Tandoori dishes
The tandoori cooking technique was traditionally used by the nomadic tribes in the steppes of Central Asia, and was introducedin to India by the Mughals. The Tandoor is an oven made of special clay from Northern India. The process consists in putting the spices directly on the coal, which gives the food a very peculiar smoky flavor. Cooking temperature is around 450° C.






Curries
There are many legends about the origin of the word curry but most people have accepted the word "kari". This term comes from Tamil Nadu (South India), and mean hot sauce. The curries are made by a combination of spices, for example, coriander, cumin, black pepper, white pepper, turmeric, pepper, cinnamon, nutmeg, cloves, cardamom, etc., mixed in exact proportions. Our chef has chosen the best curries in India for your enjoyment.



























Paneer
Paneer is a fresh cheese common in South Asian cuisine. Of Indian origin, it tastes slightly acidic. To obtain it, milk has to be  boiled with lemon juice or other citrus to coagulate. Unlike most of the world's cheese, paneer manufacturing doesn't  require rennet as coagulation agent, thus, the manufacturing is completely lacto-vegetarian. It constitutes a major source of protein for vegetarians of India, being an ideal substitute for meat.