Durbar Restaurant & Bar

A fresh yogurt-based sauce, with vegetables like cucumber and tomato. It's a creamy and refreshing accompaniment. Ideal for soothing the palate after spicy dishes.

Chicken thigh marinated in a tandoori spice and yogurt mixture, then grilled in a traditional oven. The meat is tender with a characteristic smoky flavor. Usually enjoyed with naan bread or rice.

Boneless chicken pieces marinated with saffron and mild spices. Grilled to a tender texture and subtle aromatic taste. Served as a starter or main course.

Tender lamb pieces marinated in spices and grilled. Offers a rich and slightly smoky flavor. A tasty specialty perfect for meat lovers.

Minced lamb skewers, mixed with Kashmiri herbs and spices. Grilled in a tandoor oven for a juicy texture. Served with mint sauce.

Large grilled prawns seasoned with garlic and tomatoes. A fragrant and slightly spicy seafood dish. To be enjoyed as is or with a side.

Fish pieces marinated in a masala spice blend and then grilled. The flesh remains tender and absorbs the spicy aromas. A light and tasty starter.

Salmon fillet marinated and cooked in a tandoor oven. The fish is semi-cooked, retaining its tenderness with a spicy crust. A refined option to start the meal.

Shrimp coated in a chickpea flour batter and fried. Crispy on the outside and tender on the inside. Usually served with a chutney sauce.

Fried triangular pastries stuffed with a spicy mixture of potatoes and peas. The dough is golden and crispy. A classic of Indian street food.

Crispy triangular pastries stuffed with spicy minced lamb. Tasty and filling. Eaten with fingers, often dipped in sauce.

Various vegetables dipped in chickpea batter and fried. These fritters are crispy and golden. Perfect for sharing as an appetizer.

Assortment of fried vegetable fritters (onions, eggplants, potatoes). Ideal for tasting different flavors and textures. Generous portion for two people.

Tasting platter including various tandoori grills such as chicken, lamb, and fish. Allows you to discover several marinated and grilled specialties. Designed for sharing between two.

Mixed salad with yellow lentils and fresh raw vegetables. A light and vegetarian option. Provides freshness and crunch.

Salad topped with grilled tandoori chicken pieces. Combines the heat of spices with the freshness of green salad. A balanced and fragrant dish.

Fresh salad with grilled salmon. Lemon adds a touch of acidity that enhances the fish. A light starter or dish with marine flavors.

Mixed salad with shrimp and crunchy raw vegetables. Fresh and light, evoking the flavors of the Indian coast. Perfect for a healthy meal.

Spicy omelette topped with onions, tomatoes, and fresh coriander. Pan-fried, it's flavorful and aromatic. Often served for breakfast or as a snack.

Melting omelette with cheddar cheese and a hint of cumin. A richer and smoother version of the classic omelette. Simple but comforting.

Grilled lamb pieces simmered in a creamy tomato and spice sauce. It's a rich and smooth dish, very popular. Pairs perfectly with basmati rice or naan.

Very spicy lamb curry, originating from Goa, cooked with vinegar, garlic, and chilies. Often contains potatoes. Recommended for those who like hot dishes.

Chicken simmered in a mild and creamy sauce made from cashews and cream. It's a royal dish, not very spicy and very aromatic. Ideal for those who prefer mild flavors.

Chicken curry from South India, prepared with a complex blend of spices, chili, and sometimes coconut milk. The sauce is dark red and quite spicy. Rich in flavor.

Chicken version of the famous Vindaloo curry, known for its spicy and tangy taste. The meat is simmered with potatoes in a strong spice sauce. An intense dish.

South Indian lamb curry, cooked with a blend of roasted spices. The sauce is spicy and fragrant. A classic for lovers of hot curries.

Lamb pieces simmered in a smooth green sauce with spinach and mild spices. A nutritious and tasty dish. The meat is tender and well infused with vegetable flavors.

The classic: marinated and grilled chicken pieces, served in a creamy and spicy tomato sauce. Perfect balance between sweetness and spice. Appreciated worldwide.

Also known as Butter Chicken, this dish consists of chicken in a very creamy butter, tomato, and cream sauce. Mild and rich in flavor. Very popular and comforting.

Chicken cooked with chopped spinach and mild spices. The sauce is green and slightly creamy. A delicious way to eat vegetables with meat.

Shrimp simmered in a mild and fragrant spinach sauce. A balanced dish between marine flavor and vegetable sweetness. Tender texture and creamy sauce.

Prawns cooked in a spicy and aromatic Madras sauce. Spiced with chili and South Indian spices. For those who like seafood with character.

Shrimp served in a rich and mild Korma sauce, made with cream and cashews. A luxurious and mildly spiced version. The sauce delicately coats the shrimp.

White fish fillet prepared in a spicy Madras sauce with multiple spices. The fish flesh absorbs the intense aromas. A spicy and flavorful fish dish.

White fish cooked delicately in a creamy, mild almond or cashew sauce. Subtle flavor and melting texture. Suitable for delicate palates.

Large king prawns prepared with an aromatic sauce, possibly with ginger. A prestigious dish highlighting the quality of the seafood. Firm and juicy flesh.

Salmon topped with a royal Korma sauce, rich in fresh cream and dried fruits. The rich taste of salmon pairs well with the mildness of the sauce. A smooth dish.

Yellow lentil dish simmered then sautéed with cumin, garlic, and spices. Simple, comforting, and rich in vegetable protein. A must-have in Indian cuisine.

Whole black lentils simmered for a long time with butter and cream. Rich and velvety texture. A very indulgent vegetarian dish.

Combination of yellow lentils and spinach. A healthy dish with a pleasant texture and mild flavors. Perfect with rice or chapati.

Indian cheese cubes (paneer) served in a spicy spinach puree. The cheese is firm and mild, contrasting with the green sauce. Very popular with vegetarians.

Paneer cheese cooked in a masala sauce made from tomato and peppers. Bold flavors and firm texture. A tasty vegetarian alternative to meat dishes.

Seasonal vegetable mix cooked with Kerala spices, often with coconut milk. A colorful and fragrant dish.

Grilled eggplants then mashed and cooked with onions, tomatoes, and spices. Melting texture and characteristic smoky flavor. Best enjoyed with bread.

Sautéed potatoes with cumin seeds and spices. Simple but very fragrant. A side dish or a dry vegetarian main course.

Chickpea curry simmered in a spicy and tangy sauce. A robust and filling dish, typical of North India. Rich in flavor.

Red bean curry in a thick, spicy sauce. Melting texture and deep flavor. A very popular family dish served with rice.

Paneer cubes in a creamy butter and tomato sauce (similar to butter chicken but vegetarian). Mild, creamy, and delicious.

Whole wheat flatbread, cooked on a griddle or in the oven. Soft texture and rustic taste. Accompanies all Indian meals.

Traditional teardrop-shaped leavened bread, cooked against the walls of the tandoor oven. Soft inside and slightly crispy outside. The most famous Indian bread.

Flaky, buttery flatbread. Richer than chapati, with a crispy, crumbly texture. Delicious on its own or with curry.

Naan stuffed with melted cheese (like Laughing Cow). Very popular, it's soft and delicious. A favorite to accompany dishes or as a starter.

Variation of cheese naan, spiced up with spices or chili. Adds spiciness to the mildness of the cheese. Tasty and original.

Naan topped with cheese and flavored with garlic. A rich combination of flavors, very popular. Perfect for garlic flavor lovers.

Plain naan sprinkled with chopped garlic and coriander before cooking. Very fragrant and tasty. Excellent for mopping up sauces.

Naan stuffed or topped with finely chopped onions and spices. Adds a sweet and savory, crunchy touch. Delicious with grilled meats.

Special naan combining garlic, onion, and chili. An explosion of bold flavors. For those who like bread with character.

Tibetan/Nepalese dumplings stuffed with chicken and herbs, then pan-fried in butter. The base is crispy and the top is soft. Served with a spicy sauce.

Dumplings stuffed with minced beef and aromatics, pan-fried to be crispy. Juicy inside. A Himalayan specialty.

Vegetarian version of sautéed momos, stuffed with a finely chopped vegetable mixture. Light and tasty.

Chicken momos served immersed in a spicy and sesame-flavored broth (Jhol). A comforting and complete dish, between soup and dumplings.

Beef momos served in an aromatic 'Jhol' soup. The soup enhances the meat's flavor. Very popular in Nepal in winter.

Vegetable momos served in a spicy vegan broth. A healthy and flavorful option.

Chicken momos coated in a spicy chili sauce (C-momo). For thrill-seekers. The sauce is thick and sticky.

Beef momos served in a spicy and tangy sauce. An intense flavor dish.

Original fusion using naan as a pizza base, topped with tandoori chicken and vegetables. The bread remains soft under the melting topping.

Naan topped with various vegetables and cheese, cooked like a pizza. A delicious and original vegetarian option.

Pizza on a naan base topped with minced meat (Keema) and vegetables. Tasty and filling.

Naan pizza topped with a mixture of forest mushrooms and flavored with truffle. A refined and aromatic version.

The marriage of pizza and butter chicken. Creamy sauce and chicken on naan bread. Rich and delicious.

Naan pizza topped with a seafood assortment. Marine flavors on a soft Indian bread base.

Naan pizza with Korma sauce and chicken. Creamy and mildly spiced.

Naan pizza topped with Korma sauce and lamb pieces. A rich and flavorful combination.

Naan pizza with Korma sauce and shrimp. Mild and delicate.

Naan pizza with a spicy Masala sauce base and chicken. For those who like a little spice.

Naan pizza with Masala sauce and lamb. Intense flavors and tender meat on soft bread.

Basmati rice cooked with saffron threads, giving it a beautiful yellow color and a delicate aroma. A noble accompaniment for curries.

Basmati rice sautéed with whole spices (cardamom, cloves) and sometimes peas or fried onions. Very fragrant.