PH: +39 02



  • Moong Dal Pakora, candied radish, mango, parsley chutney (V, GF)
  • Aloo katlangi – tandoor cooked potato barrels filled with pomegranate and mint (V)
  • Tandoori kumbh – warm salad of tandoori mushroom, pomegranate, crispy cashew and nuts (V)
  • Purple rice salad with stone fruits of the season, roasted pumpkin and ginger masala dressing (V, DF, GF)
  • Chicken morsels marinated with coconut, mint and lime, cooked in tandoor, with tomato and star anise sauce (NV)
  • Slow cooked pork ribs glazed with raw mango and tamarind (NV, DF, GF)
  • Veal kofte with smoked eggplant (NV, GF)
  • Chef’s selection of small plates (V/NV)

“Naan” is the traditional indian flatbread baked in the tandoori oven

  • Four cheeses and thyme seeds (V)
  • Gobhi (V)
  • Onion and mixed herbs (V)
  • Kheema – with veal (NV)

  • Tandoori roasted cauliflower, sesame and yoghurt sauce, flaky paratha (V)
  • Kuttu ki kichdi – slow cooked buckwheat with lentils, cumin and peas, served with okra in peanut – tamarind sauce (V, GF)
  • Aloo bukhrara – potato, paneer and prune dumplings in a delicate sauce of fenugreek, tomato and cashew, served with wok fried tapioca (V)
  • Biryani of the day
    Indian Pilaf steamed rice spiced covered with puff pastry, and served with home sauces (V/NV)
  • Kastoori murg – chicken morsels cooked in a sinful sauce of makhani gravy and peanut butter, fresh salad and fenugreek crisps (NV)
  • Tandoori Lamb chop, tempered greens and bhapa aloo (NV, DF, GF)
  • Chingri Malai – Prawns, Malai Curry, lemon rice (NV, GF)
  • Sea bass “Moilee” coconut milk and ginger, with lemon-scented red rice (NV, DF, GF)
  • Patrani Machi – salmon marinated in a delicate marinade of coconut, lemongrass and sesame, cooked in banana leaf – favourite dish od the Zorashtrian community of India, served with pumpkin cooked with 5 spice (NV, DF, GF)

  • Smoked eggplant raita (V, DF, GF)
  • Aromatic Himalayan rice  (V, DF, GF)
  • Dal Makhani (V, GF)
  • Naan bread – choice of plain or butter (V)
  • Bhindi do pyaza – okra cooked with tomatoes and baby onions (V, GF)
  • Pan  tossed sweet potatoes with fennel seeds sesame and mango powder (V, DF, GF)

  • Rice phirni – rice powder, milk and saffron cooked at slow temperature, with pistachio and cardamom (V, GF)
  • Mango srikhand (V, GF)
  • 5  spiced tarte tatin, with cardamom ice cream (V)
  • Berries marinated with delicate spices, with hand made ice cream (V, GF)
  • Masala Chai flavoured panna cotta (NV, GF)

At Cittamani, Indian flavors meet the Italian tradition: this is how our aperitif was born.

Different, delicious, special.

The aperitif includes one cocktail with delicious Indian dishes, daily selected by our chef.

Available from Monday to Saturday from 7:00 pm to 9:00 pm.

€ 12.00