Mughal - Altoetting

The secret of Indian cuisine is not only about the many number of flavors, but above all to carefully tune them to each other and treat them during cooking, so that their aroma comes to fully unfold so that it is in the menu. this inder understands his craft! only opened 1 week ago, cooked in the former restaurant “Alte Post”, traditionally here, i.e. with a pan on open fire or in the tandoor, a wood stove. at my visit to altötting I discovered this locally and was wasted my heartbeat after he had denied his business and before I could invite home to test. the lunch table is offered from 6, € and includes a suppe, headed and dessert. incredible, but true! we were hosted with the typical Indian friendliness and extreme courtesy. as an appetizer we brought a red lens soup, it must have cost delicious – otherwise my shadow would not have spooned my part too. I was not allowed to try them because the ingredients also saw what came from the well-listed menu of allergies. Obviously, I wear an imaginary hofnärrin cap, which I did not have official at all! the well-launched waiter brought me an empty teller with the words “since proteins with Nix” on the damm. d the Indian humor asks me! Of course we immediately came to our ordered food! chicken curry with rice for 6,50€ sweet papora for 3,90€ fish pakora for 4,20€ each with salt and drinks. a pakora consists of a raw vegetable/fish, etc., and a cherry-pearced with spices that are fried in hot fat only a few minutes. 3 different dives were added. delicious! the dessert went as well as the suppe to the cost of the house, but he did not fit in my heartbeat to the best will, and I was not allowed to see the mixture from mango again. this is local and the toilets are accessible without steps, so they can be disabled – but without special disabled toilets. the device is a mixture of bollywood and Bavarian pfostentubencharme. the color “orange” is very predescribable. ; interesting I find the menu, with great information about the Indian / Pakistani cuisine and curry. here is an excerpt: the word curry is a phonetic misinterpretation that was brought from the bride to europa. the tamil word kari tunke should have been the origin for this designation. often the word is used for all Indian dishes, sometimes for foods prepared with a typical sauce. sometimes also only for the curry season we know. my recommendation for this place!