MENU 1
|
PAKORAS
Fried
savories of potatoes, cauliflower, onions coated with gram flour and
golden fried
|
MURGH KORMA
Chicken
curry prepared in a marinade of Yoghurt, Ginger-Garlic along with fresh
herbs, roasted and powdered poppy seeds, Cardamom and mogul masalas
|
Soan Papdi
Flaky sweet made with gram flour, sugar, with Almonds and Pistachios.
|
back
MENU 2
|
DAHI BHALE
Lentil
cakes in yoghurt. Urad lentils overnight, ground the next day with
ginger, asafetida and other spices, formed into cakes and deep fried,
boiled in hot water so as to drain the oil and lastly served in spicy
yoghurt
|
TAWA MURGH
Succulent
pieces of boneless chicken marinated in cheese, yoghurt, ginger and
garlic and salt; prepared with bay leaves, fresh herbs, roasted poppy
seeds, almonds and mogul masalas und lastly crowned and enriched with
capsicum. Tomatoes, cashew nuts and raisins and onions
|
KULFI
Indian
ice cream made of skimmed milk and enriched with pistachios, almonds
and saffron
|
back
MENU
3
|
PAKORAS
Fried
savories of potatoes, cauliflower, onions coated with gram flour and
golden fried
|
|
TAWA GOHST
Succulent
pieces of boneless lamb marinated in, yoghurt, ginger and garlic and
salt; prepared with bay leaves, fresh
herbs, roasted poppy seeds, almonds and mogul masalas und lastly
crowned and enriched with capsicum, tomatoes, cashew nuts and raisins
and onions
|
|
KULFI
Indian
ice cream made of skimmed milk and enriched with pistachios, almonds
and saffron
|
MENU 4 (vegetarian)
DAHI-BHALE
Lentil
cakes in yoghurt. Urad lentils overnight, ground the next day with
ginger, asafetida and other spices, formed into cakes and deep fried,
boiled in hot water so as to drain the oil and lastly served in spicy
yoghurt
|
HYDERABADI BAIGAN
Egg -
plant in Hyderabadi style roasted and prepared with yoghurt, ginger and
garlic, black mustard seeds, ground almonds, curcuma, garam-masala and
/or coconut flakes in ginger and garlic and various Indian spices in
Hyderabadi style.
|
KULFI
Indian
ice cream made of skimmed milk and enriched with pistachios, almonds
and saffron
|
MENU
5 (vegetarian)
Lentils Soup
Spicy soup made of lentils
Balti Mix
Various vegetables prepared in a marinade of Yoghurt, ginger-garlic
paste; tossed in a pan with Tomatoes, coriander, cumin and lemon juice,
added with particles of sugar, chilies, mango powder and various other
spices and crowned with onion cubes
Soan Papdi
Flaky sweet made with gram flour, sugar, with Almonds and Pistachios.
MENU 6
Onion Bhaji
Onion rings coated with gram flour and deep fried
Chicken Vindaloo hot scaling 8 or more
Chicken marinated in red vinegar, ginger-garlic and yoghurt and
prepared with north Indian spices
KULFI
Indian ice cream made of skimmed milk and enriched with pistachios,
almonds and saffron
MENU 7
PAKORAS
Vegetable savories coated with gram flour and golden fried
Chicken Tika Masala
Succulent pieces of boneless bar-be-cued in the Tandoor; blended in a
pan with salt, red chili powder, Coriander seeds ground roasted,
black-pepper, Mango powder, pinch of brown sugar, vinegar and
Tomato-cream;
Soan Papdi
Flaky sweet made with gram flour, sugar, with Almonds and Pistachios.
MENU 8
Chicken Tika
The Tandoori heritage: succulent pieces of Chicken -off the bone-
marinated overnight in a yoghurt marinade and grilled in the Tandoor.
BHUNA GOHST
Chunks of lamb marinated in yoghurt, ginger and garlic; prepared with
black cardamom, bay leaves, cinnamon, Shahi cumin and other mogul
spices, enriched with powdered almonds; simmered with onions, tomatoes,
capsicum and served in a wok
Soan Papdi
Flockige Süßigkeit aus Kichererbsen –und Weizenmehl,
Nüssen und Pistazien.
CHILDREN MENU Chicken
Tikka with Reis
SOUP
|
1
|
Dal
SHORBA
Spicy
soup made of lentils
|
STARTERS
2 |
PAKORAS
Fried
savories of potatoes, cauliflower, onions coated with gram flour and
golden fried
|
3 |
DAHI BHALE
Lentil
cakes in yoghurt. Urad lentils overnight, ground the next day with
ginger, asafetida and other spices, formed into cakes and deep fried,
boiled in hot water so as to drain the oil and lastly served in/with
spicy yoghurt
|
|
4
|
Onion
Bhaji:
Onion
rings coated with gram flour and deep fried
|
|
5
|
Chicken
Tikka
The
Tandoori heritage: succulent pieces of Chicken -off the bone- marinated
overnight in a very spicy Tandoori paste and grilled in the Tandoor.
|
Tandoori DISHES
Served in
a sizzler with Basmati rice
|
21
|
Murgh
KARAI
Succulent
pieces of boneless chicken marinated overnight, barbecued in the
Tandoor and then simmered gently with
traditional spices in a rich tomato-cream gravy, garnished with
capsicum and served in a wok
|
|
22
|
Tawa
MURGH
Succulent
pieces of boneless chicken marinated in cheese, yoghurt, ginger and
garlic and salt; prepared with bay leaves, fresh herbs, roasted poppy
seeds, almonds and mogul masalas und lastly crowned and enriched with
capsicum. tomatoes, cashew nuts and raisins and onions
|
| 23 |
TAWA
GOHST
Succulent
pieces of boneless lamb marinated in, yoghurt, ginger and garlic and
salt; prepared with bay leaves, fresh
herbs, roasted poppy seeds, almonds and mogul masalas und lastly
crowned and enriched with capsicum, tomatoes, cashew nuts and raisins
and onions
|
|
24
|
Milijhuli
Tandoori specialties: chicken, lamb
|
CHICKEN
Served with Basmati rice
|
30
|
Murgh
Korma:
Chicken
curry prepared in a marinade of Yoghurt, Ginger-Garlic along with fresh
herbs, roasted and powdered poppy seeds, Cardamom and mogul masalas
|
| 32 |
Chicken Vindaloo: / Chicken Vindaloo: hot scaling
8 or more
Chicken
marinated in red vinegar, ginger-garlic and yoghurt and prepared with
north Indian spices
|
| 34 |
CHICKEN
Tikka Masala
Succulent
pieces of boneless bar-be-cued in the Tandoor; blended in a pan with
salt, red chili powder, Coriander seeds ground roasted,
black-pepper, Mango powder, pinch of brown sugar, vinegar and
Tomato-cream;
|
back
LAMB
|
41
|
Shahi
Korma:
Lamb
curry prepared in a marinade of yoghurt, ginger-garlic along with fresh
herbs, roasted and powdered poppy seeds, cardamom and mogul masalas
|
42 |
Bhuna Gohst:
Chunks
of lamb marinated in yoghurt, ginger and garlic; prepared with black
cardamom, bay leaves, cinnamon, Shahi cumin and other mogul spices,
enriched with powdered almonds; simmered with onions, tomatoes,
capsicum and served in a wok
|
43 |
Lamb Vindaloo: Lamb Vindaloo: hot scaling
8 or more
Lamb
curry marinated in red vinegar, ginger-garlic and yoghurt and prepared
with north Indian spices
|
V e g e t a r i s c h e G E R I
C H T E
Served
with Basmati rice
|
61
|
Punjabi Saag
Spinach
as prepared in the Punjab
|
62 |
SAAG PANEER
Spinach
with cubes of home made cottage cheese as prepared in the Punjab
|
63 |
Vegetable Kofta
Vegetables
dumplings prepared in a creamy and spicy Indian masala
gravy and served in a wok
|
64 |
Hyderabadi Baigan
Egg -
plant in Hyderabadi style roasted and prepared with yoghurt, ginger and
garlic, black mustard seeds, ground almonds, curcuma, garam-masala and
/or coconut flakes in ginger and garlic and various Indian spices in
Hyderabadi style
|
65 |
karai Paneer
Home
made cottage cheese prepared with Indian masalas in rich creamy and
spicy gravy along with capsicum and served in a wok.
|
66 |
Balti MIX:
Various vegetables prepared
in a marinade of Yoghurt, ginger-garlic paste; tossed in a pan with
Tomatoes, coriander, cumin and lemon juice, added with particles of
sugar, chilies, mango powder and various other spices and crowned with
onion cubes
|
|
|
70 |
BASMATI Chaval
Basmati
rice
|
|
|
|
|
80
|
Hot
Sauce
|
|
81
|
Raita
Yoghurt
with spices along with potatoes and/or grated cucumber
|
|
83
|
Papadams
|
|
84
|
Extras
|
|
85
|
Pickles
|
|
86
|
Chutney
|
back
NAAN
BREAD
|
90
|
Naan
Leavened
fine flour bread baked in the Tandoor
|
|
91
|
Butter Naan
Leavened
fine flour layered bread
|
|
92
|
Garlic
Naan
|
|
93
|
Kulcha
Naan stuffed with spiced mashed potatoes
|
|
95
|
Cheesy
Naan
|
DESSERTS
|
Ice
Cream
|
|
Kulfi
Indian
ice cream made of skimmed milk and enriched
with pistachios, almonds and saffron
Soan
Papdi
Flaky sweet made with gram flour, sugar, with Almonds and Pistachios
|
INDIAN
BEVERAGES
|
Masala Milk / Milk garnished with saffron, cardamom and chopped almonds
|
|
Masala Chai / Indian tea with cardamom and masalas
|
|
Mango Juice
|
|
Lassi
Sweet (Yoghurt drink)
|
|
Lassi
Salted (Yoghurt drink)
|
|
Lassi
Masala (Yoghurt drink)
|
|
Lassi
Mango (Yoghurt drink)
|
|
Chai
(Tee)
|
Subject to change
Introduction
VEGETARIAN DISHES
There
are various types of vegetarian food in the west as well as in the
east. The simplest form is naturally not to eat meat. A step further
means abstention from chicken. Next fish and sea food are black-listed.
The most ardent vegetarian bans eggs too because eggs are considered
embryonic chicks. No matter what the reason may be for not eating meat,
the vegetarian cuisine has a tradition ranging thousands of years. It
is as healthy as it is delicious. In India it mainly consists of rice
and dals (lentils):
In every Indian home Dal is prepared at least once a day. Sweets and
snacks are also prepared from Dals and served invariably on all festive
occasions. The Dals are rich in proteins. There are numerous types of
Dals: Masoor Dal, Moong Dal, Urad Dal, Channa Dal, Toovar Dal, Arhar
Dal, Kale Chole, Kabule Chole (chick pea types) and Rajma.
back to Menu
NON-VEGETARIAN DISHES
Even though most of
the Hindus are vegetarian, the north-Indian families have been in the
course of time influenced by the non-vegetarian Sikhs and Rajputs.
Several meat dishes have been introduced by them. The inhabitants of
the Oudh have been in turn influenced by the Christians and the meat
dishes from Kerela are particularly tasty. But the best meat delights
originate from the home of an Indian Muslim. The delicate specialties
from Hyderabad, Delhi, Lucknow (Oudh), the original centers of Muslim
culture and cuisine - are revered in the entire country.
THE TANDOORI CLAY OVEN
The Tandoor Oven is a
North Indian invention and is made of clay and has the form of a
barrel. The fire which burns at the flat bottom of the oven comes from
charcoals, which heat the side walls of the Tandoor and allow a
difference in temperature without the heat in the upper part being
undiminished.
The Tandoori oven is
ignited about two hours before use. It has been traditionally proven
that a Tandoor which is used regularly enhances the taste and delicacy
of the dishes prepared in the Tandoor. The heated up clay releases a
soft aroma which penetrates into the dishes. The particular taste of a
Tandoori chicken comes from the smoke caused by the drops of marinade
falling upon the charcoal. In modern India, Tandoori ovens are very
frequently heated up with gas and lava stones.
Despite the
reputation which Tandoori specialties have acquired in India, the main
repertoire consists of just two types of bread and chicken and the
Boti-kebab, an unforgettable dish prepared with lamb cubes without fat
and a marinade of yoghurt. In modern India one can also come across
Tandoori fish-specialties.
The Meat barbecued in
the Tandoor is marinated overnight in a very special masala (spices)
and yoghurt.
TANDOORI BREAD
Conditioned
by the climate in the Punjab in North India bread is made of wheat.
Chapattis, Phulka, Tandoori Roti, Naan and Bhaturas are types of bread
which originate from the Punjab.
|
