Indian cuisine
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Masalas · Berlin-Köpenick
Dish Magazine
Where our dishes come from, how they are cooked and what makes them special — new stories from our menu, all the time.
All stories — page 2
Indian cuisine
Indo-Chinese cuisine
Chilli Paneer: The Wok Classic from Kolkata
Crisp paneer, green chilli and soy: where chilli paneer comes from, how it is made and what it tastes like – from Berlin-Köpenick. Read more
South Indian cuisine
Set Dosa: Karnataka’s Soft, Spongy Breakfast Dosa
Why set dosa is so soft and spongy, where it comes from and what to eat with it – order it in Berlin-Köpenick. Read more
Burgers
Crispy Chilli Burger: Fried Chicken Meets Jalapeño
Where crispy chicken in a bun began, how hot jalapeños really are and why the two work so well – the Big Crispy Chilli Burger from Berlin-Köpenick. Read more
South Indian cuisine
Parotta: The Layered Street Bread of South India
Parotta, the flaky layered bread of Kerala and Tamil Nadu: where it came from, how it is made and what to eat with it, in Berlin-Köpenick. Read more
Indian cuisine
Garlic Naan: The Tandoor Bread and Its Story
Where naan comes from, how garlic naan is baked in the tandoor and what to eat it with – freshly made in Berlin-Köpenick. Read more
Indo-Chinese cuisine
Chilli Garlic Noodles: Kolkata’s Fiery Wok Classic
Garlic, chilli and the breath of the wok: the story of chilli garlic veg noodles from Kolkata, cooked fresh in Berlin-Köpenick. Read more
South Indian cuisine
Idly Vada Sambar: South India’s Breakfast Plate
Steamed idly, crisp vada and tangy sambar: the history, making and flavour of South India's favourite breakfast, at Masalas in Berlin-Köpenick. Read more
Burgers
Crispy Shrimps: From Tokyo to Mumbai, Golden and Crunchy
Where breaded prawns come from, how the crunchy coating works and which dip suits them best – all about crispy shrimps, from Berlin-Köpenick. Read more
South Indian cuisine
Chicken Chettinad: Origins, Spices & How It’s Made
Chicken Chettinad comes from Tamil Nadu: roasted whole spices, black pepper and coconut. Its origins, flavour and how it is made, from Berlin-Köpenick. Read more
Indian cuisine
Bathura: Origins, Dough & Why It Puffs Up
The Punjabi fried bread behind chole bhature: where bathura comes from, how it is made and what to eat it with in Berlin-Köpenick. Read more
Indo-Chinese cuisine
Chicken Manchurian: Origin, Sauce & Heat
Crisp chicken balls in a glossy garlic-soy sauce: where chicken Manchurian really comes from, how it is made, and where to eat it in Berlin-Köpenick. Read moreMasalas · Berlin-Köpenick
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Every dish in the magazine is cooked fresh in Berlin-Köpenick — halal, for delivery or collection. Mild or with real Indian spice, just as you like.
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