Athidhi Wiesloch Menu

Fried paneer cubes (battered with corn and wheat flour) tossed in a spicy, salty, tangy and sweet sauce and made with green bell peppers, garlic, ginger, green chillies and soy sauce .

Veg Manchurian is a tasty Indo Chinese dish of fried veggie balls in a spicy, sweet and tangy sauce.

It's made with fried paneer (battered with a blend of corn and wheat flour), marinated in spices, and pan-fried to perfection.

Pakora Platter is a platter where a variety of batter-fried pakodas made with mixed veggies, spices and herbs.

Cauliflower, battered with a mixture of corn and wheat flour, is fried until crispy. It is then tossed in chilli, soy sauce, and combined with onions and peppers.

Cauliflower, coated in corn batter and fried, delicately tossed in a slightly hot and sour Manchurian sauce.

Potato fingers, coated in corn flour, fried to perfection, and served in a honey chilli sauce.

It is a combination of chana masala (spicy white chickpeas) and served with bhatura/puri, a fried bread made from maida.

Fried chicken with peanuts, chili and vegetables

Fried chicken, marinated in a mixture of corn flour, wheat flour, egg, and soy sauce, cooked with onions, peppers, and a spicy chilli sauce

Fried chicken, marinated in a blend of corn flour, wheat flour, egg, and soy sauce, cooked to perfection with dark soy sauce.

Fried chicken, marinated in a blend of corn flour, wheat flour, egg, and soy sauce, and cooked with garlic, ginger, mustard, and yogurt for a flavourful touch.

Fried chicken, marinated with corn flour, wheat flour, egg, and soy sauce, cooked to perfection with garlic, ginger, chilli sauce, and yogurt.

Fried chicken, marinated with a mixture of chickpea flour and rice flour.

Fried chicken wings, marinated with soy sauce, egg, corn flour, and wheat flour..

Fried fish, marinated with a mixture of chickpea flour and rice flour.

GA grilled platter featuring chicken tikka, chicken malai tikka, lamb & chicken seekh kebab, and tandoori chicken.

Boneless chicken, marinated with yogurt and a blend of Indian spices (coriander, cumin, Kashmiri chilli, red chilli, black salt, and mustard oil), then grilled to perfection in a tandoori oven.

Tender chicken marinated in yogurt, cashew paste, cheese, and a medley of Indian spices including cardamom, black pepper, black salt, and mustard oil. Grilled to perfection in a tandoori oven for an exquisite flavour.

Bone-in chicken, marinated with yogurt and a blend of Indian spices (coriander, cumin, Kashmiri chilli, red chilli, black salt, and mustard oil), grilled to perfection in a tandoori oven.

Minced lamb, marinated with cheese, fresh coriander, brown onions, and a blend of spices including coriander, cumin, Kashmiri chilli, red chilli, and black salt. Grilled to perfection in a tandoori oven for an irresistible flavour.

Shrimps marinated in yogurt and a blend of Indian spices, including coriander, cumin, Kashmiri chilli, red chilli, black salt, and mustard oil, then expertly grilled in a tandoori oven.

Yellow lentils with onions and garlic roasted in butter

Dal Makhani is a luxurious and creamy dish made with whole black urad lentils, simmered with a blend of spices (ground cumin, coriander, and cardamom powder, ginger pieces, garlic), and enriched with onion paste.

Korma is a nutty, creamy curry often made with crushed cashews and coconut.

Potatoes and cauliflower cooked in a tomato and cashew sauce.

Mushroom and peas cooked in tomato and cashew sauce.

Chana masala is chickpeas cooked in a flavourful sauce made with onions, ginger, and garlic, enhanced with a blend of ground spices including black salt, Kashmiri chilli, coriander, and turmeric.

Kidney beans cooked in a savory onion and tomato gravy.

Fried potatoes cooked with spinach, tomatoes, and onions.

Bhindi Masala is a North Indian curry that showcases tender okra pods, flavourful onions, tangy tomatoes, and a blend of aromatic spices.

Clay oven-roasted eggplant cooked with onions, tomatoes, and a blend of mild spices, including ground turmeric, cumin, and coriander.

Deep fried eggplant cooked in peanut, onion, tomato based gravy, seasoned with a blend of Indian spices including ground Kashmiri chilli, coriander, cumin, turmeric, and pepper.

Fried paneer, marinated in a blend of corn and wheat flour, tossed in a sauce that's spicy, salty, tangy, and sweet. The sauce is made with green bell peppers, garlic, ginger, green chillies, and soy sauce.

Homemade cheese sautéed with onions, tomatoes, bell peppers, and exotic spices.

Homemade cheese cooked in a spicy tomato sauce, adorned with stir-fried peppers and onions

Homemade cheese cooked with fenugreek leaves and spinach.

Mushrooms cooked with spinach, tomatoes, and onions.

Homemade cheese cooked in spicy tomato sauce studded with stir-fried peppers and onions.

Homemade cheese cooked in a rich tomato, cashew, and creamy sauce with mild spices, including coriander and Kashmiri chilli powder.

Tikka is the Hindi term for 'small chunks,' and masala means a spice blend. The globally renowned sauce used in tikka masala is primarily tomato-based, with richness added by cream or thick yogurt.

Creamy, rich gravy flavoured with fennel seeds and chunks of bell peppers.

Veg Manchurian is a delicious Indo-Chinese dish featuring fried veggie balls in a flavourful, spicy, sweet, and tangy sauce.

Fish cooked with onions and coconut milk.

Shrimps cooked in a tomato, onion, and cashew sauce with Indian spices, including ground red chilli, cumin, turmeric, Kashmiri chilli, and coriander.

Boneless chicken cooked in a spicy sauce made with whole spices (ground cardamom, cinnamon, star anise, and black cardamom), sprinkled with black pepper and chilli flakes.

Tender chicken cooked in spicy tomato sauce studded with stir-fried peppers and onions.

Clay oven-grilled chicken, cooked in a rich tomato, cashew, and creamy sauce with mild spices, including ground coriander and Kashmiri chilli.

Tikka is the Hindi term for 'small chunks,' and masala means a spice blend. The world-famous tikka masala is primarily made with a tomato and cashew-based sauce, enriched by the addition of cream or thick yogurt.

Chicken cooked with spinach, tomatoes, and onions.

Korma is a creamy curry, enriched with crushed cashews and coconut for a nutty flavour.

Hot and delicious, this traditional curry from the Chettinad region of South India is made with Chettinad masala, a blend of ground coriander, cumin, black pepper, cinnamon, and whole red chilli.

Tender chicken slow-cooked in a medley of Indian spices (ground cumin, coriander, and turmeric powder), fried onions, and yogurt.

Boneless chicken, marinated with corn flour, wheat flour, egg, and soya sauce, deep-fried, and then cooked with onions, peppers, and spicy chilli sauce.

Cooked with vindaloo paste made from ground garlic, onion, black pepper, cinnamon, coriander, and star anise.

Chicken steam-cooked with Indian spices, including ground chilli, coriander, and turmeric.

Clay oven-grilled bone-in chicken, cooked in a rich cashew and onion-based sauce.

Creamy, rich gravy flavoured with fennel seeds and chunks of bell peppers.

Boneless chicken cooked in a mild and creamy mango sauce.

Tikka is the Hindi term for 'small chunks,' and masala means a spice blend. The world-famous tikka masala is primarily made with a tomato and cashew-based sauce, enriched with cream or thick yogurt for added richness.

Palak cooked with spinach, tomatoes, and onions.

Lamb cooked in an onion and tomato sauce, infused with Indian spices including ground coriander, cumin, turmeric, and Kashmiri chilli.

Korma is a creamy and nutty curry, often crafted with crushed cashews and coconut.

A traditional Kashmiri dish featuring pieces of lamb braised in a flavourful gravy infused with garlic, ginger, and aromatic spices, including ground cloves, bay leaves, cardamom, and cinnamon.

Boneless lamb cooked in a spicy sauce made with whole spices (ground cardamom, cinnamon, star anise, and black cardamom), sprinkled with black pepper and chilli flakes.

Cooked with vindaloo paste made from ground garlic, onion, black pepper, cinnamon, coriander, and star anise.

Lamb steam-cooked with Indian spices, including chilli, coriander, and turmeric powders.

Spicy Lamb curry from the Rajasthan region, cooked in an onion-tomato sauce with fresh coriander paste and Indian spices, including ground red chilli, Kashmiri chilli, and coriander.

A Mughlai dish featuring a creamy and dark brown onion gravy.

Flatbreads baked in the clay oven.

Flatbread dough cooked on the pan.

Flatbreads made from yeast dough, baked in the clay oven.

Butter-infused flatbreads made from yeast dough, baked in the clay oven.

Garlic butter-infused flatbreads made from yeast dough, baked in the clay oven.

Cream cheese-infused flatbreads made from yeast dough, baked in the clay oven.

Flatbreads filled with potato stuffing, made from dough and baked in the clay oven.

Flatbreads with a cream cheese filling, made from dough and baked in the clay oven.

Layered wholemeal bread from the clay oven.

Flatbread stuffed with potatoes

Northwestern Naan filled with cashews, coconut, and saffron.

Indian bread filled with minced lamb.

Flatbread filled with paneer

An authentic Indian vegetarian dish packed with your favorite rice, veggies, and spices.

Vegetables marinated in yogurt and aromatic spices, cooked with fragrant basmati rice on Dum (steam). This process requires 2 hours of steam cooking until the rice becomes fluffy and full of flavours.

Basmati rice cooked with flavourful spices in steam, topped with majestic pieces of paneer.

Tender chicken cooked with basmati rice and flavourful spices in steam.

Basmati rice cooked with flavourful spices in steam, topped with pieces of Chicken 65.

Vegetables marinated in yogurt and aromatic spices, cooked with fragrant basmati rice on Dum (steam). This process requires 2 hours of steam cooking until the rice becomes fluffy and full of flavours.

Basmati rice cooked with flavourful spices in steam, topped with pieces of boiled egg.

Tender lamb cooked with basmati rice and flavourful spices in steam.

Lamb marinated in yogurt and aromatic spices, cooked with fragrant basmati rice on Dum (steam). This process requires 2 hours of steam cooking until the rice becomes fluffy and full of flavours.

Fried rice with cumin.

Colorful rice with saffron flavour.

Steamed basmati rice.

Fried rice with vegetables.

Vegetable Schezwan-style spicy fried rice (vegan).

Fried rice with eggs.

Spicy Schezwan-style egg fried rice.

Fried rice with chicken, egg and vegetables.

Schezwan-style spicy fried rice with chicken, egg, and vegetables.

Yogurt with cucumbers, finely seasoned.

A cold yogurt sauce with chopped cucumber.

Athidhi special salad preparation

Sliced cucumbers, carrots, tomatoes, and onions with our house dressing.

Onion rings topped with chilli, coriander, and chaat masala.

A refreshing cold yogurt sauce with chopped cucumber, tomato, and onion.

Fried balls made of milk powder, sugar, and cardamom, soaked in sugar syrup.

Indian homemade ice cream.

Mango pulp with cream and sugar.

Grated carrots cooked with milk, sugar and ghee.