Shree Khodiyar Kathiyawadi Dhaba pure vegetarian Indian restaurant Bangkok

A thin, crisp disc made from seasoned lentil flour, roasted over an open flame. Smoky, crunchy, and savory. Typically eaten as an appetizer or accompaniment to a meal.

A thin lentil flour disc deep-fried until golden and crispy. Richer in flavor and texture compared to the roasted version. A crunchy savory snack.

Roasted or fried papad topped with a spicy mix of chopped onions, tomatoes, coriander, and chaat masala. Tangy, spicy, and crunchy. A popular starter.

Spiced papad topped with chopped vegetables and a generous layer of grated cheese. A fusion appetizer combining crunchy texture with creamy cheese.

A fresh salad made with chopped onions, tomatoes, cucumbers, and sometimes chili, dressed with lemon juice and spices. Crisp and refreshing.

Sliced raw onions served with lemon and green chilies. Pungent and crunchy. Often eaten to cleanse the palate between bites of rich curry.

A simple platter of sliced fresh vegetables like cucumber, tomato, carrot, and onion. Light and hydrating.

Roasted or boiled peanuts mixed with chopped onions, tomatoes, spices, and lemon juice. Crunchy, nutty, and tangy. A protein-rich snack.

Boiled chickpeas (chana) tossed with fresh vegetables and spices. Hearty and savory with a nutty texture.

Diced boiled vegetables and fruits mixed in a creamy mayonnaise-based dressing. Mild, slightly sweet, and rich.

A salad featuring roasted cashew nuts mixed with vegetables and seasoning. Rich, crunchy, and savory.

Fresh, plain yogurt (curd). Cool, creamy, and slightly tangy. Helps soothe the palate after spicy dishes.

Yogurt mixed with tiny, crispy fried chickpea flour balls (boondi) and spices like roasted cumin. Creamy with a textural crunch.

Yogurt mixed with grated or chopped cucumber (khira) and mild spices. Very refreshing and cooling.

Yogurt mixed with a variety of chopped fresh vegetables like cucumber, tomato, and onion. Creamy and crunchy.

Yogurt mixed with boiled potato cubes and spices. Creamy, hearty, and mild.

Sweet yogurt mixed with chunks of pineapple. Fruity, creamy, and sweet. Serves as a dessert-like accompaniment.

A classic curry of paneer (Indian cottage cheese) and green peas simmered in a spiced tomato-onion gravy. Savory and comforting.

Paneer cubes cooked in a smooth, vibrant green spinach gravy seasoned with garlic and spices. Mild, creamy, and nutritious.

Paneer cooked in a rich, creamy gravy made with cashews, cream, and aromatic spices. 'Shahi' means royal, implying a decadent dish. Slightly sweet and nutty.

A combination of chickpeas (chana) and paneer cubes in a spiced gravy. Hearty and protein-rich.

Paneer and sweet corn kernels cooked together in a savory gravy. The sweetness of the corn balances the spices.

Paneer cooked with vegetables in a traditional handi (clay pot style) gravy. Rich and aromatic.

Paneer tossed with bell peppers, onions, and freshly ground spices (kadai masala) in a tomato-based gravy. Spicy and flavorful.

Paneer cooked on a flat griddle (tawa) with spices and vegetables. Typically has a thicker, semi-dry sauce with intensified flavors.

Scrambled paneer sautéed with onions, tomatoes, chilies, and spices. Similar texture to scrambled eggs but savory and spiced.

A spicy paneer dish, as 'Toofani' implies stormy or intense. Cooked in a rich, spicy gravy.

A rich Punjabi dish often featuring stuffed paneer or paneer wrapped in papad, served in a creamy gravy. Flavorful and hearty.

A smoky, spicy paneer curry. The gravy is often infused with charcoal smoke (dhungar method) to mimic tandoor flavors.

Paneer cubes braised in a mild, creamy sauce made with yogurt, nuts, and spices. Rich, aromatic, and slightly sweet.

Paneer cooked in a garlic-dominant gravy ('Lasaniya' means garlicky). Spicy and pungent.

A combination of paneer and mushrooms in a spiced gravy. Earthy mushrooms complement the milky paneer.

A royal-style paneer dish from Rajasthan, cooked in a rich, spicy gravy with traditional spices. Robust and flavorful.

Paneer in a rich, creamy, tomato-based gravy with cashew paste and grated paneer. Similar to Butter Masala but more textured and savory.

One of the most popular Indian dishes. Paneer cubes in a buttery, creamy, tomato-based sauce. Mildly sweet, tangy, and rich.

Grilled marinated paneer cubes (tikka) served in a spiced, orange-red curry sauce. Smoky and flavorful.

A spicy paneer preparation, often served with a rich white gravy and a spicy red gravy topping ('Chingari' means spark). Unique and visually appealing.

Stuffed paneer sandwiches fried and served in a smooth, creamy, almond or cashew-based gravy. A rich and festive dish.

Paneer cooked in a green gravy made from fresh herbs like mint, coriander, and green chilies, inspired by mountain (Pahadi) cuisine. Fresh and herby.

Paneer curry topped with extra cheese or cooked in a cheese-infused gravy. Extremely rich and creamy.

A variant of Butter Masala where cheese cubes or grated cheese replace or accompany the paneer. Rich, buttery, and cheesy.

Roasted cashew nuts (kaju) simmered in a rich, buttery tomato gravy. Crunchy nuts contrast with the creamy sauce.

A rich curry containing both cashew nuts and paneer cubes. Creamy, nutty, and satisfying.

Deep-fried dumplings (koftas) made of potato and paneer, served in a mild, creamy white gravy. Sweet, rich, and melt-in-the-mouth.

Vegetable or potato dumplings stuffed with cheese and served in a rich curry sauce. A cheesy twist on the traditional kofta.

A very rich dish made with khoya (evaporated milk solids) and cashew nuts in a sweet and creamy white gravy. Dessert-like richness.

Cashew nuts cooked in a spicy, flavorful onion-tomato gravy. Crunchy and savory.

Cooked yellow lentils tempered with ghee, mustard seeds, cumin, onions, tomatoes, and spices. A staple Indian comfort food. Best with rice or roti.

Yellow lentils served with an aromatic tempering (tadka) of garlic, dry red chilies, and spices poured over the top. Smoky and flavorful.

Whole black lentils and kidney beans slow-cooked with butter and cream. Rich, dark, and creamy. A classic North Indian dish.

Lentils cooked with chopped spinach and spices. Nutritious and savory.

A curry made with sweet corn kernels and chopped tomatoes. Savory with a natural sweetness and tang.

Assorted seasonal vegetables cooked together in a spiced gravy. Homestyle and nutritious.

Whole small onions stuffed with a spicy masala mixture and cooked in a thick gravy. Sweetness of onion balances the spices.

A rustic, homestyle curry of onions and potatoes cooked with traditional spices. Simple and comforting.

A mixed vegetable dish, often mashed or minced ('Gotala' implies a mix-up), cooked with spices. Rich and textured.

Spring onions cooked in a spiced gravy, topped or mixed with sev (crispy chickpea noodles). The sev adds a unique crunch and thickens the curry.

Chickpeas cooked in a spicy, tangy tomato-based sauce with warming spices like coriander and cumin.

Ridge gourd (Turiya) and colocasia leaves rolls (Patra) cooked together in a spiced curry. A traditional Gujarati specialty with unique textures.

A special platter serving assorted Kathiyawadi dishes on a hot sizzler plate. A variety of flavors and textures in one meal.

Wheat flour dumplings (dhokli) simmered in a spicy, tangy yogurt or tomato gravy. A hearty and traditional comfort food.

Thick chickpea flour snacks (gathiya) cooked with fresh spring onions in a curry. The gathiya softens and absorbs the flavorful gravy.

Potatoes and green peas cooked in a spiced tomato gravy. A simple, classic North Indian dish.

Potatoes and cauliflower florets stir-fried with turmeric and spices. A dry curry, savory and comforting.

Potatoes cooked in a smooth, spiced spinach gravy. Nutritious and flavorful.

Diced potatoes sautéed with cumin seeds (jeera) and mild spices. A dry dish with a nutty, peppery aroma.

Chickpeas simmered in a robust, spicy tomato-onion gravy. tangy and filling.

A spicy, tangy tomato curry topped with sev (crispy fried noodles). The sev adds crunch and body to the dish.

Okra (bhindi) stir-fried with onions, tomatoes, and spices. A dry or semi-dry curry, savory and slightly tangy.

Baby potatoes slow-cooked under pressure (dum) in a rich, spicy yogurt-based gravy. Tender and flavorful.

Spinach gravy flavored generously with garlic. Healthy greens with a strong garlic kick.

A variety of seasonal vegetables cooked in a standard spiced curry sauce. A wholesome choice.

A spicy, smoky mixed vegetable curry. 'Angara' refers to the charcoal smoke flavor infused into the dish.

Mixed vegetables cooked on a griddle (tawa) with a thick, spicy masala. Intensely flavored and semi-dry.

Mixed vegetables in a rich, buttery, tomato-cream sauce. Similar to Butter Masala but with veggies.

A Rajasthani-style vegetable curry with a rich gravy, often topped with papad for crunch.

A very spicy mixed vegetable dish from Kolhapur, Maharashtra. Cooked with a special blend of roasted spices and coconut.

Mixed vegetables slow-cooked in a traditional pot (handi). The slow cooking melds the flavors of the vegetables and spices.

Stir-fried vegetables cooked with peppers, onions, and tomatoes in a thick, spicy sauce. Tangy and crunchy.

Vegetables cooked in a spicy, aromatic green gravy made with spinach, mint, and coriander.

A tangy and spicy vegetable curry. 'Chatpata' describes a flavor that is savory, sour, and spicy.

Mushrooms and green peas cooked in a spiced gravy. Earthy and savory.

Mushrooms cooked with fresh fenugreek leaves (methi) and spices. The slight bitterness of methi complements the mushrooms.

Fenugreek leaves and green peas in a rich, creamy, and mild white gravy. Sweet, creamy, and aromatic.

A rich, creamy curry made with nine (navratna) main ingredients like vegetables, fruits, and nuts. Sweet, mild, and royal.

A popular street food dish of spiced mashed vegetables served with soft bread rolls (pav). Savory and buttery.

Bhaji Pav served with a generous extra dollop of butter on the vegetable mash. Richer and more indulgent.

Bhaji Pav topped with a heap of grated cheese. A creamy, cheesy twist on the classic.

Bhaji Pav enriched with grated or cubed paneer in the vegetable mash. Adds texture and richness.

Deep-fried milk solid balls soaked in a sweet, rose-scented sugar syrup. Soft, spongy, and very sweet.

A thick, creamy dessert made from strained yogurt, sugar, saffron, and cardamom. Rich and cooling.

Traditional rice pudding made by simmering rice in milk with sugar and saffron (jafran). Creamy and aromatic.

Whole wheat flatbread cooked on a flat griddle (tawa). Soft, thin, and homestyle.

Whole wheat flatbread cooked on a griddle and brushed with butter. Soft and rich.

Whole wheat flatbread baked in a clay oven (tandoor). Slightly crisp on the outside, soft inside, with a smoky flavor.

Tandoor-baked whole wheat bread brushed with butter. Crisp, smoky, and savory.

Leavened flatbread baked in a tandoor. Soft, fluffy, and slightly chewy. Perfect for scooping up curries.

Soft naan bread topped with butter. Rich and delicious.

Naan bread topped with minced garlic and coriander before baking. Aromatic and savory.

Naan stuffed or topped with cheese. Soft, gooey, and satisfying.

Layered flatbread flavored with dried fenugreek leaves (methi). Savory with a flaky texture.

A plain, layered flatbread made of whole wheat. Thicker and flakier than roti.

A multi-layered paratha prepared with pleating. Crispy, flaky layers and soft interior.

Plain, aromatic long-grain basmati rice. Fluffy and light.

Basmati rice tempered with cumin seeds (jeera) and ghee. Aromatic and flavorful.

Basmati rice cooked with mild spices and green peas. Simple and fragrant.

A one-pot rice dish cooked with mixed vegetables and mild spices. Light and colorful.

Spicy rice dish cooked on a griddle (tawa) with vegetables and pav bhaji masala. Popular street food style.

A sweet and savory rice dish garnished with fruits (fresh or dried) and nuts. Aromatic and mild.

Fragrant rice pilaf loaded with roasted cashew nuts. Rich and crunchy.

A house special rice dish with a unique blend of vegetables, spices, and possibly cheese or nuts.

Spiced rice pilaf mixed with or topped with cheese. A rich fusion dish.

Aromatic long-grain rice layered with spiced vegetables, saffron, and herbs. Served with cooling yogurt sauce (raita).

A spicy and fragrant biryani style from Hyderabad, with slow-cooked vegetables and fresh herbs. Served with raita.

Vegetable biryani enhanced with cheese for extra richness. Served with raita.

A comforting porridge-like blend of rice and lentils cooked together with mild spices. Soft, digestible, and savory.