Indian cuisine has a long tradition of vegetarian and often vegan cooking. Pavan Scharma, a native of Kashmir, has decided, after completing an apprenticeship as a chef in Germany, to introduce Wiesbadeners to the nutrition philosophy of his country of origin. There are three to four main courses a day, mostly vegan, which change every two weeks, complemented with small bites like samosas and soups. Thanks to the variety of intense spices, which Scharma obtains from a spice farming friend from Sri Lanka, he largely forgoes salt when cooking and does not use white sugar in the homemade desserts. A little tip: Try the mango lassi with special spices.