Le Passage de Pondichéry

A traditional complete meal platter served in a large round metal dish. It includes a variety of small dishes (curries, meats, bread, rice, dessert) offering a balance of sweet, savory, and spicy flavors. It's the ideal way to taste everything.

The vegetarian version of the traditional meal platter. It combines several vegetable curries, lentils, rice, and bread on the same platter. A varied and balanced culinary experience.

A classic starter-main-dessert menu featuring Indian cuisine essentials. Ideal for a complete meal at a good price.

A complete menu offering slightly more elaborate dishes like Tandoori Chicken or Hyderabad Lamb. Served with rice and cheese bread.

The gastronomic menu featuring grilled specialties and rich saucy curries (Korma, Palak). A finer exploration of North Indian flavors.

Chicken thigh marinated in yogurt and red spices, cooked in a tandoor oven. The meat is tender with a characteristic smoky flavor. Usually eaten with fingers or a fork.

Diced boneless chicken breast, marinated and grilled. Spicy flavor and firm yet juicy texture. Perfect as a starter or to share.

Minced lamb meat mixed with fresh herbs and spices, molded into a sausage and grilled. Tender and very aromatic texture. Served with mint or tamarind sauce.

A large platter featuring all the chef's grilled specialties (chicken, lamb, fish, prawns). Ideal for discovering the variety of Tandoor cooking. Served sizzling.

Fried triangular pastries stuffed with a mixture of potatoes, peas, and spices. Crispy on the outside and soft on the inside. To be dipped in green or red sauce.

Fried onion fritters in a chickpea flour batter. Crispy, golden, and savory. A classic street snack in India.

Cold accompaniment based on yogurt, cucumbers, and mild spices. Creamy texture and refreshing taste. Ideal for soothing the heat of spicy dishes.

Traditional Indian leavened flatbread, cooked against the walls of the tandoor oven. Soft with a light crust. Used as a utensil to eat saucy dishes.

The most popular version of naan, stuffed with melted cheese (like Laughing Cow). Rich, hot, and gooey. An absolute delight.

Naan sprinkled with fresh garlic slivers and cilantro before baking. Very fragrant and flavorful. Excellent with meat curries.

The most famous Indian dish: chicken simmered in a creamy tomato and butter sauce. Mild, rich, and slightly sweet. Perfect for those who fear strong spices.

Grilled chicken then simmered in a creamy orange sauce, flavorful but not too spicy. Mix of spices, tomatoes, and cream. A great balanced classic.

A very mild royal curry based on cashew cream and mild spices (cinnamon, cardamom). White or pale yellow sauce, creamy and rich. Ideal for delicate palates.

A great Kashmiri classic. Lamb simmered in an intense red sauce flavored with ginger and spices. Deep flavor and rich in meat.

Dish of Portuguese origin from the Goa region, known for its spiciness. Vinegary, garlicky, and very spicy sauce. Reserved for thrill-seekers.

Tender lamb cooked in a thick green sauce made from crushed spinach and spices. Earthy and healthy flavor. Pairs very well with white rice.

Cubes of fresh Indian cheese (Paneer) served in a creamy, spiced spinach puree. A must-have vegetarian dish, mild and nutritious.

Lentils simmered with spices, garlic, and tomatoes. Thick soup texture, comforting and protein-rich. A staple in India.

Eggplant caviar grilled in a tandoor oven then sautéed with onions, tomatoes, and spices. Unique smoky flavor and melting texture. Delicious with naan bread.

Large thin and crispy crepe made from fermented rice and lentils, filled with a mixture of spiced potatoes. Served with a soup (sambar) and coconut chutneys. Iconic Southern specialty.

The plain version of the South Indian crepe. Thin, golden, and crispy. To be dipped in accompanying sauces.

Very fragrant long-grain rice, steamed. The essential neutral accompaniment for all saucy dishes.

Festive dish where rice and lamb are cooked together with whole spices. Very aromatic and hearty. Usually served with a yogurt sauce (raita).

Small fried dough balls soaked in a sugar syrup flavored with cardamom and rose water. Very sweet, soft, and served warm. A classic Indian dessert.

Creamy drink made from beaten yogurt and mango pulp. Fresh, fruity, and sweet. Perfect to accompany a spicy meal.

Red wine from the Southwest of France, rich and dark. Tannic with notes of black fruits.

Table wine served in a carafe. An economical option to accompany the meal.