Le Safari

Soft Indian flatbread made from wheat flour and cooked against the walls of a tandoor oven. Its texture is light and airy. It perfectly accompanies saucy dishes.

Gourmet version of classic naan, stuffed with melted cheese (usually La Vache qui rit or similar). Soft and creamy, it's a must-have in Indian restaurants in France.

Naan stuffed with a flavorful mixture of minced lamb and spices. It's a hearty bread that can almost be eaten on its own or as a side.

Unleavened flatbread made from whole wheat or rye flour, stuffed with a spicy vegetable mixture. Denser than naan, with a flaky texture.

Traditional naan sprinkled with chopped garlic and often fresh cilantro. Very fragrant, it enhances the taste of mild curries.

Unleavened Indian bread, rich in butter (ghee), giving it a flaky and crispy texture. Richer than chapati.

The daily bread in India. Thin whole wheat flour flatbread cooked on a hot plate (tawa). Simple and slightly crispy texture, ideal for scooping food.

A complete meal served on a large round platter. It includes a variety of small vegetarian dishes (curries, lentils, yogurt), rice, and bread. Ideal for tasting several flavors in one meal.

Comforting soup prepared with yellow lentils and mild spices. Velvety texture and earthy flavor.

Fresh accompaniment made from plain yogurt, mixed with crunchy vegetables (cucumber, carrot) and spices (cumin). Used to soothe the heat of spicy dishes.

Fresh salad made of shrimp seasoned with Indian spices.

Grilled eggplant puree (often in a tandoor oven for a smoky flavor), cooked with tomatoes, onions, and spices. Melting texture.

Small shrimp coated in a spicy batter and fried. Crispy on the outside and tender on the inside.

Eggplant slices dipped in a batter made from chickpea flour (besan) and fried. A classic appetizer, crispy and golden.

Onion rings marinated with spices, coated in chickpea flour batter and fried. Often called 'onion bhaji'. Crispy and fragrant.

Triangular pastries with crispy dough, filled with a spicy vegetable mixture (potatoes, peas). Eaten hot, often with mint or tamarind sauce.

Tender chicken pieces marinated in yogurt and red tandoori spices, then grilled at high temperature. Smoky and spicy flavor, tender meat.

Chicken marinated with fresh mint, cilantro, and green spices, then grilled. Offers a unique herbaceous and refreshing flavor.

Boneless chicken cubes marinated in yogurt and spices, then grilled on skewers. Less fatty than classic tandoori chicken and boneless.

Minced lamb skewers, mixed with herbs, spices, and sometimes saffron, cooked in the tandoor. Soft texture and pronounced flavor.

Marinated lamb pieces grilled on skewers. The marinade tenderizes the meat and gives it a spicy, grilled flavor.

Firm fish cubes marinated with spices and grilled. A light and flavorful alternative to grilled meats.

A royal assortment of the best tandoor grills. Perfect for sharing and tasting everything: chicken, lamb, fish, and quail.

The house special biryani, combining several meats (lamb, chicken) and shrimp with spicy basmati rice. Very hearty and rich in flavors.

Basmati rice steamed with shrimp and fragrant spices like cardamom and cloves.

Festive basmati rice dish layered with tender lamb and spices.

Classic chicken biryani. The rice and chicken cook together, allowing the flavors to meld perfectly.

Vegetarian version of biryani, with various vegetables (peas, carrots, beans) mixed with spicy rice.

Classic vegetarian dry curry made of potatoes (aloo) and cauliflower (gobi) sautéed with turmeric and spices.

Dish made with okra, a green vegetable. They are sautéed with onions and spices to avoid a slimy texture and become flavorful.

Grilled and mashed eggplant, cooked with aromatics. Melting texture and smoky flavor.

Lentil dish (often red or yellow lentils) simmered as a stew. A staple Indian dish, rich in protein and comforting.

Cubes of Indian fresh cheese (paneer) served in a spicy and creamy spinach puree. A vegetarian favorite.

Chickpeas simmered in a spicy and tangy tomato sauce (often with dried mango powder). Also called Chana Masala.

Vegetable curry 'nine jewels' (various vegetables, dried fruits, nuts) in a rich and creamy korma sauce. Mild and slightly sweet-savory flavor.

Yellow Basmati rice flavored with saffron, often cooked with a few cumin seeds for added flavor.

Pilaf rice cooked with peas, offering a touch of sweetness and color.

Aromatic Basmati rice from Kashmir, garnished with dried fruits (raisins, cashews) and sometimes fresh fruits. Sweet and festive flavor.