Frequently Asked Questions
Find answers to the most common questions about Bindia
Packaging and Serving
All our primary packaging is made from 100% unbleached and climate-smart paper. Both our bags and menus can be sorted as paper. For the bowls to withstand hot, liquid food, a thin plastic coating on the inside is necessary. As Copenhagen Municipality does not yet have sorting for this type, bowls and lids must be disposed of as regular household waste. We also recommend reusing the bag as much as possible first. Our bottles can be reused as water bottles or similar for a long time without problems.
Bindia's primary packaging and bags are all made from kraft paper produced from uncolored wood fibers, coated with a thin oil-resistant PP layer that makes it food-safe. All paper used in the packaging is classified as a renewable raw material, as forests are replanted and harvested with biodiversity in mind. According to a Nordic study from IVL, using paper for packaging and bags is more climate-smart than using glass or plastic packaging.
Our food can easily be refrigerated and reheated the next day.
Our trays and lids do not withstand the heat from a regular oven. Our trays can handle brief reheating in a microwave.
Preparation
A good Indian curry takes a long time to make, as it needs to simmer for many hours. That is why the first, slow part of the preparation is done in our central kitchen in Hvidovre, while the final part is completed in the takeaway shops as soon as your order is placed.
Our Indian Kitchen
Most of our menu comes from North India, specifically the Punjab region, but we also serve a few dishes from South India such as our Madras Curry.
North Indian cuisine is typically based on lamb or chicken dishes with bread as a side.
In Punjab, Muslims and Hindus have lived side by side for hundreds of years. The key to this coexistence has, among other things, been mutual respect for each other's religions and customs. Since Muslims do not eat pork and Hindus do not eat beef, these two ingredients are not found in North Indian cuisine. Although Punjab was divided at the same time as the separation of India and Pakistan in 1947, the local culinary traditions remained intact. In line with Bindia's culinary heritage, we therefore serve neither beef nor pork.
Our Kitchen Team
All Bindia chefs come from India, Pakistan, or Nepal and are trained in North Indian cuisine. Since there was no official education in North Indian cuisine until a few years ago, not all of our chefs have formal certificates documenting their expertise. On the other hand, they all have a huge amount of practical experience, often from decades in Indian cuisine.
Our Food
The word "butter" has nothing to do with the butter content of the dish. Butter refers to the meat being so tender that it feels like cutting through butter.
"Kebab" originally just means grilled meat. The kebab served at our place is the Indian form of kebab and is not like the one you get in, for example, a shawarma grill bar. We prepare our kebab by chopping the meat ourselves, mixing in vegetables and spices, then shaping the meat and grilling it.
In North India, Muslims and Hindus have lived side by side for centuries. This coexistence is, among other things, based on a shared culture and food traditions. Therefore there is also a tradition of eating halal meat. To reflect this tradition, we have chosen at Bindia to use only halal-slaughtered meat.
India is a large country consisting of many small regions with their own culinary traditions. Therefore it is normal to be able to choose between many different types of side dishes such as rice, bread, potatoes, raita, chutney, or salad. If we included rice with the dishes by default, we would remove people's opportunity to try all the other great side dishes that are eaten in India.
Garlic is a very important ingredient in the foundation of a curry. If you are allergic to garlic, you can still eat our Butter and Korma dishes. If you are simply worried about smelling of garlic, we can reassure you that in Indian cuisine garlic is fried and mixed with other spices. Therefore you avoid the characteristic smell of raw garlic after eating our food.
To give the rice their good flavor, we cook them in a homemade broth created from selected spices, which we first fry and then mix with water.
Fresh coriander is sprinkled on many dishes, and our salad contains a dressing based on coriander. If you are allergic, or simply do not like coriander, we therefore ask you to tell the chef when you order.
Bindia's oriental nut mix consists of selected nuts, seeds, and spices that we use when making our Korma and Butter curries. This method gives the curry a special, creamy consistency and sweet flavor. The use of nut mix in curries is a culinary tradition from the colder, mountainous areas of North India such as Punjab Himalaya. Here nuts are used in cooking instead of animal fat to make the curry nourishing and calorie-rich. These North Indian curries have a distinctive, subtle, nutty flavor and are milder than those found in South India. Just as different nut mixes are found depending on where you are in North India, we have carefully created our very own Bindia version.
We have two curries that are very mild, namely Butter and Korma. These are both suitable for children.
The well-known naan bread is baked with wheat flour and yeast, while Paratha is baked with wholegrain flour and without yeast.
Chutney is typically fruit mashed with spices and naturally preserved with vinegar, sugar, or salt. In India you will find countless varieties of chutneys. In the same way, we regularly change our chutneys to give people the opportunity to taste some of the many different kinds that exist. However, the best-known ones, such as Mango Chutney or Mixed Pickles, will always be part of our range.
Our salad dressing consists of different nuts, oils, vegetables, and coriander.
Our Mango Lassi consists of Indian mango pulp, whole milk yogurt, and water. There is no added coloring or sugar.
