Indian Restaurant Krishna13

Chicken marinated in yogurt and traditional spices, cooked in the clay oven (tandoor). It has a smoky and spicy flavor, with a tender and juicy texture. Typically enjoyed with naan bread and mint sauce.

Cubes of fresh Indian cheese (paneer) marinated and grilled with vegetables. Delicate cheese flavor enhanced by spicy marinade and grilling. Excellent as a vegetarian appetizer.

Boneless chicken cubes marinated with abundant garlic and spices, cooked in the tandoor. Intense and aromatic flavor. Eaten hot, often accompanied by raw onions and lemon.

Lamb cubes marinated in yogurt and spices, then grilled. The meat is tender and flavorful with smoky notes. Perfect with a side of fresh vegetables.

Chicken marinated in a green mixture of spinach, mint, and aromatic herbs. Fresh and slightly herbaceous flavor. Usually served as an appetizer.

Skewers of minced lamb, mixed with herbs and spices, cooked in the tandoor. Soft texture and very flavorful taste. Ideal to eat wrapped in bread or with chutney sauce.

Marinated chicken legs grilled until golden brown. The meat remains juicy inside and crispy outside. Enjoyed by eating with your hands.

Prawns marinated in tandoori spices and cooked over charcoal. Seafood flavor enhanced by warm spices and smokiness. Excellent fish appetizer.

A mixed platter offering a selection of tandoori specialties, including chicken, lamb, and fish. Ideal for tasting various grilled preparations at once. To share or as a main course.

Diced swordfish marinated with oriental herbs and cooked in the tandoor. The fish remains firm and acquires an aromatic flavor. A light and tasty alternative to meat.

Classic dish of potatoes (aloo) and cauliflower (gobi) sautéed with spices. It is a 'dry' dish (without liquid sauce), rich in turmeric and cumin. Perfect with chapati bread.

Potatoes slow-cooked in a thick, spicy tomato-based sauce. The potatoes absorb the flavors of the sauce. A comforting and flavorful dish.

Green curry based on spinach (saag) and potatoes. Creamy texture from the cooked spinach, with tender potato pieces. Earthy and nutritious flavor.

Nutritious dish combining lentils (dal) and spinach. Creamy and slightly spicy. Excellent accompaniment for basmati rice.

Sweet and savory curry with green peas (mutter) and paneer cheese cubes in a tomato-based sauce. Soft texture and balanced taste. A very popular vegetarian dish.

Chickpeas cooked in a thick spicy sauce with tomato, ginger, and coriander. Robust and slightly spicy flavor. Often served with fried bread like bhatura or with rice.

Potatoes sautéed with cumin seeds (jeera) and other spices. A simple but aromatic dish, with a toasted note from the cumin. Ideal side dish.

A mix of seasonal vegetables cooked in a flavorful curry sauce. Offers different textures and vegetable flavors in one dish. Healthy and light.

Whole black lentils slow-cooked with butter and cream. It has a rich, velvety, and creamy texture. A classic North Indian dish, very filling.

Yellow lentils cooked and then seasoned with a sauté (tadka) of spices, garlic, and onion. Simple and comforting flavor, slightly spicy. A staple dish of everyday Indian cuisine.

Dish based on creamy spinach with the addition of mushrooms or peas. A tasty way to eat vegetables, with the sweet flavor of spinach and delicate spices.

Smoked eggplant pulp (cooked over flame or in tandoor) then sautéed with spices, onion, and tomato. It has a characteristic smoky flavor and a soft, puree-like consistency. To be eaten with naan bread.

Cubes of paneer cheese in a thick cream of spiced spinach. One of the most famous vegetarian dishes, delicate and rich in iron. The cheese offers a soft contrast to the sauce.

Paneer cheese in a rich and creamy sauce based on cashews and cream. It has a sweet and delicate flavor, less spicy than other curries. Highly appreciated for its creaminess.

Crumbled paneer sautéed with spices and vegetables. Similar to scrambled eggs in texture but with the flavor of fresh cheese. A flavorful and quick dish.

Fried potato and cheese balls served in a creamy, sweet cashew-based sauce. A festive and rich dish, typical of Mughlai cuisine.

Traditional Punjabi dish made from mustard leaves and spices. It has an intense green flavor, slightly bitter and spicy. Traditionally served with corn bread.

Simple, homemade curry with potatoes and peas in tomato sauce. Familiar and comforting taste. Pairs well with both rice and bread.

Paneer cheese cooked in a 'kadai' (Indian wok) with bell peppers, onions, and freshly ground spices. Intense and aromatic flavor with a dense, semi-dry sauce.

Spicy chicken curry typical of South India. Prepared with abundant chili, roasted spices, and sometimes coconut milk. Intense red color and strong flavor.

Chicken and cauliflower cooked together in a spicy sauce. The cauliflower absorbs the flavors of the meat and spices. A nutritious single dish.

Chicken cooked in an Indian wok (kadai) with bell peppers and coarsely ground spices. Thick sauce and rich flavor. Often served in the cooking pot.

Tandoori chicken cubes in a creamy sauce of tomato, butter, and cream. Sweet, velvety, and mildly spicy. One of the most beloved Indian curries in the world.

Chicken in a very creamy and delicate white sauce, enriched with dried fruit. Sweet and rich flavor. Suitable for those who don't like spicy food.

Grilled chicken (tikka) then cooked in a creamy orange spicy sauce. Balanced flavor between spices, tomato, and cream. A great classic.

Rich and flavorful chicken dish in Peshawari/Kashmiri style, often with dried fruit and sweet spices. Complex and aromatic taste.

Very spicy and tangy curry originating from Goa. Prepared with vinegar, garlic, and lots of chili. For lovers of strong flavors.

Indo-Chinese dish with fried chicken stir-fried with soy, chili, onions, and bell peppers. Available dry (as an appetizer) or with sauce (to eat with rice). Sweet, sour, and spicy flavor.

Fried chicken or piece meatballs in a dark sauce based on soy, garlic, and ginger. Typical of Indo-Chinese cuisine. Umami and spicy flavor.

Chicken stir-fried with green bell peppers, onions, and fresh chilies in a thick sauce. Spicy and fresh dish with crunchy vegetables.

Spiced lamb or mutton meatballs cooked in a rich gravy. The meat is tender and flavorful. Excellent with rice or bread.

Lamb cooked in a creamy, sweet white sauce with cream and dried fruit. Very delicate and rich.

Classic Kashmiri lamb curry. The meat is slow-cooked in a fragrant red sauce with spices like cardamom and cloves. Deep and aromatic flavor, not too spicy.

Lamb cooked with spiced spinach. The tender meat contrasts with the green, earthy spinach sauce. A nutritious and flavorful dish.

Lamb version of the famous spicy Goan curry. Marinated in vinegar and strong spices. Very spicy and flavorful.

Lamb cooked in an Indian wok with fresh spices and bell peppers. Thick sauce that coats the meat. Rustic and spicy flavor.

Minced lamb stewed with peas and spices. Granular texture and rich flavor. Often eaten with pav or naan bread.

Prawns cooked in a traditional curry sauce, often with coconut milk. Delicate seafood flavor with spicy notes.

Prawns in a sweet and creamy white sauce with cashews. Very delicate, ideal for those who don't want spiciness.

Diced swordfish in curry sauce. The fish remains firm. Aromatic flavor.

Prawns in a very spicy and tangy vindaloo sauce. An intense and fiery dish.

Thin whole wheat bread cooked in the tandoor and brushed with butter. Crispy and light.

Simple whole wheat flour flatbread, unleavened, cooked on a griddle or in a tandoor. An essential base of an Indian meal.

Soft leavened bread made from white flour, cooked in a tandoor oven. Drop shape, soft and elastic texture.

Layered flaky bread, rich in butter. Crispy outside and soft inside. Version cooked in the tandoor.

Bread stuffed with spiced potato puree. Hearty and flavorful, can also be eaten alone with yogurt.

Flaky bread flavored with whole cumin seeds. Fragrant and tasty.

Bread stuffed with finely chopped onions and spices. Sweet and savory flavor.

Naan stuffed with melted cheese. A delicious and stringy variation of classic bread.

Naan sprinkled with fresh chopped garlic and coriander before baking. Very aromatic.

Classic naan generously brushed with melted butter or ghee. Even softer and more flavorful.

Fried leavened bread, puffed and golden. Very soft, typically served with chickpeas (chole).

Steamed Basmati white rice, simple and fragrant. A neutral accompaniment for curries.

Basmati rice sautéed with peas and delicate spices. Slightly more flavorful than white rice.

Basmati rice flavored with cumin seeds fried in ghee. Characteristic toasted aroma.

Variation of pulao with peas, often enriched with dried fruit or saffron in the Kashmiri style.

Single dish of basmati rice cooked in layers with mixed vegetables and aromatic spices. Very flavorful and colorful.

Rice cooked in chicken broth with meat pieces and spices. Less complex than biryani but very tasty.

Famous Hyderabad biryani version with lamb. Slow cooking (dum) that seals the aromas. Rich, spicy, and festive.

Biryani prepared with fish and prawns. The rice absorbs the flavor of the sea and spices.

Simple salad of raw sliced onions, often seasoned with lemon and green chili. Adds crunchiness and freshness.

Fresh sauce based on whipped yogurt with vegetables (cucumber, onion) or spices. Essential for refreshing the palate from spicy dishes.

Fresh mixed salad with seasonal vegetables like lettuce, cucumbers, and tomatoes.