Menu - SVAAdish Innenstadt

A crunchy mix of lentil waffles served with homemade chutneys - mint, tamarind, mango - makes for a lively start to your culinary journey.

Crispy semolina balls filled with spiced pineapple water and avocado kachumber: Our playful answer to the popular street snack from Kolkata.

Golden-brown fries made from seaweed and chickpea flour, dusted with Togarashi seasoned mayo: Delicious crunchy with a Japanese twist.

Mini Puri rolls filled with yoghurt, sev and a chutney twin made from mint and tamarind: Cold, creamy and crispy in every bite

Heirloom tomatoes, tossed with burrata, crispy root vegetables and chaat masala: Banaras meet the Mediterranean.

Charcoal grilled paneer marinated with black truffle and cream, served with sweet corn kachumber: smoky, spicy and delicate.

Tender young jackfruit sautéed in a spiced blend of Tellicherry black pepper, curry leaves and South Indian spices.

A silky, aromatic soup created from wild mushrooms and infused with the earthy decadence of black truffle, served with truffle cheese mini kulcha.

Amritsar style chicken marinated in spiced yogurt and slowly roasted in a clay oven.

Grilled lamb chops with garam masala and Kashmiri chili — a treat from the Mughal era.

Deer kebabs inspired by Rajasthan's forest kitchens — strong, fiery and aromatic.

Tender salmon fillets marinated in spicy mustard casundi and perfectly slow-roasted — a lively, smoky treat from Bengal cuisine.

Crunchy softshell crab in spiced chickpea batter, dusted with semolina — straight from Mumbai's fishing villages.

Tiger prawns glazed in Kerala-style ginger tamarind reduction — sweet, sour and spicy in perfect harmony.

A Delhi classic — tandoori chicken in a velvety tomato and butter sauce, flavored with fenugreek and cream.

Mangalorean curry with chicken, roasted coconut, red chilies and curry leaves.

Fiery Rajasthani lamb curry with Mathania chilies and smoky notes — bold and genuine.

Himahali lamb, slowly braised in yoghurt and whole spices — earthy, rich and soothing.

Lucknow style biryani layered with saffron chicken served with Burani raita — fragrant, regal and festive.

South Indian specialty from the Nilgiri Mountains with prawns in green coconut-mint-coriander sauce.

Monkfish in delicate coconut milk curry sauce with curry leaves and green chilies — coastal elegance from Kerala.

Creamy dish made from fenugreek and green peas — Lucknow's winter comfort in one bowl.

North Indian stir-fry dish with broccoli, diced peppers and onions, gently sautéed with freshly ground spices — crunchy, aromatic and delicious.

Punjabi classic made from tender paneer in spinach puree, refined with garlic, green chilies and some dried fenugreek.

Baby eggplants in spicy peanut sesame curry sauce with tamarind — a Hyderabad delicacy full of flavor.

Yellow lentils with cumin, garlic and dried red chilies, garnished with fresh coriander — a timeless classic.

Home dish — slow-cooked black lentils with tomato puree, Kashmiri chilli, fenugreek leaves and a little butter.

Fragrant basmati rice — simple, elegant and essential.

Kashmiri morels and saffron in basmati rice — earthy, luxurious and rare.

Tandoori Roti VG Butter Naan, G V Garlic Naan, G V Truffle Cheese Kulcha, G V Malabari Paratha VG

Lassi-panna cotta, mango espuma, yoghurt meringue, mango compote, mango sorbet.

Coconut jaggery cream caramel with green cardamom served with jaggery ice cream, passion fruit gel and coconut chips.

Warm crumble made from white chocolate panjiri, apples and berries, served with milk ice cream — nostalgia meets decadence.