Vaijayanta

Marinated Indian fresh cheese (paneer) with spices and saffron, then grilled in a tandoor oven with vegetables. A flavorful vegetarian starter with a firm yet melting texture.

Crispy and hollow wheat spheres, filled with a mixture of spiced potatoes and chickpeas. Served with flavored water (chutney) to pour inside for a burst of flavor in one bite.

Crushed samosa served as a composed salad (chaat) with chickpeas, onions, pomegranate, and drizzled with yogurt and chutneys. A mix of crispy and soft textures, sweet-savory and spicy.

Fried triangular fritters filled with a spicy potato and pea mixture. Crispy on the outside and tender on the inside, typical of Indian street food.

Marinated and fried chicken pieces, seasoned with curry leaves and red chilies. A spicy and crispy dish, originating from South India.

A variation of Chicken 65 with shrimp. These are marinated, coated in rice flour, and pan-fried with spices for a crispy and spicy result.

Chicken marinated in yogurt and spices, cooked in a tandoor oven for a characteristic smoky flavor. Served with a small fresh Indian salad (kachumber).

Minced lamb skewers, mixed with herbs and spices, then grilled. The meat is juicy and fragrant.

A large composed salad with Indian cheese (paneer), fresh vegetables, and pomegranate. Served with warm plain naan bread.

Aromatic basmati rice cooked in a sealed pot (dum) with chicken and spices. The flavors of saffron and aromatics infuse the rice and meat.

Vegetarian version of biryani, where basmati rice is slow-cooked with a mix of vegetables and fragrant spices.

Royal basmati rice cooked in a sealed pot with tender lamb pieces and rich spices. A complete and very fragrant dish.

Lamb stew slow-cooked for a very long time so the meat is extremely tender. The sauce is rich, thick, and spicy.

Scallops pan-seared with a strong presence of garlic (lasooni) and Indian spices. A refined and fragrant seafood dish.

Scallops served in a very mild and creamy Korma sauce, based on cashews, cream, and mild spices.

Indian flatbread cooked in a tandoor oven, filled with melted cheese. Soft and comforting.

A gourmet version of cheese naan, flavored with garlic and coriander.

Classic Indian naan bread sprinkled with chopped garlic and cooked in a tandoor.

Flaky Indian bread, usually cooked on a griddle (tawa) or in a tandoor. Richer and crispier than naan.

The classic Indian bread made with white flour, leavened and cooked against the walls of the tandoor oven.

Lamb cubes marinated in yogurt and tandoori spices, then grilled. Served with sautéed potatoes.

Lamb curry inspired by the Goa region, characterized by a coconut milk, tamarind, and spice sauce. A balance between acidity and sweetness.

Spicy lamb curry originating from Madras (South India), with a sauce rich in chilies, mustard seeds, and curry leaves.

World classic: tandoori grilled chicken simmered in a creamy tomato, butter, and cream sauce. Mild and slightly sweet flavor.

Chicken version of Madras curry. A red, spicy, and very aromatic sauce typical of South India.

Grilled chicken (tikka) served in a rich and creamy masala sauce based on tomatoes, onions, and peppers. A very popular and moderately spicy dish.

Fish marinated with Indian spices and grilled. Served simply with potatoes.

Grilled salmon fillet after a spicy marinade, served with Indian-style sautéed spinach.

Shrimp curry with coconut milk and tamarind, typical of the Goa coast. Creamy and tangy sauce.

Shrimp sautéed in a thick masala sauce made of tomatoes, onions, and spices.

Fish curry (often salmon) prepared Goan style with plenty of coconut and a hint of tanginess from tamarind.

A Bengali specialty, this fish curry is distinguished by the use of mustard seeds or oil, giving a unique pungent flavor.

Large prawns (gambas) cooked in a royal Korma sauce, very mild, based on cream and dried fruits.

Simple dish of fresh spinach pan-fried with garlic and spices. Light and healthy.

Aloo Jeera: sautéed potatoes with cumin seeds. A classic crispy and fragrant side dish.

Smoked eggplant puree (previously grilled in a tandoor) cooked with tomatoes, onions, and spices. Melting texture and smoky flavor.

Creamy green spinach (palak) curry with fresh cheese (paneer) cubes, flavored with mild spices.

Paneer dish cooked in an Indian wok (karahi) with a thick sauce of tomatoes, peppers, and fresh coriander.

Mix of seasonal vegetables sautéed together in a spicy curry sauce (Sabzi).

Aromatic long-grain rice cooked in steam.

Basmati rice colored and flavored with saffron, often with cumin.

Dense and creamy traditional Indian milk ice cream, flavored with saffron (kesar) and pistachio (pista). It melts slower than Western ice cream.

Frozen dessert and drink at the same time, made of vermicelli, basil (or chia) seeds, rose syrup, and ice cream. Very refreshing and textured.

Assortment of ice creams.

Creamy drink made from beaten yogurt and mango pulp. Mild and refreshing, ideal for soothing the heat of spices.

Large bottle of mineral water (still or sparkling depending on the chosen brand).

Prestigious French Champagne, brut and elegant.

Sparkling Italian wine, fresh and fruity.

Classic French cocktail based on white wine and fruit liqueur (cassis, blackberry, etc.).

Traditional Indian lemonade, both sweet, salty, and spicy. Very thirst-quenching.

Bitter and sparkling Italian cocktail with orange.

Refreshing Cuban cocktail based on rum, fresh mint, and lime.

Express lunch menu including a starter, a dish of the day, and a dessert. Served with rice and a fritter.

Complete menu with a varied choice of starters, breads, classic dishes, and desserts.