We believe in the infinite possibilities of fascinating spices and are developing a variety of concepts with pride and responsibility in introducing rare recipes of Indian cuisine that were previously unknown in Japan. . Through food and space, we create ''a fleeting extraordinary experience in everyday life'' and provide unique experiences.
"An innovative and unique food experience where you can encounter 'authenticity' and 'originality'"
It is a place where you can get familiar with Indian culture and spices through food, by preparing the core of authentic Indian cuisine with sincerity and care. We provide a space where you can be excited every time you visit while always introducing new things.
“Becoming a brand loved and trusted both domestically and internationally”
Our goal is to become a trusted brand that not only customers but also employees want to introduce to others.
Our goal is to provide food, space, and service that will make you want to come back again and again.
We carefully select spices and ingredients with a focus on quality.
Be considerate and cherish your team members.
Always maintain a comfortable environment for customers.
Oil
We use oil that is as good for your health as possible. In particular, we use coconut oil and handmade ghee, which have recently become a boom in Japan as oils that have a dieting effect.
Ghee
Pure oil is made by removing water, proteins, and other excess substances from butter, and is also used as a medicine in Ayurveda, the world's oldest traditional Indian medicine.
Spice&Herb
The best part of Indian cuisine is to combine various spices and herbs with unique aromas and flavors, spiciness, sweetness, sourness, and color. The quality of these spices and herbs determines the taste of the dish. In particular, chili and saffron have entirely different colors and aromas depending on the place of origin and grade. At Bangera’s Kitchen use premium red chili from Byadgi in Karnataka, South India, one of India's leading pepper-producing regions; the red chilis from Byadgi are bright red and have a delicate spiciness. In addition, many spices and herbs are not available in Japan. Still, instead of substituting similar or inferior products, we directly import high-quality ingredients that we select from the home of spices.
Fresh curry leaf
Curry leaf is from the Rutaceae family of trees native to India, and the curry leaf when placed in hot oil, it gives off a unique curry-like, citrus-like, refreshing, fragrant, and attractive flavor. It is an essential herb used in most South Indian cuisine, but dried curry leaves are commonly used in Japan as fresh curry leaves are expensive. At Bangera's Kitchen, we are particular about high aroma and authentic taste, and we purchase fresh leaves from farmers in Okinawa and Saitama. In addition, we always use fresh coriander and mint as well.
Kokam
Tamarind, a fruit used as a sour spice, is used in the coastal region of India. Kokam is a tropical fruit that grows only in the coastal area along the Southern coast of India and is not available in Japan. Tamarind can be used as a substitute, but at Bangera's Kitchen Ginza, which is particular about our authentic taste, we use genuine Kokam. With a flavor similar to the plum, you can feel sourness and pleasant sweetness and flavor. We use the dried skin of Kokam in our cooking.
Fish
The image of Indian restaurants is that there are limited fish dishes, but Mangalore is a port town facing the ocean with an abundance of fish dishes. At Bangera's Kitchen Ginza, we purchase fresh fish from the Toyosu Market. Marinating with herbs and spices and then roasted in a tandoor or pouring ghee on a charcoal fire to smoke seafood, transforming ingredients into various Indian cuisine. We highly recommend you try our dishes using Pomfret (Managatsuo), considered a luxury in India. The meal will surely make your day an extraordinary one.
