A thoughtful use of various spices is one of the major aspects of Indian Cuisine. Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisines. Within these recognizable similarities, there is an enormous variety of local styles.
In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences. Through the medium of Mughlai food, this influence has propagated into many regional kitchens. To the east, the Bengali and Assamese styles shade off into the cuisines of East Asia.
Modern India is going through a period of rapid culinary evolution. With urbanization and the consequent evolution of patterns of living, home-cooked food has become simpler. Old recipes are recalled more often than used, however, a small number of influential cookbooks have served the purpose of preserving some of this culinary heritage at the cost of homogenizing palates.
Chef and owner Arun Sharma, has been an expert chef in Indian, Italian, Continental, Oriental, Chinese, Japanese, Mexican and Thai cuisines, for more than thirty years. He has worked in India, Germany, Italy and Netherlands in best hotel chains as Taj Groups, InterContinental, Holiday Inn and Crowne Plaza in the world.
Corso san gottardo 3, Chiasso, Switzerland, 6830
Monday - Wednesday - Thursday - Friday - Saturday - Sunday
Lunch: 11:30 – 14:30
Dinner: 18:00 – 22:30