Examples restaurant

Tandoori Malai Tikka

Marinated chicken in garlic , ginger, yoghurt, cream, spices and cooked in tandoor clay oven (6 pcs). Allergens- Milk and products thereof Originally a Punjabi preparation, it is a soft, succulent dry dish made by slow roasting spiced and marinated chicken in a clay oven called tandoor. History -Sounds unbelievable, but historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa. -Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites. - Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens

Paneer Momos (M, G)

In Newari, one of Nepal oldest languages mome means cooking by steaming. Cooking momo for northeastern Asia and India as a whole is a very wholesome process. It is so tasty are also very easy and hassle free to make at home The history of momo in Nepal dates back to as early as the fourteenth century. Momo was initially a Newari food in the Katmandu valley. It was later introduced to Tibet China and as far away as Japan by a Nepalese princess who was married to a Tibetan king in the late fifteenth century.

Vegan Onion Bhajia (G, E)

"Bhaji is an Indian dish popularly known as ‘pakora’. It is also known as ‘bhajia’ in typical Indian language. Bhaji recipes are quite popular in Indian cuisine as a version of vegetable fritters well-admired in international cuisines. It has special indian spices like soaf , ajwain and dhania which is very helpful in digestion , also its fried ti kill any bacteria in rainy days. Bhajia alias Pakoda is eaten in rainy season with tea"

Chicken momos (G, S)

Chicken MOMOS HIMALYAN STEAMED Chicken filled in dumplings with Indian spices. In Newari, one of Nepal’s oldest languages, ‘mome’ means cooking by steaming. Cooking momo for northeastern Asia and India as a whole is a very wholesome process. It is so tasty are also very easy and hassle-free to make at home The history of momo in Nepal dates back to as early as the fourteenth century. Momo was initially a Newari food in the Katmandu valley. It was later introduced to Tibet, China and as far away as Japan by a Nepalese princess who was married to a Tibetan king in the late fifteenth century.

Tandoori Tikka Murg

"Originally a Punjabi preparation, it is a soft, succulent dry dish made by slow roasting spiced and marinated chicken in a clay oven called tandoor. History -Sounds unbelievable, but historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa. -Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites. - Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens"

Vegan Samosa

These little dumplings are stuffed with spiced potatoes, peas.

Vegan Gobi Manchurian

"Popular IndoChinese Dish Gobi Manchurian has crispy cauliflower florets tossed in a spicy, sweet and tangy manchurian sauce. Tastes great with hakka noodles or fried rice! Vegan.Gobi means cauliflower."

Samosa Chaat (G, H, N)

Samosa chaat is popular Indian street food or chaat recipe where crispy warm samosa is topped with a spicy chole or ragda, chilled yogurt, and tangy chutneys. It is a very popular snack from North India which is tangy, spicy, and savory and the flavors burst in your mouth as soon as you take the first bite.

Aloo Tikki Chat

Potato dumpling served with chickpeas.yoghurt, indian spices and tamarind chutney Aloo tikki is a golden fried potato patty that is often stuffed with peas or dal and served with a variety of spicy chutneys and sometimes chickpeas while aloo chaat is simply boiled potatoes that are cubed, fried, seasoned and served hot.

Goa Lamb Sukha

Mutton Sukka Fry is a lip smacking mutton/lamb recipe where the soft and succulent mutton pieces are coated with aromatic blend of masalas and spices. Mutton Sukka is made with fresh meat, desiccated coconut and masalas and tempered with curry leaves and green chillies. Let’s learn how to make the perfect Mutton Sukka Fry.

Podi Idli

While both Karnataka and Tamil Nadu claim to have invented the recipe, food historian K T Achaya believes the idli probably arrived in India from present-day Indonesia around 800-1200 CE

Medu Vada

According to Vir Sanghvi, the origin of medu vada can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai.

Dahi Poori

Dahi Puri is a delicious, yummy, chatpata chaat snack from Mumbai. It is sweet, sour, tangy, spicy and crispy chaat with so many flavors and taste bursting in the mouth.

Chili Paneer

Chilli Paneer is one of the popular recipe from the Indian Chinese cuisine. In a typical Chilli Paneer recipe, the fried paneer cubes are tossed in a sweet, sour, spicy sauce. The paneer cubes can be coated with flours or batter coated and deep fried.

Chili Prawn

Chilli Prawn is one of the popular recipe from the Indian Chinese cuisine. In a typical Chilli Prawn recipe, Prawn are tossed in a sweet, sour, spicy sauce.

Chili Chicken Momos

Chicken momos saute in chili sause, its Nepali dish

Masala Chicken Momos

Chicken momos saute in chili , onion and garlic with Chef special masala

A DINNER FOR TWO - kr 700

Example Gift Card - kr 500

Vegan Roti

Brown flour based Roti made in Tandoor Clay Oven. Allergens- Wheat and products thereof

Butter Naan

"White flour-based Naan made in Tandoor Clay Oven with butter. "

Plain Naan

Plain Naan bread made of Hvetmel(dough) milk , yeast , salt , sugar

Cheese Naan

Garlic naan stuffed with cheese

Garlic Naan

Naan topped with garlic in Tandoor

Peshavari Naan

Naan made with dry fruits in tandoor

Butter Roti

White flour-based Naan made in Tandoor Clay Oven with butter.

Masala Papad

Raita with Cuccumber

Raita with Cuccumber

Mint Chutney

Mint Chutney

Extra Rice

Pepse 300 ml sugar free

Achar

Solo Orange

Tandoori Saus

Mango Chutney

Mango Chutney

Salad

Pappadum

Pappadum

Extra Idli

Extra Idli

Extra Wada

Extra Wada

Extra Dosaøæå

Extra Dosa

Extra Sambhar

Extra Sambhar

Gulab Jamun

Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids and semolina soaked with an aromatic syrup spiced with green cardamom rose water saffron.

Samosha

testing

Pepsi Max Sugar Free

Pepse Max 300 ml sugar free

Mango Lassi

Curd , water infused with mango pulp called as mango lassi

Kesar Lassi

Curd, water infused with kesar (Kashmir Saffron)

Solirik Orange

Solirik Orange

Faris Natural

Faris Natural

Solo Orange

Solo Orange

Eplemost

Eplemost juice

Solirik Strawberry

Solirik Strawberry

Pepsi

Pepse 300 ml sugar free

Kokos Chicken Curry Half Portion

A delicious blend of coconut and chicken Coconut Chicken Curry is a South Indian recipe served as a main dish. Coconut milk forms an important part of the South Indian dishes. It enhances the taste of the dishes especially the curries. It is a healthy milk packed with nutrients that boosts the immunity. Coconut Chicken curry is one such recipe which is loaded with flavours.

Chicken Momos 3 Pcs

A delicious blend of coconut and chicken, Coconut Chicken Curry is a South Indian recipe served as a main dish. Coconut milk forms an important part of the South Indian dishes. It enhances the taste of the dishes, especially the curries. It is a healthy milk packed with nutrients that boosts the immunity. Coconut Chicken curry is one such recipe which is loaded with flavours.

Paneer Momos half 3 Pcs

" In Newari, one of Nepal’s oldest languages, ‘mome’ means cooking by steaming. Cooking momo for northeastern Asia and India as a whole is a very wholesome process. It is so tasty are also very easy and hassle-free to make at home The history of momo in Nepal dates back to as early as the fourteenth century. Momo was initially a Newari food in the Katmandu valley. It was later introduced to Tibet, China and as far away as Japan by a Nepalese princess who was married to a Tibetan king in the late fifteenth century. "

Idli wih Chutney 2 Pcs

As for the idli itselfgiven its indubitable popularity in India and its affordability — selling even more like hotcakes in whole of India.The likelihood of the idli securing a place on the international high table is very high, with Silicon Valley being an early example of its foreign appeal.

Butter chicken mild Half Portion with Rice

Butter chicken originated in Delhi the capital territory of India sometime during the 1950s. During this time a man named Kundan Lal Gurjal operated a restaurant in the city called Moti Mahal. Kundan had settled here and started his business after fleeing from political upheaval in another region of India

Chicken Malai Tikka Half Portion with Rice & sause

Originally a Punjabi preparation, it is a soft, succulent dry dish made by slow roasting spiced and marinated chicken in a clay oven called tandoor. History Sounds unbelievable, but historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa. -Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites. - Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens"

Paneer makhani Half Portion Mild with rice

Makhan is the Hindi word for butter. Makhani means buttery. This dish originated in the 1950s at Moti Mahal restaurant in Delhi invented the sauce by mixing fresh butter into a tomato-based curry.

Palak Paneer Half Portion mild with rice

paneer was invented during the Vedic era (Bronze Age India – around 1500-500 BCE) and that locals would mix mustard greens with yaks milk in large pots. According to early Vedic texts the Vedas had two forms of cheese which are thought to be similar to paneer cheese with pores, and cheese without. This cheese was added to the greens and milk and together they formed a sort of saag paneer.

New Tandoori Malai Tikka Rice Combo

"Originally a Punjabi preparation, it is a soft, succulent dry dish made by slow roasting spiced and marinated chicken in a clay oven called tandoor. History -Sounds unbelievable, but historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa. -Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites. - Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens"

Chicken korma

The creamy korma sauce is made of six simple ingredients: onions, green chilli ginger, garlic, cashews and water. That is actually five ingredients in total which form the simple base for this kurma curry.

Chicken Tikka Masala with naan & Drink Combo

On a typical dark, wet Glasgow night in 1971, a bus driver coming off shift came in and ordered a chicken curry. He sent it back to the waiter, saying it’s dry.” Ali went on to explain that his father was suffering from an ulcer at the time and was consuming a bowl of tomato soup. “To please his guest, he thought, ‘Why not put some tomato soup into the curry with some spices?’ They sent it back to the table and the bus driver absolutely loved it. He and his friends came back again and again and we put it on the menu.

Tandoori Malai Tikka Rice & Naan Combo

"Originally a Punjabi preparation, it is a soft, succulent dry dish made by slow roasting spiced and marinated chicken in a clay oven called tandoor. History -Sounds unbelievable, but historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa. -Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites. - Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens"

Chicken Tikka Masala

On a typical dark, wet Glasgow night in 1971, a bus driver coming off shift came in and ordered a chicken curry. He sent it back to the waiter, saying it’s dry.” Ali went on to explain that his father was suffering from an ulcer at the time and was consuming a bowl of tomato soup. “To please his guest, he thought, ‘Why not put some tomato soup into the curry with some spices?’ They sent it back to the table and the bus driver absolutely loved it. He and his friends came back again and again and we put it on the menu.

Palak Saag Murg

If Popeye was a real-life human, he would have loved this dish. Palak Chicken recipe is an outrageously delicious combination that is packed with so many nutrients. Also known as Palak Murgh in many states of India, this North Indian healthy curry recipe prepared in a very less amount of time goes well with steamed rice or chapatis. If you have someone in your family who hates spinach, make them eat this and we can guarantee you will have a convert. Enjoy the goodness of spinach and chicken together in one dish! Do try this recipe, rate it and let us know how it turned out to be.

Tandoori Tikka Murg Rice & Naan Combo

"Originally a Punjabi preparation, it is a soft, succulent dry dish made by slow roasting spiced and marinated chicken in a clay oven called tandoor. History -Sounds unbelievable, but historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa. -Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites. - Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens"

Tandoori Tikka Murg Rice Combo

Marinated chicken and cooked in tandoor clay oven (6 pcs) served with rice and sause. Allergens- Milk and products thereof. Originally a Punjabi preparation it is a soft, succulent dry dish made by slow roasting spiced and marinated chicken in a clay oven called tandoor. History Sounds unbelievable, but historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa. Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites. Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens

Chettinad Chicken

A lovely flavoursome chicken curry dish from Tamil Nadu in South India. Chettinad Chicken is made by toasting a number of spices with coconut and producing an aromatic masala that has a slight aniseed scent. A lovely flavoursome chicken curry dish from Tamil Nadu in South India. Chettinad Chicken is made by toasting a number of spices with coconut and producing an aromatic masala that has a slight aniseed scent. If you think it will be to fiery for you just reduce the number of chillies. Traditionally it is served with Dosa or Appams but it is just as good with a flaky Parathas and even plain boiled rice.

Chicken Tari Wala Murg

"History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. "

Himalyan Chicken lababdar

Chicken Lababdar is a rich Mughlai chicken gravy, lababdar means extremly rich and chicken lababdar is one of the extremly richest Mughlai dishes

Kokos chicken Curry

A delicious blend of coconut and chicken, Coconut Chicken Curry is a South Indian recipe served as a main dish. Coconut milk forms an important part of the South Indian dishes. It enhances the taste of the dishes, especially the curries. It is a healthy milk packed with nutrients that boosts the immunity. Coconut Chicken curry is one such recipe which is loaded with flavours.

Butter chicken with naan and drinks combo

Butter chicken originated in Delhi, the capital territory of India, sometime during the 1950s. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal. Kundan had settled here and started his business after fleeing from political upheaval in another region of India

Samosa Chaat (G, H, N)

"Originally a Punjabi preparation, it is a soft, succulent dry dish made by slow roasting spiced and marinated chicken in a clay oven called tandoor. History -Sounds unbelievable, but historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa. -Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites. - Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens"

Butter Chicken

Butter chicken originated in Delhi, the capital territory of India, sometime during the 1950s. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal. Kundan had settled here and started his business after fleeing from political upheaval in another region of India

Chili Chicken

Chilli chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage.Chili Chicken is stir fried chicken pieces cooked in a spicy soy sauce based gravy and is the most popular Chinese dish in India.

Idli with Chicken Chetinad

A lovely flavoursome chicken curry dish from Tamil Nadu in South India. Chettinad Chicken is made by toasting a number of spices with coconut and producing an aromatic masala that has a slight aniseed scent. If you think it will be to fiery for you just reduce the number of chillies. Traditionally it is served with Dosa or Appams but it is just as good with a flaky Parathas and even plain boiled rice.

Dosa with chicken curry

Crispy fermented crepes served with chicken masala and lentil soup chutneys.    Allergens contains mustard  Dosas originated in South India; their exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, dosa (as dosai) was already in use in the ancient Tamil country around the 1st century AD, as per references in the Sangam literature.

Special Chicken Dum Biryani

Chicken cooked with rice and whole spices Allergen lactose. According to Pratibha Karan, who wrote the book Biryani, biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Many historians believe that biryani originated from Persia and was brought to India by the Mughals. ... Another legend states that Biryani was brought to India by the Turk-Mongol conqueror, Taimur, in the year 1398. Even, Nizams of Hyderabad and Nawabs of Lucknow were known for their appreciation of this delicacy.

Chicken kadhai

Chicken Kadhai is a flavorful Chicken dish made in spices and capsicum. Kadai means wok and Chicken Kadhai is prepared with capsicum onion. This curry is origin from Northern part of India and is famous for its flavorful taste. Kadhai dish was first prepared in the royal kitchens of brave Rajput kings but soon it became popular throughout the Indian subcontinent owing to its peculiar taste and tempting aroma.

Lamb Kadhai

Kadhai dish was first prepared in the royal kitchens of brave Rajput kings but soon it became popular throughout the Indian subcontinent owing to its peculiar taste and tempting aroma.

Lamb Rogan Josh with naan rice & drink

"Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir which has a cooler climate because of its elevation and latitude.[3] "

Kokos Lamb Curry

A delicious blend of coconut and chicken, Coconut Lamb Curry is a South Indian recipe served as a main dish. Coconut milk forms an important part of the South Indian dishes. It enhances the taste of the dishes, especially the curries. It is a healthy milk packed with nutrients that boosts the immunity. Coconut Lamb curry is one such recipe which is loaded with flavours.

Kashmiri Lamb Rogan Josh

"Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.[3] "

Lamb Korma

The creamy korma sauce is made of six simple ingredients: onions, green chilli, ginger, garlic, cashews and water. That is actually five ingredients in total which form the simple base for this kurma curry.

Hyderabad Lamb Mamsam koora Curry

Andhra Spicy Mutton Curry Recipe is the generous amount of coriander & curry leaves used in it. It just makes the dish totally different and exotic.

Lamb Dosa

Crispy fermented crepes served with boneless lamb masala and lentil soup chutneys    Allergens contains mustard  Dosas originated in South India; their exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, dosa (as dosai) was already in use in the ancient Tamil country around the 1st century AD, as per references in the Sangam literature.

Special Lamb Dum Biryani

Slow cooked lamb with rice and whole spices. Allergens- Milk and products thereof, Nuts and products thereof

Aloo Momos

Aloo Momos

Idli vada Combo

The mouth dissolving IDLIS along with the crispy vada served with spicy hot sambar and coconut chutney is  an authentic combination. The vadas are usually made of urad dal, fresh coriander, green chilies and ginger, finely chopped. The taste is indeed heartwarming! Allergens- Mustard and products thereof

Vegan Korma

The creamy korma sauce is made of six simple ingredients: onions, green chilli ginger garlic cashews and water. That is s actually five ingredients in total which form the simple base for this kurma curry.

Gujarati Dal Tadka Lehsuni

Dal Tadka or Dal Fy is a protein-rich dal from Gujarat and mostly prepared in North India it is fried with spices and herbs to add micronutrients to digest protein.

Panchpuran Sabji

Panch phoron—where panch means five and phoron refers to tempering of whole spices in fat—is a spice box staple in the eastern states of West Bengal Odisha Assam and Bihar. The aromatic blend consists of five whole seeds — jeera (cumin) methi (fenugreek) kalonji (nigella sativa) saunf (fennel) and radhuni (loosely translated to wild celery). They are typically stored and used together to flavour a plethora of dishes in the cuisines of the region. The blend is used in lentils vegetables pickles and fish curries to name a few.

Kadhai Veg

This delicious and vibrant Veg Kadai gravy is filled with rich flavors, aromatic spices and vegetables. Made in a kadai (Indian wok) this dish has a medley of onions, tomatoes, bell peppers and various assorted veggies together with spices and cream for a finger-licking restaurant style gravy! Serve this wonderful North Indian dish with roti, naan, paratha or steamed basmati rice to make for a satisfying meal.

Dal Makhani

Kundan Lal Jaggi had already invented the now-world-famous butter chicken and was looking to create a vegetarian dish that would complement it. A regular diner at Moti Mahal, the restaurant that Jaggi ran with two other partners, suggested that something exciting should be created out of the maa ki dal

Amritsari Chana Masala (Vegan Option Plz Ask)

Shaan of Punjab Chickpeas cooked in onion tomato gravy with kasturi methi and garam masala.

Veg korma

The creamy korma sauce is made of six simple ingredients: onions green chilli ginger garlic cashews and water. That is actually five ingredients in total which form the simple base for this kurma curry.

Paneer Korma

Paneer korma is a mild and slightly sweet curry dish, thanks to its cashew and/or coconut content. Its origins lie in the Indian subcontinent and hails from the Mughlai cuisine. This means, that it has been developed sometime between the 13th -16th century, during the Medieval period

Paneer Kadhai

Kadhai dish was first prepared in the royal kitchens of brave Rajput kings but soon it became popular throughout the Indian subcontinent owing to its peculiar taste and tempting aroma.

Paneer Butter Masala

Makhan is the Hindi word for butter. Makhani means buttery. This dish originated in the 1950s at Moti Mahal restaurant in Delhi invented the sauce by mixing fresh butter into a tomato-based curry.

Paneer Tikka Masala - Madras

Panch phoron—where panch means five and phoron refers to tempering of whole spices in fat—is a spice box staple in the eastern states of West Bengal Odisha Assam and Bihar. The aromatic blend consists of five whole seeds — jeera (cumin) methi (fenugreek) kalonji (nigella sativa) saunf (fennel) and radhuni (loosely translated to wild celery). They are typically stored and used together to flavour a plethora of dishes in the cuisines of the region. The blend is used in lentils vegetables pickles and fish curries to name a few.

Amritsari Chole Bhature

Popular throughout North India, the dish was invented in Delhi in the 1940s. It is commonly accompanied by onions pickles mint chutney and chilled lassi. Chole bhature can be found at most street carts in North India but it can also be easily prepared at home.

Paneer Makhani

Makhan is the Hindi word for butter. Makhani means buttery. This dish originated in the 1950s at Moti Mahal restaurant in Delhi invented the sauce by mixing fresh butter into a tomato-based curry.

Palak Paneer

paneer was invented during the Vedic era (Bronze Age India – around 1500-500 BCE), and that locals would mix mustard greens with yak’s milk in large pots. According to early Vedic texts, the Vedas had two forms of cheese, which are thought to be similar to paneer, cheese with pores, and cheese without. This cheese was added to the greens and milk, and together they formed a sort of saag paneer.

Chennai Masala dosa

Masala dosai or masale dose or masaldosa is a variation of the popular South Indian dosa, which has its origins in Tuluva Mangalorean cuisine of Karnataka. It is made from rice, lentils, potato, fenugreek, and curry leaves, and served with chutneys and sambar. It is popular in South India, it can be found in all other parts of the country and overseas. In South India, preparation of masala dosa varies from city to city.

Idli vada Combo

The mouth dissolving IDLIS along with the crispy vada served with spicy hot sambar and coconut chutney is  an authentic combination. The vadas are usually made of urad dal, fresh coriander, green chilies and ginger, finely chopped. The taste is indeed heartwarming! Allergens- Mustard and products thereof

Idli

As for the idli itself, given its indubitable popularity in India and its affordability — selling even more like hotcakes in whole of India. ... The likelihood of the idli securing a place on the international high table is very high, with Silicon Valley being an early example of its foreign appeal. Allergens- Mustard and products thereof

Plain Dosa

Dosai or dose or dosa is a variation of the popular South Indian dosa, which has its origins in Tuluva Mangalorean cuisine of Karnataka. It is made from rice, lentils, potato, fenugreek, and curry leaves, and served with chutneys and sambar. It is popular in South India, it can be found in all other parts of the country and overseas. In South India, preparation of masala dosa varies from city to city.

Uttapam

Uttapam is a popular dish originated in South India. It is also referred to as Uttappa. It is a rice based dish often consumed as breakfast or evening snack. Many people call it Indian pizza or Indian pancakes. The batter is made from rice and black lentil(black gram dal) that is rich in protein. Dosa batter and Uttam batter are similar but differ in consistency. Uttapam batter is little more thick than dosa batter.

Paneer Dosa

Rawa Dosa

It was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore. According to them, during World War II, when rice, which is the staple item used in idli, was in short supply, they experimented in making idli using semolina and created rava idli.

Idli with Chicken Chetinad

A lovely flavoursome chicken curry dish from Tamil Nadu in South India. Chettinad Chicken is made by toasting a number of spices with coconut and producing an aromatic masala that has a slight aniseed scent. If you think it will be to fiery for you just reduce the number of chillies. Traditionally it is served with Dosa or Appams but it is just as good with a flaky Parathas and even plain boiled rice.

Vegetarian Dum Biryani

Vegetables cooked with rice and whole spices Allergen lactose. According to Pratibha Karan, who wrote the book Biryani, biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Many historians believe that biryani originated from Persia and was brought to India by the Mughals. ... Another legend states that Biryani was brought to India by the Turk-Mongol conqueror, Taimur, in the year 1398. Even, Nizams of Hyderabad and Nawabs of Lucknow were known for their appreciation of this delicacy.

Special Vegan Dum Biryani

Vegetables cooked with rice and whole spices Allergen lactose. According to Pratibha Karan, who wrote the book Biryani, biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Many historians believe that biryani originated from Persia and was brought to India by the Mughals. ... Another legend states that Biryani was brought to India by the Turk-Mongol conqueror, Taimur, in the year 1398. Even, Nizams of Hyderabad and Nawabs of Lucknow were known for their appreciation of this delicacy.

Hakka veg Noodles

Hakka noodles are basically an amalgamation of chinese and Indian cuisine. During the 18th Century, The Mao Zedongs communist regime and the first world war saw the migration of Hakka Chinese, people who are originally from the Hakka- speaking provincial areas of China, to the ports in Calcutta and Madras.

Made in India Platter

This is created by Made in India by Aahar Daglig Leder Akanksha Platter for tasting south Indian cuisine

Allepy Chemen Prawn Curry

Prawn infused in raw mango ,ginger and chily allergen Lactose.

Fish Madars meen kuzhambu Chennai

This recipe has its heritage well before the Raj made a trading outpost in Madras in the early 1600s CE. This is the typical way that people from the south of India will make fish curry.This all purpose curry powder is a blend of all South Indian spices that goes into most of the curries. A mix of red chilies, coriander, fenugreek, cumin, black pepper, turmeric, lentils & curry leaves are slow roasted to perfection and ground to a fine powder. This is easily available in most Indian stores or make your own homemade blend.

Coconut prawn curry

Chef Special Indian Kokos Prawn Curry absolutely bursting with flavours and healthly creamy A delicious blend of coconut and Prawn Coconut Prawn Curry is a South Indian recipe served as a main dish. Coconut milk forms an important part of the South Indian dishes. It enhances the taste of the dishes, especially the curries. It is a healthy milk packed with nutrients that boosts the immunity. Coconut Prawn curry is one such recipe which is loaded with flavours.

Allepy Chemen Moilee(Fish Kerela)

A popular curry in Kerala cuisine, it is also one of the most cherished side dishes.Fish Molee is popularly named after a lady who modified the fiery hot Kerala style fish curry to a little milder version to suit the palate of the Britishers. This curry has become a family favorite now and for a person like me who never liked fish curries, Fish Molee brings a pleasant change. The color of the Fish Molly is slightly yellowish. You may balance the colour and taste using the red chilli powder of your choice.

Prawn Kadhai

Kadhai dish was first prepared in the royal kitchens of brave Rajput kings but soon it became popular throughout the Indian subcontinent owing to its peculiar taste and tempting aroma.

Idli with Fish Curry

Steamed flat dumplings made with fermented rice lentil batter served with lentil soup and chutneys. Allergens- Mustard and products thereof

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Buy a gift card for your friend and get a cash back gift card for your own self. 25% Cashback on purchases between 2000-2999,- nok 30% Cashback on purchases above 3000,- nok You will get a gift card yourself that can be used by you to get a discount.