HALDI Restaurant Indien

Traditional Indian black tea infused with warm spices, particularly cardamom. An aromatic and invigorating drink.

Classic Indian tea prepared with milk, black tea, and spices like ginger and cardamom. Sweet, creamy, and spicy.

Fresh mint leaf infusion. A light and refreshing drink, ideal for digestion.

Holy basil (Tulsi) green tea, a revered plant in India. Offers a unique herbaceous flavor and calming properties.

Simple green tea infusion. A mild drink with subtle vegetal notes.

Light and fragrant chicken broth, with chicken pieces and fresh coriander. A warm and comforting starter.

Indian lentil (dal) soup, seasoned with cumin and herbs. Velvety consistency and earthy flavor.

Vegetarian soup combining spinach and sweet corn kernels, garnished with cheese. A mix of sweet and savory flavors.

Fresh condiment made from plain yogurt mixed with crunchy vegetables (cucumber, tomato) and spices. Ideal for mellowing spicy dishes.

Fresh salad with shrimp and raw vegetables, seasoned with a homemade mint sauce. Light and fragrant.

Meal salad with grilled chicken pieces and fresh vegetables, enhanced by a mint sauce. A balanced and flavorful dish.

The signature salad composed of a varied mix of crunchy vegetables and hard-boiled eggs. Fresh and hearty.

Simple traditional accompaniment of raw vegetable slices (cucumber, tomato, onion). Adds crunch and freshness.

Fried triangular fritters, stuffed with a spicy minced meat mixture. Crispy outside and flavorful inside.

Classic triangular fritters stuffed with spiced potatoes and peas. An Indian street food must-have.

Assorted vegetable pieces dipped in chickpea flour batter and fried. Crispy and golden, perfect for sharing.

Spicy sliced onion fritters, fried until crispy. Sweet flavor of cooked onion enhanced by spices.

Eggplant slices coated in chickpea flour batter and fried. Melting inside and crispy outside.

Soft Indian flatbread cooked in the tandoor, filled with melted cheese. Very popular and indulgent.

The classic Indian bread, cooked against the walls of the tandoor oven. Soft with slightly crispy parts.

Plain naan brushed with melted butter (ghee), making it richer and tastier.

Naan sprinkled with chopped garlic and coriander before baking. Very fragrant, ideal for accompanying curries.

A delicious combination of melted cheese inside and fragrant garlic on top. A flavor-rich specialty.

Leavened flatbread stuffed with a spicy minced meat preparation. A hearty bread that can almost be eaten on its own.

Buttered leavened wheat flour flatbread, flavored with ajwain seeds (carom) which give it a taste close to thyme.

Traditional whole wheat flatbread, thinner and less leavened than naan. Slightly denser texture.

Steamed long-grain basmati rice. Aromatic and light, the perfect accompaniment to saucy dishes.

Basmati rice prepared with dried fruits (cashews, pistachios, almonds), adding a sweet and savory touch and crunch.

Fried rice dish with peas and mild spices. A fragrant and colorful rice.

Chicken thigh marinated in yogurt and red tandoori spices, then roasted in a clay oven. Smoky and spicy flavor.

Boneless chicken pieces marinated and grilled. Tender and easy to eat, with the characteristic tandoor flavor.

Cubes of tender lamb, marinated with spices and grilled. Rich in flavor.

Salmon fillets marinated with spices and lemon, then grilled. The fish remains moist with a fragrant crust.

Large prawns (gambas) marinated and grilled. Firm flesh and marine flavor enhanced by spices.

Assorted grilled platter including chicken, lamb, and seafood. Ideal for tasting everything.

Spiced minced lamb skewers, grilled in the tandoor. Tender texture and intense flavor.

Spiced minced chicken skewers, grilled. A light and fragrant alternative to whole pieces.

Fish fillet (cod) cooked in a traditional curry sauce. Mild and flavorful, can be spiced up to taste.

Fish cooked in the Madras style (South India), with a spicy sauce of coconut milk and mustard seeds.

Shrimp simmered in a classic curry sauce. A simple and delicious seafood dish.

Shrimp in a spicy and creamy coconut milk sauce, typical of South India.

Shrimp cooked in a rich and thick tomato, butter, ginger, and garlic sauce. Intense flavor.

Basmati rice dish simmered with shrimp and aromatic spices. A complete and fragrant meal.

Lucknow-style chicken biryani, known for its slow cooking and subtle aromas of saffron and spices.

Hyderabadi-style lamb biryani, rich and spicy, where meat and rice cook together to fuse flavors.

Vegetarian version of biryani, mixing basmati rice and various vegetables. Flavorful and colorful.

The famous butter chicken. Grilled chicken pieces simmered in a rich, creamy tomato and butter sauce. Mild and very popular.

A global classic. Grilled chicken (tikka) served in a spicy, creamy, orange curry sauce flavored with garlic.

Royal (Shahi) chicken curry in a very mild and creamy white sauce based on cream, almonds, and cashews.

Chicken cooked in an Indian wok (kadai) with pieces of bell peppers, onions, and tomatoes. Thick and semi-dry sauce.

Homestyle chicken curry, simple and flavorful, with a balanced spice sauce.

Spicy South Indian chicken curry, characterized by the use of coconut milk, mustard seeds, and curry leaves.

Portuguese-Goan dish, very spicy and slightly vinegary (tangy), served with potatoes.

Chicken simmered in a green spinach sauce and mild spices. A healthy and flavorful dish.

Spicy lamb curry flavored with coconut milk and mustard seeds, typical of the Madras region.

Lamb cooked in a rich and creamy korma sauce, with cashews and almonds. Very mild and aromatic.

Very spicy and vinegary lamb curry, served with potatoes. For thrill-seekers.

Grilled lamb pieces simmered in a rich tomato and spice masala sauce.

Traditional lamb curry with a flavorful herb and spice sauce.

Minced lamb meatballs (koftas) served in a curry sauce.

Black lentil and kidney bean dish simmered for a long time with butter and cream. Rich and creamy.

Smoked eggplant puree (previously grilled) cooked with onions, tomatoes, and spices.

Dry curry of potatoes (aloo) and cauliflower (gobi) sautéed with turmeric and spices.

Mixture of seasonal vegetables cooked in a mild and creamy cashew korma sauce.

Okra (gombos) sautéed with onions and tomatoes. A textured and fragrant vegetarian dish.

Homemade cheese (paneer) in a rich, sweet and savory royal sauce with cream and dried fruits.

Paneer cubes in a rich, creamy tomato sauce, similar to butter chicken.

Classic dish of pureed spinach with cubes of Indian cheese. Healthy and iron-rich.

Bitter melon (bitter gourd) cooked with spices to balance its natural bitterness. A traditional dish appreciated for its virtues.

Pea and paneer cheese curry in a spicy tomato sauce.

Spicy chickpea curry, typical of Punjab, with a thick and tangy sauce.

Nutritious combination of lentils and spinach simmered together with spices.

Warm dessert made from roasted semolina, sugar, butter (ghee), and dried fruits. Granular and melting texture.

Fried milk dough balls soaked in a sugar syrup flavored with rose water and cardamom. Very sweet.

Creamy rice pudding flavored with mango and saffron.

Traditional Indian ice cream, denser and creamier than Western ice cream, with pistachio and mango flavors.

Fresh, juicy, and sweet mango slices.

Pieces of fresh pineapple.

Cup of assorted fresh fruits.

Exotic flavored ice cream or sorbet scoops.

Lime sorbet served with a shot of vodka. A digestive dessert.

Classic espresso coffee.

Large coffee with hot milk.

Menu adapted for children including a mild dish (butter chicken), sides, and a dessert.

Lunch formula offering a selection of popular dishes.

Vegetarian assortment served on a large platter (thali), including several small dishes, rice, and bread.

Complete meat platter served on a large tray, including chicken, lamb, rice, and accompaniments.

Complete menu: starter, main course, and dessert available lunch and dinner, offering a choice among house classics.