Dear Customer, We would like to welcome you at our restaurant SANGEET und introduce the culinary specialties of the Great Mogul to you. Our name SANGEET express a hospitable welcome and reflect a part of our philosophy. Therefore, we would like to invite you to a virtual tour through our restaurant. You will enjoy our delicious dishes of the country of Moguls and Maharajas in a relaxing atmosphere and pleasant ambience.
For all kind of festivities catering is possible (at least 30 persons).
Restaurant Sangeet is open from 11.30 a.m. to 2.30 p.m. and from 5.30 p.m. to 1.00 a.m. On Saturdays, Sundays and holidays non-stop open from 11.30 a.m. to 1.00 a.m.
Using the public transport you will reach the restaurant using subway U3/U4/U5/U6, station Odeonsplatz. The restaurant is in walking distance.
Each table of the restaurant has its own name, so that you have the opportunity to choose and book your favorite table from home.
The Indian cuisine is not only curry but as varied as the country itself. India covers 3 million square kilometers and is divided into 31 states and territories. Geography and vegetation have played a great part in the creation of regional culinary traditions. Religions are also responsible for the variety of the country's cuisine. The Hindus who do not eat beef, as cows, that are holy to them make up 80 % of the population. The Moslems (about 11 % of the population) on the other side they do not eat pork.
Also historical occasions like the influence of the Portuguese, the British or the Moguls left its mark not only in history books but also in the Indian cuisine. The secret of the Indian cuisine is not only choosing the right spice but above all carefully blending and dry-frying them, so that their full flavor can be enjoyed.
Only a pan an open fire or a tandoor (charcoal oven) is used for cooking. The tandoor is often shaped conically, its inside is covered with fired clay, a charcoal fire is lit on its bottom. An pan can be placed above it and the tandoor is also used as an oven. Nan (round flat loaf made of yeast dough) that is formed, that like a plate is sticked to the inner walls of the tandoor which is heated by the burning ash and baked there for some minutes.
Not only a side dish to a curry, Nan also replaces knives and forks. The Indian eats his dish with pieces of Nan and also spoons the sauce with it. It is an offence against etiquette to eat with the left hand which is considered unclean. Therefore it is an unforgivable faux pas to eat or shake hands with the left hand. Various curries can be chosen with rice: for example vegetable curry, meat curry, fish curry or egg curry.
The word curry is a phonetic misinterpretation imported to Europe by the Britains. The Tamil word kari (sauce) is supposed to be the origin for this name. Often this word is used as a synonym for all Indian dishes, sometimes for dishes prepared with a typical sauce. Though, the Indian curry cannot be compared with the mixture of spices known in Europe. It is rather known as a blend of various spices - individually mixed - with a flavor that is different every time. Every housewife, every chef prepares her or his own curry blend, whose mixture is kept like a secret. Only fresh ingredients are used for Indian cooking. Therefore also blends of spices like curry or garam masala are freshly grounded in a mortar before used.