Soups

Soups

  • Chicken Soup

    Chicken cooked with vegetable mix and Nepalese herbs.
    Chicken soup – we guarantee that you have not eaten one yet! It owes its rich flavor not only to special blends of Indian spices and ingredients, but above all to a different processing process.

  • Dal Sorba Soup

    Yellow lentils in Nepalese herbs.
    A healthy, light soup made from yellow lentils, seasoned with ginger and pepper, topped with lemon juice.

  • Mushroom Palak Soup

    Mushroom and spinach cooked with garlic.
    Cream soup, prepared with fresh spinach and mushrooms. Unique aroma comes from a Mid-Indian mixture of herbs, and a significant amount of fried garlic.

  • Thupka Everest Mix

    Nepalese soup with noodles, vegetables, chicken and prawns.
    Traditional Tibetan soup with noodles, vegetables and numerous toppings in the form of shrimps and chicken. Especially popular in India, Nepal and our restaurant.

  • VATTI Special Soup

    Soup based on shrimps and chicken, with Paneer cheese and vegetables, cooked with Nepalese herbs.
    Creamy shrimp and chicken based soup with Indian Paneer cheese and vegetables, cooked in vegetable broth. We guarantee, one of a kind!

  • Vegetable Soup

    Vegetable mix soup in Nepalese spices.
    Classic South Indian aromatic soup prepared from various vegetables. Perfect for improving digestion and strengthening the body.

Starters

Starters

  • Pakora

    Boneless chicken pieces covered with gram flour, fried on deep oil.
    Pakora is a snack that is especially popular in South India. Vegetables, cheese or pieces of meat dipped in dough and deep-fried are a separate snack, but can also be added to other dishes. Perfect pakora is properly seasoned. The dish is eaten not only in India, but also in Great Britain, Nepal and China. In India you can eat pakora both in exclusive restaurants and in street bars.

  • Papadam

    Crispy chips prepared with chickpea flour.
    Thin and crunchy chips, prepared with chickpea flour and seasoned with salt, peanut oil, chili, pepper and garlic. It is usually placed on Indian tables at the beginning of the feast and it rises the appetite. It is served on its own, or topped with chopped, spicy seasoned vegetables (Masala Papadam)

  • Samosa 2 pcs.

    Crispy dumplings stuffed with chicken, fried on deep oil.
    Samosa dumplings made of crispy dough with meat or vegetarian stuffing are the most famous snack of Indian cuisine. In India, they are sold on trains and on street stalls. In Poland and around the world, you can try them not only in restaurants with Indian cuisine, but also those that experiment with world cuisines and are not limited to one cooking style. The filling is prepared from potatoes, green peas and other vegetables, while in the meat version, minced chicken lands in the center of the dumpling.

Tandoori Snacks

Tandoori Snacks

  • Sheek Kebab

    Minced lamb with garlic, ginger and Indian herbs, grilled in tadoor oven.
    Seekh kebab is a type of kebab popular in South Asia, made of spiced and minced lamb, shaped into cylinders on skewers and grilled in a tandoor oven. Seekh Kebab skewers are soft and juicy, seasoned with many spices such as ginger, garlic, green chilli, chili powder, and garam masala, along with lemon juice, coriander, and mint leaves. This amazing dish is full of flavor in every bite!

  • Tandoori Prawns

    Jumbo prawns marinated with yogurt and Indian herbs, grilled in tandoor oven.
    South India is famous for its excellent fish dishes and fantastic seafood. However, one item stands out above others: Tandoori Prawns is a famous dish that every non-vegetarian must try at least once in their ifetime. Tiger prawns are marinated in a unique composition of Indian spices, lemon juice and natural yoghurt, and then placed in a red-hot tandoor oven to give them a unique flavor, aroma and texture. The perfect combination of grilled shrimps and marinade makes this dish a real feast for the taste buds – spicy, smoky and wonderfully juicy!

  • Tikka

    Marinated chunks in yogurt and Indian herbs, grilled in Tandoor oven.
    Colorful and aromatic dishes from Indian cuisine, prepared in a special clay tandoor oven. Chicken pieces or paneer cheese are marinated in yoghurt and spices before being put into the oven. As baking times are short, the color of the food remains very intense, and the food does not dry out and remains soft and juicy. At the same time, they have a characteristic, smoky aftertaste.

Indian Cusine

Indian Cusine

  • Balti

    Marinated and grilled chicken cooked in cashew nut creamy sauce.
    The dish is traditionally made of lamb, tomatoes and peppers, and the base of Balti sauce is garlic and onion with turmeric and garam masala. It owes its characteristic flavor to cumin and chilli.Balti is prepared and served in a dish of the same name, originally from the area surrounding the northwestern border of India. Curry heartily recommended by our chef!

  • Butter

    Pieces of grilled chicken or lamb cooked in butter sauce.
    Rich, creamy sauce based on tomatoes, butter and cream, also known as Murgh Makhani. Served with pieces of meat marinated in yoghurt and spices and then grilled in a tandoor oven. It owes its characteristic flavor to the addition of dried fenugreek leaves. Butter Chicken is valued for its delicate flavor and very thick and fat sauce with an original aroma. Depending on the region, it is served as a mild or very, very spicy dish. The dish was created in Delhi in North India and is derived from the culinary tradition of Punjab.

  • Curry

    Adds in onion-tomato sauce.
    Curry is the English version of the Indian word kaari, which simply means a sauce that is poured over rice or dipped in bread. This word can be used to describe completely different dishes, differing from each other
    in virtually all ingredients, but having a common denominator – a sauce fragrant with spices. However, we would like to present you the traditional taste of Indian home-made curry, with many commonly used in India extras. These are vegetables, chicken, lamb, fish or shrimps.

  • Dal Makhani

    Three types of lentils cooked in creamy onion-tomato sauce.
    Dal makhani is a meatless curry dish that originated in Indian cuisine. This dish is low in calories and very filling at the same time. The dish includes lentils and red beans, as well as ginger, onions and butter. It owes its unique, rich and creamy texture to the appropriate preparation process.

  • Jalfrezi

    Chicken cooked in onion-tomato sauce with strong capsicum flavor.
    The dish originally comes from Calcutta and combines tomatoes, spicy spices, and red pepper. The thick sauce is usually accompanied by marinated pieces of meat or vegetables. The word Jafrezi means frying at a very high temperature. The creation of jalfrezi is attributed to the British who fried chicken remains with the addition of vegetables and spices. However, we break the tradition here and serve only fresh products.

  • Hadhai

    Adds with chili peppers and capsicum cooked in onion-tomato sauce.
    Kadai is a delicious, spicy and aromatic dish made of onions, tomatoes, ginger, garlic and freshly ground spices known as kadai masala. Admittedly, Kadai stands for Indian Wok, which is a staple in any Indian cuisine, but the real key to preparing this wonderful and highly aromatic dish is a freshly ground blend of the right spices, followed by a meticulous thermal treatment to get everything out of them what’s the best.

  • Korma

    Creamy coconut-cashew nut gravy.
    The dish comes from northern India, where it is served as a yoghurt curry sauce with coconut and almonds. The name of the dish literally means “slow cooking”. The origins of the dish go back to the expansion of the Great Mughals, who preferred thick, richly seasoned dishes with chicken or lamb. Today, this dish has undergone a specific evolution. The taste has been significantly enriched with coconut milk, cashews and almonds. The Kroma can be prepared with many extras and we guarantee that all versions are equally good!

  • Madras

    Very spicy onion and tomato sauce with coconut milk.
    The name of the dish is a tribute to the city of Madras in southern India, which is today known as Chennai. Inhabitants of these areas prefer spicy, well-seasoned dishes, which was reflected in the way the dish is prepared. Madras owes its characteristic flavor to the abundantly added mustard and chilli. The spiciness of the dish is enhanced by a garlic-tomato sauce with coconut milk.

  • Mango Chicken

    Chicken breast in sweet mango sauce.
    Mango Chicken is an incredibly delicious Indian curry dish. It owes its mild taste to the fruity base of the sauce with coconut milk. Fresh mangoes give the whole dish the perfect sweetness without even a gram of sugar. There’s something about mango and chicken that just works.

  • Palak

    Spinach sauce with different adds.
    Palak dishes are a great proposition not only for vegetarians, but for anyone looking for variety, but also want to eat something very healthy. These dishes combine the flavor of spinach, tomatoes, garlic and garam masala spices. Decide for yourself with which side dish you want to get the above dish. It can be prepared in a purely vegetarian version, with lentils, or Indian Paneer cheese, or with chicken or lamb. We will show you that spinach can be delicious!

  • Shahi Paneer

    Paneer cheese cooked in butter sauce.
    Shahi Paneer is a delicate dish from the Punjab region in northern India. This dish combines the flavor of paneer cheese, vegetables and aromatic spices. The basic ingredients of the sauce are butter and cream, as well as tomatoes and cashews. “Shahi” in Hindi means “Royal” and which fully reflects the richness of the above dish.

  • Tikka Masala

    Marinated and grilled cubes of chicken stewed in Masala onion-tomato sauce.
    Tikka Masala – the national dish of Great Britain. It is not withoutreason that the above dish has gained enormous popularity around the world. It combines marinated and grilled cubes of meat or Indian Paneer cheese with a very aromatic, strong tomato and onion sauce. All in a mix of garam masala, ginger, garlic and coriander seeds. Many British restaurants are credited with creating this dish, and to this day it is not known where it was actually created. One thing is for sure – you will eat the best with us!

  • Vatti Nepal Masala

    Onion-tomato curry with many adds.
    A proposal directly from our chef – tomato and onion curry with fried paneer cheese, broccoli, chicken, lamb and prawns served with yellow Basmati rice. The perfect item if you don’t know what to choose!

  • Vindaloo

    Strong and spicy vinegar sauce.
    This is one of the spiciest dishes that can be found on the Indian menu. It is valued for a sophisticated selection of spices that guarantees an extraordinary culinary experience. The literal translation of the dish means “wine, wine vinegar and garlic”. Traditional vindaloo is pieces of meat cooked with red wine and garlic, but after the Portuguese brought the dish to the Goa region, it began to be prepared with the addition of chili. Currently, it is prepared with lamb, chicken, fish, or seafood. Sometimes Paneer cheese is also included in the dish.

Vegan

Vegan

  • Aloo Gobi Matter

    Cauliflower and potatoes stewed in Indian spices.
    This vegan dish from North India is a great way how you can prepare vegetables popular in Poland: cauliflower and potatoes. This time in an extremely aromatic and spicy setting. And all in onion and tomato sauce.

  • Bengali Bangan

    Eggplant in Indian herbs with onion-tomato sauce.
    A popular vegan dish from Hyderabad that has a rich aroma and a surprising blend of flavors so characteristic of this state. Fried eggplant pieces, simmered in a rich coconut-based peanut sauce, are a great addition to rice or any Indian bread.

  • Channa Masala

    Chickpeas prepared in creamy Masala sauce.
    Chana masala is a type of Indian curry with chickpeas. The dish is popular mainly in India and Pakistan. The dish consists of only vegetables and spices, but is very aromatic thanks to onions, chickpeas, cumin, coriander, ginger, chillies and coriander.

  • Dal Tadka

    Lentils cooked with onions, tomatoes and garlic.
    Dal Tadka is a popular Indian lentil dish made with masoor dal – shelled and split red lentils. Tadka, in turn means that the cooked dish is seasoned at the end with fried spices in hot fat.

  • Tofu

    Pieces of tofu cooked in different sauces.
    Tofu is rich in protein, calcium and phosphorus, as well as phytohormones, which reduce the risk of cancer development and regulate cholesterol levels. Mainly prepared in onion and tomato sauce.

Nepali Cusine

Nepali Cusine

  • C Momo

    Chicken MoMo dumplings served in a sweet and sour sauce with the addition of onion and pepper.
    C MoMo is nothing else than classic MoMo dumplings fried in a rich, onion and pepper, spicy, Nepalese chilly sauce. This combination beat the world no less than the classic Butter Chicken or Palak Paneer.

  • Chilly

    Fried chicken cooked with cubes of onion and capsicum in sweet and sour chili sauce.
    Chilli is a spicy and crunchy dish with roots in Indochinese cuisine. Marinated chicken or fried potatoes deep fat then stewed in a spicy-sweet sauce along with large pieces of onions and peppers. Chicken and chili potatoes can be prepared both as a dry snack and a full-fledged curry dish. Crispy on the outside juicy inside, covered with aromatic, properly seasoned sauce. Chilly is all a person needs to be fully happy!

  • Juneli Fried Rice

    Nepalese rice fired with vegetable mix, chicken or prawns and spices.
    Fried rice with vegetables and chicken is really popular dish in Nepal. Quick to prepare and full of flavors. The whole spices make it extreamly aromatic and a real feast for your noses. One of the best facts about Fried Rice is that it is very light dish, and the addition of lemon juice makes it extremely refreshing.

  • Mountain MoMo

    Steamed dumplings stuffed with minced chicken, onion and garlic.
    There are arguments about whether it is an original Tibetan, Nepalese or Mongolian delicacy. In our opinion, it is completely unimportant, because wherever they come from – they taste delicious! Most often they are filled with vegetables or chicken meat. What makes them different? Oriental hint of spices and the fact that they are steamed! There is a bit of a hassle with this, so instead of wasting precious time, we invite you to try them at our restaurant!

  • Mountain MoMo JHOL

    Steamed dumplings stuffed with minced filling, served with soup.
    MoMo Jhol is a traditional form of serving dumplings in Nepalese cuisine. They appear in a duet with sesame and tomato based soup, popularly known as Jhol Achar. The soup perfectly complements and enhances the taste of the dumplings. MoMo Jhol is most often served in the winter or rainy season. You will fall in love at the first bite!

  • Singapoor Chowmin

    Noodles cooked with vegetables, chicken or shrimps, in Nepalese herbs.
    Chowmin is one of the most characteristic dishes of Chinese cuisine, which has become a permanent fixture on Nepalese, Tibetan and Indian tables. Fried pasta with meat and vegetables combines two extremes – simplicity and sophisticated taste. The dish is seasoned with 5 flavors, soy sauce, chilli sauce and peanut oil. The name of the dish comes from the pasta, which is the basis of the dish.

Children Menu

Children Menu

  • Butter Chicken Small

    A small portion of Butter Chicken with rice or Naan bread.
    A small, childish portion of our signature dish – Butter Chicken, served with rice or Naan bread. We guarantee that everything will be gone from plate before you will notice!

  • French Fry

    French Fry.
    Even the most picky child, hearing the word “fries” dresses up a beautifull smile. Let’s be honest, who doesn’t like them?

  • Malai Tikka

    Breaded pieces of chicken breast.
    Our breaded chicken breast, seasoned with mild Indian spices, will make your childer forget about fast food bars.

  • Mango Chicken Small

    A small portion of Mango Chicken with rice or Naan bread.
    This sweet chicken i favourite dish of all kids that visited us in our restaurant. It is not without reason that Indians call mango the king of fruits.

Biryani

Biryani

  • Chicken Biryani

    Basmati rice stewed with chicken and Indian spices in onion-tomato sauce.

  • Lamb Biryani

    Basmati rice stewed with lamb and Indian spices in onion-tomato sauce.

  • Mix Biryani

    Basmati rice stewed with different adds and Indian spices in onion-tomato sauce.

  • Prawn Biryani

    Basmati rice stewed with prawns and Indian spices in onion-tomato sauce.

  • Veg Biryani

    Basmati rice stewed with vegetables and Indian spices in onion-tomato sauce.

Rice

Rice

  • Basmati Rice

    Steamed Indian Basmati rice.

  • Jeera Rice

    Basmati rice with fried cumin seeds.

  • Paulu Rice

    Basmati rice prepared with Indian spices.

  • Pulau Rice with green peas

    Basmati rice prepared with green peas.

  • Pulau Rice with vegetables

    Basmati rice prepared with chopped vegetables.

Breads

Breads

  • Aloo Paratha

    Indian bread stuffed with spiced potatoes.

  • Bread Basket

    A basket of Indian bread

  • Butter Naan

    Indian flat bread, dressed with butter.

  • Cheese Naan

    Naan with cheese.

  • Garlic Naan

    Indian flat bread, with garlic favor.

  • Garlic Roti

    Roti with garlic favor.

  • Lachha Paratha

    Traditional layered bread with Indian wheat flour.

  • Moti Naan

    Wheat flour bread with sesame seeds.

  • Onion Paratha

    Indian bread stuffed with onion.

  • Peswawori Naan

    Naan baked with dried fruit and nuts.

  • Plain Naan

    Indian flat bread, baked in a Tandoor oven.

  • Roti

    Full grain bread, baked in Tandoor oven.

Salads

Salads

  • Chicken Tikka Salad

    Grilled chicken with fresh vegetables.

  • Mix Raita

    Yogurt with fresh vegetables and Indian spices.

  • Mix Salad

    Onion, cucumber, tomato, paneer cheese.

  • Plain Yogurt

    Plain Yogurt.

  • Traditional Nepali Salad

    Cucumber, onion, tomato, ice salad.

Deserts

Deserts

  • Gulab Jamun

    Bals fried in deep oil with aromatic, sweet syrup.
    Gulab jamun is a popular Indian dessert made from milk, sugar, flour and rose syrup. These ingredients are used to make a thick dough and then deep-fried. Gulab jamun was already prepared in the Middle Ages, and it began with a dish that was brought to India by Persian invaders. The name gulab jamun comes from the Persian ‘gol’ meaning flower and ‘āb’ meaning water, but in this context rose syrup. By contrast, “jamun” refers to an Indian fruit. The dish is very popular at all kinds of special events.

  • Lassi

    Yoghurt milkshake, with mango, mint or savory flavor.
    Lassi is an Indian drink made of milk, yoghurt and spices. The recipe was created hundreds of years ago in the Punjab region. Lassi gourmets believe that the drink not only cools, but also satiates it, so it is treated as a “liquid snack”. The traditional recipe for preparing lassi assumes that the drink should be seasoned with saffron, cumin and chilli. Lassi sells both in restaurants and and at roadside stalls. In India, this drink can also be found in stores, in the bottled version.

  • Mango Kulfi

    Indian mango-flavored ice cream with the addition of dried fruits.
    The kulfi dessert comes from Mongolian cuisine. It is an imperial dish, and this is what makes him of great importance in India. The name of the dessert is derived from a Persian word meaning covered mug. Traditionally, kulfi were served very hot days and were to bring coolness to the body. The kulfi ice cream is seasoned with aromatic spices – saffron and cardamom and serves in a very attractive way. The finished mass is placed in various shapes. Kulfi are popular not only in India but also in Bangladesh, in Sri Lanka, Nepal, Burma and Afghanistan.