The Jaipur

A traditional Indian soup made from yellow lentils simmered with mild spices. Creamy and comforting texture. Enjoyed hot at the beginning of the meal.

Poultry broth flavored with fresh coriander and mild spices. Light and aromatic. A warm and appetite-stimulating starter.

Fresh condiment made from yogurt, cucumber, and tomatoes, seasoned with mint. Creamy texture and refreshing taste. Ideal for soothing the palate after spicy dishes.

A variation of Caesar salad with grilled chicken with Indian spices. Fresh and crunchy. Eaten as a light starter.

Fresh composed salad combining shrimp and mozzarella. Light and colorful. Perfect for starting the meal with freshness.

Fried triangular pastries stuffed with spiced potatoes and peas. Crispy on the outside and soft on the inside. Eaten with fingers, often dipped in chutney sauce.

Crispy triangular pastries filled with spicy minced meat and cheese. Flavorful and rich. A classic of Indian street food.

Golden fried pastries, filled with minced chicken and cheese. Crispy texture. Served hot as an appetizer.

Potato rings coated in a chickpea flour batter and fried. Golden and crispy. To be enjoyed with mint or tamarind sauce.

Fried onion rings in a spicy chickpea flour batter (Bhaji). Crispy and fragrant. A very popular appetizer.

Eggplant slices coated in chickpea batter and fried. Melting interior and crispy exterior. Mild and vegetal flavor.

Whole shrimp dipped in a spicy batter and fried. Crispy and flavorful. Served hot.

Marinated chicken pieces, coated in chickpea flour and fried. Tender inside and golden outside. A great classic.

Chicken thigh marinated in yogurt and spices (often bright red), cooked in a traditional clay oven (tandoor). Characteristic smoky and spicy flavor. Tender and grilled meat.

Chicken drumsticks grilled in a tandoor oven after a spicy marinade. Smoky and rich flavor. Easy to eat with your fingers.

Boneless, marinated, and grilled chicken breast pieces (skewers). Drier and more concentrated in flavor than chicken in sauce. Often orange in color.

Marinated lamb cubes with spices and grilled on a skewer. Pronounced flavor and firm texture. Usually served with grilled onions.

Salmon fillet marinated with tandoori spices and grilled. The fish remains moist with a slightly crispy and smoky exterior.

Large marinated prawns cooked in a tandoor oven. Firm flesh flavored with grilled spices. A refined seafood starter.

Fish cooked in a rich and creamy cashew and almond sauce. Mild and slightly sweet flavor. Ideal for those who prefer less spicy dishes.

Pre-grilled salmon pieces then simmered in a spicy and creamy tomato sauce (Masala). Rich in flavor and moderately spicy.

Shrimp cooked in a thick and spicy traditional curry sauce. Intense flavor of tomatoes and grilled spices. Served with rice.

Shrimp prepared in a mild korma sauce with dried fruits and cream. Velvety texture. Perfect for a delicate, non-spicy dish.

Basmati rice dish simmered with a blend of vegetables and fragrant spices (cardamom, cinnamon). Garnished with dried fruits. A complete vegetarian dish.

Basmati rice cooked in a sealed pot with marinated chicken pieces and spices. Enriched with dried fruits. Flavorful and aromatic.

Festive dish of rice and tender lamb simmered together with biryani spices. Deep and complex flavor.

Aromatic basmati rice cooked with shrimp and mild spices. A seafood version of the classic biryani.

Spiced rice with dried fruits served with salmon pieces. An original blend of land and sea flavors.

Chicken rice specialty with a sweet and savory touch thanks to dried fruits and a special sauce. Rich and gourmet.

Lamb curry with spinach (Sagwala/Palak) enriched with cheese and cream. Creamy green sauce and mild herbaceous taste.

Dish of Goan origin, here offered with potatoes. Vinaigrette and spicy tomato sauce. Tangy and bold flavor.

Grilled lamb pieces then cooked in a rich Masala sauce with crunchy vegetables. Smoky and spicy flavor.

Mild and creamy lamb curry (Korma style) with dried fruits. Rich and velvety texture, very mildly spiced.

Dish traditionally served in a small wok (balti). Aromatic sauce with fresh spices and peppers. Savory and balanced flavor.

Fusion of balti and masala styles. Thick, spicy sauce, rich in aromas.

Lamb slow-cooked with melting eggplant. Mild flavor and creamy texture.

Classic beef curry in a tomato-based, spiced sauce. Robust and peppery.

Beef cooked with fresh vegetables (peppers, onions) in a spicy sauce. Varied texture and bold flavor.

Mild beef curry (Korma style) enriched with cream and dried fruits. Creamy and very aromatic without being spicy.