SANGAM Indian Restaurant Welcome Willkommen Bienvenue

Dear Customer, We would like to welcome you at our restaurant SANGAM und introduce the culinary specialties of the Great Mogul to you. Our front page as well as the name SANGAM 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. Each table of the restaurant has its own name, so that you have the opportunity to choose and book your favorite table from home. You will enjoy our delicious dishes of the country of Moguls and Maharajas in a relaxing atmosphere and pleasant ambience. 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.

This is a short tour in the Indian spice garden:

Chillies:
Dried chillies are used as a whole or grounded. They are rich in vitamin C.

Fennel seeds:
smell of aniseed and are often found in curry blends. Fennel seeds have a positive effect on digestion.

Ginger:
The root is chopped finely and has also a positive effect on digestion.

Cardamom:
often a component in garam masala

Coriander:
The seeds are grounded finely and stimulate the kidneys' activity.

Coriander leaves: are put on top of the prepared dish

Cumin:
one of the most important spices of the indian cuisine

Curcuma:
a root related to ginger, found in every curry blend. Curcuma is responsible for the characteristic yellow color.

Poppy seeds:
are grounded and used as a binder.

Mustard seeds:
are grounded. The degree of hotness depends on the coloring of the seed.

Cinnamon:
gives an aroma to and supports the dishes' own flavour.

Savoury and healthy food are closely connected in the indian cuisine. Only the freshest and best ingredients are used in our restaurant SANGAM, so that we can serve you with healthy and exquisite dishes. We are always endeavored that our guests return as friends, as an Indian wise saying goes:

The smile you give will return to you!