Au Palais du Grand Moghol

A hearty dish combining tender lamb and lentils simmered together. The sauce is rich and slightly spicy. Traditionally enjoyed with rice or naan bread.

An aromatic lamb curry originating from Kashmir. The meat is slow-cooked in a bright red sauce flavored with mild spices. Tender and flavorful.

Lamb pieces cooked in a thick and spicy masala sauce. Fresh herbs and spices create an intense flavor. Perfect for lovers of zesty flavors.

Lamb dish where ginger is the star ingredient, providing a pungent and fresh heat. Cooked with tomatoes and coriander to balance the flavors.

A curry prepared with a large quantity of onions, cooked in two different stages for added texture and sweetness. The sauce is rich and creamy.

Lamb previously grilled in a tandoor oven then simmered in a creamy, spicy sauce. Offers a distinctive smoky flavor mixed with the richness of the sauce.

Minced lamb meatballs, seasoned with herbs and spices, served in a rich sauce. A comforting dish with complex flavors from Kashmir.

Minced meat (keema) dish simmered with peas. It's a dry dish or with a reduced sauce, very flavorful and often enjoyed with flatbread.

Lamb cooked in a spicy and creamy spinach puree. A healthy and flavorful combination where the sweetness of spinach complements the meat.

A very spicy curry originating from South India. The sauce is dark red, intense, with notes of strong chili and roasted spices.

Dish famous for its intense spiciness and vinegary flavor. Lamb is marinated in a blend of strong spices. Recommended for those who like very spicy food.

Lamb cooked in an Indian wok (karahi) with tomatoes, fresh ginger, and garlic. A thick sauce rich in aromas coats the meat.

A mild and creamy royal (shahi) curry based on cashews and cream. The flavor is delicate, slightly sweet, and very fragrant, ideal for palates sensitive to chili.

Okra curry sautéed with spices. The okra remains slightly crisp and is coated in an aromatic dry sauce.

Eggplant puree grilled over a wood fire for a smoky flavor, then cooked with tomatoes, onions, and spices. Melting texture.

Mixed seasonal vegetables cooked in a traditional curry sauce. A healthy and colorful vegetarian dish.

Vegetarian curry combining peas and cubes of Indian cheese (paneer) in a mild tomato sauce.

Yellow lentils cooked and then enhanced with a 'tarka' (mixture of fried spices, garlic, and chili) added at the last moment to boost flavor.

Cubes of fresh Indian cheese (paneer) served in a spicy and creamy spinach puree. A much-loved vegetarian classic.

Mushrooms cooked in a flavorful curry sauce. The meaty texture of the mushrooms absorbs spices well.

Diced potatoes sautéed with mustard seeds, cumin, and other spices. A dry and fragrant side dish.

Indian cheese (paneer) in a rich and creamy royal sauce, often based on cashews and tomatoes. Mild and luxurious flavor.