Tartines
Welcome to our Tartines category – a tour through the delicious world of these open-faced delights! Though not a sandwich in the traditional sense, tartines are closely sandwich-adjacent, balancing delicate flavors on a single slice of bread. From the classic French breakfast tartine with butter and jam, to the sophisticated combinations of gourmet ingredients, we're serving up a feast for the eyes and palate.
Chleb z Masłem
Bread and butter; the simplest base for any kanapka.
Chleb Razowy
Whole grain bread; dark, dense rye bread common in Poland.
Chleb na Zakwasie
Sourdough bread; traditional fermentation method.
Chleb Góralski
Highlander bread; dense, rustic mountain bread.
Bundz z Chlebem
Bundz with bread; fresh sheep's cheese with bread.
Barszcz w Chlebie
Borscht in bread bowl; red beet soup in hollowed bread.
Tomato Chutney
Tangy tomato-based chutney; South Indian accompaniment.
Tamarind Chutney (Imli Chutney)
Sweet-sour tamarind and date chutney; used in chaats and dabeli.
Ros Omelette
Goan specialty; omelette served floating in 'ros' (spicy coconut curry gravy), eaten with pao for dipping.
Red Garlic Chutney (Sukha Chutney)
Dry chutney of garlic, red chili, coconut; essential for vada pav.
Peanut Chutney
Ground peanut chutney with chili and garlic.
Green Chutney (Hari Chutney)
Cilantro-mint chutney with green chili, garlic, lemon; ubiquitous sandwich spread.
Dal Baati
Hard wheat balls (baati) served with dal (lentils) and churma (sweet crumbled wheat). Iconic Rajasthani dish.
Coconut Chutney
Fresh coconut ground with green chili, ginger, tempered with mustard; for dosa, idli.