso
A single 60 ml shot pulled fresh to order. Ask if you would like it as a double.
Sweet Lassi
Whole-milk yogurt whisked with sugar and water until thick and frothy. The Punjabi classic, served cold.
Butter Milk (Chaas)
A thin, savoury yogurt cooler with roasted cumin and mint. The everyday glass poured after a North Indian lunch.
Milk (Hot/Cold)
A glass of full-cream dairy milk, served hot or chilled.
Water
Coke / Coke Zero
Sprite
Fanta
Mango Lassi
Whole-milk yogurt blended thick with sweet mango and served cold. The lassi most people know.
Salted Lassi
Masala Lemonade
Raita & Extras4 dishes
Plain Curd
Mix Raita
Boondi Raita
Green Salad
Our Story
BHARAT Flavours Of India is a family-run North Indian restaurant in Huai Khwang, Bangkok. We are 2 minutes walk from the Grand Mercure Bangkok Atrium, and about 5 minutes by taxi from the Lancaster Bangkok on Sukhumvit 22 — and most evenings, that walk is exactly how our regulars find us. They walk over for dinner, and then they walk back the next night.
The story did not start in Bangkok. It started in Pattaya after the pandemic, with two small food stalls called Biryani 99 and Mr Veg. The name was a promise — a proper biryani for ฿99. Layered, dum-cooked, with raita and salan on the side. Pattaya does not have a huge Indian population, but it has a steady stream of Indian travelers, and word travels fast in that community. Within a year the place had a regular crowd: Indian families on holiday, plus locals who wandered in once and came back weekly.
By 2025, every Bangkok-based regular and every Indian friend in the city was asking the same question: when are you opening here? So we sold the stalls and did exactly that, opening in Bangkok on 15 April 2026. But not before spending six months walking the Bangkok Indian food scene, asking ourselves what was missing. The high-end places were beautiful but the food felt hotel-grade — competent, expensive, missing the rough edges. The cloud kitchens were cheap but every curry started from a pre-made paste, the same five gravies dressed up with different proteins. The mid-range options were stuck somewhere in between, never quite committing to either side. What was missing was the equivalent of a good neighborhood Punjabi restaurant — the kind you find walking the back streets of Amritsar or Delhi. Real food. A room you actually want to sit in. Reasonable prices. That became the brief.
Huai Khwang chose itself. Grand Mercure and Avani Atrium are a couple of minutes on foot from our door; Lancaster, Holiday Inn Sukhumvit 22 and the Marriott Marquis Queen's Park are a short taxi ride. On any given week, a meaningful share of those guests are Indian. For Indian travelers staying at those hotels, the dinner options were limited: hotel buffet, GrabFood, or a 20-minute taxi to a "good" Indian place. We could be a 2-minute walk away. That gap is the one we fill.
Our chef is from Uttarakhand in northern India — the mountain state between Punjab and the Himalayas. He brings years of professional kitchen experience before joining us in Bangkok. He works the tandoor, the gravies and the biryani himself; a small team of assistants handles prep and the bread station. He refuses to cook from pre-made pastes, and we support that completely. Prep starts hours before service. Whole spices are roasted, cooled, and ground fresh each morning — no jars of garam masala from the supplier shelf. The paneer is bought in fresh rather than frozen, and it is cut for each order so the cubes stay soft enough to crumble but firm enough to hold their shape in gravy. Marinades for the tandoor are built from yogurt that we hang overnight, ground spices, and ginger-garlic paste pounded that morning. None of this is faster than buying jars. It is the difference between Indian food and "Indian food."
The tandoor is the part of our kitchen we are proudest of. It is a real charcoal-fired clay oven that runs at 480°C, sitting on our second-floor kitchen with its own ventilation. Every consultant we spoke with told us to install a gas convection unit — cheaper, safer, easier to permit, no smoke management. We installed charcoal anyway. It cost more. It failed inspection twice before we got the smoke handling right. But the reason it is non-negotiable comes down to physics: at 480°C, marinated meat sears on the outside in seconds and stays juicy inside, and the charcoal smoke leaves a bite that nothing else can replicate. The first time you bite into a tandoori chicken from a real tandoor, you understand why we did it.
Our dining room seats 30 to 40 people in two styles. Most of the room is set with standard tables — chairs, white linen, comfortable for couples, families, and small business dinners. At the back, we built a Dastarkhan-style corner: traditional Indian floor seating with cushions and a low communal table, the way meals are eaten across northern India. The Dastarkhan corner has its own screen for cricket and YouTube. People gather there with friends to watch IPL matches, share a long meal, listen to music, kick off their shoes. It is the part of the restaurant that visiting Indian families ask for first, and the part of the restaurant that we believe no other Indian place in this neighborhood has.
We are halal-friendly across the board. Fresh chicken, mutton, fish, and vegetables come from Makro every morning. We buy halal-marked product lines — most often CP Foods and Betagro chicken, both of which carry the green halal logo on packaging. To be straight with you: the restaurant itself is not formally CICOT-certified at this stage, so we describe ourselves as halal-friendly rather than fully halal-certified. No pork passes through our kitchen. No alcohol is used in cooking. We can show you the packaging if you would like to verify the products we use.
A few practical things we are happy to do for you. There is free parking right next door at the Bangchak gas station — they let our diners park without any fees, no need to ask. Cold drinks are covered — sweet, salted and mango lassi, buttermilk (chaas), masala lemonade, Coke, Sprite, Fanta and bottled water; masala chai, espresso and Americano if you want something hot. The TV is usually on cricket, muted unless someone asks for sound. Background music stays low — every table can hold a normal conversation. We are open daily from 9 AM to 11:30 PM, with last orders 30 minutes before closing.
We are not trying to be the biggest Indian restaurant in Bangkok, the trendiest, or the most photographed. We are trying to be the one you walk into once and walk back into next week — the one that feels like a kitchen from home. The butter chicken converts non-Indian eaters into regulars. The biryani brings Indian families back from across the city. The tandoor smoke is the first thing you smell when you climb the stairs. That, in the end, is what we are about.
An authentic Indian kitchen in Bangkok — your home away from home.