The indian food, also in the please Swedish variant, is known as a particularly good choice for budgetätaren. Not least at lunchtime. For a couple bucks more than what a charmlös Donken-sitting costs can considerably hungry, choose among a large number of indian restaurants in the duties. Where are cooked both flavoursome and often more nutritious food.
In Stockholm the indian krogscenen long been dominated by a few family-run chains. Karim Rezaul at Indian Garden and Shantikedjans Nahid Hassan are both frequently nominated and award-winning in various categories of the Curry Awards in London. To these come a large number of bistros of more varying quality. The usual indian restaurangupplevelsen on Swedish soil, reminds not a little of the chinese equivalent:
a vast and a rich diversified culture, but in our latitudes is reduced often to something dozen dishes. In indian, it means a menu with some chicken tikka, a little paneer, a little sizzlar, a bit of tandoori, and so a vitlöksnaan on it and the evening is steak. You will definitely be full, but rarely satisfied.
Saravanaa Bhavan is an international chain of restaurants with a vegetarian, a kitchen which is available in 20 countries. It was founded in 1981 by bondesonen P Rajagopal, in Tamil Nadu (a man who later was sentenced to prison for the murder of an employee, the result of a svartsjukehistoria). A year ago, there is a branch in the Chest, and now also in the centre of town, at the bridge abutment to the Sankt Eriksbron.
It is a welcome addition in the Stockholm indian krogflora.Curd vada, linsmunkar in the sour cream, sek 55. Photo: Krogkommissionen
In Sweden, operated the chain of Keralabördiga Arun Mohan, obviously an ambitious man. In the Vasastan, it has now moved into the persistent Little Pakistan's former local in two planes. A restaurant himself, Bocuse d'or-winner Mathias Dahlgren used to applaud. The interior reveals not a stockholmsk sensitivity to trends, it is easy avtorkbara seating area and white walls.
In the entrance hall in the ground floor rises straight up in an indian köksos. At one of our visits sitting all the guests, instead, a staircase down. As krogmiljö works in the windowless basement of a gråmulen senvinterkväll for a middagssittning, but will feel more and more trapped as the bright season is progressing.
So to the food. It is consistently excellent affordable.
To choose among the dishes on a menu on the hideous 350 dishes in different categories take their time. The service is deft and friendly, but only English-speaking, which increases the risk of misunderstandings. The guest who is not a connoisseur in the indian federal republic's all matlagningsfinesser may be surprised by what is worn.
prohibitively many. A trettiokronors vegan rasamsoppa, south indian, offers welcome pepparfruktshetta in tregradigt marsväder. A klangrik introductory and nourishing on the buljongvis. Vada is deep fried or långkokta balls or ”linsmunkar” made a braised mass of the lenses, and are available in various designs. Curd vada (55 kr) invites pingisbollsstora balls, in a white yoghurtbaserad, mild sauce with a taste of coriander, dash of chilli and carrot and crunchy deep-fried dough in risstorlek on top. Delicious and in a portion large enough to share.Paneer palak, 125 sek. Photo: Krogkommissionen
The couple who takes in the house Saravanaa specials meals (159 kr), a jättebunke first-class rice surrounded by a sorting, for example, vegetarian curries, as many yoghurtvarianter – salt buttermilksorter, lökladdade or conventional sour – together with such things as bönhack and exceptional happening pickles, total lands eleven small cups to dip any of the house lerugnsbakade bread, which is worn until smoking hot.
For the 89 estimated thalers lands a masala dosa – a huge, trekantsvikt, rice and linspannkaka filled with a hot and lökig potatismash and ready to be topped with, for example, a kitchen chilivässade korianderdipp or a tangy kokosröra of chutneyslag.
is like tofu: it can be a memorable dining experience, or you want to forget. Krogkommissionen have sat in many cheeses with the mild vigor left – and too many sönderstekta, halloumihårda pieces swimming in a greasy sauce. Paneer served mostly in pots that are not tokstarka, and where the indian seasoning is carried forward by the flavors other than chilipepparns.
At Saravanaa Bhavan, we will not be disappointed: it offers homemade paneer very good quality in a variety of forms. The classic paneer palak (125 sek) is a sauce of spinach with the taste of garam masala, ginger, garlic, chili and coriander – a right without remark.
A classic is also the paneer butter masala (129 kr) made with a nutritious sauce of tomato, ground cashews and cream, topped with fresh coriander. We get up the last with a piece of naan.Rava kesari, 69 sek. Photo: Krogkommissionen
For dessert, you can easily skip the fruit salad with ice cream, a ball of insipid jordgubbsgräddglass with an uninspiring ration of apple pieces and grapes. The house falooda (79 sek) – usually on the sweetened rose water, basilikafrön and vermicelli – taste here most of the same frysfackfrostiga ice cream to give habil chocolate sauce. Skip.
instead, Choose rava kesari (69 kr), a ball of semolina, sugar, ghee and different kinds of nuts and sultanarussin. Saffron gives this classic south indian dessert its yellow-orange color. We fear a full sötchock, but the dessert is very sweet.
the lack of alcohol permits. The one who arranges after work-hit it hold to do with fresh juices and mangolassi (50 sek), overly sweet, but wonderfully creamy and with a nice krydddbalans. Källarmatsalen is this time of year in addition icy cold, partly because of a fan that is switched on every now and then. Please bring your shirt – and spacious, stomach:
Here, eat three people sprängmätta in a way for a couple of hundringar was.
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