North · Punjab
Rich Mughlai-style dishes: korma, shahi curries, cardamom, nuts and saffron. Wheat breads like chapati, paratha and naan – and the home of tandoori cooking.
Since 2013
We cook with fresh ingredients and traditional recipes. We are especially proud of our authentic tandoori dishes.
Mild, medium or properly hot – there is something for everyone, because every dish is freshly made, with love.
TandooriMadrasVindalooKarahiBiryaniJalfreziKormaNaanSamosasDal MakhaniTikka MasalaPalak Paneer
Our speciality
The Tandoor
The traditional Indian clay oven. Scroll inside.
No. 47
Chicken Tikka
with chicken
Marinated in ginger, yoghurt and plenty of spices, served sizzling on a hot plate – with curry sauce, basmati rice and salad.
Indian spices.
Saunf Anise
Used as a spice in some North Indian curries.
Methi Fenugreek
The light-brown seeds have a strong, distinctive aroma. Both seeds and leaves flavour many Indian curries.
Mirch Cayenne pepper
Gives our curries their heat – from gentle warmth to properly hot.
Elaichi Cardamom
After saffron, the most precious spice in the world.
Haldi Turmeric
Found in almost every Indian dish.
Jeera Cumin
Indispensable in Indian cooking – it goes into nearly everything.
Laung Cloves
Prized above all for their intense aroma.
Kesar Saffron
Still a precious spice and natural colouring. A single kilo takes the stigmas of 150,000 flowers, picked and dried by hand.
Adrak Ginger
Native to South-East Asia – and the backbone of our tandoori marinades.
Dhania Coriander
A staple of every Indian kitchen. The fresh leaves are used much like parsley.
You can taste how we use them in every dish.
See the menuOur Cuisine.
Indian cooking brings together an extraordinary range of flavours – shaped by region, climate and culinary tradition.
East · Bengal
Known for rice, seafood and the subtle warmth of mustard oil – and for Bengali sweets such as gulab jamun.
West Coast
Seafood, coconut and fresh chillies. Think intense, fiery curries like vindaloo, with chilli and vinegar.
South
Rice takes centre stage. Curries are thinner, spicier and noticeably hotter – with classic South Indian aromas and Madras curry.
Ambiente.
Warm light, a seat at the bar or outside on Nikolsburger Platz.
We look forward to seeing you.
Opening hours
| Monday | 16:00–22:00 |
| Tuesday | 16:00–22:00 |
| Wednesday | 16:00–22:00 |
| Thursday | 16:00–22:00 |
| Friday | 16:00–22:00 |
| Saturday | 12:00–22:00 |
| Sunday | 12:00–22:00 |
Also to take away: order online or call us on 030 86 00 80 07.