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This is a short tour in the Indian spice garden:

Chillies:
Dried chillies are used as a whole or grounded. They are rich in vitamin C.

Fennel seeds:
smell of aniseed and are often found in curry blends. Fennel seeds have a positive effect on digestion.

Ginger:
The root is chopped finely and has also a positive effect on digestion.

Cardamom:
often a component in garam masala

Coriander:
The seeds are grounded finely and stimulate the kidneys' activity.

Coriander leaves: are put on top of the prepared dish

Cumin:
one of the most important spices of the indian cuisine

Curcuma:
a root related to ginger, found in every curry blend. Curcuma is responsible for the characteristic yellow color.

Poppy seeds:
are grounded and used as a binder.

Mustard seeds:
are grounded. The degree of hotness depends on the coloring of the seed.

Cinnamon:
gives an aroma to and supports the dishes' own flavour.

Savoury and healthy food are closely connected in the indian cuisine. Only the freshest and best ingredients are used in our restaurant SANGAM, so that we can serve you with healthy and exquisite dishes. We are always endeavored that our guests return as friends, as an Indian wise saying goes:

The smile you give will return to you!