The Menu
Ryesgade 30B · København N
Aloo Papdi Chaat
95 KR
Potato cut soft. Papdi cut for crunch. Yogurt over both, then tamarind sweet, then mint sharp and green.
Pomegranate scattered like something spilled and not cleaned up.
Doh Kleh
89 KR
A salad from the hills, not the plains. Pork cooked, then chilled, dressed sharp with mustard oil and ginger.
Not what you expect from an Indian menu. That is the point.
Pomfret Fry
165 KR
Whole pomfret, scored to the bone. Marinated in red chili and turmeric, fried hard until the crust holds.
Eaten with the bones in. That is how it should be.
Kashmiri Chaamp
195 KR
A single lamb chop, nothing more. Marinated overnight, cooked over flame until the fat renders.
The meat pulls from the bone before the knife arrives.
Rajasthani Bhindi
145 KR
Okra, and only okra. Dry-cooked with onion and whole spice until the sliminess is gone.
What remains is the vegetable and its char, nothing hiding behind it.
Champaran Mutton
225 KR
Mutton sealed into a pot, and left alone. Whole spice, no water, hours of its own steam.
What comes out is dark and falls from the bone before you ask it to.
Kerala Fish Curry
205 KR
Fish, coconut, and a sour note. Simmered slow, kokum for the sour, mustard seed cracked hot at the end.
Eaten with rice, not around it. There is no other way.
Old Delhi Butter Chicken
215 KR
Chicken on the bone, marinated twice. Finished in a gravy built on tomato, butter, and cream.
The dish most people think they already know. They don’t.
Dal Makhani
125 KR
Black lentils, and the whole night. Butter and cream folded in only at the end, not before.
The dish every kitchen is judged by, and most kitchens fail.
Biryani for Two
325 KR
Rice and meat, sealed under one lid. Cooked together until neither is quite itself anymore.
Meant to be shared. Ordered by two who intend to.
Sides
Paratha
45 KR
Layered bread, cooked on the flame until it blisters. Torn, not cut.
Rice
40 KR
Steamed, plain. Meant to hold everything else up.
Please advise of any allergies before ordering