The secrets of the Indian kitchen:

The secret is not only to be find in the vast choice of spices,
but above all in the carefull composition of the spices and to cook them
that way, that the flavour can be developed the best possible way.

As cooking kit is only used a pan on the open fire or
a tandoor (charcoal clay oven). The tandoor is the every purpose oven
of the Indians. This universal gadget is in most of the cases shaped
like a jar and the inside has a layer of clay on which
bottom wood is burned.

On the top you can place a pan or a pott.
On the same time the tandoor can be used as a backofen,
where nan (flat bread) is baken.

Nan is not only a sidedish to the „curries", but they replace also the cutlery.
With pieces of Nan the Indian pics up his dish.

It is forbidden to eat with the left hand.
The left hand serves only for dirty works. It is not forgiven
to shake hands or to eat with the left hand.

Finally some remarks to the Indian „Curry".
The word „Curry" is a phonetic misunderstanding, which
was brought from the Britains to Europe.

The tamilian word „kari" (souce) is said to be the origin of this nomination.
There is no special curry spice in India. Indeed it deals with a composition
of different spices, which tastes in differnet way, depending on
the composition. Each housewife, each cook has its own typical
mixture of spices, which composition is kept as a secret.

We wish you to enjoy your meal!

Indian dishes,
which are not mentioned on the menu,
will be of course prepared upon request.