Menu - SVAAdish Innenstadt

A crunchy mix of lentil chips served with homemade chutneys — mint, tamarind, and mango — for a lively start to your dining experience.

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

Crispy potatoes made from chickpea flour, with mint chutney.

Dumplings with potato and pea filling, chickpea curry, yogurt, tamarind and mint coriander chutney.

Roasted peanuts, potatoes, homemade wheat crackers, yogurt and chutneys.

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

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

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

Crispy French fries with juicy chicken, seasoned with creamy mayonnaise and spicy masala yogurt sauce.

Crispy chicken fried until golden brown with garlic, ginger, paprika and soy sauce — spicy Indo-Chinese style.

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

Marinated and grilled lamb crown (New Zealand) with garam masala and Kashmiri chili — a treat from the Mughal era.

Mildly marinated chicken, pickled red onions, served with mint coriander chutney.

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

Lamb with spicy spices, garlic and ginger, served with mint coriander chutney.

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

Marinated fish flavored with mustard and carom, with mango salsa.

Jumbo prawns grilled in a tandoori oven with fresh garlic, served with mint coriander chutney.

Roasted eggplant, onions, tomatoes, green peas, fresh coriander, served with tandoori roti.

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

Chickpeas with potatoes in red curry sauce served with basmati rice.

Homemade paneer cheese and peas in creamy tomato curry sauce served with basmati rice.

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

Tender chicken in spicy masala sauce with chilies, coriander, garlic and tamarind, served with basmat rice.

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.

Tender lamb and spicy minced meat in a strong tomato sauce with fried onions and aromatic vegetables, served with naan.

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.

Typical curry sauce prepared in North Indian style

Mild coconut curry sauce with ground almonds and cashew nuts

Creamy butter tomato curry sauce

In a fruity mild mango sauce

Spicy spinach curry sauce

Spicy coconut curry sauce, prepared in a delicious South Indian way

Marinated in yoghurt and grilled, cooked in a specially seasoned tomato curry with onions and peppers

Spicy curry sauce with fresh vegetables, ginger and garlic

Marinated in yogurt and cooked truffle sauce

Basmati fried rice with fried onions, fresh coriander and exotic spices, served with Kukumber Raita

Cherry tomatoes, cucumbers, radishes, lettuce

Red onions, cucumbers, tomatoes, lime & chilies

Fragrant basmati rice — simple, elegant and essential.

Kukumber, yogurt, caraway & spices

Potato fries sprinkled with Indian spices, plus mango chutney

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

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.