Sangam - Karlsruhe

The place is really nice with good Indian dishes. There are services too good. I recommend visiting people.

One of the best Indian restaurants I've ever seen in Germany. The price and quality of the foods are unsurpassed.

No one should be surprised that Indian cuisine is almost 100% in accordance with India. In Outdien, on the other hand, the situation is completely different, because there are the voices of those who cannot begin with the symphony of subcontinental spices, yes, who feel the interplay of coriander, chili, cumin and co. as regular misunderstandings. And sometimes it happens that you're married to someone like that. In short, my wife didn't have it with Indians. This sometimes has sad consequences. For example, we had to make a reservation at Gaggan in Bangkok a few years ago because he didn't want to give up coriander in his kitchen. And Faggot! away was the chance to get a 25 popular tasting menu served by one of the best Indian chefs in the world. Luckily there are Indian restaurants in Karlsruhe where it is cooked, so it also tastes without the food being induced on the distinctive. One of them was the Sangam in Beiertheim, who then made room for our regret a few years ago by a Dönerbraterei. At the end of last year we noticed that a Sangam was reopened, this time in Mühlburg, which is at the other end of Karlsruhe. A few days ago we were there for the first time and learned that the guardian of the Beiertheim Restaurant had abandoned for age reasons, but after a year his wife had no desire to sit at home and new in Mühlburg. The new site has some side disadvantages. The Kaiserallee makes a lot of noise, and parking is a rarity during the day. That's why there's little further at noon, later only another couple came. It should look better in the evening. Hirsch meets Shiva The place was set up with relatively little effort and not completely kitsch-free for its new destination. German and Indian prallts are strong. Maybe there was an Italian, and the tablecloths can be closed, and the old Sangam is not. The tiny toilets also radiate the charm of recent decades. But that should not stop raising dust there, just because of all the evil people who like to draw conclusions on the kitchen. In the guest room, however, it was as dust-free as possible with an open door to the street. We chose a table in the corner. So Calvin, after he quickly instructed a medium-sized wooden elephant, was able to strike himself undisturbed. You don't want to buy hunger, but it seems you shouldn't go hungry to the restaurant, haha... The fact is that we have ordered too much: Chicken Tikka Masala (15,50), Jhinga Palak (18,90) and Tandoori Bharta (10,50). Rice was there anyway, but some butter Naan (2,00) should still be, otherwise we lack something. To drink there was Maracuja Schorle for my wife (3,00), Mango Lassi for me (3,50) and a bottle of silence for both (5,50). With the drinks and the bridging of the (short) waiting period, Papadams and the associated trilogy of Pickle, Chutney and mint sauce came. CTM Chicken Tikka Masala (CTM) is an invention of Indian cooks in Great Britain, where Chicken Tikka ( chicken meat marinated in yogurt and baked in tandoor) is sunk in a mild corsala (wort) sauce and is served in this way to the English palate. The court has never met me for the first time in India and in Germany, but in Britain it is as popular as with us pizza and döner. Of course, I had to try that, the lack of authenticity back or forth. And behold, the stuff is a real soul food! I can understand English now that they are so crazy. Although the roasted aromas typical of the tandoor were absorbed by the sauce, the meat was very delicate and the combination of spices was balanced, so well tolerated for India sceptics. Jhinga Palak Something my wife tastes really good in Indian restaurants is the spinach (Palak). It probably helps to prepare the leaves of the Taropflanze in a very similar way to that of the Philippines. We had the spinach with huge robes (Jingha). They were not seen at first glance, but in the aromatic spinach powder they actually hid in respectable number and size. Tandoori Bharta A bit of vegetables had to remain, the choice fell on eggplants (Bharta), which are softly baked in the tandoor, the shell scratched and finished with a lot of oil. I like this oily consistency, my wife with her sensitive stomach was a bit unpleasant. Sharp was not one of the dishes, but the boss brought a little chili paste with the help I could help here and there. She was very concerned about our well-being, so she came around halfway and asked if we needed rice. So there was another whole part of the aromatic basmatis. After that I was as tired as a long time ago, even if we didn't finish everything. But there was surprisingly little left, even the double share of rice we liked to pack and served as a small evening snack. We wish the Sangam that it can be good at its new place, and that the location disadvantages, in particular the parking problem, do not ruin the distribution of the friendly operator. But please don't want them to show up the idea of opening in the evening, because we need to see it again.

No one should be surprised that Indian cuisine is almost 100% in agreement in India. In Outdien, on the other hand, the situation is completely different, because there are the voices of those who cannot start anything with the symphony of subcontinental spices, yes, who feel the interplay of coriander, chili, cumin and co. as regular misconceptions. And sometimes it happens that you're married to someone like that. In short, my wife doesn't have it with Indian. This sometimes has sad consequences. For example, we had to give up a reservation at Gaggan in Bangkok several years ago, because he did not like to give up coriander in his kitchen. And faggot! away was the chance to get a 25 popular tasting menu served from one of the best Indian chefs in the world. Luckily, there are Indian restaurants in Karlsruhe, where it is cooked so that it also tastes them without the food being induced to the unmistakable. One of them was the Sangam in Beiertheim, which then made room for our regret a few years ago by a Dönerbraterei. At the end of last year we noticed that a Sangam had reopened, this time in Mühlburg, that is quite at the other end of Karlsruhe. A few days ago we were there for the first time and learned that the guardian of the Beiertheim restaurant had given up for age reasons, but after a year his wife had no desire to sit around at home and restarted in Mühlburg. The new location has some location disadvantages. The Kaiserallee makes a lot of noise, and parking is a rarity during the day. That is why there is little going on at noon; later only another couple came. It should look better in the evening. Hirsch meets Shiva The place has been set up with relatively little effort and not completely kitsch-free for its new destination. German and Indian prallts heavily on each other. Maybe there was an Italian in between too, and the tablecloths are closing, and the old Sangam is not. The tiny toilets also radiate the charm of long past decades. But that should not stop wiping dust there, just because of all the malicious people who like to draw conclusions on the kitchen. In the guest room, however, it was as dust-free as possible with an open door to the road. We chose a table in the corner. Thus Calvin, after he had quickly instructed a medium-sized wooden elephant, could undisturbed himself. You should not buy hungry, but it seems that you should not go hungry to the restaurant, haha... fact is that we ordered too much: Chicken Tikka Masala (15,50), Jhinga Palak (18,90) and Tandoori Bharta (10,50). Rice was there anyway, but some butter Naan (2,00) should still be, otherwise we lack something. To drink there was Maracuja Schorle for my wife (3,00), Mango Lassi for me (3,50), and a bottle of silence for both (5,50). With the drinks and the bridging of the (short) waiting period, Papadams and the associated trilogy of Pickle, Chutney and mint sauce came. CTM Chicken Tikka Masala (CTM) is an invention of Indian cooks in Great Britain, where Chicken Tikka (chicken meat marinated in yoghurt and baked in tandoor) is sunk in a mild masala (wort) sauce and is served in this way to the English palate. The court has never met me in India and in Germany for the first time, but in Britain it is as popular as with us pizza and döner. Of course I had to try that, lack of authenticity back or forth. And behold, the stuff is a real soul food! I can understand the English now that they're so crazy about it. Although the roasted aromas typical for the tandoor were absorbed by the sauce, the meat was very delicate and the combination of spices was balanced, so well tolerated for India sceptics. Jhinga Palak Something my wife tastes really good in Indian restaurants is the spinach (Palak). It probably helps to prepare the leaves of the Taropflanze in a very similar way to that of the Philippines. We had the spinach with giant robes (Jingha). They were not seen at first glance, but in the aromatic spinach pulp they actually hid in respectable number and size. Tandoori Bharta A bit of vegetables had to be left, the choice had fallen on aubergines (Bharta), which are soft-baked in the tandoor, scratched out the shell and finished with plenty of oil. I like this oily consistency, my wife with her sensitive stomach it was a bit awkward. Sharp was not one of the dishes, but the boss brought a little chili paste with the help of which I could help here and there. At all, she was very concerned about our well-being, so she came by about half-time and asked if we needed rice. So there was another whole portion of the aromatic basmatis. After that, I was as tired as long ago, even if we didn't make everything in the end. There was surprisingly little left, even of the double portion of rice, which we liked and served as a small evening snack. We wish the Sangam that it may well be in his new place, and that the location disadvantages, especially the parking problem, do not ruin the sales of the friendly operator. But please do not come up with the idea of opening only in the evening, because then we would have to look again.

Delicious food, good ambience with good service. Very recommended.