Delices de l'Himalaya

A traditional Indian soup made from lentils (often called Dal), simmered with mild spices like turmeric and cumin. The texture is creamy and comforting. Served hot at the beginning of the meal.

A creamy and rich soup combining the flavor of chicken with the sweetness of almonds. Velvety texture and delicate taste, lightly flavored. A mild and nourishing starter.

A fresh accompaniment made of plain yogurt mixed with raw vegetables (cucumber, tomato) and mild spices. Creamy and crunchy texture. Ideal for soothing the heat of spicy dishes.

A fresh green salad composed of various raw vegetables and aromatic herbs, seasoned with lemon juice. Light and crisp, it adds a touch of freshness to the meal.

A composed salad featuring shrimp marinated in Indian spices, served with raw vegetables. A mix of marine and spicy flavors with a fresh texture.

A preparation of grilled eggplant puree mixed with yogurt and spices. Melting texture and characteristic smoky flavor of eggplant. Often enjoyed with naan bread.

A triangular fried pastry turnover stuffed with a flavorful mixture of minced lamb, potatoes, and spiced peas. Crispy on the outside and soft on the inside. A classic of Indian cuisine.

Vegetarian version of samosa, stuffed with a mixture of vegetables, cashews, and spices. Golden and crispy pastry enclosing a flavorful filling. Often eaten with fingers, dipped in chutney sauce.

An assortment of various vegetables coated in a chickpea flour batter and fried. Crispy texture and slightly nutty flavor from the chickpea flour.

Whole shrimp dipped in a spicy chickpea flour batter, then fried until golden. Crispy on the outside and tender on the inside.

Onion rings coated in a spicy chickpea flour batter and fried into irregular balls. The cooked onion's mild flavor contrasts with the spicy frying. Very popular as an appetizer.

Slices of eggplant coated in chickpea flour batter and fried. The eggplant becomes tender during cooking, protected by a crispy crust.

Chicken pieces marinated in a pickle spice mix (achari), offering tangy and spicy notes. Cooked in a tandoor oven for a smoky flavor. Intense and spicy flavors.

Tender chicken skewers marinated in a green sauce flavored with fresh herbs (mint, cilantro). Fresh and herbaceous taste with the tenderness provided by yogurt.

The famous Indian dish: chicken thigh marinated in yogurt and red spices, cooked at high temperature in a clay oven (tandoor). Tender and juicy meat with a characteristic smoky flavor.

Diced chicken breast marinated then grilled in the tandoor. Less spicy than classic tandoori thanks to the cream, it remains tender and lightly grilled.

Minced lamb skewers, mixed with spices and herbs, then grilled. Tender texture and rich spiced flavors.

Salmon fillets marinated in Bengali spices (often mustard and turmeric) and grilled. The fish remains tender inside with a spiced crust.

Large prawns grilled in the tandoor oven after a light marinade. The intense heat preserves the firm and juicy texture of the prawns while imparting a smoky flavor.

A complete platter combining several tandoor-grilled specialties: chicken, lamb, fish, and seafood. Ideal for tasting everything and sharing.

A festive dish of basmati rice cooked in layers with chicken, dried fruits, and spices. Very fragrant, complete, and rich in flavors.

Seafood version of Biryani, where basmati rice is cooked with shrimp and dried fruits. A delicate marriage between spices and marine flavor.

Basmati rice slowly simmered with tender lamb pieces and aromatic spices. A hearty and flavorful dish, often served with yogurt sauce.

The richest version of Biryani, combining meats, seafood, and vegetables in a spiced rice. An explosion of varied flavors in a single dish.

Complete vegetarian dish composed of basmati rice and a mixture of various vegetables, cooked with spices and dried fruits. Flavorful and aromatic.

A Nepalese tomato soup, flavored with local spices and fresh cilantro. Tangy and spicy taste, very warming.

Spicy chicken pieces, fried to be crispy and very hot. Often served bright red and garnished with curry leaves. A popular and fiery appetizer.

Traditional Himalayan dumplings stuffed with meat or vegetables, steamed. Served with a specific spicy sauce (achar). Soft texture.

Marinated and grilled lamb chops. The meat is flavorful and juicy, enhanced by garlic and ginger.

Traditional Nepalese dish of lamb meat sautéed with spices, often dry or with little sauce. Intense and authentic taste.

Popular Indo-Chinese dish made with fried chicken sautéed with green chilies, onions, and peppers in a spicy soy sauce. Sweet, sour, and spicy flavors.

The national meal of Nepal. A platter composed of rice (Bhat), lentil soup (Dal), and vegetable curry (Tarkari). Balanced and nourishing.

Non-vegetarian version of Dal Bhat, including a meat curry (Masu) in addition to rice, lentils, and vegetables. A traditional complete meal.

Nepalese stir-fried noodle dish with crunchy vegetables and spices. Similar to Chow Mein but with a Himalayan touch.

Stir-fried noodles with chicken and spices. A popular street food in Nepal, hearty and flavorful.

Stir-fried noodles with lamb pieces and Nepalese spices. Rich in flavor.

Stir-fried noodles with shrimp, offering a seafood variation of this classic dish.

The ultimate version of Chaw Chaw, mixing several types of meats and seafood. Very rich and complete.

A curry where lamb meat is simmered with eggplant pulp, creating a thick and creamy sauce. Rich flavor and melting texture.

Lamb curry originating from South India, characterized by a spicy red sauce flavored with curry leaves, mustard seeds, and chili. Quite spicy.

A very mild and creamy curry, where lamb is cooked in a sauce based on cream, yogurt, and ground cashews. Ideal for those who don't like spicy food.

Spiced lamb meatballs served in a rich, mild Kashmiri sauce (often with dried fruits and nuts). Tender texture of the meatballs.

Green curry where lamb is simmered with chopped spinach and spices. A healthy dish combining meat and vegetables with an herbaceous flavor.

The classic Indian lamb curry, with a brown sauce of onions, tomatoes, and spice blend (garam masala). Balanced and comforting taste.

A dish of Portuguese-Goan origin, known for its vinegary and spicy taste. Cooked with potatoes and strong spices.

Coastal-style curry using coconut milk and spices, sometimes with a touch of tamarind. Creamy and exotic sauce.

A stir-fry of lamb with crunchy vegetables (peppers, onions) in a thick, spicy sauce. Varied texture and spicy taste.

Diced lamb pieces, previously grilled then simmered in a creamy tomato and spice sauce. Rich and popular.

A delicious combination of butter chicken (Makhani) and spinach (Palak). Creamy and rich sauce with a touch of green.

Spicy chicken curry from South India, dark red sauce flavored with roasted spices and chili.

The most famous Indian dish in the world: grilled chicken pieces in a creamy tomato and cream sauce, lightly spiced.

Marinated chicken cooked in a very creamy and mild butter and tomato sauce. Delicate sweet and savory taste, very popular with children.

Royal white curry, very mild, based on cream, cashews or almonds, and fine spices (cardamom). Velvety and fragrant sauce.

Chicken and vegetable stir-fry (peppers, onions) in a thick, spicy sauce. Colorful and textured dish.

Spicy and tangy chicken curry, cooked with potatoes. Originating from Goa, it offers hot flavors.

Traditional chicken curry, simmered in a homemade spice sauce. Simple, authentic, and flavorful.

Chicken curry with coconut milk, typical of the coast. Mild and creamy with tropical flavors.

Fish cooked in the Bengali style, a region famous for its fish dishes. Distinctive spices (often mustard) and tender vegetables.

Southern fish curry, tangy (lemon, tamarind) and spicy. Rich and fragrant sauce.

Salmon cooked in a green sauce (Hariyali) made with mint, cilantro, and green chili. Fresh and aromatic.

Shrimp curry with coconut milk, a Goan specialty. Creamy and mild sauce with a hint of acidity.

Shrimp simmered in a thick masala sauce (tomatoes, onions, spices). Robust flavor.

Shrimp in a creamy, sweet and savory korma sauce with dried fruits. Very mild.

Large grilled prawns then coated with a special chef's sauce. The smoky taste of the grill blends with the rich sauce.

Refined dish of scallops cooked in a typical Goan coconut sauce. Tender and exotic.

Fish curry with coconut milk, mild and fragrant.

Grilled eggplant then mashed and sautéed with onions, tomatoes, and spices. Intense smoky flavor.

Fresh Indian cheese (Paneer) served in a spinach puree spiced with garlic and cumin. A very popular vegetarian dish.

Vegetarian curry combining peas and Paneer cheese cubes in a tomato sauce.

Yellow lentils simmered and tempered (Tadka) with fried garlic, cumin, and chili. Comforting staple dish.

Dry potato and chickpea curry. Hearty and rustic.

Mixed vegetables cooked in a mild and rich korma sauce.

Curry of various seasonal vegetables.

Basmati rice sautéed with whole cumin seeds. Aromatic and digestible.

Basmati rice, colored and flavored with saffron.

Pilaf rice cooked with peas and light spices.

Sweet and savory pilaf rice garnished with dried fruits and nuts, a specialty of Kashmir.

The famous Indian bread stuffed with melted cheese (like Laughing Cow). Soft and indulgent.

Naan stuffed with spicy minced meat. Almost a dish in itself.

Spicy version of cheese naan, with added chili and herbs.

Unleavened flatbread, rich in butter and flaky. Crispy and crumbly.

Bread stuffed with a mixture of mashed and spiced vegetables.

Basic whole wheat flatbread, unleavened, cooked on a griddle. Healthy and simple.

The classic Indian bread, cooked in the tandoor. Soft with grilled bubbles.

Naan brushed with garlic butter and cilantro. Very fragrant.

Gourmet combination of melted cheese and garlic.

Sweet naan stuffed with dried fruits, coconut, and almonds. Perfect with spicy dishes or as a dessert.

Naan stuffed with finely chopped and spiced onions.

A complete menu (Starter, Main Course, Dessert) to discover the classics of Himalayan and Indian cuisine.

A refined menu offering more elaborate dishes and specialties, accompanied by a cheese naan.

A feast to share for two people. Includes grilled starters, a variety of 4 dishes (curries and vegetables), and a surprise dessert.

Menu adapted for children with a mild chicken tikka dish, served with rice or fries and an ice cream.

A fresh fruit salad, likely with tropical fruits (pineapple, mango, etc.), served with a sweet mango coulis.

Traditional Indian ice cream, denser and creamier than Western ice cream. Flavored with pistachio, almonds, and saffron.

Warm and soft dessert made from grated carrots cooked for a long time in milk and sugar (Gajar Halwa). Sweet and comforting.

Creamy rice pudding flavored with cardamom and sometimes garnished with dried fruits.

Refreshing and digestive dessert made of lemon sorbet with vodka.

Classic ice cream dessert with banana, scoops of ice cream, chocolate sauce, and whipped cream.

Scoop of vanilla ice cream topped with hot chocolate sauce.

Fried milk dough balls soaked in a hot, fragrant sugar syrup (rose, cardamom). Very sweet and melting.

Spectacular version of Gulab Jamun, flambéed with alcohol for a sophisticated touch.

Assortment of classic ice creams or sorbets.

Tropical flavored ice cream cup.

Traditional Indian ice cream (Kulfi) flavored with mango. Dense and rich texture.

Plate of fresh cut fruits, varying according to availability.

Coffee served with a selection of mini-desserts to taste everything.