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Lunch

A menu created by Chef Ritu Dalmia to bring you authentic flavors of Indian cuisine in Milan every day for lunch.

Thali of the Day

An Ayurvedic way of eating that is still followed in most households. Meals generally consist of a few ingredients served on a special plate. It is a balanced and studied meal that includes all the different food groups.

It usually includes carbohydrates, lentils, vegetables, a protein or cottage cheese dish, along with salad, yogurt, pickles, chutney, and a dessert to end the meal.

Vegetarian Thali

Rice, Indian bread, lentils, seasonal vegetables, cottage cheese, raita, side dishes, dessert of the day

Thali Non-Vegetarian

Rice, Indian bread, lentils, seasonal vegetables, raita, side dishes, dessert and a protein of the day (meat or fish)

Nannini Bar

Indian “Naan” bread baked in the charcoal tandoor oven, rolled with salad, emulsions, with a choice of

Potato Kurchan Nannini

A northern Indian homemade dish of julienned potatoes slowly sautéed with bell bell pepper, mint sauce, cilantro, and tamarind, rolled in naan bread V (1,3,7,8)

Chicken Nannini

A gift from Mughal rule, marinated chicken morsels cooked in the Indian tandoor charcoal oven NV (1,3,7,8)

Charcoal-roasted chicken chunks rolled in naan bread

Beef Seekh Kebab Nannini

Made popular by the Mughal emperors, this kebab of ground beef spiced in skewered ways (Seekh) and barbecued NV (1,3,7)

Meat skewers with Kachumber pickle salad

Appetizers

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

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



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

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



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



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 tamarind and coconut curry, curry leaf rice and betel leaf fritters



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



Lamb Chops

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

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

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