The story
At India Club, situated in the Adlon Palais on Behrenstraße, Chef Manish Bahukhandi brings his internationally recognised rustic North Indian cuisine to Berlin. The kitchen team, led by the chef known as one of the most distinguished proponents of Indian rustic cooking, works exclusively for the restaurant. Rare clay tandoor ovens – seldom found in Germany – are used to cook bread, meat and vegetables, preserving vitamins and delivering deep, aromatic flavours.
The Michelin Guide has recognised India Club with its Recommended designation, a testament to the restaurant’s focus on authentic, ingredient-driven cooking.
The dining room was designed by Anne Maria Jagdfeld in collaboration with London-based Richard Blight. Heavy mahogany furniture in British colonial style is mixed with vibrant colours and traditional Indian patterns. Pink, yellow, turquoise and purple chandeliers match the equally colourful staff uniforms, creating a warm yet elegant atmosphere. The space seats up to 86 guests and is available for private events.
India Club’s poultry and lamb come from Gut Vorder Bollhagen, the family’s organic farm on the Baltic Sea coast, ensuring high-quality, ethically raised meat. The menu eschews beef and pork, instead offering chicken, lamb, duck, fish and seafood alongside an unusually large selection of vegetarian and vegan dishes. Spices like turmeric, ginger, black mustard, cardamom, cumin, saffron, curry, cloves, cinnamon and mint transport diners into the world of North Indian cuisine. A changing wine list, curated by the sommelier, complements each meal.
Recognition
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History
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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