Arya Bhavan Paris

Tibetan dumplings with thin dough, filled and steamed or fried. Chewy texture with a flavorful filling. Usually served with a spicy sauce.

Dumplings sautéed in a thick and spicy chili sauce with bell peppers. Mix of crispy and tender textures. A flavorful and spicy dish.

Large traditional South Indian thali meal consisting of rice and an assortment of curries, lentils (sambar, rasam), and side dishes. Offers a palette of spicy, sour, and savory flavors. Eaten by mixing the dishes with rice.

Reduced version of the Indian thali meal, offering several rice preparations (sambar, yogurt) and side dishes. Ideal for a complete but lighter meal.

North Indian thali with rich dishes like Paneer Makhani (cheese in sauce) and Aloo Palak (potatoes with spinach). Served with Biryani and breads. Creamy and spicy flavors.

Comforting dish where rice is mixed with a lentil and vegetable stew (sambar). Creamy texture and slightly spicy and tangy taste. Served with a crispy wafer (papad).

Flavored rice prepared according to the day's inspiration, often with tomato, lemon, or tamarind. Fresh and fragrant flavors.

Rice mixed with plain yogurt, often flavored with mild spices and cashews. Fresh and soothing dish, ideal for calming the palate after spicy dishes.

Plain white rice steamed. Perfect neutral accompaniment for saucy curries.

Thin and crispy Indian crepe made from wheat semolina (not fermented rice). Lacy and light texture. Served with chutneys and sambar.

Crispy semolina crepe topped with a spicy mashed potato filling. Contrast between the crispiness of the crepe and the softness of the filling.

Rava Dosa (semolina crepe) enhanced with grilled sliced onions, adding a sweet flavor and a crunchy texture.

Full version combining grilled onions and spicy potato filling in a semolina crepe.

Semolina crepe cooked with ghee (clarified butter), giving it a rich nutty aroma and an even crispier texture.

Semolina crepe with clarified butter (ghee) stuffed with spicy potatoes. Rich and flavorful.

Semolina crepe with ghee topped with onions.

The ultimate mix: semolina crepe with ghee, onions, and potato filling.

Rava Dosa enriched with crunchy cashew pieces and small vegetables mixed into the batter.

Semolina crepe with a spicy Chettinad-style filling, known for its complex and aromatic spice blends.

Nutritious crepe made from ragi flour (finger millet). Dark color, earthy taste, and rich in fiber. Served with garlic chutney.

Dosa prepared with pearl millet (Kambu). Rustic flavor and slightly grainy texture.

Sorghum-based crepe (Cholam). A healthy alternative to classic rice dosas.

Dosa made from barnyard millet. Light and digestive.

Thick and soft crepe made from fermented rice and lentil batter. Spongy texture similar to a pancake. Served with sambar and chutney.

Uthappam cooked with clarified butter (ghee) for a richer taste and crispy edges.

Thick crepe topped with mixed vegetables directly into the batter during cooking.

Uthappam topped with tomato pieces (and sometimes onions depending on the description) embedded in the batter.

The classic version of Uthappam, topped with thinly sliced red onions that caramelize slightly during cooking.

Topped with small shallots or pearl onions, offering a milder and sweeter flavor than regular onions.

Onion uthappam sprinkled with 'Podi', a spicy dry lentil and spice powder, adding heat and crunch.

Rich combination of ghee, onions, and spice powder (Podi).

Uthappam topped with chopped green onions and fresh green chilies for a touch of heat.

Popular mix of juicy tomatoes and crunchy onions on the thick crepe.

Full topping: onions, tomatoes, and green chilies.

Tasting platter of 6 mini uthappams with various toppings from savory (vegetables, onions) to sweet (chocolate).