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Sindh Kitchen, Indiranagar, Bengaluru is a fine dining restaurant that will introduce to culinary dishes that disappeared after partition. This restaurant smells of calm and tranquil aura and has undertones of the colonial era. As is well known that Sindh was the centre of various trades through which various spices and condiments were introduced to India and Pakistan as well. Some of the exquisite dishes that are made with utter precision are ‘Karare Dhaniya Ka Paneer’ - Tender malai cottage cheese filled with spinach and cheese and enveloped and fried in fresh coriander leaves and ‘Murgh Gilafi Kebab’ - bell pepper flavoured minced chicken, mildly spiced with garlic and chilly. For the mains, ‘Lahori Ghosht’ - lamb cubes pan seared with freshly pounded spices and simmered in a thick and aromatic gravy and ‘Sindhi Kadhi Chawal and Took’ - a tangy gram flour based curry accompanied with rice and crispy coin potatoes are a great choice.