The story
INDIA CLUB in Berlin serves North Indian cooking at Behrenstraße 72, inside the Adlon Palais in Mitte, and is listed as Michelin Recommended for 2026.
Manish Bahukhandi leads the kitchen, and Der Feinschmecker notes that he previously worked at The Claridges in New Delhi. The menu follows classic North Indian haute cuisine. Bread, meat and vegetables are cooked in clay tandoor ovens, which are rare in Germany. The house sources much of its produce from its own organic farm, Gut Vorder Bollhagen, on the Baltic coast near Heiligendamm. There is no beef or pork, but chicken, lamb, duck, fish and seafood appear on the menu.
Crispy prawns with lemon pepper, mango chutney and rice papadum are a strong starting point. A cauliflower curry with cinnamon, clove, poppy seeds and coconut follows naturally, and the tandoor-roasted duck with purple potatoes, curry leaves, cress, honey and mustard is also recommended. The vegetarian and vegan selection is large and built around turmeric, ginger, black mustard seed, cardamom and cumin. The restaurant suggests sharing all the dishes.
Anne Maria Jagdfeld designed the interior together with the London architect Richard Blight. Heavy mahogany furniture in a British colonial style sits against dark wood paneling, and the chandeliers glow in pink, yellow, turquoise, green and purple. The wine list favors bold white wines and includes rarities from Angelo Gaja. The room seats up to 86 guests, and it hosts private and business events, with partial or exclusive bookings available on request.
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Aromatic North Indian dishes behind the Hotel Adlon, served on white tablecloths. Starters, curries, and Tandoori dishes with lamb, chicken, or seafood. Manish Bahukhandi knows how it's done.
Concept Cuisine by India's star chef in the atmospheric restaurant at the Adlon Palace near the Brandenburg Gate, where the Indian ambassador is also a guest. À la carte dishes and a three-course "Culinary Journey". Culinary Style Manish Bahukhandi, who previously worked at The Claridges in New Delhi, prepares classics of North Indian haute cuisine without compromise. Highlights include crispy prawns with lemon pepper, mango chutney, and rice papadum, or a curry with cauliflower, cinnamon, clove, poppy seeds, and coconut. The tandoor-roasted duck with purple potatoes, curry leaves, cress, honey, and mustard is also excellent. Regional produce is sourced from the establishment's own organic farm in Vorder Bollhagen. Wine Bold white wines, rarities such as those from Angelo Gaja, along with the menu from the exclusive "China Club" on the top floor. Atmosphere Colorful and elegant; intricate fabrics and carvings, mahogany blinds, a touch of colonial times blended with Bollywood. It is best enjoyed by sharing all the dishes. Verdict Authentic delight in the country's finest Indian restaurant.
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