Business Hours
-
Mon - Sun
16:00 - 21:00
-
Closed Only
24/12 & 31/12
Oven baked aubergines with onion, ginger & garlic.
”Bangan” means eggplant while “Burtha” refers to food prepared in an oven – a tandoor oven, to be specific.
From his Punjabi upbringing, Bindia’s founder and head chef recalls the central role the tandoor played in the local community – both as a culinary multitool as well as a social focal point.
You simply brought your own dough and other kinds of tandoor-ready food to your local tandoor where you paid the owner to cook what you’ve brought. Here you met with family, friends, and other locals while the kids were playing and the tandoor burning. Thus, an old-fashioned tandoor was often burning all day and could draw quite a crowd.
“Bangan Burtha was something we especially ate a lot during the summer”, our head chef recounts. As with the other food, you brought your own eggplants to the local tandoor where they were placed in the ashes right next to the burning fire. Here they would lie for up to two hours with the meaty middle of the eggplant almost boiling underneath its dark, protective peel. When they were taken out, they had their burnt peel removed, and their baked insides squashed into a pulp, which is, in fact, the essence of Bangan Burtha.
At Bindia we are making Bangan Burtha from scratch: we use fresh eggplants, which we similarly bake in the oven. We mix the Bangan Burtha with a nice Jeera Masala Curry and lots of onion and ginger.
Nutrition pr. 100g | |
Carbo-hydrates: | 4.3 g |
Energy: | 80 kcal / 334 Kj |
Fat: | 5.8 g |
Fiber: | 2.6 g |
Protein: | 1.4 g |
Salt: | 0.15 g |
Saturated fat: | 0.8 g |
Sugar: | 3.2 g |
Bangan Burtha : Ajwain seeds, Baked aubergine (eggplant), Black pepper, Chili, Coriander seeds, Cumin, Dry crushed lime, Fenugreek leaves, Garam masala, Garlic, Ginger , Mustard seeds, Onions, Salt, Tamarind, Turmeric, Vegetable oil, Water
Mon - Sun
16:00 - 21:00
Closed Only
24/12 & 31/12
© 2003 - 2024 Bindia. All Right Reserved.