Indian Restaurant
3 x in Berlin




Cocktail Happy Hour

daily from 6 p.m.

Lunch offer

with soups, rice, bread and salad Mon – Fri from noon to 5 p.m. (except on holidays)

Our services

Outside area

Takeaway food

Free wifi

Welcome to Restaurant Avtaar


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The Indian cuisine

The Indian cuisine is one of the most varied in the world. It is also called the land of vegetarians. Hindu people do not eat beef because of their religion, Muslims do not eat pork and many Buddhists are vegetarians. Also many Indians cannot afford meat at all, for most it is a luxury good. Therefore, many Indians resort to substitutes, such as rice, pulses and wheat, which are the staple foods for Indians.

The supplements vary from region to region. In the south coconut milk is often served as a side dish, in the north it is yoghurt. In the west of India, millet is served with the dishes, in the east it is rice. In warmer states with a coast, fish dishes are widespread. More detailed information can be found in the texts below.

North India

From the north come mainly hearty meat dishes with lamb, goat or chicken. They are often seasoned with cumin and saffron. Many nuts and dairy products are also used. Flat bread is often served as a side dish.

East India

In the east of India the food is spiced rather mild. Desserts such as Khir are there well known. As in the north, many nuts are processed in the east.

South India

The South Indian cuisine is especially characterized by curry dishes and lots of chili. The subtropical climate of South India offers plenty of fruit and vegetables, including coconuts, which are added to many dishes in the form of coconut milk. Rice serves as a classic side dish and is primarily seasoned with turmeric, tamarind, garlic, ginger and curry.

West India

The west Indian cuisine is the most varied in the whole of India due to its population structure. Especially pork dishes or vegetarian dishes as well as legumes are very popular. In addition to rice, millet is also often offered as a side dish.

Indian bread types


Bakhri is a thin flat bread made from millet flour, because it is fried dry in a pan. It is crispy and soft at the same time and has its origin in West and Central India. It goes very well with curries or chutneys and also stuffed.


This bread is an airy, deep-fried sourdough bread. It consists of all-purpose flour, yoghurt, sugar, salt and baking powder. It is usually served with chickpea curry.


Chapati is a flat bread made from whole wheat flour and ghee. It is crispy and mild and is baked dry in a pan. It is slightly blistered and becomes hollow. It can be served with all kinds of dishes and can be found all over India.


Dosa is a thin, crepe-like flat bread from South India, Sri Lanka, which is baked in a pan with rice flour, yoghurt and ghee. It tastes mild and is soft. It is mainly used for breakfast.


Naan is a flatbread baked in a Tandoori oven from acidified wheat flour, yoghurt, yeast and ghee. It is soft and mild and comes from northern India. It goes very well with all dishes from the Tandoori oven.


Papadam are thin, spiced bread wafers. They are crispy and give a piquant taste. Its origin is in northern India and it serves as a side dish to vegetable dishes, with pastes or as an appetizer.

Typical Indian Spices


Amchoor is made from dried green mangoes. Just one teaspoon gives it a slightly sweet and sour note.


Fenugreek is a yellowish seed that gives a piquant aroma to dishes such as chutney, pickles and other vegetarian dishes.


Cassia is also called Chinese cinnamon, because its taste is very reminiscent of cinnamon.


Chili is used in many ways: fresh, dried, red or green. It is above all the kernel that makes chilli so hot, while dried chilli flakes are milder.


Curry is a mixture of different spices: turmeric, chilli, pepper, cardamom, coriander, ginger, cumin, clove and nutmeg. It is available in different degrees of sharpness and even as a paste.


Fennel seeds are often used for hearty dishes or for a better digestibility after eating.

Garam Masala

Garam Masala is a mixture of cardamom, cloves, cumin, peppercorns, cinnamon and nutmeg.


It has a mild aroma and is often used in lentil and vegetable dishes. This also gives the food a beautiful yellow colour.


Cardamom goes particularly well with sweet dishes, but also with savoury ones. It is ground and mostly offered in capsules. The white capsules taste a little milder and are mainly intended for desserts. Black cardamom, on the other hand, goes very well with savoury dishes.


The taste of coriander is reminiscent of oranges and goes well with sweet and savoury dishes.


Cumin can be found whole or ground and adds a spicy note to the food.


Roasted mustard seeds taste mild and nutty, crushed they give a spicy aroma and are used in many vegetarian dishes.


Tamarinds are also called Indian dates and have a pungent fruity taste. It is available in paste or puree form.