Fresh mango mint soup with Indian herbs and spices
A Thali contains a selection of vegetarian dishes served in small bowls, which can be accompanied by a fish or meat dish of your choice. It is served with rice, dal, roti, naan, raita (yoghurt) and a small dessert. Pickles or chutney are also served on request.
Chicken, lamb, fish and two vegetable dishes. Served with dal, raita, basmati rice, naan and a dessert
Creamy cashew nut-almond sauce with saffron and very mild spices
Curry sauce prepared in the wok with onions, tomatoes, pepperoni and Khadai spices
Creamy garlic, tomato sauce with hand crushed fenugreek leaves
Careful.... This is our hottest curry available!
Spinach with onion, garlic and ginger
Very spicy, thick sauce with red onions, tomatoes, garlic and ginger
Very rich creamy almond, coconut sauce garnished with dried rose petals
A very aromatic, creamy sauce with onions and chilli cooked in the wok
A curry mixture put together by the British as a base for a spicy sauce
Fresh salad with cucumber, tomatoes, onions and pepperoni, in addition mango chutney
Marinated chicken breast with garden salad, chickpeas, cucumber and tomatoes
One of the most popular dishes from the city of Patiala in the northwest of Punjab; Fried potato tartlets with a tamarind date sauce, mint and green apple chutney
Mildly spiced onion and potato doughnuts, with mint sauce and mango chutney
Fried dumplings filled with feta cheese and young spinach, served with pear tamarind chutney
Very spicy marinated, grilled sweet potatoes with red onions
Crispy fried dumplings filled with potatoes and peas or with chopped chicken meat and hand-ground spices
Lamb kebab with freshly ground spices, prepared in a tanduro oven, served with mint sauce
Strips of lamb fillet fried in batter with sweet chilli and a sauce with smoked coriander
Fish marinated with South Indian spices and prepared on a grill, served with mint sauce and green apple chutney
A classic: giant shrimps marinated in saffron, yoghurt and spices specially selected by the chef, with mint sauce and green apple chutney
Marinated chicken breast with yoghurt, mint and chili, served with beetroot and mango chutney
Samosa (vegetarisch & Poulet), Palak Ka Pool, Aloo Tikki, Lamm Seekh Kebab, Poulet Tikka, Soya Fritter
A popular dish from the coast of South India: chicken with black pepper, cinnamon, curry leaves and coconut
A Kashmiri delicacy: Aromatic spiced leg of lamb, cooked slowly on the bone (served boneless)
Fish cooked in a creamy coconut sauce, with mustard seeds and bay leaves
King prawns cooked with onions, peppers and tomatoes, seasoned with carom seeds
Prawns prepared in tamarind, coconut and jaggery. A South Indian speciality!
From the pink city: For this special dish, minced and diced lamb is cooked in a sauce of onions, ginger and garlic in a clay pot
Marinated chicken breast cooked in a spicy cashew nut sauce, refined with fenugreek
Chicken breast and aubergines in a spicy sauce with mustard seeds and curry leaves
cream cheese cooked with spinach, spices and a touch of cream
Yellow lentils with caraway and smoked chilli
Lentils with tomato jam, butter, cream and spices
Potatoes cooked with caraway and coriander and refined with lime juice
Pan-fried okra with onions, tomatoes, ginger and garlic
Chopped soya with green peas, potatoes, garlic and ginger
Potatoes and peas with garlic and ginger, cooked in a traditional curry sauce
Chick peas cooked in a traditional onion-garlic and ginger curry
Cream cheese and peas with garlic and ginger, cooked in a traditional curry sauce
A very creamy, rich sauce with peas, fenugreek and Garam Masala
Mixed vegetables cooked in a traditional tamarind sauce
Cream cheese cooked in a creamy tomato sauce, rounded off with cream and butter and garnished with green chilli and coriander
A North Indian, Mughal dish: Creamy cashew nut sauce with vegetarian cream cheese dumplings
Selection of chicken, lamb, fish, shrimps or cream cheese marinated with yoghurt and Indian spices and prepared in the traditional Tandu oven
The vegetables or meat is marinated and cooked together with the rice. Its fragrant and aromatic taste is obtained by gently continuing to cook over a low flame
Naan with butter
Naan with garlic and butter
Naan with garlic, onions and coriander
Chicken cut into pieces from the Tandurofen in a creamy tomato sauce refined with cream and butter and garnished with green chilli and coriander
A very spicy curry sauce with Vindaloo Masala, potatoes and onion chutney