Restaurant indien Tandoori House

Large prawns marinated in a mixture of yogurt and tandoori spices, then grilled. Juicy flesh with a smoky and slightly spicy taste. · Served hot, often with a lemon wedge.

Complete assortment of tandoor oven grilled specialties (chicken, lamb, seafood). Ideal for tasting everything, varied flavors from mild to spicy. · To share or for big appetites.

Chicken thigh marinated in yogurt and red spices, cooked in a clay oven. The meat is tender inside and grilled outside. · One of the most famous Indian dishes in the world.

Marinated, boneless chicken cubes grilled. Rich in spices and slightly lemony flavor. · Easy to eat, tender texture.

Minced lamb seasoned with herbs and spices, molded onto a skewer and grilled. Soft texture and spicy flavor. · Often served with a mint sauce.

Marinated and grilled lamb cubes. The marinade tenderizes the meat, giving it an intense smoky flavor. · More robust alternative to chicken tikka.

Firm fish cubes marinated with spices and grilled. Delicate flavor enhanced by the spicy marinade. · Light and fragrant.

Fried triangular pastries stuffed with vegetables. Crispy dough and melting spicy filling. · Very popular starter, to be eaten with fingers.

Vegetables coated in chickpea flour batter and fried. Crispy and golden texture. · Served hot as an appetizer.

Cold yogurt sauce with fresh diced vegetables. Fresh and slightly tangy taste. · Ideal for soothing the heat of spicy dishes.

Traditional Indian soup with yellow or coral lentils. Rich in flavor, flavored with cumin and coriander. · Comforting and nutritious.

White flour flatbread, cooked against the walls of the tandoor oven. Soft and slightly elastic. · Essential accompaniment for soaking up dishes.

Famous nan bread stuffed with melted cheese (like Laughing Cow). Gourmet and appreciated by all. · To be enjoyed hot when the cheese is melted.

Unleavened flatbread, usually whole wheat flour. Thinner and denser than nan. · Rustic flavor, lighter alternative to nan.

Flavored variants of nan bread. Garlic Nan is sprinkled with fresh garlic and coriander. Nan Kimaa is filled with spicy minced meat. · Eaten alone or as an accompaniment.

Also known as Butter Chicken. Chicken pieces in a creamy tomato, butter, and cream sauce. Mild and rich. · A very popular dish, not very spicy.

Sautéed chicken curry with crunchy vegetables (peppers, onions). Thick and spicy sauce. · Varied texture between tender meat and vegetables.

Classic chicken dish in traditional curry sauce. Balanced flavor of spices, onions, and tomatoes. · The benchmark dish for discovering curry.

Chicken cooked with chopped spinach and spices. The sauce is green and creamy. · Herbal and mild flavor, very nutritious.

Dish of Portuguese origin from the Goa region. Very spicy curry with vinegar and potatoes. · For thrill-seekers.

Curry from South India, red and spicy, flavored with mustard seeds and curry leaves. · Intense and deep flavor.

Tasty mix of chicken and lentils simmered together. Thick and comforting texture. · Rich in protein.

Grilled chicken pieces (tikka) then simmered in a creamy tomato and spice sauce. Slightly smoky. · One of the most famous Indian dishes in the world.

Creamy and mild royal (Shahi) dish, enriched with dried fruits, coconut, and sometimes cream. · Delicate sweet and savory flavor, very mild.

Chef's signature recipe. Rich sauce with fresh herbs and homemade spice blend. · To discover for a unique flavor.

Grilled lamb pieces served in a creamy and spicy sauce (masala). · Combination of the strong taste of lamb and the mildness of the sauce.

Lamb curry with spinach. The simmered meat is tender and pairs well with the earthy flavor of spinach. · Traditional dish from North India.

Complete dish combining lamb and lentils. Thick and nourishing sauce. · Melting texture.

Lamb curry cooked with melting eggplants. The sauce is rich and silky. · Mild flavor and candied vegetables.

Lamb version of the famous Vindaloo curry. Very spicy, tangy and hot. · Lamb pairs well with the intensity of spices.

Dish traditionally cooked in an Indian wok (karahi). Thick sauce based on tomatoes, ginger, and peppers. · Fresh and aromatic flavors.

Creamy lamb curry, mild and slightly sweet thanks to pineapple and coconut. · Delicate and festive dish.

Shrimp sautéed in a masala sauce with spices and aromatics. Spicy but not too hot flavor. · The classic combination of seafood and spices.

Shrimp in spicy Madras-style sauce. Flavors from South India. · For those who like seafood with character.

Fish fillet cooked in a spicy red sauce. The fish remains tender despite the hot sauce. · Typical dish from the coastal regions of India.

Shrimp simmered in a traditional curry sauce, less thick and less spicy than masala. · Simple and tasty.

Classic fish curry, sauce flavored with turmeric and coriander. · Light and digestible.

Fish cooked with a rich tomato and pepper sauce. Thicker texture. · Complex and savory flavor.

Large prawns in masala sauce. Generous and festive dish. · The sauce coats the prawns well.

Prawns prepared in a mild, creamy sauce (korma) with a sweet touch of fruit. · Refined and very mild.

Basmati rice cooked in a sealed pot with vegetables and whole spices (cardamom, cloves). · Complete vegetarian dish, very fragrant.

Fried rice with marinated chicken pieces and spices. Often garnished with cashews. · A festive classic.

Basmati rice aromatic mixed with tender lamb and spices. Rich flavor. · Usually served with raita sauce.

Seafood version of biryani. Shrimp are cooked with the fragrant rice. · Light and sophisticated.

The 'royal' biryani combining meats, shrimp, and vegetables. An explosion of flavors and textures. · The most complete dish in the rice range.

Basmati rice prepared with large prawns and fine spices. · A luxury dish for crustacean lovers.

Traditional Indian ice cream made from reduced milk, dense and creamy. Flavored with pistachio, mango or rose. · Melts slowly in the mouth, different texture from Western ice creams.

Choice between Gulab Jamun (fried milk balls in syrup) or Rice Pudding (creamy rice and spice dessert). · Two sweet classics for the end of the meal.

Hot dessert made from roasted semolina, sugar, butter and saffron. Granular and melting texture. · Rich and very fragrant.

Mix of fresh cut fruits. · Light and refreshing option.

Indian kulfi ice cream offered at a reduced price (likely as a supplement to a buffet menu). · Flavors of milk, pistachio or mango.

Milky rice dessert, simmered for a long time, often flavored with cardamom and garnished with dried fruits. · Creamy and family-friendly sweetness.

Seasonal vegetable curry (cauliflower, beans, carrots, etc.). Spicy sauce. · Healthy and vegetarian dish.

Grilled eggplant puree (baingan bharta) cooked with tomatoes and spices. Characteristic smoky flavor. · Melting texture, goes well with nan bread.

Black lentils simmered for a long time with butter and cream. Very rich and creamy. · A much-loved classic vegetarian dish.

Cubes of fresh Indian cheese (paneer) in a spicy spinach puree. Mild and creamy. · Essential vegetarian dish.

Spinach and potato curry. Simple and rustic flavor. · Lighter than Palak Paneer.

Peas and paneer cheese cubes in a mild tomato sauce. · Mild and sweet family dish.

Basmati rice fried with peas and mild spices. · Side dish or light meal.

Chickpea curry (Chana Masala) spicy and tangy. Thick sauce. · Hearty and protein-rich dish.

Red bean curry (Rajma) in a spicy tomato sauce. · Comforting Indian 'comfort food' style dish.

Portion of basmati rice flavored with saffron, giving a yellow color and a delicate aroma. · Ideal accompaniment for curries.

Classic espresso coffee or decaffeinated version. · Hot end-of-meal drink.

Hot tea infused with spices or aromatics. Can be black or green tea depending on preparation. · Digestive and soothing.

Traditional black tea boiled with milk, sugar, and spices (masala chai). · Sweet, hot and invigorating drink.

Indian drink made from beaten yogurt. Creamy texture similar to a smoothie. · Very refreshing, perfect to accompany spicy dishes.

Classic international sodas in 50cl bottles.

Fruit drinks or sodas in can or small bottle format.

Various fruit juices in small format.

Natural mineral water in a bottle.

Sparkling mineral water in a bottle.