Sahar Curry Culture

Tender pieces of boneless chicken grilled in Tandoor. Previously turned in traditional tandoor marinade. The chicken is served on a bed of briefly sautéed coloured vegetables.

Chicken minced meat seasoned with green chilli, onions, coriander and ginger. Roasted on a skewer in the Tandoor. Available as a mild or spicy version, you can choose for yourself. The chicken is served on a bed of briefly sautéed coloured vegetables.

Warm yeast bread made of white flour baked in Tandoor with chopped garlic. To round it off, spread with a little butter.

Juicy lamb chops marinated with yoghurt and various spices. Baked in the Tandoor. The lamb racks are served on a bed of briefly sautéed coloured vegetables.

Tender pieces of boneless chicken grilled in Tandoor. Previously turned in traditional tandoor marinade. The chicken is served on a bed of briefly sautéed coloured vegetables.

Fresh chicken legs marinated in yoghurt and grilled in Tandoor. A masala of spices and herbs round off this specialty. The chicken is served on a bed of briefly sautéed coloured vegetables.

Lime juice, white pepper, yoghurt, ginger and some garlic are processed into a marinade. Tender pieces of chicken are marinated in the marinade and slowly grilled in the Tandoor. The chicken is served on a bed of briefly sautéed coloured vegetables.

Tender pieces of boneless chicken grilled in Tandoor. Previously turned in traditional tandoor marinade. The chicken is served on a bed of briefly sautéed coloured vegetables.

Fresh chicken legs marinated in yoghurt and grilled in Tandoor. A masala of spices and herbs round off this specialty. The chicken is served on a bed of briefly sautéed coloured vegetables.

Lime juice, white pepper, yoghurt, ginger and some garlic are processed into a marinade. Tender pieces of chicken are marinated in the marinade and slowly grilled in the Tandoor. The chicken is served on a bed of briefly sautéed coloured vegetables.

Chicken minced meat seasoned with green chilli, onions, coriander and ginger. Roasted on a skewer in the Tandoor. Available as a mild or spicy version, you can choose for yourself. The chicken is served on a bed of briefly sautéed coloured vegetables.

Fine giant shrimps marinated with yoghurt and various spices. Baked in the Tandoor. The prawns are served on a bed of briefly sautéed coloured vegetables.

Juicy lamb chops marinated with yoghurt and various spices. Baked in the Tandoor. The lamb racks are served on a bed of briefly sautéed coloured vegetables.

Production :In the Mughal Empire, Biriyani was only prepared for special occasions because its preparation is complex and time-consuming. The rice is cooked and steamed in different ways. The nuts, saffron, red chilli, almonds, cardamom and other Indian spices are added later. The lamb is pre-cooked individually and added later. Everything is mixed, put in a bowl and closed tightly with a special dough that serves as a lid. So hardly any flavours can escape when the Birayni is baked in the oven and only served when the lid is golden brown.

Production :In the Mughal Empire, Biriyani was only prepared for special occasions because its preparation is complex and time-consuming. The rice is cooked and steamed in different ways. The nuts, saffron, red chilli, almonds, cardamom and other Indian spices are added later. The chicken meat is pre-cooked individually and added later. Everything is mixed, put in a bowl and closed tightly with a special dough that serves as a lid. So hardly any flavours can escape when the Birayni is baked in the oven and only served when the lid is golden brown.

Rice dish. The name Biryani comes from the Persian and means "roasted". Seasoned rice is mixed with fried, fresh market vegetables. It also typically contains onions, chillies, saffron, mint, caraway and nuts. Served with Raita.

Wholemeal flour bread baked in the Tandoor.

Warm yeast bread made from white flour baked in the Tandoor.

Warm yeast bread made of white flour with sesame seeds baked in the Tandoor.

Warm yeast bread made of white flour baked in Tandoor with chopped garlic. To round it off, spread with a little butter.

Fragrant loose rice from Pakistan.

Mild yoghurt refined with cucumber and Raitage spice. Seasoned with caraway and black pepper to round off.

Potato pieces stirred in the pan. Some onion, black pepper, a little Ajwan (kings cumin) and a hint of chilli.

Indian vegetable selection according to market offer, seasoned with Indian Masalas and sautéed briefly in a pan.

50 cl

50 cl

50 cl

50 cl

50 cl