Welcome
Mehak Indisches Restaurant
The secrets of Indian cuisine
The secret lies not only in the large selection of spices, but above all in the fact that they are carefully coordinated and used when cooking
treat so that their aroma is fully developed.
Only a pan on an open fire or a tandoor (charcoal clay oven) is used as a cooking device. The tandoor is the Indians' all-purpose oven. This universal device is
mostly jug-shaped and has a cavity lined with burnt-on clay, on the bottom of which firewood is ignited. On top of that you can
place a pan or saucepan. The tandoor can also be used as an oven at the same time.
The plate-shaped nan (flatbread) is glued to the outer walls heated by the embers and baked there,
which only takes a few minutes.
Nan is not only a side dish to the "curries", but it also replaces the cutlery. The Indian uses nan chunks to eat his food
and use it to spoon the sauce.
Finally, a few remarks on Indian curry. "The word, curry" is a phonetic misinterpretation brought to Europe by the British
became. The Tamil word "kari" (dip) is said to have been the origin for this name. Often times the word becomes synonymous with all Indian
Dishes sometimes used for dishes that are prepared with a typical sauce. But sometimes only for the unknown "curry spice".
However, there is no such thing as a curry spice par excellence in India
It is a combination of different spices that - individually coordinated - always taste different. Every housewife every cook uses their own typical
Curry spice mix, the composition of which is kept like a secret.
We wish you a good appetite !
