ALLO TANDOORI

Minced lamb skewers, seasoned with herbs and spices, then grilled in a tandoor oven. The texture is tender and juicy, with a smoky and spicy taste. Enjoyed hot, often with mint sauce or lemon.

Lamb pieces marinated in yogurt and spices, then grilled. The meat is tender with a slightly grilled outer crust. Rich and spicy flavors, typical of tandoori cooking.

Chicken thigh marinated in a mixture of yogurt and red tandoori spices, then roasted at high temperature. The meat is juicy and the skin is crispy and fragrant. A must-have classic to eat with your fingers or a fork.

Boneless chicken breast pieces, marinated and grilled like tandoori. Tender, boneless, and easy to eat. Smoky and slightly spicy flavor.

Marinated and grilled beef pieces with spices. A more robust alternative to chicken tikka, with a firm texture and a pronounced meat flavor enhanced by spices.

Large whole marinated and grilled prawns. The flesh is firm and sweet, contrasting with the grilled spices. To be peeled and savored.

Fried fritters made from thinly sliced onions coated in a spiced chickpea batter. Crispy on the outside and soft on the inside. Perfect as an appetizer.

Vegetable fritters dipped in chickpea batter and fried. Crispy texture and vegetable flavor. Served hot.

Eggplant slices coated in batter and fried. Melting inside and crispy outside. A flavorful vegetarian side dish.

Prawns fried in a light, spiced batter. Crispy and golden. Ideal to start the meal.

Soft Indian bread cooked in the tandoor, filled with melted cheese inside. Mild and comforting, similar to a thick stuffed pizza dough.

Naan stuffed with minced and spiced lamb. A nourishing bread that can almost serve as a light meal. Savory and fragrant.

Naan filled with a mixture of mashed vegetables and herbs. A flavorful vegetarian option.

Whole wheat flatbread, layered and stuffed with vegetables. Denser than naan, with a flaky and buttery texture.

The classic Indian bread, soft and light, cooked on the walls of the tandoor oven. Ideal for scooping up saucy dishes.

Unleavened whole wheat bread, brushed with butter to create layers. Rich and crispy.

Thin whole wheat flatbread, cooked on a griddle. Lighter than naan or paratha, with a soft texture.

Naan generously flavored with fresh garlic and cilantro. A very aromatic accompaniment that enhances the taste of curries.

The ultimate combination: naan stuffed with melted cheese and flavored with garlic. Rich, indulgent, and savory.

A mild and creamy curry originating from Kashmir, enriched with dried fruits and nuts. Delicate sweet and savory flavor and velvety texture.

Grilled chicken simmered in a creamy butter and tomato sauce. Rich, mild, and slightly sweet taste. A very popular and comforting dish.

Chicken cooked in a very mild sauce made with cream, almonds, and cashews. Mildly spiced, ideal for those who prefer sweetness.

Classic chicken curry with a thick onion and tomato sauce. Balanced and moderately spicy flavor.

Also called Saag Chicken, this dish combines chicken and spinach simmered together. Nutritious, with an herbaceous and earthy flavor.

A curry famous for its spiciness, originating from Goa. Tangy and spicy sauce, served with potatoes. For thrill-seekers.

The ultimate favorite: pre-grilled chicken then simmered in a rich and creamy masala sauce with peppers and onions. Complex, smoky, and creamy flavor.

Prawns cooked in a traditional curry sauce. Balanced and fragrant, highlighting the seafood flavor.

South Indian prawn curry, prepared with roasted spices, chili, and often coconut milk. Quite spicy and aromatic.

Large prawns (gambas) prepared in curry. Generous and firm flesh in a rich sauce.

Fish fillet gently cooked in a fragrant herb curry sauce. Tender and light.