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Inspired by a family background of simple farming and Ayurvedic medicine, we opened the first Bindia in 2003 right next to Trianglen in Copenhagen. Ever since then, we have simplified and structured the Indian kitchen and brought it into the everyday lives of the Copenhagen households. Simple, open, accessible.

With a culinary starting point in the North Indian Punjab kitchen and a back-to-basic approach, we focus on quality commodities and traditional cooking techniques. This is one of the contributing factors as to why Bindia has zero food waste.

Among our traditional cooking methods, you will find the completely essential “tempering”. This is an Indian spicing technique, in which grinded spices are stir-fried separately at burning hot degrees. When the crushed spices hit the boiling fat, they produce a heat shock response, which makes them discharge their essential oils and, thereby, rich flavor. Every single one of our dishes goes through one or several temperings, facilitating the distinct flavor to emerge in just the right way in every dish.

Additionally, we never use any additives, preservatives, nor food coloring in our cooking. In 2015, Bindia became the first and only take-away chain certified with the Organic Cuisine Label.

All nutritional calculations are done by One Bite Better.