{"id":3920,"date":"2026-01-30T07:53:53","date_gmt":"2026-01-30T07:53:53","guid":{"rendered":"https:\/\/www.giacomomilano.live\/menu\/lunch\/"},"modified":"2026-03-02T13:27:44","modified_gmt":"2026-03-02T13:27:44","slug":"lunch","status":"publish","type":"menu","link":"https:\/\/www.giacomomilano.live\/en\/menu\/lunch\/","title":{"rendered":"Lunch"},"content":{"rendered":"\t\t
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Lunch<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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A menu created by Chef Ritu Dalmia to bring you authentic flavors of Indian cuisine in Milan every day for lunch.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Thali of the Day<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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An Ayurvedic way of eating that is still followed in most households. Meals generally consist of a few ingredients served on a special plate. It is a balanced and studied meal that includes all the different food groups. <\/span><\/p>

It usually includes carbohydrates, lentils, vegetables, a protein or cottage cheese dish, along with salad, yogurt, pickles, chutney, and a dessert to end the meal.<\/span><\/p>

Vegetarian Thali<\/b><\/p>

Rice, Indian bread, lentils, seasonal vegetables, cottage cheese, raita, side dishes, dessert of the day<\/span><\/i><\/p>

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Thali Non-Vegetarian<\/b><\/p>

Rice, Indian bread, lentils, seasonal vegetables, raita, side dishes, dessert and <\/span><\/i>a protein of the day (meat or fish) <\/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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Nannini Bar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Indian “Naan” bread baked in the charcoal tandoor oven, rolled with salad, emulsions, with a choice of<\/span><\/p>

Potato Kurchan Nannini <\/b><\/p>

A northern Indian homemade dish of julienned potatoes slowly saut\u00e9ed with bell bell pepper, mint sauce, cilantro, and tamarind, rolled in naan bread <\/span>V<\/b> (1,3,7,8) <\/span> <\/p>

Chicken Nannini<\/b><\/p>

A gift from Mughal rule, marinated chicken morsels cooked in the Indian tandoor charcoal oven <\/span>NV <\/b>(1,3,7,8) <\/span> <\/p>

Charcoal-roasted chicken chunks rolled in naan bread <\/span><\/i><\/p>

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

Made popular by the Mughal emperors, this kebab of ground beef spiced in skewered ways (Seekh) and barbecued <\/span>NV<\/b> (1,3,7)<\/span><\/p>

Meat skewers with Kachumber pickle salad<\/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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Appetizers<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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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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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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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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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\n<\/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> <\/p>

Walnut-filled ricotta escalope, tomato sauce duo and almond chutney <\/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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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 tamarind and coconut curry, curry leaf rice and betel leaf fritters<\/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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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 mustard-spiced potatoes <\/span><\/i><\/p>

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Side dishes\n<\/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>

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

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

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

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

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

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

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>\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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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>

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

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><\/p>

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

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

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

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

F | CONTAINS FISH<\/span><\/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":3558,"template":"","meta":{"_acf_changed":false},"class_list":["post-3920","menu","type-menu","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nIndian restaurant lunch menu in Milan | Cittamani<\/title>\n<meta name=\"description\" content=\"Discover Cittamani's lunch menu in Milan: daily thali, iconic dishes and 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\/lunch\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Indian restaurant lunch menu in Milan | Cittamani\" \/>\n<meta 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