{"id":3918,"date":"2026-01-30T07:54:44","date_gmt":"2026-01-30T07:54:44","guid":{"rendered":"https:\/\/www.giacomomilano.live\/menu\/dinner\/"},"modified":"2026-03-02T13:27:39","modified_gmt":"2026-03-02T13:27:39","slug":"dinner","status":"publish","type":"menu","link":"https:\/\/www.giacomomilano.live\/en\/menu\/dinner\/","title":{"rendered":"Dinner"},"content":{"rendered":"\t\t
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Dinner<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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Chef Ritu Dalmia's \u00e0 la carte menu to enjoy the authentic flavors of Indian cuisine on Milanese soil, every night, only at Cittamani.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Appetizers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Pao Bhaji<\/b><\/p>

This dish dates back to the textile mill workers in Mumbai in the 1850s. Their lunch break was too short to eat a full meal and therefore, they preferred a light lunch rather than a heavy one. The dish was created by mixing leftovers from other dishes into a tasty vegetable curry<\/span> V <\/b>(1, 7) <\/span> <\/p>

Soft pao bread, mixed vegetable curry, curry leaf flavored butter<\/span><\/i><\/p>



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Kachori Club<\/b><\/p>

Invented by the Marwari community as a travel snack for traders and pilgrims, we at Cittamani have given it an Italian twist <\/span>V<\/b> (1,7,10)<\/span><\/p>

Puffed bread, burrata cheese, tomato and mango chutney<\/span><\/i><\/p>



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Bhutta Methi Tikki with Crispy Mathri<\/b><\/p>

Methi, or fenugreek, is a common green leafy winter vegetable known for its many health benefits<\/span> V<\/b> (1,7,10)<\/span><\/p>

Sweet corn, fenugreek leaves, tomato chutney and crispy mathri<\/span><\/i><\/p>



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Celeriac Chaat<\/b><\/p>

Chaat is a dish originating in central India that is now prepared in different variations throughout the country using different ingredients. Chaat combines sweet, salty, spicy and sour flavors. Our version uses celeriac, Chef Ritu’s favorite vegetable\/root <\/span>V<\/b> (1, 7, 9, 10)<\/span><\/p>

Marinated and grilled celeriac, yogurt sauce, crunchy crumble <\/span><\/i><\/p>



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Dahi Pakodi<\/b><\/p>

Served in homes in Uttar Pradesh, with origins dating back to Awadhi cuisine, it is a typical snack eaten during Iftar celebrations in the month of Ramadan in Muslim households and as a special snack during Hindu festivals <\/span>V * <\/b>(7,10)<\/span><\/p>

Yogurt and cottage cheese croquettes, pickled onions and cucumbers<\/span><\/i><\/p>



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Moong Dal Chilla <\/b><\/p>

A tasty protein-rich lentil pancake, consumed throughout India as a simple home-cooked meal or popular street snack <\/span>VG * <\/b>(10)<\/span><\/p>

Lentil pancakes with vegetables, avocado, tomato sauce and onion<\/span><\/i><\/p>



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Basera Me Sayala<\/b><\/p>

The Sindhi community of northwestern India is known to be the founders of the country’s commercial activities. It also has its own repertoire of recipes, and this dish is one of those prepared with freshwater fish, onions, and tomatoes <\/span>NV, FH, DF * <\/b>(4,10)<\/span><\/p>

Marinated and seared fish in “Sindhi” style, with potatoes<\/span><\/i><\/p>




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Murg Kali Mirch <\/b><\/p>

A gift of the spice trade and popularized by the Mughal emperors during their rule, a dish that needs no introduction <\/span>NV * <\/b>(7,8)<\/span><\/p>

Tender bites of chicken roasted in tandoor oven, marinated with yogurt, cream and cashew nuts, black pepper & pickled onions<\/span><\/i><\/p>



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Anglo Indian Chicken Cutlet<\/b><\/p>

A nostalgic dish with a rich colonial history, a fusion of European techniques and Indian spices. Originally served only in first-class railroad dining cars, hence the name <\/span>NV <\/b>(1,3,10)<\/span><\/p>

Chicken cutlet with a crispy Sago<\/span><\/i><\/p>



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Darjeeling Pork Momo<\/b><\/p>

The migration of Tibetans to India brought with it a rich culinary heritage. This soul-satisfying street food is now an integral part of Indian food culture <\/span>NV <\/b>(1,5,6,7,11)<\/span><\/p>

Steamed pork ravioli on a “bed” of tomato & peanut chutney<\/span><\/i><\/p>



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Beef Seekh Kebab<\/b><\/p>

Made popular by the Mughal emperors during the spice trade period, Seekh kebab gets its name from the shape it takes when ground and spiced meat is wrapped around a skewer (Seekh) and then cooked over embers <\/span>NV *<\/b> (3,7)<\/span><\/p>

Meat skewers with pickled Kachumber salad<\/span><\/i><\/p>

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Main Dishes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Paneer Pasanda<\/b><\/p>

The culture and cuisine of the Kayasth community reflect the sophistication of Indian high society, as its members were the cooks of the Mughal emperors and had the finest ingredients at their disposal. This dish is a recipe from the home of our CEO <\/span>V * <\/b>(7,8)<\/span> <\/span><\/p>

Walnut-filled ricotta escalope, tomato sauce duo and almond chutney<\/span><\/i><\/p>



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Gobhind Bhog Rice Kichadi<\/b><\/p>

A traditional Bengali dish prepared with short-grain, fragrant Gobindobhog rice and yellow lentils. It is a staple food during festivals such as Durga Puja and is known for its sweet, buttery flavor and delicate texture <\/span>V * <\/b>(5,7)<\/span><\/p>

Lentils and rice cooked with mixed vegetables, served with condiments<\/span><\/i><\/p>



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Aloo Pethe Ki Sabji with Poori <\/b><\/p>

Enjoyed in the Uttar Pradesh region of India, this dish is enjoyed as a hearty breakfast or tea-time snack. This simple potato curry with puffed bread comes from the Mafia town of Meerut <\/span>VG <\/b>(1,10) <\/span> <\/p>

Potato and pumpkin curry, tomato Lunji, puffed bread<\/span><\/i><\/p>




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Panchmela Daal <\/b><\/p>

Originating in Rajasthan, it is prepared by combining five different types of lentils. “Panch” means five and the dish is named after this mixture of five “gems” or lentils <\/span>VG<\/b> * (10) <\/span> <\/p>

5 types of lentils with rice Indian pickled potatoes<\/span><\/i><\/p>



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Tandoori Cauliflower Steak<\/b><\/p>

A “road trip” specialty. This spinach dip is found in restaurants all along Indian roads. We pair it with a charcoal-grilled cauliflower for that extra touch <\/span>V *<\/b> (7) <\/span> <\/p>

Served with spinach curry and Jerusalem artichoke chips <\/span><\/i><\/p>



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Moplah Fish Curry<\/b><\/p>

A typical dish of the Moplah Muslim community of the Malabar coast in Kerala, southern mainland India. It is known for a rich and diverse culinary tradition that blends local Malabar spices with influences from Arab traders <\/span>NV, F <\/b>* (1,4,10) <\/span> <\/p>

White fish with c<\/span><\/i>urry with tamarind and coconut, curry leaf rice and betel leaf fritters<\/span><\/p>



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Barbecued Prawns<\/b><\/p>

Recheado is a popular spice paste, bright red in color, spicy and pungent in flavor, typical of Goa cuisine with Portuguese influences, known for its distinctive vinegary flavor <\/span>NV <\/b>(1,2,10)<\/span><\/p>

With Recheado bisque and semolina-crusted eggplant <\/span><\/i><\/p>



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Butter Chicken <\/b><\/p>

Probably the most famous dish in Indian cuisine, invented by accident from a restaurant called Moti Mahal in Delhi, where chefs were trying to reuse leftovers! <\/span>NV<\/b> (1,3,7,8) <\/span> <\/p>

Grilled chicken, tomato and cashew nut sauce, served with butter naan <\/span><\/i><\/p>



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Chicken Biryani<\/b><\/p>

It was handed down to us by the Arabs and Turks, and each region of India has its own version of this dish. Our version comes from Lucknow <\/span>NV<\/b> (1,7) <\/span> <\/p>

Marinated chicken, spicy Indian rice covered with puff pastry, served with Dal & Raita<\/span><\/i><\/p>



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Chettiar Duck with Millet Upma<\/b><\/p>

A traditional and highly aromatic spice blend from the Chettinad region of Tamil Nadu. It forms the basis of the popular feature of Chettinad cuisine, known for its complex and bold flavors <\/span>NV *<\/b> (7,11)<\/span><\/p>

Pan seared duck breast, millet Upma, Chettiar duck sauce<\/span><\/i><\/p>



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Lamb Chops <\/b><\/p>

A Cittamani classic on the menu since opening day <\/span>NV * <\/b>(7,10) <\/span> <\/p>

Grilled tandoor lamb chops with saut\u00e9ed vegetables and potatoes spiced with <\/span><\/i>mustard <\/span> <\/p>

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Side dishes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Sarso Wale Aloo <\/span>V * <\/b>(7,10)<\/span><\/p>

Lightly spiced potatoes with mustard<\/span><\/i><\/p>

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Mili Juli Sabzi <\/span>V * <\/b>(7,8)<\/span><\/p>

Mixed vegetables with masala<\/span><\/i><\/p>

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Kashmiri Baingan <\/span>V * <\/b>(7,10)<\/span><\/p>

Sweet and sour eggplant with yogurt and spices<\/span><\/i><\/p>

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Dal Makhani <\/span>V * <\/b>(7)<\/span><\/p>

Lentil Dal<\/span><\/i><\/p>

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Pineapple and Mint Raita <\/span>V * <\/b>(7)<\/span><\/p>

Yogurt with pineapple and mint<\/span><\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Rice & Naan<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Basmati Rice <\/span>VG *<\/b><\/p>

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Kashmiri Pulao <\/span>V * <\/b>(7,8)<\/span><\/p>

Rice with saffron mixed vegetables and dried fruits<\/span><\/i><\/p>

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Tandoori Roti <\/span>VG <\/b>(1)<\/span><\/p>

Whole wheat flour bread baked in the tandoor oven<\/span><\/i><\/p>

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Naan Simple <\/span>V<\/b> (1,3,7)<\/span><\/p>

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Butter Naan <\/span>V <\/b>(1,3,7)<\/span><\/p>

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Cheese & Chili Naan <\/span>V <\/b>(1,3,7)<\/span><\/p>

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Peshawari Naan <\/span>V<\/b> (1,3,7,8,11)<\/span><\/p>

Naan with saffron, dates & roasted almonds<\/span><\/i><\/p>

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Kulcha stuffed with \n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Potatoes & Spring Onion <\/span>V<\/b> (1,3,7,11)<\/span><\/p>

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Goat’s Cheese <\/span>V <\/b>(1,3,7)<\/span><\/p>

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Chicken & Cheese <\/span>M<\/b> (1,3,7)<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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V | VEGETARIAN<\/span><\/i><\/p>

NV | NON-VEGETARIAN<\/span><\/i><\/p>

VG | VEGAN<\/span><\/i><\/p>

DF | DAIRY FREE<\/span><\/i><\/p>

M | CONTAINS MEAT<\/span><\/i><\/p>

F | CONTAINS FISH<\/span><\/i><\/p>

<\/p>

Covered <\/strong><\/em><\/p>

Please report any allergies and\/or intolerances to the restaurant. <\/span><\/p>

According to EU Regulation 1159\/2011, there are 14 allergens: <\/span><\/p>

  1. Cereals containing gluten (wheat, barley, rye, oats, spelt, kamut or their <\/span>hybridized strains <\/li>
  2. Crustaceans and derivatives <\/span><\/li>
  3. Eggs and egg products <\/span><\/li>
  4. Fish and fish products <\/span><\/li>
  5. Peanuts and derivatives <\/span><\/li>
  6. Soybeans and derivatives <\/span><\/li>
  7. Milk and dairy products <\/span><\/li>
  8. Nuts (almonds, hazelnuts, walnuts, cashews, pistachios) <\/span><\/li>
  9. Celery and its derivatives <\/span><\/li>
  10. Mustard and derivatives <\/span><\/li>
  11. Sesame and derivatives <\/span><\/li>
  12. Anhydride, sulfur dioxide, and sulfites in concentration above 10 mg\/kg\/mg\/l <\/span><\/li>
  13. Lupins and derivatives <\/span><\/li>
  14. Molluscs and derivatives<\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"featured_media":3915,"template":"","meta":{"_acf_changed":false},"class_list":["post-3918","menu","type-menu","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nIndian restaurant dinner menu in Milan | Cittamani<\/title>\n<meta name=\"description\" content=\"Discover Cittamani's dinner menu in Milan: appetizers, main dishes and specialties of contemporary Indian cuisine by Ritu Dalmia\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.giacomomilano.live\/en\/menu\/dinner\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Indian restaurant dinner menu in Milan | Cittamani\" \/>\n<meta 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