Sharma Ji

A spicy duck croquette, inspired by Anglo-Indian cuisine. The meat is smoky and tender, coated in crispy breadcrumbs. Enjoyed with a spicy Bengali mustard (Kasundi).

A vegetarian dish highlighting three different lentil preparations. Offers a play of textures between the creaminess of the lentils and the crunch of vegetables and spicy crisps. Earthy flavors enhanced by tamarind's acidity.

Stuffed potatoes cooked in a tandoor. They are tender and slightly smoky, filled with a flavorful mixture. Served with a sweet and spicy pepper chutney.

Pan-seared scallops accompanied by mushrooms seasoned with spices. Moilee sauce is a coconut milk sauce flavored with turmeric and ginger, typical of Kerala. A delicate marriage of seafood and mild spices.

Chicken pieces marinated in a green paste of fresh herbs (mint, coriander) before being grilled in the tandoor. The meat is juicy and fragrant with notes of sorrel and fennel. Usually eaten with naan bread.

A seasonal game dish prepared according to the chef's inspiration. 'Boti' refers to pieces of meat. The flavors are rich and intense, typical of Indian game dishes.

Blue lobster served with a comforting Kichidi (spiced rice and lentil mixture). The Malai bisque is a creamy and smooth sauce. A luxurious dish combining seafood and mild spices.

Vegetarian dish made from winter squash. The sauce is rich, sweet and savory thanks to caramelized onions and slightly enhanced by Kashmiri chili (mild and colorful). Melting texture.

Cod fillet marinated with coconut, chili, and mint, then slow-cooked in a banana leaf (Parsi style). The fish is very tender and infused with herbaceous and spicy aromas.

Cubes of Indian fresh cheese (paneer) in a rich and creamy saffron-infused Korma sauce. Mild, aromatic, and slightly sweet flavor from nuts and mild spices. Ideal with rice or bread.

Beef short ribs slow-cooked with a Goan spice blend, often vinegary and spicy. The meat is tender and falls off the bone. Intense, spicy, and slightly tangy flavors.

A complete five-course tasting menu to discover the chef's specialties. Ideal for sharing and exploring a variety of modern Indian flavors. Served for the entire table.

Whole lamb shoulder slow-roasted in ghee (clarified butter) and a blend of South Indian red spices. The meat is extremely tender, rich, and spicy. A sharing dish, served generously.

Basmati rice slow-cooked (Dum technique) with aromatic spices, saffron, and your choice of vegetables or chicken. Flavors infuse into the rice, creating a fragrant and fluffy dish. Served with raita.

A rich and red meat curry, slow-simmered. Originating from Delhi, it is a festive dish with deep flavors of spices and yogurt. Creamy texture and intense taste.

Black lentils slow-simmered with cream and butter. Rich, creamy, and flavorful. A comforting classic.

Basmati rice sautéed with cumin seeds (jeera). Aromatic and light, perfect for accompanying curries.

Potatoes prepared with a sweet touch or mild spices. Tender texture.

Green vegetables sautéed with spices tempered in hot oil (tadka) such as garlic and cumin. Fresh and nutritious.

Fresh yogurt sauce, seasoned with spices and often containing vegetables (cucumber). Refreshing, ideal for soothing the palate after spicy dishes.

A very spicy condiment or sauce ('Tikha' means spicy). Use sparingly to enhance dishes.

Raw onion (Pyaaz) and green chili (Mirchi) accompaniment, often served with lemon. Adds crunch and spiciness to the meal.

Soft Indian bread cooked in the tandoor, often stuffed or garnished. More brioche-like texture than naan.

Tandoor-baked flatbread, flavored with garlic and brushed with butter. Crispy and fluffy.

Classic naan bread generously brushed with butter. Rich and tender, perfect for dipping into curries.

Flatbread made from chickpea flour and spices. Nutty flavor and slightly crumbly texture.

Flaky flatbread cooked in a pan or tandoor. Made of several crispy layers. Rich in butter or ghee.

Flaky bread (Paratha) flavored with dried mint. Aromatic and refreshing.

Dense and creamy traditional Indian ice cream, prepared without churning. Flavored here with rose and vanilla. Rich texture that melts slowly in the mouth.

Moist cake made from solidified condensed milk (Mawa) and dried fruits, typical of Bombay cafes. Served with a smooth white chocolate ganache. Rich and flavorful.

Ground rice pudding slow-cooked in sweet and flavored milk (often cardamom/saffron). Creamy texture similar to a dessert cream, served cold with fruit compote.

A classic espresso. Strong and aromatic.

Espresso diluted with hot water. Milder than an espresso but same amount of caffeine.

Coffee served with a generous amount of hot milk.

Espresso topped with steamed milk or cream. Creamy.

Infusion of tea leaves. Served hot.

Black tea with milk infused with a blend of Indian spices (cardamom, ginger, cinnamon, etc.). Hot, sweet, and comforting.