"the city wall in westfal is not known to me as a castle of gastronomy. but a visit was necessary or announced, because as an enthusiastic cook, the family gave me a cooking course. as a surprise, the direction for me should be new and a challenge. the choice fell on “Indian” kitchen: and the maharani in hamm has a cooking school and a restaurant. a good combination; because so I can taste a menu and also learn the preparation. in the internet the company has good critikens. I have already tried some Indian natives in the mountain environment. I like the many aromes that are used. even some cookbooks I bought and bought matching articles (I love the seasoned and rugged "ingo holland", which I brought out at "messing müller", a professional shop for table culture and cooking art. I am excited and looking forward to the days in the city. the late afternoon has come and we will eat. it is almost 18:00 clock and many tables are occupied in restaurant. the places are generously distributed in the manageable space. there are two and four, but they can be assembled at any time to other group sizes. the decorations are preserved after our impression, but Indian. there are large colored wallpapers, but not too dominant. the tables are made of simple material, the chairs are also, but are comfortable. the serviettes are made of paper in black. so it can also look in a normal bistro. many of us seem to turn to our masterpieces. the publikum is mixed colorful, but younger people are likely in the majority. they probably choose a dish, eat it and go quickly. the tables are shown several times in the evening; for we were not two hours in the restaurant and have seen the change several times. in summer or with beautiful weather there is also a beer garden for other guests who like to sit outdoors. cleanliness is all neatly maintained. sanitary the wcs are clean. the space is practically but economically (cold water, paper towels, befe aus der donation bottle aus plastic. service already at the entrance that we are received by the two young women in the service friendly and the junior boss (he is probably the umbrella owner of the house comes from the theke to us and welcomes us with first name with handbeat. that looks convincing and not at all decorated. the young man also leads us to his father, the chef of cuisine and reports that we will cook with him tomorrow. the ladies wear individual clothes, but the apron of the house as a recognition sign. one of the two wears shoes of addidas that have almost the same pattern as the logo of the house. they will like to answer our questions and explain individual ingredients. we really liked that. at the end it was partly somewhat hectic, because the tables had to be refurbished more often and new guests came constantly. card on a DIN-A 4 board stand offers the fresh day: two appetizers, six main dishes, two desserts. a surprise menu, vegetarian variants and a monthly offer are also briefly presented – and a wee recommendation. there are other sheets with drinks list and other information. we chose the Overshave menu as we promised ourselves a typical impression of the restaurant. three courses cost 29,90 €. brot there was first a big crispy brotchip that was probably roasted. on the table stood two dives in closed bowls ready: a bright mild variant with mint and a sharper chili-based sauce. both we tried and found the picnic redish cream especially attractive for us. the service tells us that everyone has a different understanding of sharpness and therefore does not fall too sharply. but they can be advised and then served the appropriate. I can immediately understand the quality because what we feel at home as a piquant, our children think quite sharply. we found this very well thought out and have taken the original flavor without expressing in order to get an appreciation of the kitchen. the “Kürbis-Kokos-Soup” was then served as an appetizer. she was hot and balanced. the resistance was perfect. the two main components we could taste well. but there were many more seasonal. the saw was perhaps reached with spiced kartoffels because we did not see. the main dish “Chicken-Tikka-Curry in refreshing yogurt Masala” consisted of chicken breast pieces, various crumbs, creamy yogurt, various seasoned, fresh vegetables and basmatireis. wikipedia writes: huhn tikka masala, often abbreviated ctm, is a curry dishes in that explains why we felt the menu very delicious, but not “especially Indian” (the next day in the cooking school was then both tastefully rustic and filigree. throughout the time something was always produced and partly immediately costed. the chicken was served in the hot pan where the others were also combined. the hingucker in the middle was a storyter tip with an ananasring as a primordial and apple wig as columns, blood disc, banana piece, heavenly and physical as building blocks of pyramid. the flesh was juicy and tender. we have discovered many sweets: spat, cauliflower, paprika, zucchini, fennel and cauliflower. and also as small red grapes, apples and pineapples were there. the sauce was tasted slightly sharp. the rice was still granular, so we like it, and was translucent with fine cuts. dessert as dessert we got a glass with a white chocolate cream that was mousse-like. above there was a grütze of red fruits that were processed to a loose paste. the final conclusion formed a large ripe sky and a mint leaf. in the bright cream cardamom had been incorporated, but we did not taste it. of which we would have proposed another. drink them cocktail without alcohol with fruits – minz soda (3,90 € cocktail with juice and a shot of foam wine – hausaperitif (5,90 € water in a chilled carafe – 1 liter (no origin – 6,90 € chardonay (0,1 l – 3,50 € espresso – 2,50 € hausschnaps with mangoaromen (2 clm) presented the light and the taste. (1 – certainly not again, 2 – hardly again, 3 – when it comes back, 4 – again happy, 5 – absolutely again – after the visit date: 02.04.2016 – evening – two people"
Hamm
