What is paneer?

How is paneer made?

Oxford Learner's Dictionaries describes paneer simply as a type of soft white cheese eaten especially in South Asian food. A more technical Food and Agriculture Organization reference describes heating milk, adding an acid to coagulate it, draining the whey, and pressing the curd. The resulting cheese can be portioned and cooked without melting like many aged cheeses do.

Methods vary by maker: the milk, acid, temperatures, draining and pressing all affect the result. Our current menu calls the paneer in Makhan Paneer, Muttar Paneer and Sag Paneer “homemade,” but it does not publish those production details. We therefore do not claim a particular milk, acid or exact process for the restaurant's paneer.

What does paneer taste like?

Paneer itself is usually gentle and milky rather than sharp or aged. Its firm, springy texture gives it presence in a dish, while its mildness leaves room for marinades, vegetables and sauces. That helps explain why the same ingredient works in a skewer, a fried starter and several very different curries.

Flavour should be read from the full dish, not from the word “paneer.” Paneer Chilli is marked hot; Makhan Paneer is marked mild; Paneer Tikka Masala has no printed heat rating. Our curry heat guide compares those labels and explains why an unmarked dish should not be assumed mild.

Which paneer starters can you order?

Paneer Tikka is marinated and cooked in the tandoor. Paneer Shashlik is marinated in spices with onion, capsicum and tomatoes. Together they show how paneer can take seasoning while retaining enough structure for high-heat cooking and skewered presentations. Our tandoor cooking guide gives wider context for this cooking tradition.

Paneer Chilli combines paneer with green chillies, peppers and spices and is marked hot. Paneer Pakoda is coated in a special batter and served with salad. The menu does not list the batter ingredients, so its vegetarian label should not be treated as gluten-free or suitable for every allergy. Our pakora and samosa guide explains the difference between those two starter styles.

Which paneer main should you choose?

Makhan Paneer places homemade paneer in a rich tomato and cream sauce. It is marked mild, vegetarian, gluten-free and as containing nuts. Paneer Tikka Masala uses tandoori paneer in a special Nepalese-style masala sauce and is marked vegetarian and gluten-free.

Muttar Paneer combines homemade paneer and peas in curry sauce. Sag Paneer combines spinach and homemade paneer with herbs and condiments. Both are marked vegetarian and gluten-free. If you want to compare these with lentil and vegetable choices, see our vegetarian and vegan ordering guide.

The four mains are not interchangeable: tomato and cream, tandoori masala, peas, and spinach create different meals. Bread or rice can complete any of them, but check the full order for dietary suitability.

Is paneer vegetarian, vegan or gluten-free?

Every current paneer dish on our menu is marked vegetarian. Paneer is made from milk, so it is not vegan and is relevant to a milk allergy. Four paneer mains—Makhan Paneer, Paneer Tikka Masala, Muttar Paneer and Sag Paneer—are also marked gluten-free on the menu; the paneer starters do not carry that marker.

“Gluten-free” on a menu does not answer every cross-contact or allergy question. Makhan Paneer is also marked as containing nuts, and an allergy can require information beyond printed labels. Tell the team about your requirements before ordering and use current information, especially if recipes or suppliers may have changed.

Common questions about paneer

Is paneer the same as cottage cheese?

Both are fresh cheeses, but the names are not dependable substitutes in a restaurant order. Paneer is pressed firmly enough for cubing and cooking; “cottage cheese” commonly refers to loose curds.

Does paneer melt?

Paneer is valued because it generally keeps its shape during cooking rather than melting into a sauce. Exact texture depends on its production and treatment.

Is paneer spicy?

The cheese itself is mild. The complete dish determines heat: Paneer Chilli is marked hot, while Makhan Paneer is marked mild.

Where can I check prices?

Use our current dine-in menu. It is the source of truth for available dishes, descriptions, prices and printed dietary markers.