South 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 3
South Indian cuisine
Burgers
Chilli Poppers: Tex-Mex Roots, Heat & Crunch
From Mexico's chile relleno to a Tex-Mex favourite: how cream-cheese chilli poppers are made – hot and crunchy in Berlin-Köpenick. Read more
South Indian cuisine
Masala Dosa: Origins, Batter & the Potato Filling
Masala dosa explained: where the crisp rice and lentil crêpe comes from, how it is made and what to eat with it, in Berlin-Köpenick. Read more
Indian cuisine
Butter Chicken: History, Flavour & How It’s Made
Butter chicken (murgh makhani): how the creamy classic was born in 1940s Delhi, how it is made and what to eat with it. Halal 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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