"By the middle of 2022, these premises in Mühlenstraße 1a were already standing for a unicum in the gastronomic scene of the Lübeck Old Town. For the first time in the Hanseatic city, Arsien Sushi Art offered a sushi cuisine based on more noble ingredients, which also stood out from the other unity of this European cuisine in the cities of Germany. The combination with a loose Bar Restaurant Fusion gave the local apparently great success, which led to an opening of a second branch outside the old town, as well as in the middle of 2022 the move to the much larger rooms at Hüxterdamm. However, the announcement of this move made it clear that a rental agent is already standing in the pipeline for the old Domizil in the Mühlenstraße. In early August 2022 the Raahi celebrated its opening here. Outside view. What was previously the addition of Sushi Art is now to continue the Appendix Fine Indian Food under the new owner Preetam Singh Sodi. In the case of Indian cuisine, a level and creativity are to be offered, so that it is refreshed by the otherwise very interchangeable menus of the usual Indian restaurants adapted to German preferences here in Lübeck. Interior view with view to the bar. Interior view with view to the window. With regard to the ambience, the Raahi is quite oriented towards the successful predecessor. The division of the guest room with the bar right opposite the entrance door has remained to continue the good distribution of mainly 2 tables. In contrast to the rather darker, lounge-like design, the focus is on bright green which is found as a wall color and the seat cushions of the chairs. Together with the tables held in a darker wooden tone, a forest-reminiscent atmosphere is thus actually created, which is naturally tolerable to a relaxed mind. On the other hand, the floor and bar are kept in a neutral gray. The guest room is also well illuminated with light spots on the walls and three spherical lamps above the bar. The Raahi makes the best for me again from the limited spatial possibilities. During my stay this early evening, in addition to Chef Preetam, two other service employees at the bar took care of the contact with the guests. I had contact mainly to the boss, who, after welcoming and accusing of my question of spontaneous arrival, also made sure that one felt welcome with a suitable and interested guest. On the one hand, he inquired how I came to the restaurant and the menu that I had already met in advance, on the other hand he also asked for satisfaction during the meal and liked to come to my dish into an interesting conversation. A small carafe of mineral water was even presented to me for free, as I did not want to order a drink for this short visit. This underlined the hospitality again very much. The demands of an evening restaurant were absolutely worthy of this professional service, with at the same time an unarticled approach, for which I would like to give full score. But now the most exciting thing that has already made a lot of desire for a return to Raahi before the visit: the food offer. As already mentioned, the frequently standard Inder card for Germans, which, divided by individual types of meat, always uses the same additions and methods of preparation. Thus, the card has a nicely large effect, although the flavor differences due to the spicy Indian cuisine in the exchange of the meat variety are anyway minimal and thus the offered bandwidth is in truth much lower. In Raahi, the structure is initially oriented more towards the portion sizes which are divided into small and large plates (small large plates). There is also an extra category for Biryani rice dishes, as well as for supplements and desserts. Even the typical Indian breads are offered here in a versatile version as their own category, with, for example, a garlic butter; blue mold Cheddar or also filled Naan variants with lamb chop and onions could almost give their own dish. The small plates are almost more to be understood as Indian tapas, of which you can order several for sharing for the entire table. Here, for example, Burrata is combined with chickpea, tamarinde, fennel and olive or also Tandoori chickens with truffle and fresh cheese, thus offering a refreshing crossover cuisine, which nevertheless always has a clear Indian content. However, it is also natural for the large plates, where, besides classic “butter chicken” and “Kashmiri lamb”, for example, a fish curry is used, or a duck breast with all kinds of spices and coconut milk is put into an Indian light. Vegetarian can be enjoyed with “New Age Mother Paneer” or a Masala variation with white beans, carrots, cauliflowers and broccoli. By the way, the offer moves in a very moderate and by no means frightening range of approx. 13 to a maximum of 23 €, while supplements, breads and desserts remain completely in the single-digit range. To this first, small test visit, a “small plate” laughed at me around one of my (generally numerous) favorite vegetables. For €15.5, I ordered the “Duett of Tandoori Cauli” that was announced with the components “Joghurt Blumenkohl Broccoli Ingwer Grüne Chutney”. Duett of Tandoori Cauli : yogurt cauliflower broccoli ginger green Chutney. The first thought that many have in the sight of the picture is probably: “But this is very little for €15.5.” But in my opinion, this assessment should not be used until the first fork reaches the palate. The duet presented itself in the form of 2 roasted cauliflower and broccoli, which were vividly dressed in a diagonal line with a few roasted pieces of red pepper and onion, as well as some frisée. Broccoli and cauliflower were characterized by a yellow, creamy marinade of yogurt and Indian spices (curcuma, cumine, ginger, fennel), which gave them the desired spice. On the point blanched, they got their finished with beautiful roasting in the Tandoori loam oven. But the work on the taste didn't stop at a long time, the three sauces distributed on the plate floor provided for the melange that made up the last quäntchen. Hand in hand, a sweet tamarind, ethereal mint and fine, slightly acidic coriander Chutney kept very well the scales and thus enriched the aroma spectrum. All this the boss told me in the interesting conversation, with a convincing passion for his home kitchen. For my palate, he has already brought them to the plate in this small vegetarian food. My final, summarizing words on this first short test visit to the new “Raahi” are as follows: In my opinion, the presentation and design of the small spatiality has been very well achieved, as it has continued to receive the novelty of the predecessor. In addition, with the renouncement of the overload with accessories that is so frequently encountered in “Inder Tempels” it already shows that it should be at a more demanding and creative level. During my visit, the attentive and hospitable service was able to meet this demand, which the boss personally did this early evening. The anticipation caused by the exciting sounding menu was fully fulfilled with my chosen vegetarian dish around cauliflower and broccoli. Handicraft precision was shown at the cooking point and hit furnace roasting of the vegetables. Deliciousness for strong yet balanced Indian spice variety revealed itself in Marinade and Chutneys and congratulated my taste buds with the hoped uniqueness. €15.5 are justified in working time to the many components that all play their important role. Thus, the “Raahi” is more than just for me to offer a modern crossover kitchen on Indian foundation. As the predecessor “Arsia” performed it here with his sushi cuisine, Chef Preetam also represents a truly worthwhile qualitative withdrawal and uniqueness in the other Indian gastronomy Lübecks and is worth a visit."
