Khajuraho

Thin and very crispy flatbread made from lentil or chickpea flour. Light and savory, it breaks easily. · Subtle grilled flavor and crunchy texture. · Generally enjoyed as an appetizer, dipped in chutneys or plain.

Papadums served with a spicy and tangy preparation (like 'chaat'). · Mix of crunchy and fresh textures with a lively and pungent flavor. · A stimulating appetizer to share.

Traditional salad made with chopped raw vegetables (onions, cucumbers, tomatoes, chilies). · Fresh, crunchy and spiced. · Perfectly accompanies spicy dishes to refresh the palate.

Rustic whole wheat flatbread, cooked in a tandoor oven. · Slightly firmer texture than naan, with a toasted cereal taste. · Ideal for accompanying saucy dishes and scooping up pieces of meat.

Classic white flour Indian bread, leavened and cooked against the walls of the tandoor oven. · Soft inside, slightly crispy and golden outside. · Serves as an edible utensil for eating curries.

The famous naan bread stuffed with melted cheese (usually Laughing Cow type). · Soft and melting texture, mild and creamy taste. · Very popular, eaten hot as is or with a dish.

Variation of cheese naan with green chili or spices. · Combines the sweetness of cheese with a spicy heat. · For those who like flavorful breads.

Stuffed bread, often with a mixture of spiced potatoes. · Crispy exterior and tender, fragrant center. · A rich and flavorful Punjabi specialty.

Naan garnished with finely chopped onions and spices. · Onions add a sweet and savory touch and crunch. · Delicious with grilled dishes.

Naan brushed with garlic butter and sprinkled with fresh coriander. · Very aromatic with a pronounced garlic flavor. · An essential classic.

Naan incorporating olives in the dough or filling. · Adds a salty and Mediterranean note to Indian bread. · Original and tasty.

Sweet and savory naan garnished with dried fruits (pistachios, raisins, almonds). · Sweet flavor and varied texture with the crunch of nuts. · Ideal to accompany very spicy dishes or at the end of a meal.

Bread stuffed with minced and spiced lamb (keema). · Very hearty, it's almost a dish in itself. · Savory and protein-rich.

Indian bread crushed to create a flaky and crumbly texture. · Generously stuffed and very spicy. · A unique texture experience, crispy and melting.

Lamb pieces first grilled then simmered in a rich tomato and spice sauce. · Intense, slightly smoky, and creamy flavor. · One of the most popular dishes, balanced in spices.

Lamb cooked in a very mild sauce based on cream, almonds, or cashews. · Velvety texture and rich taste, not very spicy. · Ideal for those who prefer mild flavors.

Dish cooked in an Indian wok (karahi) with peppers, onions, and tomatoes. · Thick and spicy sauce, highlighting the taste of sautéed vegetables. · Rustic and fragrant flavor.

South Indian curry, known for being quite spicy. · Dark red sauce, rich in spices like chili, mustard, and tamarind. · For thrill-seekers.

Large prawns cooked in a creamy coconut milk sauce. · Sweet, exotic, and slightly sweet flavor. · Delicate and refined dish.

Fish curry inspired by Bengali cuisine. · Sauce flavored with ginger and coriander, often with a hint of mustard. · Light and aromatic.

Salmon served in a rich, mild coconut sauce. · The salmon fat pairs well with the mildness of the sauce. · Comforting and creamy dish.

Complete dish where basmati rice and chicken cook together in a sealed pot (Dum). · The rice grains are infused with the aromas of the meat and whole spices (cardamom, cloves). · Generally served with raita (yogurt) to sweeten.

Lamb version of the famous spicy rice. · Lamb meat provides a more pronounced and rich flavor to the rice. · Festive and very aromatic dish.

Seafood Biryani with tender shrimp. · Lighter than meat versions, but just as spicy. · A flavorful alliance between the sea and spices.

Complete vegetarian dish with basmati rice and various vegetables. · Flavored with saffron and mild spices. · Hearty and satisfying.

Mix of seasonal vegetables in a creamy korma sauce. · Mild flavor, rich in cashews or almonds. · Delicate vegetarian dish.

Classic North Indian dish made with potatoes and cauliflower. · Cooked 'dry' (without too much sauce) with turmeric and cumin. · Simple and comforting flavor.

Black lentils simmered for a long time with butter and cream. · Rich, thick, and velvety texture. · An iconic dish, mild and nourishing.

Yellow lentil curry (often red or moong lentils) flavored with fried garlic. · Lighter texture than Dal Makhni, more 'earthy' taste. · Traditionally eaten with rice.

Fire-grilled eggplants (often tandoor) then mashed into a puree. · Cooked with tomatoes, onions, and spices. · Characteristic smoky flavor and melting texture.

Fresh cheese cubes (paneer) in a creamy, buttery tomato sauce. · Slightly sweet and very creamy. · A vegetarian favorite.

Refined dish where paneer is often stuffed or served in a very rich sauce. · Cream and nut-based sauce, fragrant and mild. · A royal dish (Mughlai).

Paneer stir-fried in a wok with crushed coriander seeds and chilies. · Served with large pieces of crunchy peppers and onions. · Spicy and textured flavor.

Classic chickpea curry, simmered with a blend of spices (garam masala). · Tangy flavor (thanks to mango or tomato powder) and spicy. · Rich in protein and very satisfying.

Potatoes sautéed with whole cumin seeds. · Dry dish, simple but very aromatic thanks to toasted cumin. · A perfect accompaniment to saucy curries.