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Indian restaurant in
Würzburg

Classic Indian cuisine with a modern note

Eat Indian in central Würzburg. Tandoori, biryani and fresh naan at Juliuspromenade 50. Open seven days a week.

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Eating Indian in Würzburg, on the Juliuspromenade

Anyone who wants to eat Indian in Würzburg has a choice. For us the difference is not on the menu, it is in the kitchen.

We work with a tandoor, a traditional clay oven running above 400 degrees. Naan bakes in it in under two minutes; meat seals on the outside and stays moist within. We buy our spices whole and grind them in house. And our curries take their time: dal makhani cooks overnight, biryani in a sealed pot on dum.

The menu covers both sides of Indian cooking. From the north, tandoori specialities, biryani and curries such as butter chicken. From the south, masala dosa from a batter fermented overnight. Alongside that, an extensive vegetarian and vegan selection.

You will find us at Juliuspromenade 50, a five minute walk from the main station.

What sets us apart from other Indian restaurants in Würzburg

Spices ground in house

We buy whole spices and grind them ourselves. Pre-ground spices lose their aroma within weeks.

A real tandoor

A clay oven above 400 degrees. Naan bakes in under two minutes; tandoori chicken gets its char from the dry heat.

Long cooking times

Dal makhani cooks overnight. Biryani is steamed in a sealed pot rather than stirred.

Northern and southern India

Most Indian restaurants in Germany cook north Indian. We also have southern India on the menu, for example masala dosa.

Vegetarian and vegan

A large part of our menu contains no meat. In Indian cooking this is not an exception, it is the foundation.

Our kitchen

Why some things take longer here

There are two ways to cook Indian food. The fast way, where one base sauce is prepared and every dish comes out of it. And the slow way, where each curry gets its own base.

We cook the slow way. Dal makhani cooks overnight until the lentils break down on their own. Biryani is layered and steamed in a sealed pot, never stirred. The chicken for butter chicken goes into the tandoor first and into the sauce afterwards, not the other way round.

None of this is newly invented. It is the way these dishes are cooked in India.

Our dining room on the Juliuspromenade, the kitchen, and what arrives at the table

Indian restaurant in central Würzburg

What to expect

"From the tandoor" / Our clay oven runs above 400 degrees. Naan bakes in under two minutes, meat stays moist inside.

Sophie M

"Cooked overnight" / Dal makhani cooks overnight, biryani is steamed in a sealed pot rather than stirred

Daniel K

"In the city centre" / Juliuspromenade 50, five minutes' walk from the main station. Open seven days a week.

Aisha R