The main part of our menu is North Indian cuisine from the Punjab region, though we serve a few South Indian dishes like our Madras curry.

The Punjab cuisine is typically based on lamb or chicken dishes with bread as the side dish.

In Punjab, Muslims and Hindus have lived side by side for centuries - and mutual respect for religion and customs have been a key ingredient for this coexistence. Since Muslims do not eat pork and Hindus do not eat beef, these two ingredients have naturally disappeared from the general Punjab cuisine over time. Though Punjab was divided by with the partition of India and Pakistan in 1947, the local culture and customs have remained practically intact. In accordance with Bindia’s culinary heritage, we, therefore, do not serve pork or beef.

All our chefs come from either India, Pakistan or Nepal and are all trained in the North Indian cuisine. Since, there didn’t exist any official education or degree related to the North Indian cuisine until a few years ago, not all chefs have a formal degree. More importantly, they all have tons of experience from having cooked in an Indian kitchen for years, often decades. At Bindia, the only necessary qualifications are skills, experience, and, not least, adaptability to the Bindia way.

The word "butter" has nothing to do with the amount of butter in a Butter Chicken. Instead, "butter" alludes to the traditional precept that the meat should be so tender that it feels like cutting in butter.

India is a large country which consists of many small regions with their own culinary traditions. Therefore, it is normal that you can choose from many different types of side dishes such as rice, bread, potatoes, raita, chutney or salad. If we provided rice as standard with the dishes, then we would be removing the opportunity for people to try all the other good types of side dishes that are eaten in India.

The word “kebab” literally means grilled meat. The kebab Bindia serve is the Indian type, which is not the same as the kebab in a typical shawarma place. When we prepare our kebabs, we mince the meat ourselves, knead in the vegetables and spices, before molding and grilling it.

In India, Muslims and Hindus have coexisted for centuries largely sharing the same regional, culinary customs. Therefore, there is a tradition of always eating halal meat. To reflect this tradition, we have chosen only to use halal meat.

Garlic is a very important ingredient in the foundation of the curry. If you are allergic to garlic, you can still eat our Butter and Korma dishes. If, on the other hand, you are afraid of smelling garlic, then we can reassure you that in Indian cuisine, garlic is roasted and mixed with other spices.
Therefore, you avoid the characteristic smell of raw garlic after eating our food.

Fresh coriander is sprinkled on many dishes, and our salad contains a dressing based on coriander. If you are allergic or just don't like coriander, we must therefore ask you to inform the chef when you order.

Bindia's oriental nut mix consists of selected nuts, seeds and spices that we use when making our Korma and Butter curries. This method gives the curry a special, creamy consistency and sweet taste.
The use of mixed nuts in curries is a culinary tradition that originates from the colder, mountainous regions of northern India such as the Punjab Himalya. Here, nuts are used in the cooking, instead of animal fat, to make the curry nutritious and high in calories. These North Indian curries have a distinctive, subtle, nutty flavor and are milder than those found in South India.
Just as you find different nut mixes depending on where you are in North India, we have carefully created our very own Bindia version.

We have two curries that are very mild, namely Butter and Korma. These are both suitable for children.

While the well-known Nan bread is baked with wheat, flour, and yeast, the Paratha is made with wholemeal flour and without yeast.

Chutney is typically fruit puree with spices and naturally preserved with, for example, vinegar, sugar or salt. In India, you will find that there are countless kinds of chutneys. In the same way, we constantly change our chutneys, to give people the opportunity to taste some of all the different kinds available. However, the most well-known, such as Mango Chutney or Mixed Pickles, will always be found in our range.

Our salad dressing consists of various nuts, oils, vegetables and coriander.

Short answer: yes. By adding water to a roast of selected spices, we produce a broth, which we then boil the rice in. This gives the rice a rich, Indian flavor.

Our Mango Lassi consists of Indian mango pulp, whole milk yoghurt and water. There is no added color or sugar.

A good Indian curry takes a long time to make, as it has to simmer for many hours. Therefore, the first, slow part of the preparation is done in our central kitchen in Hvidovre, while the last part is done in the take away shops as soon as your order is placed.

All our packaging is made from 100% recycled, unbleached paper. Both our bags and menu cards can be sorted like paper.
In order for the bowls to be able to withstand the hot, liquid food, a thin plastic coating on the inside is necessary. Bowls and associated lids must therefore be sorted as normal household waste.
We also recommend that you reuse the bag as much as possible first.

Our food can easily be refrigerated and reheated the next day. See here how to do it.

Our trays and lids do NOT withstand the heat from an ordinary oven. They are also not suitable for long-term heating in the microwave, but can withstand short-term heating in the microwave.