Munch India
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
Auswertung
Rezensionen
Speisekarte
belly of tuna slightly brushed with a tangy house sauce
Satsuma A5 ribeye on brioche
mixed vegetable balls simmered in a tangy tomato gravy, served with basmati vegetable pulao
masala-battered crispy cod with potato fries
duck breast cured for two days and seared to perfection, served over a vindaloo sauce, accompanied with rumali roti
mixture of various lentils and herbs, tossed with a truffle vinaigrette
crispy spinach, peas and potato patties
mixed vegetable balls simmered in a tangy tomato gravy, served with basmati vegetable pulao
sautéed mushrooms and sun-dried tomatoes wrapped with slices of eggplant, served with paratha
soy granule and garbanzo flour cakes filled with fresh paneer, served with semaiyan
mixture of various lentils and herbs, tossed with a truffle vinaigrette
crispy spinach, peas and potato patties
mixed vegetable balls simmered in a tangy tomato gravy, served with basmati vegetable pulao
sautéed mushrooms and sun-dried tomatoes wrapped with slices of eggplant, served with paratha
soy granule and garbanzo flour cakes filled with fresh paneer, served with semaiyan
belly of tuna slightly brushed with a tangy house sauce
Satsuma A5 ribeye on brioche
mixed vegetable balls simmered in a tangy tomato gravy, served with basmati vegetable pulao
masala-battered crispy cod with potato fries
duck breast cured for two days and seared to perfection, served over a vindaloo sauce, accompanied with rumali roti
mixture of various lentils and herbs, tossed with a truffle vinaigrette
crispy spinach, peas and potato patties
mixed vegetable balls simmered in a tangy tomato gravy, served with basmati vegetable pulao
sautéed mushrooms and sun-dried tomatoes wrapped with slices of eggplant, served with paratha
soy granule and garbanzo flour cakes filled with fresh paneer, served with semaiyan
belly of tuna slightly brushed with a tangy house sauce
Satsuma A5 ribeye on brioche
mixed vegetable balls simmered in a tangy tomato gravy, served with basmati vegetable pulao
masala-battered crispy cod with potato fries
duck breast cured for two days and seared to perfection, served over a vindaloo sauce, accompanied with rumali roti
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