Our menu

Assortment of tandoori specialties: boti kebab, chicken tikka, tandoori chicken and tandoori scampi (serves 2)

Chicken marinated in yoghurt, served with lemon and various spices, then grilled in the tandoor.

Chicken pieces marinated in herbs and spices, then grilled in the tandoor.

Small pieces of chicken breast fried with onions and spices.

Our selection of Indian appetizer specialties.

Scampi marinated in yogurt and spices, then grilled.

Puff pastry fritters stuffed with lamb, spices and peas.

Puff pastry fritters stuffed with peas, potatoes and spices.

Curry is a sauce made from a variety of spices spices and herbs.

The slightly spicy Madras curry comes from the largest city in southern India.

These dishes, typical of traditional Kashmiri cuisine, are a delicious blend of almonds, dried fruit, crème fraiche and mint.

Fresh ginger, garlic, spices and coriander leaves give these dishes a unique, slightly spicy flavor.

Biryani is a basmati rice and cashew nut dish served with raita.

Vindaloo is a preparation from the Goa region, and is one of the spiciest in India.

Paal is an Indo-British curry dish that originated in Indian restaurants in the UK. It's one of the spiciest forms of curry regularly available, even spicier than vindaloo.

Chicken cooked with peppers, onions and tomatoes in a thick sauce.

Korma is a delicate, slightly spicy and tasty preparation based on crème fraiche, grated coconut and dried fruit.

The saag wala combines fresh spinach with ginger and garlic.

This staple of Indian cuisine combines tikka, a mild yoghurt and mint marinade, with tandoor cooking followed by cooking with crème fraiche, almonds, raisins and garam masalah: a delight!

Thali is a selection of four delicious dishes served in bowls on a traditional platter with saffron and nan rice.

Prepared in a crème fraiche sauce with almond powder, cashews, Karimunda black pepper from Kerala and spices.

Mixed spices for pickles sautéed on a hot plate, then browned in ghee and lightly spiced fresh tomatoes.

Cooked in a creamy sauce made with red wine, crème fraîche, raisins and almond powder.

Prepared in a tomato sauce, with a light touch of crème fraiche, onions, peppers, fenugreek and Punjabi spices.

Chicken cooked with green chillies, onions and spices.

Chicken perfumed by its time in the tandoor, then sautéed in butter and pleasantly spiced.

Assortment of seek kabab, chicken tikka, chicken tandoori and scampi tandoori specialties. Accompanied by salad and nan.

Scampi marinated in a mild yoghurt sauce, spiced and grilled in the tandoor.

An assortment of fresh vegetables in sauce or stir-fried, flavoured with spices.

Delicately spiced potatoes.

A very tasty chickpea dish, flavoured with garam masalah and fresh ginger.

Fresh spinach with paneer, an Indian cheese.

Mughal emperors' specialties with coconut cream, yoghurt and raisins.

Indian cheese cooked with spices, herbs and nuts in a tomato sauce.

Fragrant basmati rice as prepared in India.

Basmati rice sautéed with peas, red and green peppers.

Basmati rice sautéed with onions, eggs and peas.

Cashew basmati rice.

Originally from the Punjab, this bread is eaten hot and fresh. Straight from the tandoor, to your table.

Bread with finely spiced paneer (Indian cheese).