You can read about the history of Bindia here.
The main part of our menu is North Indian cuisine from the Punjab region, though we serve a few South Indian dishes like our Madras curry.
The Punjab cuisine is typically based on lamb or chicken dishes with bread as the side dish.
In Punjab, Muslims and Hindus have lived side by side for centuries - and mutual respect for religion and customs have been a key ingredient for this coexistence.
Since Muslims do not eat pork and Hindus do not eat beef, these two ingredients have naturally disappeared from the general Punjab cuisine over time.
Though Punjab was divided by with the partition of India and Pakistan in 1947, the local culture and customs have remained practically intact.
In accordance with Bindia’s culinary heritage, we, therefore, do not serve pork or beef.
Our kitchen team
All our chefs come from either India, Pakistan or Nepal and are all trained in the North Indian cuisine. Since, there didn’t exist any official education or degree related to the North Indian cuisine until a few years ago, not all chefs have a formal degree.
More importantly, they all have tons of experience from having cooked in an Indian kitchen for years, often decades. At Bindia, the only necessary qualifications are skills, experience, and, not least, adaptability to the Bindia way.
In accordance with true Indian traditions, Bindia use ghee in all dishes with the exception of our vegan dishes.
Ghee is 100% clarified buffalo/cow butter, and is a central element in the Indian kitchen, which gives the curry just the right taste.
The word "butter" has nothing to do with the amount of butter in a Butter Chicken. Instead, "butter" alludes to the traditional precept that the meat should be so tender that it feels like cutting in butter.
Garlic is a key ingredient when creating the base of the curry. However, if you have a garlic allergy, you can still safely order our Butter and Korma dishes. If you dislike the notorious ‘garlic breath’, fear not! In the Indian kitchen, we fry the garlic and mix it with other spices, so it doesn’t give you the characteristic smell of raw garlic afterwards.
We sprinkle several dishes with fresh coriander when adding the final touch, just like our salad also contains a coriander-based dressing.
If you are allergic to, or dislike, coriander, please remember to let our chefs know when you order.
Our Oriental Nut Mix consists of selected nuts, seeds, and spices, which we use in our Korma and Butter curries to give them a distinguished, creamy texture and almost sweet flavor. This approach is a traditional, culinary practice from the mountainous regions of Northern India like the Punjab Himalayas.
Instead of using animal fats, the nuts provide the curries with the essential calories when living in these colder regions. These curries have a rich, yet subtle, nutty flavor to them and are less spicy than the ones you’ll find in Southern India.
Just like every tradition and region have their own approach to the nut mix, we have carefully crafted our own unique mix at Bindia.
The word “kebab” literally means grilled meat. The kebab Bindia serve is the Indian type, which is not the same as the kebab in a typical shawarma place. When we prepare our kebabs, we mince the meat ourselves, knead in the vegetables and spices, before molding and grilling it.
In India, Muslims and Hindus have coexisted for centuries largely sharing the same regional, culinary customs. Therefore, there is a tradition of always eating halal meat. To reflect this tradition, we have chosen only to use halal meat.
The two curries, Butter and Korma are quite mild, and, therefore, suitable for children.
While the well-known Nan bread is baked with wheat, flour, and yeast, the Paratha is made with wholemeal flour and without yeast.
Short answer: yes.
By adding water to a roast of selected spices, we produce a broth, which we then boil the rice in. This gives the rice a rich, Indian flavor.
India is a huge country with many regions, each with their own culinary traditions. It is therefore customary to choose between many different types of side dishes such as rice, nan, paratha, raita, chutney, or salad. Merely adding rice to all our curries, would remove the opportunity to explore other traditionally types of side dishes that are served in India.
Typically, chutney is fruit mashed with spices and naturally preserved with for example vinegar, sugar, or salt.
In India you’ll find an endless number of chutneys. Similarly, at Bindia we change our chutney selection now and then, giving you the opportunity to try some of the different kinds available. However, the best ones, like the Mango or Mixed Pickles Chutney, can always be found in our selection.
Our salad dressing consists of various nuts, oils, vegetables, and coriander.
Our Mango Lassi consists of Indian mangoes, whole milk yoghurt, and water. We do not add any color or sugar.
A good Indian curry takes a long time to cook and requires many hours of simmering and settling. Consequently, the first, slow and patient part of making our traditional curries is done in our central kitchen in Hvidovre, leaving the final part of the cooking to be done in our away shops when your order is placed.
Packaging and serving
All our packaging is made from 100% recycled, non-bleached paper. Both the paper bags and menu cards can be recycled as paper.
To ensure that our bowls can withstand the hot, liquid food, the bowls have a thin plastic coating on the inside. Hence, the bowls and lids must be sorted as regular waste.
We also recommend re-using the paper bag as much as possible before recycling it.
The food we serve can easily be refrigerated overnight and heated the following day. See here how to do it.
The boxes and lids can NOT tolerate the heat in a conventional oven. They are also not suited for extended heating in a microwave, but they do, however, tolerate light heating in a microwave.