Business Hours
-
Mon - Sun
16:00 - 21:00
-
Closed Only
24/12 & 31/12
The word ”curry” is actually an English word stemming from India’s time as a British colony. It refers to countless Indian dishes best classified as forms of sauces or stews.
In Southern India, you often find quite spicy curries like the tomato-based and chili-filled Madras curry while you often encounter much milder curries like the Korma in the Northern mountainous regions around the Himalyas
In the North, there’s similarly a tradition for using a mix of nuts and seeds as a central part of the curry preparation. This not only makes the curry sweet and creamy, but the nuts also provide necessary and nurturing calories for the people living in these colder provinces.
In India there are as many kitchens and culinary traditions as regions, but it is impossible to imagine ‘India’ without ‘curry’.
Nutrition pr. 100g | |
Carbo-hydrates: | 9.5 g |
Energy: | 56 kcal / 235 Kj |
Fat: | 1.3 g |
Fiber: | 0.4 g |
Protein: | 1.5 g |
Salt: | 0.06 g |
Saturated fat: | 0.7 g |
Sugar: | 3.3 g |
Mango Lassi : Pureed mango, Yoghurt 3,5%, Water
Mon - Sun
16:00 - 21:00
Closed Only
24/12 & 31/12
© 2003 - 2024 Bindia. All Right Reserved.