For some it is a magical, exotic culinary destination...
For others it is an experience or a dream of a lifetime and...
For us at MYLO, it is a gastronomic destination full of flavours with spices and aromas that when combined with local staple foods, create spicy dishes
At MYLO Street Indian Cuisine, we see gastronomy as a dialogue between cultures.
For this reason, our menu brings together the vibrant flavors of India with selected traditional dishes from Kalamata.
We chose to include local dishes because:
Kalamata has warmly welcomed Indian cuisine, and we proudly honor the place that hosts us.
Local ingredients — from PDO olive oil to fresh herbs — are exceptional and deserve to shine.
This fusion is not simply a choice; it’s our signature.
Indian cuisine has influenced cuisines all over the world and no doubt it is very close to Greek eating habits because the staple foods it uses are fresh vegetables, rice, lentils, wholemeal flour, beans, peas, chickpeas and in meats (chicken, beef, lamb), less fish and shrimp.
Famous Chefs from all over the world inspired by the flavours and aromas of Indian cuisine, from the spicy and the spices like turmeric or curry to accompany the sauces, chicken or rice, they have managed to integrate it into Western food culture
but there is another similarity with Greek cuisine...
Indians, like Greeks, treat food as a ritual, respect the ingredients, have a long culinary history and observe tradition.
NOTE
Indian food doesn't necessarily mean spicy, you decide the intensity of the food.
In India cooking is considered an art, each ingredient is added at the right time to give it the right taste and aroma. Their meals have a lot of spices where the exotic and intoxicating flavours of their dishes are due to them.
Note that according to a survey conducted, out of the 381 ingredients used in cooking all over the world, 200 of them are used in Indian cuisine in particular !!!!
At MYLO Street Indian Cuisine, we believe that food is not just about recipes.
It is a journey, an idea, a culture.
We are inspired by the world’s finest.
We study their creativity, boldness, and innovation.
Not to imitate — but to create something of our own.
We bring together authentic Indian cuisine
with the identity, products, and character of Kalamata.
Spices of India meet Messinian olive oil,
PDO Kalamata olives, gournopoula,
traditional zeugolatio pasteli, and more.
Traditions travel, flavors converse.
We bring the experience of contemporary global gastronomy
to your table, to your home, to your everyday life.
Follow our journey.
Bring the flavors home.
Get inspired.
Because we deeply believe in one thing:
the best ideas are born when different worlds meet.
Gara masala: The most basic hot mixture of ground spices in Indian cuisine, with a strong sweet aroma and a strong peppery taste. Usually added at the end of cooking but can also be used in marinades. Suitable for chicken dishes, lamb kebabs, pilaf, pulses, soups, vegetables.
Tikka Masala: Spicy spice blend used in the most popular, classic Indian chicken recipe Ticca Masala.
Indian Masala: A combination of spicy spices, suitable for chicken, soups, meat, shrimp, pies, lamb, rice.
Turmeric: Has no taste and no special aroma. It has an intense golden colour which is due to a substance it has, curcumin, which gives a yellow colour to everything. It is the main ingredient in Indian cuisine and many curry mixtures. It goes well with poultry, meat, soups and pilafs.
Curry: The most famous spice blend in Indian cuisine. Its main ingredient is turmeric, which gives it its yellowish colour. Each curry varies in taste, colour, aroma, flavour and texture. It usually consists of pepper, mustard, cayenne, cloves, coriander, cilantro, chilli, ginger, etc.
Saffron: Saffron or crocus as it is otherwise called, is the styma of the saffron flower and is used in cooking as a spice. The philosophy of its use is similar to that of an expensive perfume: one drop is enough.
Pepper chilly powder: A hot pepper with a hot taste, which is involved in Indian cuisine to give its spicy taste and aroma to all its dishes.
Ginger: Spicy and slightly lemony, with tasty citrusy notes, with a rich and warm aroma; either in its fresh form or powdered, this root is used in a plethora of Indian recipes such as seafood, soups, drinks, spice blends.
Cardamom: It has a strong, distinctive flavor and is often found in Indian cuisine in beverages, soups, pilafs, marinades, pulses, shrimps, meat and poultry.
Coriander: The most common spice in Indian dishes. It has a citrus aroma, lemony flavour and goes well with basmati rice and baked potatoes among others.
Cumin: A warm spice that is also prevalent in oriental dishes. It has a slightly bitter taste and a heavy, intense, characteristic, sweet aroma.
Indian coconut: Dehydrated, grated coconut with the pleasant, mild and sweet aroma of the fruit and refreshing taste.
Garlic paste: The aroma and flavor of garlic in paste form. It goes well with meaty vegetables, fish and poultry.
Yellow curry paste: A spicy paste made from a mixture of yellow curry. It is ideal for use in soups and sauces. Suitable for chicken, shrimp, seafood, vegetables and fish.
Tamarind paste: Tamarind is a sour fruit that balances the sweet with the hot and salty.
A creative meeting point between Messinian culinary heritage and the aromatic techniques of Indian cuisine. Familiar local flavors, reimagined through a global lens
Indian-Tempered Fried Kalamata PDO
OliveLightly fried Kalamata PDO olives infused with an Indian tadka of mustard seeds, cumin, chili and coriander.
Indian Flatbread with Kalamata-Style Pork, Pickled Cucumber & Sweet-Sour Sauce
Warm Indian flatbread filled with Kalamata-style roasted pork, crisp pickled cucumber and a handcrafted sweet-and-sour sauce, a fusion street-food bite with authentic Messinian character
Messinian Chickpeas in Tikka Masala Sauce (Vegan)
Slow-cooked local chickpeas simmered in a rich tikka masala of tomato, ginger and coriander. Completely plant-based, aromatic and deeply comforting.
Kalamata Bombay-Style Potatoes with Taygetus Oregano
Local Kalamata potatoes sautéed with turmeric, mustard seeds and fragrant Taygetus oregano.
