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Dinner

Chef Ritu Dalmia's à la carte menu to enjoy the authentic flavors of Indian cuisine on Milanese soil, every night, only at Cittamani.

Appetizers

Pao Bhaji

This dish dates back to the textile mill workers in Mumbai in the 1850s. Their lunch break was too short to eat a full meal and therefore, they preferred a light lunch rather than a heavy one. The dish was created by mixing leftovers from other dishes into a tasty vegetable curry V (1, 7)

Soft pao bread, mixed vegetable curry, curry leaf flavored butter



Kachori Club

Invented by the Marwari community as a travel snack for traders and pilgrims, we at Cittamani have given it an Italian twist V (1,7,10)

Puffed bread, burrata cheese, tomato and mango chutney



Bhutta Methi Tikki with Crispy Mathri

Methi, or fenugreek, is a common green leafy winter vegetable known for its many health benefits V (1,7,10)

Sweet corn, fenugreek leaves, tomato chutney and crispy mathri



Celeriac Chaat

Chaat is a dish originating in central India that is now prepared in different variations throughout the country using different ingredients. Chaat combines sweet, salty, spicy and sour flavors. Our version uses celeriac, Chef Ritu’s favorite vegetable/root V (1, 7, 9, 10)

Marinated and grilled celeriac, yogurt sauce, crunchy crumble



Dahi Pakodi

Served in homes in Uttar Pradesh, with origins dating back to Awadhi cuisine, it is a typical snack eaten during Iftar celebrations in the month of Ramadan in Muslim households and as a special snack during Hindu festivals V * (7,10)

Yogurt and cottage cheese croquettes, pickled onions and cucumbers



Moong Dal Chilla

A tasty protein-rich lentil pancake, consumed throughout India as a simple home-cooked meal or popular street snack VG * (10)

Lentil pancakes with vegetables, avocado, tomato sauce and onion



Basera Me Sayala

The Sindhi community of northwestern India is known to be the founders of the country’s commercial activities. It also has its own repertoire of recipes, and this dish is one of those prepared with freshwater fish, onions, and tomatoes NV, FH, DF * (4,10)

Marinated and seared fish in “Sindhi” style, with potatoes




Murg Kali Mirch

A gift of the spice trade and popularized by the Mughal emperors during their rule, a dish that needs no introduction NV * (7,8)

Tender bites of chicken roasted in tandoor oven, marinated with yogurt, cream and cashew nuts, black pepper & pickled onions



Anglo Indian Chicken Cutlet

A nostalgic dish with a rich colonial history, a fusion of European techniques and Indian spices. Originally served only in first-class railroad dining cars, hence the name NV (1,3,10)

Chicken cutlet with a crispy Sago



Darjeeling Pork Momo

The migration of Tibetans to India brought with it a rich culinary heritage. This soul-satisfying street food is now an integral part of Indian food culture NV (1,5,6,7,11)

Steamed pork ravioli on a “bed” of tomato & peanut chutney



Beef Seekh Kebab

Made popular by the Mughal emperors during the spice trade period, Seekh kebab gets its name from the shape it takes when ground and spiced meat is wrapped around a skewer (Seekh) and then cooked over embers NV * (3,7)

Meat skewers with pickled Kachumber salad

Main Dishes

Paneer Pasanda

The culture and cuisine of the Kayasth community reflect the sophistication of Indian high society, as its members were the cooks of the Mughal emperors and had the finest ingredients at their disposal. This dish is a recipe from the home of our CEO V * (7,8)

Walnut-filled ricotta escalope, tomato sauce duo and almond chutney



Gobhind Bhog Rice Kichadi

A traditional Bengali dish prepared with short-grain, fragrant Gobindobhog rice and yellow lentils. It is a staple food during festivals such as Durga Puja and is known for its sweet, buttery flavor and delicate texture V * (5,7)

Lentils and rice cooked with mixed vegetables, served with condiments



Aloo Pethe Ki Sabji with Poori

Enjoyed in the Uttar Pradesh region of India, this dish is enjoyed as a hearty breakfast or tea-time snack. This simple potato curry with puffed bread comes from the Mafia town of Meerut VG (1,10)

Potato and pumpkin curry, tomato Lunji, puffed bread




Panchmela Daal

Originating in Rajasthan, it is prepared by combining five different types of lentils. “Panch” means five and the dish is named after this mixture of five “gems” or lentils VG * (10)

5 types of lentils with rice Indian pickled potatoes



Tandoori Cauliflower Steak

A “road trip” specialty. This spinach dip is found in restaurants all along Indian roads. We pair it with a charcoal-grilled cauliflower for that extra touch V * (7)

Served with spinach curry and Jerusalem artichoke chips



Moplah Fish Curry

A typical dish of the Moplah Muslim community of the Malabar coast in Kerala, southern mainland India. It is known for a rich and diverse culinary tradition that blends local Malabar spices with influences from Arab traders NV, F * (1,4,10)

White fish with curry with tamarind and coconut, curry leaf rice and betel leaf fritters



Barbecued Prawns

Recheado is a popular spice paste, bright red in color, spicy and pungent in flavor, typical of Goa cuisine with Portuguese influences, known for its distinctive vinegary flavor NV (1,2,10)

With Recheado bisque and semolina-crusted eggplant



Butter Chicken

Probably the most famous dish in Indian cuisine, invented by accident from a restaurant called Moti Mahal in Delhi, where chefs were trying to reuse leftovers! NV (1,3,7,8)

Grilled chicken, tomato and cashew nut sauce, served with butter naan



Chicken Biryani

It was handed down to us by the Arabs and Turks, and each region of India has its own version of this dish. Our version comes from Lucknow NV (1,7)

Marinated chicken, spicy Indian rice covered with puff pastry, served with Dal & Raita



Chettiar Duck with Millet Upma

A traditional and highly aromatic spice blend from the Chettinad region of Tamil Nadu. It forms the basis of the popular feature of Chettinad cuisine, known for its complex and bold flavors NV * (7,11)

Pan seared duck breast, millet Upma, Chettiar duck sauce



Lamb Chops

A Cittamani classic on the menu since opening day NV * (7,10)

Grilled tandoor lamb chops with sautéed vegetables and potatoes spiced with mustard

Side dishes

Sarso Wale Aloo V * (7,10)

Lightly spiced potatoes with mustard

Mili Juli Sabzi V * (7,8)

Mixed vegetables with masala

Kashmiri Baingan V * (7,10)

Sweet and sour eggplant with yogurt and spices

Dal Makhani V * (7)

Lentil Dal

Pineapple and Mint Raita V * (7)

Yogurt with pineapple and mint

Rice & Naan

Basmati Rice VG *

Kashmiri Pulao V * (7,8)

Rice with saffron mixed vegetables and dried fruits

Tandoori Roti VG (1)

Whole wheat flour bread baked in the tandoor oven

Naan Simple V (1,3,7)

Butter Naan V (1,3,7)

Cheese & Chili Naan V (1,3,7)

Peshawari Naan V (1,3,7,8,11)

Naan with saffron, dates & roasted almonds

Kulcha stuffed with

Potatoes & Spring Onion V (1,3,7,11)

Goat’s Cheese V (1,3,7)

Chicken & Cheese M (1,3,7)

V | VEGETARIAN

NV | NON-VEGETARIAN

VG | VEGAN

DF | DAIRY FREE

M | CONTAINS MEAT

F | CONTAINS FISH

Covered

Please report any allergies and/or intolerances to the restaurant.

According to EU Regulation 1159/2011, there are 14 allergens:

  1. Cereals containing gluten (wheat, barley, rye, oats, spelt, kamut or their hybridized strains
  2. Crustaceans and derivatives
  3. Eggs and egg products
  4. Fish and fish products
  5. Peanuts and derivatives
  6. Soybeans and derivatives
  7. Milk and dairy products
  8. Nuts (almonds, hazelnuts, walnuts, cashews, pistachios)
  9. Celery and its derivatives
  10. Mustard and derivatives
  11. Sesame and derivatives
  12. Anhydride, sulfur dioxide, and sulfites in concentration above 10 mg/kg/mg/l
  13. Lupins and derivatives
  14. Molluscs and derivatives