Pelbu Suites Restaurant

Bhutanese, Indian, Multi-cuisine at Pelbu Suites in Olakha

Address: Pelbu Suites, Olakha, Thimphu, Bhutan
Phone: +97516193410

Indian

Menu prices: 20–750 · £££ · Median main: 255 · 105/105 with a published price

Bhutanese, Indian, Multi-cuisine at Pelbu Suites

Cold drinks

• Mineral water — Nu 20

  Chilled Bhutan Agro mineral water — pure bottled spring water for the table.

Asian main course

• Chicken chilli — Nu 250

  Crisp chicken stir-fried with green chili, onion, and peppers in a glossy Indo-Chinese sauce.
• Mixed veg tempura — Nu 200

  Seasonal vegetables in a whisper-light batter, fried for a shatter shell and steamed heart. Served with dipping sauce — mild, airy crunch.
• Eggplant tempura — Nu 180

  Aubergine battered and fried so the centre steams soft while the shell crisps. Creamy interior, light oil perfume — mild Japanese-style comfort.
• Spring veg stir fry — Nu 200

  Seasonal vegetables seared hard in the wok with garlic and clean oil. Snap, fragrance, light savour — mild green heat without chilli fire.
• Shanghai steam veg — Nu 200

  Vegetables gently steamed Shanghai-style, kept vivid and tender. Light seasoning, pure produce flavour — mild, available when season peaks.
• Baguio beans — Nu 220

  Tender green beans wok-finished for a slight char and savoury gloss. Simple green luxury — mild, crunchy-sweet bean snap.
• Stir fry cauliflower — Nu 220

  Cauliflower florets wok-seared until edges turn nutty and golden. Soft interior, light seasoning — mild, aromatic vegetable main or side.
• Stir fry cabbage with egg — Nu 280

  Soft cabbage ribbons with silky egg, high-heat wok. Sweet vegetable, eggy richness — mild home-style Chinese comfort.
• Stir fry asparagus with mushroom — Nu 270

  Asparagus and mushrooms wok-tossed for green snap and woodland umami. Light oil, garlic perfume — mild, season only.
• Three treasures — Nu 250

  Three vegetable jewels coated in a glossy house sauce at the wok. Soft edges, savoury depth — mild chef composition.
• Kung pao chicken — Nu 400

  Chicken wok-tossed with dried chilli, peanuts and Sichuan seasoning. Numbing-fragrant heat, sweet-savoury gloss — medium to spicy classic.
• Thai curry chicken, pork or beef — Nu 450

  Green or red coconut curry, aromatic and rich. Choose your protein — fragrant medium heat, soft coconut silk. Ask for green or red.
• Stir fried beef with green chilli — Nu 450

  Beef seared hard with green chilli and wok aromatics. Charred edges, herbal heat — medium-to-spicy; brilliant with rice.
• Stir fried chicken, pork or beef with green pepper — Nu 480

  Chicken, pork or beef with green pepper in a savoury wok sauce. Pepper fragrance, soft medium warmth — choose your protein.
• Chicken or pork oyster sauce — Nu 400

  Protein lacquered in classic oyster sauce at the wok — glossy, lightly sweet, deep savour. Mild umami comfort; choose chicken or pork.
• Tonkatsu chicken or pork — Nu 450

  Breaded cutlet fried to an even gold, served with cabbage and tonkatsu sauce. Loud crunch, tender meat — mild Japanese diner classic.
• Teriyaki chicken or pork — Nu 400

  Protein glazed in sweet-savoury teriyaki until sticky and caramel-edged. Mild, glossy, rice-ready — choose chicken or pork.
• Nikujaga — Nu 400

  Japanese meat-and-potato stew, slowly simmered sweet-savoury. Soft potato, tender meat, home-kitchen warmth — mild and nourishing.
• Omurice — Nu 400

  Soft omelette draped over seasoned fried rice — custardy egg, gentle ketchup-sweet base. Mild Japanese café comfort.
• Gyudon — Nu 450

  Thin beef and onion simmered sweet-savoury over a bowl of rice. Soft, glossy, deeply comforting — mild Japanese staple.
• Katsu don — Nu 450

  Crisp chicken cutlet simmered briefly with egg and onion over rice. Crunch meeting soft egg — mild, complete one-bowl meal.
• Tsukune — Nu 450

  Japanese chicken meatballs glazed savoury-sweet on the grill or pan. Juicy, lightly charred — mild yakitori-style protein.
• Chilli chicken, pork, beef or fish — Nu 400

  Dry-style chilli toss with your choice of protein — aromatic heat, crisp edges, glossy spice. Medium to spicy; pick chicken, pork, beef or fish.
• Sweet and sour whole fish — Nu 750

  Whole fish, statement-plated under a bright sweet-sour glaze with peppers and fruit notes. Crispy skin possible, mild–medium tang. Chef special.
• Prawn tempura — Nu 600

  Prawns in feather-light batter, fried for a shatter shell and sweet, springy flesh. Clean oil perfume — mild, popular seaside bite.
• Ramen — Nu 200

  Wheat noodles in an aromatic broth with egg and steam-lifted toppings. Savoury depth, soft-chewy noodle — mild to gently seasoned heat.

Breads & rice

• Roti — Nu 20

  Soft whole-wheat flatbreads, hot off the griddle — perfect with curries and stews.
• Veg Fried Rice — Nu 150

  Fragrant wok-tossed rice with seasonal vegetables, light soy, and spring onion. Vegetarian.
• Vegetable biryani — Nu 380

  Basmati layered with spiced vegetables, saffron, fried onion and mint. Aromatic steam, mild heat — vegetarian biryani as a full plate.
• Chicken biryani — Nu 450

  Long-grain basmati with saffron and spiced chicken, sealed and slow-steamed. Layered perfume, medium warmth — the celebratory rice of the card.
• Mutton biryani — Nu 520

  Fragrant basmati with slow-spiced mutton and golden onion. Richer, deeper aromatic heat — a full highland biryani serve.
• Jeera rice — Nu 200

  Fluffy basmati tempered with cumin in ghee. Clean grain, aromatic lift — the classic companion to every curry.
• Plain naan — Nu 90

  Soft leavened bread from the tandoor with light blister and tear. Mild, absorbent — the essential vehicle for gravy.
• Butter naan — Nu 110

  Tandoor naan brushed with melted butter until the surface shines. Softer, richer than plain — mild and deeply comforting.
• Garlic naan — Nu 130

  Naan finished with minced garlic and coriander in the last blaze of the oven. Fragrant, mild garlic heat — the share staple.
• Roomali roti — Nu 100

  Whisper-thin handkerchief bread, folded and warm. Soft, barely-there, mild — elegant alternate to leavened naan.
• Laccha paratha — Nu 120

  Whole-wheat paratha laminated into flaky layers, toasted with ghee. Crisp edges, soft interior — mild, textured bread course.

Main course

• Ema datsi — Nu 120

  Bhutan's national dish: fresh chilies simmered in a creamy local cheese sauce. Fiery, rich, and unforgettable.
• Kewa datsi — Nu 150

  Sliced potatoes and peppers braised in warm melted cheese with a gentle chili glow.
• Shakam datsi — Nu 250

  Crisp dried beef layered with potatoes and folded into soft cheese sauce. Deep Bhutanese savour.
• Shakam shukam datsi — Nu 290

  Dried beef and two peppers melted into cheese with radish — layered heat and orchard depth.
• Kewa phagsha — Nu 250

  Potatoes stewed with tender pork and radish in a savoury Bhutanese broth — homey and warm.
• Phagsha paa — Nu 260

  Sliced pork belly flash-fried with dried red chili, ginger, and garlic. Intensely spiced and satisfying.
• Chicken paa — Nu 260

  Stir-fried chicken with dried red chilies and garlic — a bold, smoky Bhutanese classic.
• Beef paa — Nu 300

  Sliced beef stir-fried with dried red chilies, onion, and garlic. Deep, fiery Bhutanese flavour.
• Pork paa — Nu 280

  Sliced pork wok-fired with dried red chilies and spring onion. Rich, spicy and deeply satisfying.
• Kewa kewa shamu — Nu 260

  Potato, greens, and mushrooms in light cheese — a quieter, garden-led Bhutanese plate.
• Jarishamu datsi — Nu 200

  Hearty mixed mushroom simmered in creamy melted cheese and fresh chilies.
• Kharang kewa — Nu 200

  Broken rice porridge with potatoes and chilies — rustic, filling, and deeply comforting.
• Dry fry mix vegetable — Nu 150

  Seasonal vegetables stir-fried with onion-chilli until just charred — everyday Bhutanese home cooking.
• Suja — Nu 50

  Traditional Bhutanese butter tea — churned tea with butter and salt. Warm, savoury, and essential.
• Thukpa — Nu 180

  Hand-pulled wheat noodles in rich broth with vegetables and spices. Himalayan warmth in a bowl.
• Chicken thukpa — Nu 220

  Hand-pulled wheat noodles with egg, greens, and minced chicken in spiced broth.
• Methi bhat — Nu 120

  Fenugreek leaves fried with chilies over steamed rice — bitter-sweet, aromatic, and garlicky.
• Mushroom paa — Nu 200

  Local mushrooms stir-fried with dried chilies and spring onion. Earthy, spicy, rustic.
• Bitsu — Nu 120

  Delicate hand-cut Bhutanese noodles stir-fried with onion, spinach, and chili.
• Vegetable curry — Nu 140

  Mixed vegetables simmered in a light, homestyle curry — onion, ginger, gentle spice.
• Vegetable stir fry — Nu 160

  Wok-tossed seasonal vegetables with garlic and soy — bright, clean, barely sauced.
• Mixed meat thukpa — Nu 250

  Hearty noodle soup with chicken, beef, and pork in a rich, warming broth.

Tea & specialty

• Milk Tea — Nu 60

Soup

• Soup of the day — Nu 180

  Chef's daily broth from the garden — always hot, vegetal and honest. Ask the team what is simmering; heat stays gentle-to-medium.
• Clear vegetable soup — Nu 200

  Clear vegetable consommé-style broth with garden cuts suspended in gold light. Mild, cleansing — the quiet first course of the highlands.
• Cream of spinach soup — Nu 220

  Spinach velouté with a swirl of cream, gentle green colour, soft leaf depth. Mild and silky — calm luxury before a curry.
• Butter onion soup — Nu 240

  Slow onions melted in butter, then bathed in clear stock. Sweet natural caramel, mild savour — timeless bistro patience.
• Garlic broth — Nu 200

  Clear broth intensely soured by garlic perfume without aggressive bite. Warming, mild garlic breath — Himalayan cold-medicine comfort in a bowl.
• Hot and sour chicken soup — Nu 250

  Peppery vinegar-lifted broth with chicken ribbons and mushroom. Sharp sour, medium-to-spicy heat — wakefulness in liquid form.
• Cream of tomato soup — Nu 220

  Vine tomatoes reduced into a soft cream velouté, gentle acid under dairy roundness. Mild, scarlet, quietly luxurious.
• Sweet corn soup — Nu 220

  Sweetcorn cloud soup with egg ribbons and a light starch sheen. Mild gold, gentle sweetness — family table harmony.
• Cream of mushroom soup — Nu 260

  Mushrooms puréed into cream with forest depth and a thyme-kissed finish. Plush, mild-woodland soup — vegetarian luxury.

Salad

• Mix fruit salad — Nu 250

  River-mountain fruit selection, cut fresh and lightly dressed. Sweet-crisp balance, mild acid — cleansing start or finish.
• Waldorf salad — Nu 300

  Apple, celery and walnut lifted with a creamy classic dressing. Crunch and orchard perfume — mild, vintage hotel refinement.
• Mixed garden salad — Nu 280

  Garden greens, seasonal vegetables and a bright house dressing. Crisp, mild, leafy reset between richer courses.
• Potato salad — Nu 220

  Potato cubes folded with onions and herbs in a soft, lightly tangy dressing. Cool comfort — mild, picnic elegance.
• Russian salad — Nu 250

  Diced vegetables in a creamy bind with egg note — the classic Olivier-style composition. Mild, composed, quietly festive.
• Coleslaw — Nu 200

  Finely shredded cabbage and carrot in a silky mayonnaise-style veil. Cool crunch, mild sweet — sandwich and grill companion.
• Chicken salad — Nu 300

  Seasoned chicken over greens with house dressing — protein lifted, leaves kept crisp. Medium-light, composed plate.
• Tuna salad — Nu 400

  Flaked tuna with greens and dressing — ocean savour on a cool bed of leaves. Mild, protein-rich, composed.
• Caesar salad — Nu 320

  Crisp romaine, croutons and parmesan-style finish in classic Caesar dressing. Savoury bite, controlled richness.

Indian starters

• Vegetable or manchurian pakora — Nu 200

  Crisp mixed-vegetable fritters with mint chutney — or ask for the Manchurian gravy toss. Golden batter, aromatic spice; medium heat in both readings.
• Tandoori chicken — Nu 420

  Clay-oven charred chicken in yogurt-spice marinade, onion and lemon on the side. Smoky edges, juicy heart — medium-to-spicy tandoori perfume.
• Onion or tandoori bhajia — Nu 150

  Onion ribbons in seasoned batter, fried to a crisp tangle. Golden, fragrant, medium-light heat — the classic chai-time starter.
• Vegetable samosa (2) (Indian starters) — Nu 150

  Two crisp pastry triangles with spiced potato-pea heart and tamarind chutney. Flaky shell, warm cumin — mild-to-medium comfort.
• Aloo ki tahari — Nu 180

  Potatoes and gentle spices in a yellow-rice style plate (tahari). Soft, aromatic, mild — homestyle prelude to curry.
• Cheese balls — Nu 250

  Crisp crumbed cheese orbs with a molten core, scattered with chaat spice. Rich, playful, mild — starter theatre for the table.
• Chilli paneer dry or chicken 65 — Nu 300

  Paneer in chilli dry-toss, or Chicken 65 fiery and curry-leaf scented per your word. Glossy spice, medium-to-spicy heat — pick your star.

Tandoor & grills

• Chicken or fish pakorha — Nu 300

  Pakora-style chicken or fish in spiced batter, fried gold. Crisp shell, juicy centre — medium heat; choose your protein.
• Tandoori murgh tikka — Nu 400

  Boneless chicken tikka smoked in the tandoor with yogurt-spice marinade. Charred tips, tender heart — medium regional heat.

Indian curries

• Dal tadka — Nu 250

  Yellow lentils simmered tender, then bloomed with ghee, garlic and dried chilli tadka. Earthy comfort, medium-warm spice — the soul bowl of North India.
• Dal makhani — Nu 290

  Black lentils slow-simmered with tomato butter and cream until mahogany-rich. Smoky depth, mild-to-medium heat — the luxury dal.
• Palak paneer — Nu 300

  Spinach gravy silken around soft paneer cubes, ginger and cream lift. Green depth, mild-to-medium warmth — vegetarian jewel.
• Mushroom matar — Nu 280

  Mushrooms and green peas in a homestyle onion-tomato masala. Earthy-sweet, medium spice — garden curry for roti or rice.
• Vegetable kadhai — Nu 260

  Seasonal vegetables stir-curried in a kadhai with capsicum and crushed spice. Smoky wok edge, medium heat — robust vegetarian main.
• Butter chicken — Nu 420

  Tandoor chicken folded into tomato-butter-cream makhani. Silky orange gravy, gentle sweet heat — the world's most-loved curry, hotel style.
• Chicken or mutton curry — Nu 380

  Homestyle onion-tomato curry with your choice of chicken or mutton. Honest gravy, medium spice, rice-or-roti ready.
• Fish curry — Nu 480

  Fish simmered in a spiced, lightly tangy curry gravy. Delicate flakes in bold sauce — medium heat, coastal soul.
• Prawn curry — Nu 620

  Prawns in a fragrant curry gravy with sweet shellfish depth. Medium heat, celebratory seafood — chef pride serve.
• Egg curry — Nu 280

  Golden eggs bathed in onion-tomato masala — homestyle, hearty, medium warmth. Budget-luxury protein curry.
• Rajma masala — Nu 300

  Red kidney beans slow-cooked in onion-tomato spice until the gravy turns deep. Earthy, medium heat — plains comfort in a bowl.

Indian sides

• Raita — Nu 120

  Cool whisked yogurt with cucumber or boondi and roasted cumin dust. Chilled relief for spicy mains — mild dairy calm.
• Mint chutney — Nu 80

  Fresh mint and coriander ground green with a chilli spark. Bright, herbal, medium heat — the tandoori essential.
• Tamarind chutney — Nu 80

  Sweet-sour tamarind reduction with jaggery depth. Glossy tang for samosa, pakora and chaat — mild, appetising.

Indian sweets

• Gulab jamun (2 pc) (Indian sweets) — Nu 180

  Two warm milk-solid dumplings soaked in rose-cardamom syrup. Soft, golden, celebratory sweet — the classic close.
• Fruit ice cream — Nu 200

  Seasonal fruit folded into ice cream, scooped cold. Light orchard sweetness — gentle end to a spicy meal.
• Rice kheer — Nu 160

  Slow rice pudding with milk, cardamom and nut dust. Creamy, mild, temple-sweet comfort in a small bowl.