Usine d'épices indiennes de l'Est de l'Inde
東インド ベンガル料理専門店インディアンスパイスファクトリー / Bengali Cuisine Indian Spice Factory
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Un restaurant spécialisé dans les délices de l'Est de l'Inde
Points forts
Évaluation
Japan Évaluations des utilisateurs3.44(1 avis)Avis
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Menu
This is an example of a course with a budget of 5,500 yen. The menu may change depending on the availability of ingredients. Vegetarian, vegan, and allergy accommodations are available, so please consult us in advance.
The menu consists of a variety of East Indian, Bengali, and Kolkata cuisine, using seasonal local ingredients, home-grown vegetables, and spices that are unique to Kyushu.
We accept reservations for a budget of ¥5,500 / ¥9,900. (The content varies depending on the budget and number of people) Example for ¥5,500: Aloo Bhujia Crispy Potato, Sabji Vegetable Dish, Pudina Chatney Mint Sauce, Kancha Lonka Achar Homemade Green Chili Pickle, Bhaja Muger Daal Mung Bean Soup, Prawn Seafood Dish, Fish Seasonal Fish Dish, Chicken Poultry Dish, Mutton Goat Meat, Cha Spiced Milk Tea, Mishti Homemade Indian Sweets. *Reservations must be made at least 7 days in advance for 2 or more people. *Please consult in advance regarding budget and number of people. *Course content may change depending on supply conditions and the harvest of homegrown vegetables. *Vegetarian options, menu requests, and allergies should be discussed in advance.
We accept reservations for a budget of ¥5,500 / ¥9,900. (The content varies depending on the budget and number of people) ¥9,900 sample dishes: Aloo Bhujia crispy potatoes, 3-4 types of vegetable dishes, Pudina Chatney mint sauce, Kancha Lonka Achar homemade green chili pickles, Roti whole wheat flatbread, Bhaja Muger Daal mung bean soup, Kolkata style Biryani chef's choice Kolkata style biryani (pilaf), Prawn shrimp dishes, Fish seasonal fish dishes, Chicken chicken dishes, Mutton goat meat, Cha spiced milk tea, Mishti homemade Indian sweets assortment. *Reservations must be made at least 7 days in advance for 2 or more people. *Please consult in advance regarding budget, number of people, etc. *Course content may change depending on supply conditions and the harvest of homegrown vegetables. *Vegetarian options, menu requests, and allergies should be discussed in advance.
