Haveli indian Restaurant (Bangkok)

Deep-fried triangular pastries filled with a savory spiced chicken mixture. The outer shell is crispy and golden, while the filling is moist and aromatic. Typically enjoyed as an appetizer with chutney.

Chicken marinated in yogurt and traditional spices, then roasted in a clay oven (tandoor). It has a smoky flavor and a signature reddish hue. Served with mint chutney and onions.

Mildly spiced chicken marinated in a rich mixture of cream and cashew nut paste. Roasted to perfection for a tender, creamy texture with a slight char. Less spicy than traditional tandoori chicken.

Boneless chicken chunks marinated in spices and yogurt, grilled in a tandoor. Smoky, savory, and slightly charred. A classic appetizer eaten with a squeeze of lime.

Chicken pieces marinated with pickling spices (achar), offering a tangy and spicy flavor profile. The taste is zesty and aromatic. Perfect for those who enjoy bold, sour notes.

Garlic-flavored chicken tikka chunks. The marinade features a prominent garlic kick balanced with yogurt and spices. Tender texture with a savory, aromatic finish.

Chicken drumsticks marinated and grilled in a clay oven. Juicy meat on the bone with a smoky tandoori flavor. Eaten by hand as a hearty starter.

Minced meat kebabs covered (gilaf) with chopped vegetables like bell peppers and onions before grilling. Offers a mix of soft meat texture and crunchy vegetables. Savory and colorful.

Minced chicken seasoned with herbs and spices, molded onto skewers and grilled. Soft, succulent texture with a smoky char. Best enjoyed with mint sauce.

Chicken marinated in a green paste of fresh cilantro, mint, and green chilies. Herbaceous and fresh flavor with a mild spicy kick. The meat is tender and vibrant green.

Creamy chicken kebabs marinated in cream (malai), cheese, and mild spices. Very soft, melt-in-the-mouth texture with a rich, delicate flavor. Ideal for those who prefer less heat.

A spicy chicken tikka variation featuring robust traditional spices. Smoky, charred exterior with juicy meat inside. flavorful and aromatic.

Minced mutton (goat/lamb) spiced and skewered, then grilled over charcoal. Rich, meaty flavor with a tender, crumbly texture. Served hot with fresh onion rings.

Mutton ribs or chops marinated in spices and cooked until tender. The meat pulls away from the bone easily. Rich, savory, and often slightly spicy.

Boneless mutton pieces spiced and seared on a flat griddle (tawa). Intense, concentrated flavors with a slightly crisp exterior. Served dry or semi-dry.

Finely ground mutton patties mixed with lentils and spices, then pan-fried. Silky smooth texture that melts in the mouth. Rich and aromatic, fit for royalty.

Famous soft kebabs made from very finely minced mutton and a complex spice blend. Known for an extremely smooth, pate-like texture. Originally created for toothless royalty.

Chicken drumsticks marinated in yogurt and spices, then roasted. Similar to tandoori chicken but often with a richer, creamier marinade. Smoky and juicy.

Heavily spiced mutton chops marinated and grilled in a tandoor. Robust, meaty flavor with a charred exterior. A chewy and satisfying dish for meat lovers.

Assortment of various chicken starters on a single platter. Includes different marinades and preparations like tikka and tandoori. Great for sharing to taste multiple flavors.

A grand mixed grill platter featuring chicken, mutton, and fish. Includes tandoori chicken, kebabs, and fried fish. perfect for sharing among a group.

Rustic chicken curry cooked with homestyle spices, onions, and tomatoes. Typically slightly spicy and oily in a savory way. Reminiscent of roadside eatery flavors.

Chicken roasted with clarified butter (ghee) and spices. Rich, nutty aroma from the ghee with a spicy kick. Dry or semi-dry texture, very flavorful.

A chicken variation of the classic Kashmiri dish, featuring a rich, red gravy. Cooked with aromatic spices like cardamom and cloves. Savory and deeply flavored.

A specialty mutton dish cooked in a rich, oil-based gravy (rogan). Aromatic and hearty with tender meat. Best paired with naan or steamed rice.

Special prawn (jhinga) curry. Likely cooked in a rich, spiced gravy with onions and tomatoes. Succulent seafood dish with Indian spices.

Also known as Butter Chicken. Chicken on the bone simmered in a creamy, tomato-based sauce with butter. Mildly sweet, rich, and velvety smooth.

A specialized mutton dish focusing on the knee joint cuts, known for gelatinous texture and rich flavor. Slow-cooked in a thick masala gravy. A treat for those who enjoy cartilage and bone marrow.

A premium large platter, likely containing an assortment of the chef's special appetizers or mains. Designed for sharing and offering a variety of tastes.

Braised mutton in a creamy, nut-based gravy (often cashew or almond) with yogurt. Mildly spiced and rich in flavor. The meat is tender and the sauce is thick.

Minced meat (keema) cooked with green peas (matar) and spices. A semi-dry dish with a savory, granulated texture. Best eaten with bread like roti or pav.

A rich dish combining minced meat and liver (kaleji). Spiced heavily to mask any gaminess. Offers a contrast in textures between the mince and the soft liver chunks.

Grilled mutton tikka pieces tossed in a thick, spicy masala sauce on a griddle. Intense flavors with a coating consistency. Spicy and savory.

Mutton cooked in a wok (kadai) with bell peppers, tomatoes, and coarsely ground spices. Known for its spicy and tangy flavor profile. The sauce is thick and clings to the meat.

Goat brain cooked in a spicy masala gravy. Texture is very soft and creamy, similar to scrambled eggs. A delicacy for adventurous eaters.

Mutton pieces simmered in a spinach (saag) based gravy. Earthy, healthy, and mildly spiced. The sauce is green and thick.

Classic home-style mutton stew with onions, tomatoes, and spices. The gravy is usually thin to medium consistency. Savory and comforting.

A signature Kashmiri dish featuring mutton cooked with dried red chilies, fennel, and yogurt. The gravy is deep red and aromatic. Rich, savory, and moderately spicy.

A unique mutton dish where mutton chunks are cooked in a gravy made of minced mutton (keema). Double the meat texture and very rich. Hearty and filling.

Slow-cooked stew made with mutton shanks and marrow. The gravy is silky, flour-thickened, and very aromatic with spices like star anise. Traditionally a breakfast dish.

A spicy Goan curry influenced by Portuguese cuisine. Cooked with vinegar, garlic, and red chilies. Tangy, fiery, and bold.

Stir-fry style mutton curry with chunks of bell peppers, onions, and green chilies. The sauce is thick and spicy. Offers a crunchy texture from the vegetables.

South Indian style mutton curry. Characterized by the use of curry leaves, mustard seeds, and coconut milk or desiccated coconut. Spicy and aromatic.

A coastal style curry utilizing coconut milk and Goan spices. Creamy yet spicy with a hint of tamarind sourness. Pairs well with rice.

Stir-fried noodles with chicken strips and vegetables. Seasoned with soy sauce and spices. A popular Indo-Chinese staple.

Noodles tossed quickly in a wok with chicken and light seasonings. Less saucy than chowmein, focusing on the stir-fry flavor. Simple and savory.

Steamed rice stir-fried with diced chicken, eggs, and vegetables. Seasoned with soy sauce and garlic. A comforting main dish.

Bone-in chicken pieces deep-fried and tossed in a spicy chili-soy sauce with bell peppers and onions. Savory, spicy, and tangy.

Crispy rolled pastry sheets filled with minced chicken and vegetables. Deep-fried until golden. Served with dipping sauce.

Crispy fried chicken pieces seasoned simply with salt, black pepper, and garlic. Dry texture and savory flavor. excellent appetizer.

Chicken pieces coated in batter and deep-fried until golden brown. Crispy exterior and juicy interior. Usually mild in flavor.

Chicken winglets shaped into a lollipop, battered, and deep-fried. Often served with a spicy Schezwan sauce. Finger food favorite.

Fried chicken meatballs tossed in a tangy soy-garlic sauce. 'Dry' indicates little gravy, coating the pieces. Savory and umami-rich.

Fried chicken meatballs served in a thick, savory brown sauce. Tangy and salty. Best eaten with fried rice or noodles.

Chicken cooked in a spicy Schezwan sauce made from dried red chilies and garlic. Bold, fiery flavor. A spicy Indo-Chinese classic.

Stir-fried noodles with chicken and spicy Schezwan sauce. Fiery red color and pungent chili-garlic taste.

Crispy fried chicken strips tossed in a sticky sauce of honey and chili. Sweet, spicy, and crunchy. addictive flavor combination.

Boneless chicken cubes batter-fried and tossed with chilies, onions, and soy sauce. Easy to eat and full of flavor. Spicy and savory.

Stir-fried noodles with mixed vegetables like cabbage, carrots, and bell peppers. Savory and salty. A standard vegetarian noodle dish.

Rice stir-fried with finely chopped vegetables. Seasoned lightly with soy sauce. A simple and filling side or main.

Tossed noodles with vegetables, cooked with minimal sauce for a dry, stir-fried texture. Simple and light.

Battered and fried mushrooms tossed with salt, pepper, and garlic. Juicy inside and crispy outside. Savory appetizer.

Deep-fried vegetable balls tossed in a tangy soy-based sauce. Served without gravy for a snack-like experience. Savory and umami.

Assorted vegetables batter-fried until very crispy and tossed in a sweet and spicy sauce. Crunchy and flavorful.

Crispy pastry rolls filled with shredded vegetables. Deep-fried and golden. Served with a dipping sauce.

Crispy fried noodles served with a sweet and sour vegetable gravy on top. A mix of crunchy and saucy textures. Mildly sweet flavor.

Stir-fried noodles infused with burnt garlic flavor and vegetables. Aromatic and savory. Good for garlic lovers.

Cubes of paneer (cottage cheese) battered, fried, and tossed with salt and pepper. Soft inside, crispy outside. Mildly spiced.

Vegetable balls served in a thick, savory brown sauce. Great accompaniment to fried rice or noodles. Tangy and salty.

Battered mushrooms tossed with chilies, onions, and capsicum. Spicy and earthy. A popular vegetarian starter.

Fried paneer cubes tossed in a spicy chili sauce with bell peppers. Chewy texture with bold flavors. A classic Indo-Chinese dish.

Fried potato fingers tossed in a honey and chili glaze. Sweet, spicy, and crispy. Similar to french fries but with a sticky sauce.

Sweet corn kernels batter-coated and deep-fried until crunchy. Seasoned with spices. A sweet and savory snack.

Mushrooms cooked in a spicy chili-soy gravy with peppers. Savory and saucy. Pairs well with rice.

Fried rice cooked with spicy Schezwan sauce and vegetables. Red in color and packs a punch of heat.

Paneer cubes cooked in fiery Schezwan sauce. Spicy, garlic-heavy, and rich. A robust vegetarian dish.

Paneer cubes in a thick, spicy gravy with bell peppers and onions. Soft paneer absorbs the savory sauce. Excellent with noodles or rice.