Nk Arya Bhavan Notre Dame Paris, France

Triangular fried pastry shells filled with spiced potatoes and peas. Crispy on the outside, soft and savory inside. Dip in the accompanying chutney.

Deep-fried spring rolls packed with vegetable filling. Crunchy texture with a savory taste. A popular finger food starter.

Steamed savory cakes made from fermented rice and lentil batter. Soft, fluffy, and mild in flavor. Dip them into the lentil stew (sambar) and coconut chutney.

Crispy, donut-shaped fritters made from lentil batter. Crunchy exterior with a soft interior. Served with savory dipping sauces.

Fried lentil donuts soaked directly in hot sambar (lentil stew). Soft and saturated with savory, spicy flavors. Eat with a spoon.

Fried lentil donuts soaked in seasoned yogurt (curd). Cool, creamy, and tangy. A refreshing contrast to spicy dishes.

Lentil donuts soaked in Rasam, a thin, spicy, tamarind-based soup. Peppery, tangy, and warming. Great for digestion.

Vegetables dipped in chickpea batter and deep-fried. Crispy and savory. The specific vegetable varies daily.

Steamed rice cakes soaked in fresh coconut chutney. Soft texture with nutty and mild spicy flavors. A creamy variation of the classic Idli.

A combo plate with both steamed idli and fried vada. Offers a mix of soft and crispy textures. Served with chutneys and sambar.

Bite-sized versions of the classic steamed rice cakes. Can be served floating in a bowl of sambar. Fun to eat and flavorful.

A spicy mashed vegetable curry served with soft buttered bread rolls (pav). Savory, buttery, and rich. Dip the bread into the curry.

Crispy hollow shells filled with potatoes and topped with sweet yogurt and chutneys. Crunchy, creamy, sweet, and tangy. Eat whole in one bite.

Small crispy hollow shells filled with spiced potatoes and filled with mint-flavored water. Spicy and refreshing explosion of flavor. Eat quickly in one bite.

Small steamed cakes tossed in spices and 'gunpowder' (a spicy lentil mix). Spicy, savory, and aromatic. A dry variation of idli.

Deep-fried cubes of paneer (Indian cottage cheese) marinated in a spicy red masala. Crispy exterior and soft interior. A popular spicy appetizer.

Spicy deep-fried potato chunks. Crispy and coated in red spices. A flavorful vegetarian starter.

Cauliflower florets fried in a spicy batter. Crispy and similar to spicy popcorn chicken but vegetarian. Addictive and savory.

Mushrooms coated in spicy batter and deep-fried. Juicy inside with a crispy, spicy crust. Savory and earthy.

Chunks of paneer marinated in yogurt and spices, then grilled. Smoky, slightly charred, and creamy. Served as dry skewers or pieces.

Okra (ladyfinger) sliced and fried until crispy. Removes the sliminess and adds a crunchy texture. Savory and lightly spiced.

Selection of Indian breads. Paratha is layered and flaky, Chappathi is a soft wheat flatbread, and Poori is deep-fried and puffy. Choose one to accompany your meal.

Classic oven-baked flatbread. Soft, pillowy, and slightly chewy. Perfect for scooping up curries.

Soft naan bread brushed generously with melted butter. Richer and more savory than plain naan. Best eaten warm.

Naan bread stuffed or topped with melted cheese. Gooey, savory, and very satisfying. A favorite for cheese lovers.

Naan bread sprinkled with minced garlic and herbs. Aromatic and flavorful. Adds a nice kick to mild curries.

Two pieces of soft whole wheat flatbread. Served with vegetable stews (kormas) for dipping. A complete light meal.

Puffy deep-fried bread served with a side of spiced potato mash. A classic comfort food combination. Tear the bread and scoop up the potatoes.

Two flaky, layered flatbreads made from refined flour. Served with distinct vegetable curries. Chewy and satisfying.

A large, fluffy deep-fried bread paired with spicy chickpea curry. Rich, hearty, and very filling. Popular North Indian dish.

Shredded parotta bread stir-fried with mixed vegetables and spices. Similar to a chopped bread noodle dish. Savory and spicy.

Warm milk. Simple and comforting.

Strong black coffee shot. Intense and energizing.

Indian spiced milk tea. Brewed with cardamom, ginger, and other spices. Sweet, aromatic, and warming.

Traditional South Indian coffee made with a metal filter. Mixed with hot milk and sugar, poured back and forth to create froth. Strong and sweet.

Standard hot tea without milk. Simple and brisk.

Choice of herbal or green teas. Light, soothing, and refreshing hot beverages. Good for palate cleansing.

Sweet cocoa drink with milk. Rich and comforting.

Sweetened yogurt drink. Creamy, chilled, and refreshing. Helps cool down spicy food.

Cold milk flavored with rose syrup. Pink, sweet, and floral. A traditional cooling beverage.

Spiced diluted yogurt drink (Chaas). Savory, thin, and often seasoned with ginger or coriander. Very refreshing and digestive.

Yogurt smoothie blended with mango pulp. Sweet, thick, and fruity. A favorite accompaniment to Indian meals.

Yogurt drink flavored with rose syrup. Creamy and floral. Sweet and cooling.

Yogurt drink blended with fresh banana. Thick and satisfying. A sweet fruit-based variation of lassi.

Blended milk drink, likely with ice cream or flavoring. Rich and creamy dessert drink.

Freshly squeezed lime drink. Choose between still water or sparkling soda. Tangy, sweet, and revitalizing.

Juice made from currently available fresh fruits. Ask staff for today's selection.

Freshly squeezed apple juice. Sweet and crisp.

Freshly squeezed orange juice. Citrusy and vitamin-rich.

Fresh pineapple juice. Tropical, sweet, and tangy.

Lime juice infused with fresh ginger. Zesty with a spicy kick. Great for digestion.

Small bottle of mineral water.

Standard carbonated soft drinks. Served cold.

Large bottle of mineral water. Good for sharing.

French cocktail made with white wine and crème de cassis (blackcurrant liqueur). Sweet and fruity aperitif.

Tennessee whiskey. Sweet, woody, and smooth. 40% ABV.

French brandy made from grapes. Rich, fruity, and warm. 40% ABV.

Small carafe of house wine. Approx 2 glasses.

Another wine option, likely a different quality or type.

Half-bottle of wine.

Full bottle of wine.

Small glass of beer on tap. Cold and refreshing.

Small glass of Indian Pale Ale. Hoppy and bitter.

Standard lager beer bottle. Light and crisp.

Indian lager beer. Pairs excellently with spicy Indian food.

Large pint of beer on tap.

Large pint of IPA. Aromatic and hoppy.

A twist on the classic Mojito with ginger. Fresh, spicy, and sweet. Contains alcohol.

Bittersweet cocktail with herbal notes. Refreshing and vibrant red color. Contains alcohol.

Blue-colored vodka cocktail. Citrusy and sweet. Visually striking. Contains alcohol.

Non-alcoholic fruit punch. Sweet, tropical, and tangy mix of juices. Refreshing.

Creamy tropical mocktail. Smooth texture with rich fruit flavors. Like a dessert drink.

Fruity and hydrating mocktail. Sweet orange and watermelon with a tang of passionfruit. Served cold.

Thin, crispy crepe made from fermented rice and lentil batter. Savory and tangy. Tear off pieces and dip in sambar and coconut chutney.

Crispy crepe stuffed with a spiced potato mash. The classic South Indian breakfast dish. Filling and flavorful.

Dosa roasted with generous amounts of ghee (clarified butter). Nutty aroma and rich taste. Extra crispy.

The rich combination of ghee-roasted crepe and savory potato filling. Highly aromatic and satisfying. A customer favorite.

Dosa with melted cheese inside. A fusion twist that is creamy and savory. Popular with kids and cheese lovers.

Dosa stuffed with both spiced potatoes and cheese. Hearty, gooey, and flavorful. Very filling.

Dosa sprinkled with chopped onions and herbs before cooking. Adds a sweet crunch and savory flavor to the crepe.

Dosa with both onion topping and potato filling. Complex texture and flavor profile. Savory and sweet.

Dosa spread with a spicy red chili and garlic chutney inside. Spicy and tangy. Distinctive flavor from the Mysore region.

Spicy Mysore chutney spread inside the dosa along with potato masala. Hot, savory, and robust. A spicy treat.

A pair of thicker, softer, and fluffier dosas. Served with vegetable curry (kurma) instead of just sambar. Sponge-like texture.

Dosa sprinkled generously with 'gunpowder' (a spicy coarse powder of lentils and chilies). Dry, spicy, and nutty flavor.

Spiced powder dosa stuffed with potato masala. Intense flavors of spice and savory potato. A heavy and flavorful meal.

Extra large and paper-thin dosa. Extremely crispy and fragile. A visual treat and fun to eat.

The giant paper-thin crepe filled with potato masala. Combines the ultimate crunch with soft filling.

A special dosa creation by the chef. Ask staff for today's variety.

Dosa filled with a mix of Indian cheese (paneer) and vegetables. Rich, savory, and textured. Almost like a wrap.

A dessert twist on dosa, spread with chocolate sauce. Sweet and crispy. Great for ending the meal.

Lacy, net-like crepe made from semolina (wheat) batter. Crispier and takes longer to cook than regular dosa. Earthy and crunchy.

Semolina crepe roasted with ghee. Extra rich and aromatic.

Ghee-roasted semolina crepe with potato masala filling. A heavy and flavorful dish.

Semolina crepe with chopped onions cooked into the batter. Adds sweetness and texture.

Rich version of the onion rava dosa using ghee. Very crispy and savory.

The ultimate combination: Rava dosa, ghee, onions, and potato masala. A feast of textures and flavors.

Classic rava dosa with savory potato filling. Crunchy outside, soft inside.

Rava dosa with both onions and potato filling. A popular and filling choice.

Fried cottage cheese cubes tossed in a spicy, tangy soy-chili sauce with peppers. A popular Indo-Chinese fusion dish. Savory and spicy.

Battered mushrooms tossed in chili sauce. Earthy mushrooms meet spicy Chinese flavors.

Fried cauliflower florets in spicy chili sauce. Crunchy and flavorful. Vegetarian favorite.

Fried paneer balls in a savory, slightly sweet and tangy brown sauce. 'Dry' is an appetizer, 'Gravy' has more sauce for rice.

Mushrooms prepared Manchurian style. Umami-rich and spicy.

Fried cauliflower in Manchurian sauce. A classic Indo-Chinese dish loved for its texture and flavor.

A platter featuring a smaller selection of different dishes (curries, rice, sides). Good for sampling various flavors.

A complete South Indian meal on a platter. Includes rice, sambar, rasam, kootu, poriyal, curd, pickle, and sweet. A balanced feast.

A complete North Indian meal platter. Includes dishes like dal, paneer curry, vegetable curry, rice, roti/naan, raita, and sweet. Rich and creamy flavors.

Yellow lentils cooked until soft and tempered with spices and butter. Simple, comforting, and savory. Eat with rice or bread.

Cubes of paneer in a rich, creamy, and mildly sweet tomato-butter sauce. Often includes peas (Matar Paneer style). Best with naan.

Assorted vegetables cooked in a spiced yellow gravy. Mild and healthy. Good with rice.

Chickpeas cooked in a spicy, tangy tomato-based sauce. Hearty and flavorful. Pairs well with Bhatura or rice.

Dry curry made with potatoes and cauliflower florets tossed in spices. Savory and textured. A home-style favorite.

Paneer cheese and green peas in a tomato-based sauce. Savory and slightly sweet. (Note: Description mentions lentils, but name is Peas & Paneer).

Mushrooms cooked in a spicy, aromatic Chettinad masala made with roasted spices and coconut. Bold and peppery.

Paneer cubes in a smooth, green spinach gravy. Mildly spiced and creamy. Healthy and delicious.

Whole black lentils and kidney beans slow-cooked with butter and cream. Rich, dark, and velvety. A classic North Indian dish.

Eggplant (brinjal) cooked in a spiced gravy. Soft texture with savory and tangy flavors.

Mixed vegetables in a rich, creamy tomato-butter sauce. Sweet and mild. Good for those who prefer less spice.

Aromatic basmati rice cooked with mixed vegetables and mild whole spices. Fluffy and flavorful. Eat with raita or curry.

Basmati rice cooked with cubes of paneer and spices. Soft cheese contrasting with fluffy rice.

Rich rice dish loaded with roasted cashew nuts. Crunchy, nutty, and mildly spiced.

A fragrant layered rice dish cooked with vegetables and bold spices. Richer and more complex than pulao. Served with raita.

Biryani featuring marinated paneer cubes. Spicy, aromatic, and filling.

Biryani cooked with fleshy mushrooms. Earthy flavors absorbed into the spicy rice.

Indo-Chinese style stir-fried rice with chopped veggies and soy sauce. Savory and smoky.

Fried rice with added cubes of paneer. Protein-rich and flavorful.

Fried rice with mushrooms. Savory and distinct.

Spicy fried rice cooked with Schezwan sauce (chili, garlic, ginger). Hot and pungent. For those who like spice.

Simple steamed white basmati rice. Long grain and aromatic. The perfect base for any curry.

Hakka-style noodles stir-fried with shredded vegetables. Savory, slippery, and mild. A classic Indo-Chinese dish.

Veg noodles topped with fried paneer cubes. Adds texture and richness to the noodles.

Noodles stir-fried with mushrooms. Umami-packed and savory.

Deep-fried milk solid balls soaked in rose-flavored sugar syrup. Sweet, soft, and spongy. Served warm.

Standard scoops of ice cream. Cool and creamy.

Traditional South Indian sweet pudding made with vermicelli or lentils, milk, sugar, and nuts. Warm, creamy, and cardamom-scented.

Semolina pudding cooked with ghee, sugar, and saffron (giving it an orange color). Sweet, buttery, and dense.

Layered dessert drink with vermicelli, basil seeds, jelly, milk, and ice cream. Rich, textured, and very sweet. A meal in itself.