Restaurant Bharati

Potato slices dipped in a spiced chickpea flour batter and fried. Crispy and golden. To be enjoyed as an appetizer.

Onion rings coated in a spiced batter. Crispy and flavorful texture. A street food classic.

Fried eggplant slices in a light, spiced batter. Soft inside and crispy outside. Pairs well with tamarind or mint sauce.

Assortment of fried vegetable fritters (eggplant, onion, potato). Ideal for tasting different flavors and textures. Perfect for sharing.

Small fried triangular pastries stuffed with a mixture of spiced vegetables. The dough is crispy and the filling is flavorful. An essential Indian starter.

Fried pastries stuffed with spicy minced meat. Flavorful and crispy. Often served with chutney.

Fresh accompaniment based on yogurt, cucumber, carrots, and tomatoes. Soothes the palate after spicy dishes. Creamy and crunchy texture.

Velvety soup prepared with yellow or red lentils and mild spices. Comforting and nutritious. Eaten hot, often at the beginning of a meal.

Tasting platter including various tandoori grills (chicken, lamb, fish, prawns). Cooked in a tandoor oven for a smoky flavor. Ideal for a varied meal.

Large shrimp marinated with spices and yogurt, then grilled in a tandoor oven. Tender flesh and slightly smoky taste. Served hot with lemon.

Minced lamb skewers mixed with spices and herbs, grilled in a tandoor. Soft texture and rich flavor. Often eaten with naan bread.

Chicken thigh marinated in yogurt and red spices, cooked in a tandoor oven. Characteristic smoky taste and bright red color. An Indian classic.

Marinated and grilled boneless chicken pieces. Tender and fragrant without being too spicy. Popular as an appetizer or main course.

Marinated lamb cubes with spices and grilled on a skewer. Flavorful and juicy meat. Appreciated for its intense taste.

Marinated fish pieces cooked in a tandoor oven. Delicate flesh enhanced by spices. A lighter alternative to meats.

Fresh mixed salad with grilled or cooked chicken. Lightly seasoned. A light and crunchy dish.

Traditional Nepalese dish of marinated and spiced chicken, served cold or at room temperature. Lively flavors of garlic, ginger, and chili. Often served with puffed rice.

A variation of Choyala prepared with marinated grilled lamb. Smoky and spicy taste enhanced by mustard or sesame oil. Newar specialty.

Half-fried, half-steamed dumplings stuffed with chicken. Characteristic elongated shape. Crispy on one side and soft on the other.

Steamed Nepalese dumplings stuffed with minced chicken and spices. Served with a spicy tomato sauce (achar). Very popular in Nepal.

Vegetarian version of momos, stuffed with finely chopped vegetables. Steamed. Served with a spicy sauce.

Leavened Indian flatbread, cooked against the walls of the tandoor oven. Soft and lightly browned. Perfectly accompanies saucy dishes.

Naan stuffed with melted cheese (often Laughing Cow). Highly appreciated for its gourmet and creamy aspect. A favorite in Indian restaurants in France.

Plain naan brushed with butter or ghee after cooking. Richer and more flavorful than plain naan.

Naan stuffed with a thin layer of spicy minced meat (keema) inside. A substantial bread that can almost be eaten on its own.

Naan spiced with fresh green chili and sometimes other spices. For those who like a little heat with their bread.

Naan sprinkled with chopped garlic and cilantro before baking. Very aromatic. Excellent with curries.

Probably a Paratha, a flaky Indian flatbread rich in butter. Crumbly and crispy texture.

The gourmet combination of cheese naan and garlic naan. Stuffed with cheese and garnished with garlic.

Unleavened flatbread made from whole wheat flour (atta), cooked on a griddle (tawa). Thinner and lighter than naan. Daily staple.

Stir-fried noodles with chicken and vegetables, seasoned with soy sauce and spices. A Chinese-influenced dish very popular in Nepal and India.

Fried rice with chicken pieces, eggs, and small vegetables. Savory and slightly grilled.

Stir-fried noodles with various vegetables and mild spices. Hearty and flavorful vegetarian dish.

Traditional complete plate including a chicken curry, rice, vegetables, bread, and other accompaniments. Complete and balanced meal.

Complete plate (Thali) with a lamb curry as the main course, accompanied by rice, dhal, and bread.

Thali version with shrimp curry. Includes various accompaniments for a varied meal.

Vegetarian plate with several vegetable curries, lentils, rice, and bread. Rich in flavors and textures.

Economical lunch formula including a main course of your choice served with basmati rice.

Complete menu with starter, main course, and dessert of your choice from a selection.

Gourmet menu offering more elaborate choices for starter, main course, and dessert.

Shrimp simmered in a standard curry sauce. Simple and effective.

Shrimp in a spicy Madras-style sauce. Flavors of South India.

Shrimp prepared Vindaloo style, very spicy and vinegary, with potatoes.

Shrimp in a mild and creamy Korma sauce with dried fruits and cream.

Large prawns (gambas) prepared homemade style, probably in a rich and creamy sauce.

Dry dish of cauliflower and potatoes sautéed with turmeric and other spices. Classic vegetarian.

Potatoes cooked in spiced spinach. Simple and tasty.

Cubes of Indian cheese (paneer) in a thick spinach sauce. One of the best-known vegetarian dishes.

Grilled eggplant puree (smoky taste) cooked with onions, tomatoes, and spices. Melting texture.

Black lentils simmered for a long time with butter and cream. Rich, creamy, and dark.

Curry of peas and paneer cheese cubes in a tomato sauce.

Yellow lentils (often) cooked with spinach. Nutritious and comforting.

Bombay-style sautéed potatoes, spiced and fragrant.

Seasonal mixed vegetable curry.

Royal biryani mixing several meats and seafood. Festive and hearty.

Basmati rice dish cooked with marinated vegetables and spices (cardamom, cinnamon, cloves).

Aromatic basmati rice cooked in layers with marinated chicken and spices.

The classic lamb biryani, rich and fragrant.

Shrimp biryani, marine and spicy flavors.

Fish curry (often salmon here) in a traditional sauce.

Typical Bengali fish dish, often using mustard and green chili.

Fish cooked in a mild Korma sauce.

Very spicy vindaloo-style fish.

Grilled fish then simmered in masala sauce.

Long-grain Indian rice, steamed. Light and fragrant.

Sweet and savory Kashmiri pilaf rice, garnished with dried fruits (raisins, nuts).

Spiced rice mixed with peas (matar pulao).

Fried rice with mushrooms.

Basmati rice colored and flavored with saffron.

Popular dessert made from grated carrots slowly cooked in sweetened milk. Melting and sweet.

Traditional Indian ice cream made from reduced milk, not whipped, therefore denser and creamier. Often pistachio or mango flavored.

Fried dough balls then soaked in a rose water sugar syrup. Very sweet and soft.

Classic ice cream cup with choice of flavors.