2_1_ScanMag_71_Dec_2014_Text_MADS_Scan Magazine 1 29/11/2014 12:15 Page 77
Scan Magazine | Restaurant of the Month | Denmark
visited Denmark on business the year before, and, to his surprise, he could not find any Indian food. So the family upped sticks and left England to start an adventure. The mission was to introduce Danes to Indian food and give them the chance to experience true Indian food culture.” The mood of the times proved the ideal environment to launch new tastes to Danish palates. “There was a full house every night, and the restaurant became a way of life to my parents. We have always said the restaurant is like their fourth child,” says Ahluwalia with a smile. A great love of food and sense of cooking combined with a natural talent for north Indian food led to lasting success, and in 1993 the business moved to the current location on Jernbanegade – a cricket ball’s throw from Tivoli Gardens and the Town Hall Square. Family recipes Although Guru is sparkling new, Ricky Ahluwalia and his wife carry on the family tradition that made Taj Indian and Indian Taj legendary on the Copenhagen food circuit. “Forty-one years of experience combined with old family recipes and the family's own spice combinations make our food so special. Everything is cooked from scratch with selected ingredients and quality products. Everything is home-made and we do not compromise
on anything. Cooking authentic Indian food involves a lot of effort. It takes hours and days to make an original meal with all the trimmings, homemade chutney yogurt and more,” explains Ahluwalia.
The classy lounge area is courtesy of Henning Larsen Architects.
The same ethos runs through Guru’s highly successful takeaway branch, Guru To Go, situated right next door. Guru thus comes in two variations – the full sit-down and the quick grab and go – all made with meticulous preparation and quality in mind.
recognise when old classic dishes should be cooked the authentic way and not with a twist. That said, we like to play around with new tandoori recipes, and it is fun to create new dishes and flavours within our traditional cuisine,” says Ahluwalia. This approach, he explains, is even visible to guests, with three large mosaic-tiled tandoori ovens placed at the centre of the room – one for vegetables, one for bread and one for meat. “We are very focused on quality and proper conditions. Our guests include both vegetarians and vegans and it is important for vegans to have their dishes prepared in and with equipment that only has prepared vegetables and do not come into contact with meat.” On a winter’s day – when the pale Northern sun sets early – something happens when the doors to Guru open. Aromatic scents permeate the rooms, warmth beams comfortably from the ovens and the gold, white and cobber of a perfect Scandi-Indian fusion catches the eye. Guru makes good karma.
Still a frontrunner Nowadays, Copenhagen is home to virtually all world cuisines imaginable, including a good few Indian options. Not content to be the fabled pioneer, Guru is intent on setting the standard. “We have great passion for Indian cuisine and food in general. We try to be innovative but
For more information, please visit: www.guru.dk Book a table via the website or by calling +45 7070 2020. Address: Jernbanegade 3-5, 1608 Copenhagen V.
Issue 71 | December 2014 | 77