Vegetarian Indian Food in Kastrup — A Guide to Our Best Meat-Free Dishes

If you are looking for vegetarian Indian food in Kastrup, you are in the right part of Copenhagen. India has one of the deepest vegetarian cooking traditions in the world — not as a substitute for meat, but as the main event. At Inder'n, roughly half of our menu is vegetarian, and a lot of our regulars in Kastrup, Tårnby, and across Amager order meat-free by default.

This guide walks through the vegetarian North Indian dishes we cook daily, what each one tastes like, and which ones to start with if you are new to Indian food. Everything is cooked to order at Sirgræsvej 4, 2770 Kastrup, and ready for takeaway or delivery in 15–20 minutes. We are open daily 16:00–20:30.

Why North Indian cooking is naturally vegetarian-friendly

Large parts of North India — Punjab, Uttar Pradesh, Gujarat — are historically vegetarian. When you remove meat as a centrepiece, the kitchen has to work harder. You build depth with slow-cooked lentils, roasted spices, fresh paneer, caramelised onions, fresh ginger and garlic, tomatoes cooked down to a jammy base, and finishing touches of cream, butter, or fresh herbs.

That is why vegetarian dishes at Inder'n do not feel like a compromise. They feel like the point. You are not eating a curry with the chicken left out. You are eating a dish that was designed around lentils or spinach or chickpeas from the start.

Our best-selling vegetarian dishes in Kastrup

Palak Party — spinach and paneer

Our take on palak paneer. Fresh spinach cooked down with ginger, green chilli, garlic and garam masala, finished with cubes of house-made paneer. The sauce is green, herby, and warming — not heavy. From DKK 89.

It pairs beautifully with garlic naan and basmati rice. If you are new to Indian vegetarian cooking, this is the one to start with.

Shahi Paneer — royal paneer in cashew-tomato sauce

Shahi means "royal" in Hindi, and this dish belongs to the Mughal kitchens of North India. Paneer in a silky cashew-and-tomato sauce, lifted with cardamom, saffron, and a whisper of cream. Milder than Palak Party, richer in texture. From DKK 129.

Daal Makhani — black lentils, slow-cooked

If there is one dish that represents the soul of Punjabi vegetarian cooking, it is Daal Makhani. Whole black urad lentils and kidney beans simmered for twelve hours or more with butter, cream, tomato, and whole spices. The result is thick, glossy, and faintly smoky.

Daal Makhani is one of the few dishes where long cooking time is not a marketing story — it is the difference between a thin lentil soup and something that tastes like it has been cooked for a day. From DKK 89. Full of protein, naturally gluten-free, and one of the most satisfying single-bowl meals on the menu.

Chana Masala — chickpeas in spiced tomato gravy

Bold, earthy, and slightly tangy. Chickpeas are slow-cooked in an onion-tomato base with coriander, cumin, amchur (dried mango powder), and a hit of fresh chilli. This is the dish that travels best — it holds up on the trip home from Kastrup, and it tastes even better the next day.

Chana Masala is vegan by default and one of the healthier options on our menu. From DKK 109.

Samosa and Pakora — the crispy starters

You cannot talk about Indian vegetarian food without the fryer. Our samosas are hand-folded, filled with spiced potato and peas, and fried to order — two pieces for DKK 49. Pakoras are vegetable fritters in a chickpea-flour batter, also fried fresh. Both are served with tamarind and mint chutneys.

Order them as a starter while you wait for the mains, or add them to a shared spread for a group.

Naan, basmati rice, and mango lassi

Plain naan or garlic naan, baked fresh — not reheated. Basmati rice cooked properly, grain separate. And a mango lassi made with real mango pulp and yoghurt to cool things down if you order your curry hot. The trio that finishes any vegetarian order.

How to build a vegetarian order at Inder'n

Here is the structure we recommend for a well-balanced vegetarian dinner for two:

• One paneer dish — Palak Party or Shahi Paneer for protein and creaminess
• One lentil or chickpea dish — Daal Makhani or Chana Masala for depth and fibre
• Bread and rice — two garlic naans and a portion of basmati
• Something crispy — two samosas or pakoras to start
• Optional drink — a mango lassi

That lands around DKK 350–400 for two people and covers all the textures and temperatures you want from an Indian meal — creamy, tangy, crispy, cooling.

Vegetarian, vegan, and allergen notes

Most of our vegetarian dishes contain dairy in some form — butter in the tadka, cream in the sauce, paneer as the protein. If you are vegan, the safest bets are Chana Masala (plant-based by default) and Palak Party without paneer and without cream, prepared on request.

Our kitchen handles nuts (cashew is used in Shahi Paneer), dairy, and gluten (in naan and samosa pastry). We cook everything from scratch in one kitchen, so we cannot guarantee zero cross-contact. If you have a serious allergy, please tell us when you order and we will do our best to accommodate — or steer you toward the safest dish.

Order vegetarian Indian food in Kastrup

Inder'n is takeaway and delivery only — no dine-in. You can order three ways:

• Online at indern.dk/bestil — easiest, fastest, lowest commission
• By phone at +45 50 29 13 71 — good if you want to ask a question
• Via Wolt — convenient if you want delivery and already have the app

We deliver across Kastrup, Tårnby, and Amager, including to airport hotels near Copenhagen Airport (CPH). Typical pickup window is 15–20 minutes, typical delivery window is 30–45 minutes. We are open daily 16:00–20:30.