Arti

Marinated chicken skewers with mild spices and yogurt, cooked in the tandoor oven. The meat is tender with a slight smoky flavor. Ideal as a starter with a squeeze of lemon.

Whole chicken thigh marinated and roasted in a traditional terracotta oven. The meat is juicy and well-spiced. Eaten with fingers, accompanied by onions.

Spiced minced chicken, molded into a skewer. Soft texture and herbaceous flavors thanks to mint and coriander. Served hot.

Marinated and grilled chicken wings. The skin is crispy and the spices enhance the flavor without being too spicy. Perfect for sharing.

Minced lamb skewers, rich in fresh herbs. Flavorful and slightly spiced with green chili. Served with mint sauce.

Marinated lamb cubes grilled in the tandoor. Quick cooking sears the meat while keeping it tender. A classic of Indian grills.

Roasted lamb shank after a long marinade. The meat is tender and falls off the bone easily. A rich and hearty dish.

Grilled fish pieces with a tangy marinade. Tender flesh and fresh flavors thanks to lime. A light and fragrant option.

Marinated and grilled lamb chops. The skin is crispy and the spices enhance the flavor without being too spicy. Perfect for sharing.

Whole quail marinated and roasted in the tandoor. Delicate meat with deep spice flavors. A refined traditional specialty.

Vegetables dipped in chickpea flour batter and fried. Crispy outside and soft inside. Perfect for snacking.

Spicy onion fritters fried until golden. Sweet flavor of cooked onion and crispy texture. A classic of Indian street food.

Fried triangular pastries stuffed with spiced vegetables. Crispy dough and flavorful filling. To be dipped in tamarind or mint sauce.

Fried pastries stuffed with minced lamb. Rich and spicy, with a golden crust. A hearty and popular starter.

Cold sauce based on yogurt and crunchy vegetables. Fresh and creamy. Ideal for soothing the heat of spices.

Shrimp coated in spicy batter and fried. Crispy and golden. Served hot, often with a sauce.

Fish fritters with fresh herbs. Fragrant and crispy. A flavorful seafood starter.

Hard-boiled eggs coated in batter and fried. Interesting texture between crispy and soft egg. Simple and nourishing.

Soft Indian bread stuffed with melted cheese (like Laughing Cow). Cooked in the tandoor. Highly appreciated to accompany saucy dishes.

Fragrant version of cheese naan with garlic and fresh coriander. Flavorful and rich. A gourmet accompaniment.

Traditional Indian bread cooked on the walls of the tandoor oven. Light and soft. Essential for scooping up curries.

Naan bread sprinkled with chopped garlic and coriander before baking. Strong aroma of grilled garlic. Pairs well with saucy dishes.

Flaky and buttery flatbread. Rich and crispy texture. More substantial than naan or chapati.

Simple whole wheat flatbread, unleavened. Thin and light. The basic daily accompaniment in India.

Puff pastry with mashed and spiced vegetables. Flaky texture and soft filling. Can be eaten alone or with yogurt.

Naan stuffed with spicy minced meat (keema). Flavorful and nourishing. Almost a dish in itself.

Original variation of naan stuffed with shrimp and herbs. Subtle seafood flavor. Delicious and soft.

Chicken in a rich and mild white sauce. Velvety texture thanks to cashews and cream. Mildly spiced, ideal for those who fear chili.

South Indian curry, spicy and fragrant. Dark red sauce with roasted spices. Intense and hot flavor.

Classic curry with a thick tomato and onion-based sauce. Balanced and rich in flavor. A comforting dish.

Dish where onions are present in large quantities, cooked in two ways (in the sauce and in pieces). Sweet and savory, and textured. Delicious with bread.

Chicken pieces simmered in a spicy spinach purée. Healthy and flavorful. The green sauce is creamy.

The famous butter chicken. Creamy and mild tomato sauce, slightly sweet. Very popular and enjoyed by all.

Chicken and assorted vegetables (peppers, onions, tomatoes) sautéed. Thick and spicy sauce. Colorful and crunchy.

Dish of Goan origin, traditionally very spicy and vinegary. Served with potatoes. For thrill-seekers.

Chicken cooked in an Indian wok (karahi) with plenty of fresh aromatics. Rich and fragrant sauce. Served hot and sizzling.

Grilled chicken pieces (tikka) then simmered in a spicy orange sauce. Smoky and creamy. A great classic of international Indian cuisine.

Lamb simmered in a white sauce with dried fruits and cream. Very mild and aromatic. The meat is meltingly tender.

Spicy lamb curry with South Indian spices. Rich and hot sauce. Accompany with white rice to soften.

Dish rich in onions, caramelized and in pieces. The lamb meat absorbs the sweetness of the onions. Reduced and flavorful sauce.

Lamb roasted in spices (bhuna) with little sauce. Intense meat and concentrated spice flavor. Drier texture than a classic curry.

Rich and creamy royal (Mughal) dish, garnished with eggs. Creamy nut sauce. A festive dish.

Whole lamb shank in a creamy sauce. Very tender meat that falls off the bone. Rich and fragrant sauce with garlic and ginger.

Lamb and spinach simmered together. The lamb adds fat and flavor to the spinach. A complete and nutritious dish.

Minced lamb and peas in a spicy sauce. Pleasant granular texture. Goes well with rice or chapatis.

Lamb cooked in the wok with fresh vegetables and cream. Thick and rich sauce. Fragrant with fresh coriander.

Classic fish curry in a tomato-onion sauce. Light and fragrant. Ideal with rice.

Fish in a spicy South Indian-style sauce. Often tangy and hot. An explosion of flavors.

Shrimp in a thick, moderately spicy sauce. The shrimp remain tender. A popular seafood dish.

Shrimp in a very spicy and fragrant sauce. For those who like seafood with character.

Shrimp in coconut milk and spices. Mild, creamy, and exotic. Typical of the Malabar coast.

King prawns massala, marinated for a very long time in a bouquet of spices, then cooked in a sauce with herbs, garlic, and ginger

Spicy and fruity cocktail. Indian spices (cardamom, cinnamon) blend with rum and orange. Exotic and original.

Classic mint, lime, and rum cocktail. Fresh and sparkling. Perfect to start the meal.

Colorful gin and citrus cocktail. Tangy flavor and light grapefruit bitterness. Refreshing.

Classic French aperitif with white wine and crème de cassis. Sweet and fruity.

Aniseed aperitif. Served with fresh water. Very popular in France.

Italian Vermouth. Served on ice. Available in white, red, or rosé.

Blended Scotch whisky. J&B or Black Label depending on availability or choice. Served neat or with ice.

Homemade Indian lemonade with rose syrup. Very refreshing and fragrant. A traditional drink.

Non-alcoholic Mojito. Mint, lime, and sparkling water. Just as refreshing.

Traditional whipped yogurt drink. Creamy and fresh. Mango lassi is particularly sweet and popular.

Various fruit juices. Sweet and fruity.

Classic or sugar-free cola soda.

Sparkling orange soda.

Standard lager beer. Fresh and light.

Indian beer (often Kingfisher or Cobra). Light and not very bitter. Designed to accompany spicy dishes.

Sparkling French mineral water. Fine bubbles.

Still mineral water.

French grape brandy. Rich and complex.

Gascony grape brandy. Fragrant and robust.

Black tea infused with mild spices. Comforting and aromatic. Without milk.

Indian tea with milk and spices. Creamy and sweet. The traditional hot drink par excellence.

Fresh mint tea. Digestive and light.

Classic espresso.

Decaffeinated coffee.

Dry and fruity rosé wine from the South of France. Pairs well with spicy dishes.

Rhône Valley red wine. Fruity and spicy.

Languedoc red wine. Full-bodied and generous.

Cru du Beaujolais. Fruity and structured red wine.

Light and fruity red wine from the Loire Valley.

Classic Bordeaux red. Round and full-bodied.

Grand Bordeaux wine. Elegant, with silky tannins.

Bordeaux supérieur. Balanced and versatile.

Alsace white wine. Dry, mineral, and very aromatic.

Loire Sauvignon Blanc. Fresh, crisp, and elegant.

House white wine in a carafe.

House rosé wine in a carafe.

House red wine in a carafe.

A glass of house wine.