Sahar

Tender lamb cooked with chili, onion and fennel seeds, fenugreek, ginger, garlic, and tomatoes. Finished with sweet-sour mango pickles.

A truly special specialty available upon request. The whole hind leg of lamb is marinated for at least 24 hours in a variety of ingredients including yogurt, ginger, garlic, Kashmiri chili, lime juice, mango powder, tamarind, and spices. Grilled slowly in the tandoor.

Potato pieces stirred in the pan with onions, black pepper, cumin, and a touch of chili.

Potato pieces sautéed in a pan. Seasoned with onion, black pepper, ajwain, and a touch of chili.

Fragrant fluffy rice.

Lamb biryani prepared in the Mughal tradition. Rice is cooked and steamed in various ways. Nuts, saffron, red chili, almonds, cardamom, and other Indian spices are added. Lamb is pre-cooked separately and sealed with special dough before baking.

Preparation: In the Mughal empire, Biryani was only prepared for special occasions because its preparation is complex and time-consuming. The rice is cooked and steamed in various ways. Nuts, saffron, red chili, almonds, cardamom, and other Indian spices are added later. The chicken is pre-cooked separately and also added later. Everything is mixed, placed in a bowl, and sealed with a special dough that serves as a lid. This way, hardly any aromas can escape when the Biryani is baked in the oven and is only served when the lid is golden brown.

Spiced rice dish mixed with fried fresh market vegetables, onions, chilies, saffron, mint, and nuts. Served with Raita.

Chickpea salad with homemade tamarind-plum fruit sauce, mint yogurt, and two types of cumin. Enriched with spicy chaat masala and tomatoes.

Lentils served in a creamy, slightly spicy butter sauce with tomato puree, garam masala, fenugreek, and cumin.

Soup-like sauce with dal, Indian spices, saffron and garam masala.

Shorba means sauce, but it has a soup-like consistency. This specialty is prepared with dal (mung beans and red lentils), Indian spices, especially saffron, and a little garam masala.

Lamb stew marinated for 24 hours in yogurt, cooked with onions, tomatoes, red chili, ginger, and a rich spice blend.

24-hour yogurt marinated lamb ragout with onions, tomatoes, red chili and a rich selection of spices and ginger. Served with coriander. Spicy seasoning.

Wonderful fish fillets sautéed classically with cream, garlic, and chili. Enriched with turmeric, black mustard seeds, and curry leaves.

Fresh giant prawns in masala spice, chopped chili, lime juice, and pepper. Grilled on a skewer in the tandoor.

Warm yeasted bread made from white flour, baked in the tandoor with chopped garlic. Brushed with a little butter for flavor. The tandoor is used for baking flatbreads like naan.

Fish fillets sautéed with cream, garlic, and chili, refined with turmeric, black mustard seeds, curry leaves, and coconut.

Lime juice, white pepper, yogurt, ginger, and garlic make up the marinade. Tender chicken pieces are marinated and slowly grilled in the tandoor. Served on a bed of lightly sautéed colorful vegetables.

Fresh seasonal vegetables cooked in a curry sauce with Indian spices like kalonji and fenugreek.

Chicken meat cooked in a wok-like Karahi, seasoned with tomatoes, chili, ginger and other Indian spices. Slightly tangy in taste.

Chicken cooked in a wok-like karahi pan. Seasoned with tomatoes, chili, ginger, and other Indian spices.

Tandoor-pre-cooked chicken in a creamy, slightly spicy butter-coconut sauce with ginger, garlic, and tomato puree.

Pre-cooked chicken in the Tandoor, with ginger, garlic, chili, and tomato puree. Served in a creamy and mildly spiced butter-coconut sauce.

Soup cooked with chicken, saffron, black pepper, and Indian spices. Seasoned with fresh ginger and garlic in a traditional chicken broth, prepared in Indian style.

Flavorful pieces of chicken in a spicy curry sauce, Mogul style. With nuts, spring onions, mint, green peppers, lime juice, white pepper, coriander and ginger. Mild on the palate.

Tasty chicken pieces in a spicy curry sauce in Mogul style. Nuts, spring onion, mint, green peppers, lime juice, white pepper, coriander, and ginger.

Chicken pieces marinated in yogurt, garlic, and typical spices. Grilled in the tandoor and seasoned with a hint of spice.

Warm yeast bread made from white flour, baked in the tandoor.

Chickpea flour batter mixed with various vegetables. Crispy deep-fried in oil.

Chicken meat sautéed in a wok-like Karahi with tomatoes, onions, chili, and ginger. Finished with spinach, fenugreek and a little milk. Rather mild in taste.

Chicken sautéed in a wok-like karahi pan. Seasoned with tomatoes, onions, chili, and ginger. Finished with spinach, fenugreek, and a little milk.

Indian fresh cheese (paneer) with freshly chopped spinach, onions, tomatoes, and various Indian spices.

Paneer is an Indian fresh cheese in crumbly to firm consistency. Served in a light cream sauce in Mogul style with cashews.

Mild yogurt refined with cucumber and raita spice. Seasoned with cumin and black pepper for flavor.

Whole wheat bread baked in the tandoor.

Chicken ground meat seasoned with green chili, onions, coriander, and ginger. Grilled on a skewer in the tandoor. Available as mild or spicy variant. Served on a bed of lightly sautéed colorful vegetables.

Combination of ripe tomatoes, fresh cucumbers, chopped olives, coriander, and seasonal leaf salads with lime and olive oil dressing.

A combination of ripe tomatoes, fresh cucumbers, chopped olives, coriander and other lettuce varieties depending on market availability. Lime juice and olive oil form the sauce base, salt and black pepper are essential.

Fried pastry pockets with coriander, potatoes, and peas as the filling base, complemented with ajwain.

Warm yeast bread made from white flour with sesame seeds, baked in the tandoor.

Warm yeasted bread made from white flour with sesame seeds, baked in the tandoor.

Lamb pieces in a spicy cashew sauce in Mogul style. Nuts, raisins, and cream complete this specialty.

Chicken ground meat seasoned with green chili, butter, onions, coriander, and ginger. Grilled on a skewer in the tandoor.

Fine giant prawns marinated in yogurt and various spices. Baked in the tandoor. Served on a bed of lightly sautéed colorful vegetables.

Fresh chicken legs marinated in yogurt and grilled in the tandoor. A masala of spices and herbs complete this specialty. Served on a bed of lightly sautéed colorful vegetables.

Tender boneless chicken pieces grilled in the tandoor. Marinated in traditional tandoor marinade. Served on a bed of lightly sautéed colorful vegetables.

A selection of the finest Indian appetizers. Chicken from the tandoor, vegetable variations, prawns and more.

A selection of the finest Indian appetizers. Chicken from the tandoor, vegetable variations, prawns and more.

Samosa, pakora, paneer prepared in various ways and vegetables make up the vegetarian version of the appetizer platter.