PRAWN KOHLIWADA                                                       7,50
Crispy curry leaf flavoured fried prawns.

KERELA FISH FRY                                                             7,10
A delicate, mildly spiced crispy fish (white fish) perfect for chutney dipping.

LAMB FRANKIE                                                                 6,50
Frankies in Mumbai and Kathi rolls in Kolkata are synonymous of street food. This is our version of spiced Lamb roll. (Paneer option available on request).

VEGETABLE SAMOSA                                                         5,20
Crisp triangles of mildly spiced potatoes and green peas.

PAV BHAJI                                                                          6,50
A popular Maharashtrian street food where bread buns are served with mashed veggies cooked with specially blended spices and topped with dollop of butter.

ONION PAKORA                                                             5,10
Golden fried onion fritter. An all time favorite!

CHOLE BHATURE                                                                9,80
Puffed sour dough puris with a hearty bowl of spiced chickpea curry, halwa and pickles.

Chaat or chat is a savoury snack that originated in India which is typically served as an hors d’oeuvre at roadside tracks from stalls across all India.

ALOO TIKKI                                                                   3,80
Pan fried mashed potato roundels served with yoghurt, mint and tamarind sauce.

GOKUL SAMOSA CHANNA CHAAT                                4,20
A popular street food where samosas are served on a bed of tangy chickpeas and drizzled with chutneys.

PAPDI CHAAT                                                             3,90
Whole wheat crisps topped with a chick pea relish and drizzled with yoghurt, mint and tamarind.

HARA MOONG DAL AND SALLI CHAAT                         4,10
Sprouted moong dal with yogurt, potato straws, cilantro, red onions and pomegranate.

DAHI GUJIYA CHAAT                                                      4,10
Split lentil parcels soaked in yogurt, tamarind, roasted cumin, paprika and cilantro. A Rajasthani delicacy.

From the Chandni Chowk Bazaar in Old Delhi.

MURGH NAWABI TIKKA                                                 7,90
Cardamom and mace flavoured chicken breast.

SHIKARI CHICKEN TIKKA                                              7,90
Mildly spiced garam masala flavoured chicken thighs served with tossed onions, peppers and tomato.

PANEER TIKKA                                                                8,10
Mildly spiced cottage cheese cubes with a yogurt and shahi jeera marinade, finished in the tandoor with onion, tomato and peppers.

TANDOORI FISH TIKKA                                                  7,80
Tandoori grilled salmon steaks flavoured with fennel and dill leaves.

1/2 TANDOORI MURGH                                                  6,50
From Bombay to Birmingham. One of the most popular dishes ever. Chicken leg grilled to perfection.

LAMB SEEKH KEBAB                                                        8,40
Chicken grilled to perfection. One of the most popular dishes ever.


FISH MALABAR                                                                  12,10
Salmon cooked in a mildly spiced coconut sauce (Prawn option available)

PRAWN MASALA                                                                12,40
Prawns cooked in a mild tomato sauce finished with garam masala and fresh coriander. (if you want it spicy or with fresh salmon all you have to do is ask.)

BUTTER CHICKEN                                                               11,50
New Delhi style boneless chicken cooked in a creamy tomato sauce. A classic!

CHICKEN TIKKA MASALA                                                   11,20
Though the origins of this dish are disputed, it still remains Britain’s national dish and India’s pride - Chunks of chicken marinated in spices and yogurt then baked in a tandoor, cooked in our own masala (“mixture of spices”) sauce.

GOSHT TARIWALA                                                             12,90
Home style lamb curry with potatoes in a tomato and onion sauce.

AWADHI GOSHT KORMA                                                  13,50
A creamy cashew nut sauce lamb curry

LAMB VINDALOO                                                               12,60
Goan curry. The name derives from the Portuguese “Carne de Vinha d’Alhos”, a dish with lamb marinated with wine and garlic.

BHUNA GOSHT                                                                   13,50

Slow cooked lamb with whole roasted spices. Our chef’s speciality.

MUTTAR PANEER                                                                 8,90
A North Indian dish with a tomato and onion gravy, green peas and cottage cheese.

SAAG PANEER                                                                      9,10
Home made cottage cheese in a creamy spinach sauce.

BAINGAN BHARTA                                                              8,70
Garden fresh vegetables simmered in onion, tomato and cashewnut sauce.

BHINDI DO PYAAZA                                                           8,90
Okra tossed with onions, tomato, garam masala and dried mango powder.
ALOO GOBI                                                                         
Home style preparation of potatoes and cauliflower florets tempred lightly with onion and tomatoes.

ALOO JEERA                                                                        7,90
Diced potatoes tossed with turmeric, tomato and roasted cumin.

MIX VEGETABLE SALAN                                                     8,40
A curry with seasonal vegetables tossed in mild spices

DAL MAKHANI                                                                      9,50
Black lentils slow cooked overnight on our Tandoor. Our House speciality.

DAL FRY                                                                               8,20
Our supreme dish of yellow lentils, slowly cooked and tempered wity cumin and tomato.

LAMB BIRYANI                                                                 13,50
Saffron clad basmati rice mingled with an exotic myriad of flavors, served with raita. Chicken / prawn or vegetarian option available on request

SAFED CHAWAL                                                                 3,50
Fluffy long grained Basmati rice - steamed.

NAAN                                                                              3,10
A classic bread with leavened dough. With butter option (+ 0,15€ supplement)

ROTI                                                                               2,50
Wholemeal unleavened bread cooked in the Tandoor. With butter option (+ 0,15€ supplement)

KULCHA (CHOOSE ONE FILLING)                                   3,60
Naan bread filled with: cheese / potato / lamb / garlic / onion / fruit and nut (Peshawari)

MIX VEG RAITA                                                                  2,20
A chilled cumin flavoured yogurt salad.

KACHUMBER SALAD                                                           2,00
Freshly cut cucumber, tomato and onions cubes, spiked with Chaat masala.

ONION SALAD                                                                         1,50
Freshly cut onions pickled with lemon, chaat masala and salt.

PAPADOM                                                                            1,25
Roasted lentil crisps spiked with cumin, served with accompanying chutneys.

PLAIN YOGHURT                                                                  2,00


Anand Negi, our Chef,  has published a book with more than 100 recipes, some of which can be found on the menús of Bembì and Rangoli

Available in bookstores and in our restaurants



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.

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 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.