Indian food is not the first thing that comes to mind as something you want to binge on during the summer. Spicy flavours will just leave you feeling warmer and even sweatier. Right? Not quite if India Club‘s Chef Manish Bahukhandi has anything to do with your menu.
“We are using ingredients that will help you beat the heat,” he shared during a press lunch to introduce the restaurant’s summer offerings for the year. It’s still Spring in Berlin but temperatures were high enough to make Berliners and tourists alike shed their light jackets to welcome the breeze going around that day. Dishes that will help cool you off were much needed.
India Club needs no further introduction. Every Indian diplomat or diplomatic spouse I’ve met in the city has raved about their menu. The contents of which, mostly hail from the Northern part of their country.
Don’t just swallow everything you read on the internet or a newsletter of what’s new and amazing in the city – good Indian food is scarce in Berlin. A lot of the flavours and spice profiles have been adjusted to a point where the dishes are unrecognisable. Never leave discernment out the door when visiting a restaurant.
Living in Kuala Lumpur for a little over two years and being best friends with Arpita Bajaj (my co-founder at The Binge) may have turned me into a bit of a snob. I am, however, forever thankful to have an idea of what’s truly good – especially since Indian dishes have some of the most complex textures and spice layers.
Cool for the Summer
We started the lunch with a serving of pappadums. It was one of my favourite snacks in Kuala Lumpur and it’s been two years since I’ve had a serving that made me happy. The ones I tried in other restaurants in and around Berlin had too much black pepper to the point that you couldn’t even taste the chutney they came with.
The ones from India Club, however, get an A+ as they were light, perfectly-crispy, and seasoned just right. There’s enough flavour to eat it on its own but why would you? When they come with exceptional tamarind, mint, and mango chutneys?
Kohlrabi Apple Salad
Do you love salad? I normally skip it. But on that day, boy am I glad I did not. Packed with a lot of crunch and sweet-refreshing flavours, it felt much like a healthy dessert.
The dish, dominated by kohlrabi (cabbage turnip) and flavours from fruits like apples and sour mangoes, was mixed with mint and ginger. A refreshing salad to prepare your palate for what’s to come.
Chicken Cafreal
The Indian state of Goa’s popular cafreal came from the Portuguese colonies in the African continent. It was introduced to the Indian population by Portuguese and African soldiers back in the 18th century.
Today, Chicken Cafreal is still widely eaten in Goa. It has also evolved to incorporate more local Indian flavours through the years. Chef Manish’s version includes poppy seeds used as a cooling agent and coconut vinegar for a refreshing take on the dish. It’s definitely fit for the warmer months.
Sea Bream Pollichathu and Cumin Smoked Potato
Following tradition, India Club steers away from pork and beef. Instead, their offers are mostly chicken, lamb, duck, fish, and seafood. For the main course, we were served with Sea Bream – which is currently in season – cooked in tamarind, stone flower, coconut milk, and curry leaf.
Don’t let the coconut milk deter you. It did not weigh down the fish and still felt light, letting the other flavours shine. The fish was served with some rice and cumin smoked potatoes. While carbs on carbs may not help with that summer body, it would with the dish’s overall profile. The potatoes were lightly spiced with green chilli and the basmati was prepared perfectly – loose and the grains had that proper bounce.
Saffron Kulfi with Fresh Mango
The Kulfi is India’s traditional frozen, dairy dessert. Some would say it’s the subcontinent’s version of ice cream but their’s is denser and much creamier. As a sweet ending to the meal, Chef Manish served saffron-flavoured kulfi with slices of fresh Indian mangoes. It was a great way to top off the meal with the kulfi balancing the mangoes’ sweetness.
Why You Should Go to India Club
Not only is the shortage of good Indian food in the city a good reason, but the fact that India Club has amazing Indian food – comparison aside – is all the reason you need. For their summer menu, the ‘hotness’ of the dishes have been brought down a little, without sacrificing the authentic flavour. Everything tastes the way they should without being too spicy. Yes, even for people who are not used to spicy flavours.
Simply put: If you’re someone who appreciates authentic Indian cuisine, then this is the restaurant in Berlin for you.
If you’re someone who’s a newbie to the cuisine and you want to get it right the first time, you’ll never go wrong with India Club. Though I do have to say – you’ll be setting a pretty high standard for yourself. After all, it is the first Indian Michelin-starred restaurant that made it to their Michelin Guide.
It might ruin everything else that’s available in mainland EU so you’ll just have to escape to India or to London (they have great Indian restaurants run by those who immigrated there) to find something that’s at par.
The restaurant also boasts of using the best ingredients available to them, sourced from sustainable farmers and manufacturers within Germany.
The chic and colourful interiors, incorporate bright colours such as turquoise, pink, yellow, and even purple. A nod to the country’s vibrant culture. Heavy, mahogany furniture, dark wood panels, and modern art keep the whole place elegant and fit for a special, intimate meal or even a celebration for up to 70 of your friends.
Oh, and before I forget – order their mango lassi. It was my welcome drink and theirs is utterly divine.
India Club
Behrenstraße 72 | Adlon Palais 10117 Berlin Mitte
Open daily from 18:00 – 23:30
Phone: 030 2062 8610
Call the number for reservations – weekdays from 9:00 and weekends from 16:00
Visit their website
**I was a guest at India Club but that does not – in any way – affect my review and opinions expressed in this article.
