About Mr. India

An extraordinary culinary experience...

Our Mantra: Quality Ingredients!

We work hard to maintain the classic regional Indian recipes and flavours, and we place great emphasis on selecting the best ingredients. To give you a unique taste experience, we carefully selected manufacturers and suppliers who can guarantee us the best.

Mister India has since the beginning in 1993 focused on quality in all parts of the process and the secret behind our success is found here. We are allways trying to improve our menu so that our guest will be able to enjoy the most delicate sides of the indian cuisine.

The most important item in the Indian kitchen is the spices. Our chefs will select the finest whole spices, which they use to grind their own fresh spice mixtures (masala), which give the authentic spice flavours in our dishes.

Tradition & Innovation

The culinary team at Mister India is pleased to present a menu composed of some of the best dishes from the historic and most renowned culinary regions of India. The core of our menu is based on traditional dishes from both North and South India. Within these main directions we find regional cuisine such as: North - Punjabi, Mughlai, Awadhi, and South - Hyderabadi , Kerala and Tamil Nadu.

In some of our dishes, we have allowed ourselves to use some customary Norwegian and ergo, some "non-traditional" Indian ingredients. These include dishes like "Meen Pollichathu" – Superior salmon from the Romsdalsfjord, served in sautéed masala sauce with onions, garlic and ginger, wrapped in banana leaves and cooked on tawa (iron pan) and "Maan Kurma" – Reindeer meat from Røros braised in a South Indian kurma (nut & coconut based curry) added chanterelles, poppy seeds and curry leaves.

About the origin

Information about the origins of our dishes...

India is a country rich in tradition and culture. The country has diverse defining features in geography, culture and food. These features differ from region to region. Despite the difference in cultures based on regions there are certain underlining similarities in their food.

Their use of spices in food forms an integral part of food preparation and these spices form the foundation to enhance the flavours and aromas in the food prepared. Although the food in India reflects the varied demographics and ethnic diversities the primary division in their cuisine would be North Indian, South Indian, East Indian and West Indian cuisines.

Within these primary cuisines we form region wise cuisines like Kashmiri, Punjabi, Mughlai (Delhi & Agra), Awadhi (Lucknow), Hyderabadi, Kerala, Tamil - Chettinad etc. There is also to be mentioned that there is a lot of foreign influence in the food prepared and consumed in many regions. This influence is primarily because of the nations that ruled the country.

Our restaurant seeks to promote the best dishes of the North & South Indian cuisines, as we consider them as the (most refined cuisines of India) best. Let's get into each of these regions and their cuisines in detail going forward;

Punjab

- Literally meaning the meeting point of five rivers, Punjab is the birthplace of tandoori preparations in India.

Food from Punjab is wholesome, spicy and rich with liberal use of spices, butter, cream and nuts. While lamb and chicken are widely favoured, wheat is the main cash crop, which is reflected in the variety of breads available in the form of roti, naan, kulcha, and parantha.

Dishes with terms like tikka (boneless meat morsels), makhni (rich in butter) and saag (mix of green leaves) are synonymous with Punjabi cuisine.

Lucknow, formerly “Awadh”, Uttar Pradesh

- The city of Lucknow is located in what was historically known as Awadh.

Courtly etiquettes, poetry, music, beautiful gardens and fine cuisine were highly patronized in this region. Awadhi food takes long to prepare and is quite rich with extensive use of ghee (clarified butter), flower essence, nuts, spices and gold or silver leaves for garnishing. The concept of ‘dum pukht’ originated here, wherein, the food is cooked by sealing mouth of utensil with heat from above and below in the form of charcoal.

Dishes with terms like Korma (nut gravy), Qaliya (gelatinous gravy), Biryani (rice and meat cooked on slow fire with spices), Seekh kebab (lamb skewers) and Shammi kebab (pan-fried lamb and lentil galettes) are synonymous with Lucknowi cuisine.

Hyderabad, Andra Pradesh

- Located in the central Deccan plateau, Hyderabad was ruled by the Nizams who were quite comparable to the Nawabs.

The cuisine is also similar to Lucknowi cuisine, except for a touch of southern herbs and spices with coastal influence. Royal chefs and recipes were quite often exchanged between Hyderabad and Lucknow.

Dishes with terms like Nihari (lamb simmered with spices in trotter stock), Haleem (minced lamb and broken wheat porridge), Quth (tomato and peanut based gravy) and Dalcha (lentil and meat stew) are synonymous with Hyderabadi food.

Tamil Nadu and Kerala, coastal

- Tamil Nadu and Kerala are the two most prominent culinary states of Southern India.

The people here are quite religious, educated and traditional about food. Spices like black pepper, mustard seeds and red chillies are used abundantly along with coconut and curry leaves.

Dishes with terms like Curry, Sambhar (lentil stew with vegetables), Chettinad (a culinary region known for extensive use of spices in food) and Poriyal (stir-fried vegetables) are synonymous with south Indian cuisine.