There is a persistent myth that Indian food is primarily about meat. It is wrong. North India has one of the most sophisticated vegetarian cooking traditions in the world — one shaped by centuries of religious practice, seasonal agriculture, and an extraordinary range of legumes, dairy, and vegetables. Some of the most complex, most celebrated dishes in the entire Indian canon are vegetarian.
At Bhabhi, the vegetarian menu is not a reduced version of the full menu. It is an equal part of the kitchen's output — dishes that require as much skill and time as any meat course, and that are ordered just as frequently by our regular customers.
Dal Makhani — the vegetarian flagship
Dal makhani is arguably the most important dish Bhabhi makes. It is vegetarian, and it is the one dish that regulars most consistently describe as the reason they return. Whole black lentils and kidney beans, simmered low and slow, finished with butter and cream. The antithesis of fast food — and the best possible argument for why Indian vegetarian cooking deserves as much attention as any other cuisine.
The vegetarian dishes at Bhabhi
- Dal Makhani — whole black lentils, overnight cook, butter and cream finish. Vegetarian.
- Dal Tadka — yellow lentils with cumin, garlic, and butter tarka. Can be made vegan.
- Palak Paneer — fresh cottage cheese in smooth spinach sauce with cashew and butter.
- Shahi Paneer — cottage cheese in a rich cashew and cream sauce. Festive dish.
- Chana Masala — chickpeas in spiced onion-tomato masala. Vegan.
- Aloo Gobi — potato and cauliflower in dry spiced masala. Vegan.
- Veg Biryani — seasonal vegetables layered with saffron basmati rice. Vegetarian.
For vegan diners
Several dishes on the Bhabhi menu are naturally vegan or can be prepared vegan on request. Dal Tadka, Chana Masala, and Aloo Gobi are all vegan as standard. For dishes that use butter or cream — Dal Makhani, Palak Paneer — a dairy-free version can be arranged with advance notice. Let us know when you book.
For Taiwanese diners exploring Indian food
If you are Taiwanese and haven't explored Indian food before, the vegetarian section of the Bhabhi menu is an excellent starting point. Palak Paneer is mild, aromatic, and deeply comforting. Dal Makhani is rich and warming without being spicy. Chana Masala has a brightness and texture that surprises most first-time diners. Start here, then let us guide you further.
Come and eat
Bhabhi is in Hsinchu, near the Science Park and 東門城. Open Tuesday–Friday for lunch and dinner, Saturday–Sunday all day. Walk-ins welcome; reservations recommended for weekends and the fortnightly buffet.
