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Hesse, Germany Food Guide: 3 Indian food Must-Eat Restaurants & Street Food Stalls in Obertshausen
Reviews on Indian food in Obertshausen, Hesse, Germany including Badal's Kuche, White Elefant, Zum Grunen See Eck
Restaurants in Obertshausen
1. Badal's Kuche
Reviewed By Holly G
Ambiente im "Garten" ein Flop, das Essen ebenfalls. Das Lassi schmeckte wie angerührt aus der Packung, Pakora war trocken und geschmacklos, das indische Essen wirkte sehr dem europäischen Gaumen angepasst und leider keineswegs authentisch. Kichererbsen kamen in Tomatensauce, die eher als italienisch durchgegangen wäre. Das Naan schmeckte wie Pizza. Wir gehen sehr oft indisch essen und haben einige Vergleichsmöglichkeiten und ich will mal sagen, Kenntnisse der indischen Küche und wir waren sehr enttäuscht. Es war zudem auÃer uns nur ein weiterer Tisch besetzt und das Essen dauerte trotzdem fast 1,5 Stunden. Man konzentriert sich wohl sehr auf den Lieferservice wegen dem es auch eine seltsam gemixte Karte gibt (neben "indisch" auch Pizzen, Pasta, Schnitzel). Die Pizza ist möglicherweise nicht schlecht. Das als Naan gereichte war jedenfalls sogar soweit okay. Es war eben nur kein Naan, sondern eine Art Pizzabrot.Die Bedienung war sehr freundlich und nett, aber das reisst es eben auch nicht raus.
2. White Elefant
Overall Ratings
4 based on 168 reviews
Reviewed By BeachStone2C
Offenbach has a limited offering for restaurants but White Elefant is actually a pretty good choice for an Indian restaurant. It was a busy night in Elefant and we had to wait quite a bit to get service and our food, but luckily we were not in a hurry. An advanced reservation is highly recommended, Their menu is really extensive. Also more than a dozen vegetarian menu options. Good service, not very attentive though. But the main thing, the food - it was very good.
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3. Zum Grunen See Eck
Overall Ratings
4 based on 47 reviews
Reviewed By Ian M
Two of us had spaghetti, two had beef Madras. The spaghetti was well received, my curry was poor. Too sweet, not hot enough, tough meat, more like a korma than a Madras. Try Madhur Jaffrey's recipe:Ingredients1 tbsp coriander seeds1 tsp black peppercorns1 tsp fennel seeds10 fenugreek seeds4 cloves4 dried hot red chillies6 tbsp olive or groundnut oil2 onions, very finely chopped1 tsp very finely grated fresh ginger2 tsp crushed garlic3â4 fresh hot green chillies, very finely chopped900g (2lb) boneless lamb from the shoulder, cut into 2.5â4cm (1â1½in) cubes2 large tomatoes, very finely chopped1½ tsp salt400ml (14fl oz) tin coconut milk, well stirred1 tbsp finely chopped coriander, to garnishInstructionsPut the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves and chillies into a small, cast-iron frying pan and set it over medium heat. Stir the spices over the heat until they are a shade darker and give off a roasted aroma. Transfer to a bowl and leave to cool, then grind in a clean spice grinder or coffee grinder.Pour the oil into a wide, non-stick pan, and set it over mediumâhigh heat.When the oil is hot, add the onions and cook, stirring, until they turn brown at the edges. Add the ginger, garlic and green chillies and stir-fry for 20 seconds. Add the meat and cook, stirring, for 5 minutes. Stir in the tomatoes, ground roasted spices, salt and coconut milk and bring to the boil.Cover the pan, turn the heat to low and simmer gently for 1 hour or until the meat is tender. Uncover the pan and boil away a lot of the liquid, until a thick sauce clings to the meat. Garnish with finely chopped coriander to serve.If you want to use pork, buy shoulder meat and cook it exactly like lamb. If you prefer beef, use good-quality stewing beef, add a little extra water and then cook it for 1½ hours or until tender.
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