Ministry of Spice - Modern Indian Cuisine

A cold sauce based on yogurt, often enhanced with vegetables like cucumber or tomato and spices. Fresh, tangy, and soothing taste. Enjoyed as an accompaniment to mellow the heat of spicy dishes.

Raw onion slices served fresh. Crunchy texture and natural pungent flavor. Often consumed as a condiment with main dishes to add zest.

Leavened Indian flatbread, cooked in a tandoor oven and topped with chopped garlic. Soft texture inside and slightly crispy outside. Ideal for accompanying curries and mopping up sauces.

Traditional naan bread brushed with melted butter. Rich flavor and very tender texture. Pairs perfectly with all Indian sauced dishes.

Unleavened flatbread made from whole wheat flour, cooked in a tandoor. Flaky and slightly crispy texture. A denser and more rustic alternative to naan.

Marinated fish pieces then simmered in a creamy tomato and mild spice sauce. Rich, slightly spicy, and creamy flavor. Served hot with rice.

Dry white wine from Burgundy, renowned for its finesse and mineral notes. Fresh and elegant on the palate. Pairs particularly well with fish and lightly sauced dishes.

Chocolate ice cream dessert. Creamy texture and intense cocoa flavor. A sweet and refreshing end to the meal.