The story of Indian spices dates back to 7000 years into the past. It is a chequered history of lands, discovered or destroyed, kingdoms built or breached down, wars won or lost, treaties signed or flouted, flavours sought or offered. Today Indian spices hold the same spell.

Each spice has a personality of its own and when treated with consideration they will flourish, but if disrespected they can turn nasty. For centuries, the seductive flavors of India's most sumptuous dishes have been developed, perfected and passed down through generations of "Khamsamas", the royal chefs, who presided over the opulent kitchens of India's Moguls and Maharajas. Spices are the soul of the indian cuisine. Indian food has an extraordinary look and smell and that is exactly what you can get in our restaurant.

Every spice and herb acts as medicament for the body.
As an example: the ADRAK spice induces digestion of the food and removes pains in the stomach, HALDI induces liver functions, SCHAFRAN, the most expensive spice in the world (1 kg = 1300 EUR), reduces cholesterol. Lalmirchi, Ginger, Coriander, Kaschuri Meti, Garam Masala - all these are used in preparation of the food in our restaurant.