Sep 14th, 2019

The first event organized by new Tandoori Delights management is a big success. The saturday evening buffet consisted of three authentic south Indian dishes Sambar Vada, Hyderbadi Dum Biryani and Shahi Tukda.


Sambar Vada -Vada also known as wada, vade, vadai, wadeh and bara embraces a vast variety of savoury fried snacks from dumplings, doughnuts, cutlets to fitters.A wada can be made from moong dal, chana dal, urid dal or from vegetables like batata vada or sago like a sabudana vada. Vadas are eaten as a snack on Vadas else eat them for breakfast. But then a vada can be the building block of other think vada pav, dahi pav. Sambhar is one of the popular dishes in South Indian cuisine. The other lentil-based soup is saar or rasam. A lentil stew with spices and tamarind and vegetables is Sambhar or Sambar. The basic difference between a sambhar and rasam or saaru is the spices and vegetables used in sambhar. Sambhar typically includes onions, lady finger, drumstick, radish, pumpkin, potato, tomato, onions and brinjal in combinations or with one of the vegetables. Versatile sambhar tastes good with vada, idli or rice.

The ingredients of vada are black lentils, chillies, onions, curry leaves and salt. These all ingredients are mixed together and made into a paste.  The paste is then made into small donuts size and then fried in oil till they are cooked crispy. The ingredients of sambar are lentils, vegetables (onions, tomatoes, drumsticks, carrots, okra), tamarind, curry leaves, coriander, oil, water, salt, coriander seeds, cumin seeds, mustard seeds, chana dal, cloves, dried red chilies. The vada can be eaten with sambar as a side or dipped for sometime in sambar as we like it.


Hyderbadi Dum Biryani - It is one of the most popular Indian rice recipes around the globe. Biryani is a rice-based dish that derives its flavor from a combination of aged basmati rice and a special blend of spices and herbs. It can be made with chicken, mutton, fish, eggs, or vegetables. The name is derived from the Persian word beryān which means “fried” or “roasted”. Hyderabadi biryani takes its name from the city of Hyderabad and it is the most popular form of biryani there (mind you there are over 40 types of biryani in India, so being the most popular type is no laughing matter) 

Dum Biryani uses meat that has been marinated for a long time, it is then placed in a pot and topped with rice then it is cooked over low heat for a long time till the meat is cooked through and the steam infuses the rice with the flavor.

Biryani is an integral part of the Indian cuisine and culture. It is served in marriages, feasts, and almost all the important occasions. When you try it, you will understand why. It is a true feast for the senses. The smell, color and flavor are enchanting, you just have to try it to know what we are talking about.


Basmati rice
bay leaves
chicken cut into 4 or 8 pieces (1000-1200g)

For the chicken marinade:
Bay leaves
green cardamom pods
black cardamom  pods
Cinnamon sticks
Cloves pods
black pepper berries
ground cumin
garlic paste
ginger paste
star anise
Coriander chopped
mint chopped
lime juice
vegetable oil
green chilies cut into 1 cm pieces (optional)

For cooking the Biryani
teaspoon saffron
fried onions


Shahi Tukda - Shahi Tukda or Shahi Toast is a royal dessert straight from the culinary utopia of Hyderabad. Made by deep frying the bread, soaking it in sugar syrup and then drizzling it with thick luscious rabadi, this Hyderabadi delight is one of the best  Indian desserts. Served with Rabdi which is made from condensed milk.It is garnished with chopped nuts, to enhance the flavour.

Ingredients: Bread, milk, sugar, ghee or oil for deep frying, chopped nuts, corn flour, saffron, rose essence.


Tandoori Delights - Indian Restaurant  · Am Bischofsteich 4  · 33102 Paderborn · Tel :  05251 5456411, 05251 5454712 ·     E-Mail: