Chinna Veedu délices indiens

Fresh sauce made from yogurt mixed with cucumber and tomato pieces. Creamy and crunchy texture with a slightly tangy taste. Ideal for refreshing the palate.

Fried triangular fritters stuffed with a spicy vegetable mixture. The batter is crispy and golden. Usually served as an appetizer.

Fried puff pastry triangles filled with minced meat, peas, and spices. Crispy on the outside and tasty on the inside. An Indian cuisine classic.

Bread rolls, breaded and fried, filled with a spicy mixture of meat and potatoes. Crispy texture similar to a croquette. Served hot.

Eggplant preparation, likely fried or as fritters. Mild flavor and melting texture. A simple vegetarian starter.

Eggplant slices coated in batter and fried golden. Crispy on the outside and tender on the inside. Served hot.

Seasoned potato fritters fried in chickpea flour batter. Soft texture and spicy taste. A popular snack from South India.

Onion rings coated in chickpea flour batter and fried. Crispy and fragrant. Eaten with fingers, often dipped in sauce.

Marinated chicken pieces, dipped in chickpea batter and fried. Crispy and tasty. A protein-rich starter.

Whole or piece shrimp fried in a light, spiced batter. Crispy texture. Served hot as an appetizer.

Mix of fresh raw vegetables including avocado and tomatoes. Fresh and light. Pairs well with sauced dishes.

Fresh composed salad with cooked shrimp. Light and nutritious. Simply dressed to highlight the ingredients.

Fresh salad with pieces of cooked chicken. Light meal or hearty starter. Crunchy texture of vegetables and tender chicken.

Flaky Indian flatbread, cooked on a hot plate. Rich and slightly crispy texture. Ideal for scooping up pieces of meat and sauce.

Traditional Indian bread cooked against the walls of a clay oven (tandoor). Soft with grilled bubbles. Essential accompaniment to curries.

Classic naan stuffed with melted cheese (like Laughing Cow). Gooey and indulgent texture. Very popular in France.

Naan sprinkled with chopped garlic and coriander before cooking. Very fragrant and tasty. Enhances the taste of sauced dishes.

Chicken thigh marinated in yogurt and spices, cooked in a tandoor oven. Tender meat and glowing red grilled skin. Smoky and spicy flavor.

Marinated salmon pieces, grilled with Indian spices. Rich flavor and melting texture. A marine alternative to tandoori chicken.

Large marinated prawns grilled in a tandoor oven. Firm and juicy flesh with a smoky flavor. Usually served with lemon.

Boneless chicken pieces, marinated and grilled on skewers. Tender and fragrant without being too spicy. Easy to eat.

Tender lamb pieces marinated with spices and grilled. Intense flavor of grilled meat and spices. Slightly firmer texture than chicken.

Minced meat skewers (usually lamb or beef) mixed with herbs and spices. Cooked in a tandoor oven. Soft and very fragrant texture.

Indo-Chinese dish of chicken sautéed with chilies, peppers, and onions. Soy sauce and strong spices. Spicy and salty taste.

Generous assortment of tandoori grills: chicken, lamb, and seafood. Ideal for tasting everything. Served hot on a platter, to share.

Basmati rice dish simmered with a mix of vegetables and fragrant spices (saffron, cardamom). Rich and aromatic. Served with raita to mellow the spices.

Basmati rice cooked in a sealed pot with meat or fish and spices. Complete and festive dish. The rice grains are separated and colored by saffron.

Spicy rice cooked with tender lamb pieces. Robust and fragrant flavor. A classic for special occasions.

Basmati rice mixed with shrimp and spices. Delicate marine flavor enhanced by spices. Light texture.

Luxurious version of biryani combining several meats and seafood. Very rich and varied in flavors. A complete dish for hearty appetites.

Saffron rice served with large prawns. Impressive presentation and refined flavor. Prawns add a touch of luxury.

Wok-fried rice in Asian style with crunchy vegetables. Salty and slightly smoky flavor. Different from biryani, drier and stir-fried.

Rice sautéed with pieces of meat, eggs, and vegetables. Simple and filling dish with Chinese and Sri Lankan influences.

Wok-fried rice with diced lamb. Pronounced lamb flavor that pairs well with fried rice. Pleasant texture.

Fried rice with shrimp. Light and tasty. Shrimp are cooked quickly to remain tender.

Thick, moderately spicy sauced dish with peppers. The sauce is rich and aromatic. Served with rice.

Lamb pieces simmered in a masala sauce with peppers. Intense flavor and tender meat. Comforting dish.

Previously grilled chicken (tikka) then cooked in masala sauce. Adds a smoky flavor to the rich sauce. Very popular (close to Chicken Tikka Masala).

Grilled lamb then simmered in sauce. Double cooking provides a unique texture and lots of flavor.

Squid rings cooked in a spicy pepper sauce. Tender texture if cooked well. A change from classic meats.

Fish fillet in masala sauce. The sauce enhances the fish flavor without masking it.

Shrimp simmered in masala sauce. Spicy surf and turf mix. Delicious with basmati rice.

Dish from Goa, known for being very spicy and vinegary. Often contains potatoes. Spicy and tangy flavor.

Lamb cooked in a fiery Vindaloo sauce. The rich lamb meat holds up well to the strength of the spices.

Squid prepared in the spicy Vindaloo sauce. A bold combination for seafood and chili lovers.

Fish in a very spicy sauce with potatoes. The vinegar in the sauce tenderizes the fish.

Shrimp served in a spicy Vindaloo sauce. Contrast between the sweetness of the shrimp and the heat of the sauce.

Classic curry with a sauce flavored with mustard seeds and Indian spices. Authentic and home-style taste.

Lamb simmered slowly in a traditional curry sauce. Tender meat and creamy sauce.

Shrimp cooked in traditional curry sauce. Simple and tasty dish.

South Indian curry, usually quite spicy (red chili), with a tomato base and roasted spices. Deep red color and intense flavor.

Lamb in a spicy Madras sauce. The strong flavor of lamb balances well with the hot spices of South India.

Squid in Madras sauce. A spicy and flavorful seafood option.

Shrimp in a rich Madras spice sauce. Tasty and spicy.

Very mild and creamy curry based on cashews, almonds, and cream or coconut milk. Not very spicy, rich and slightly sweet flavor.

Lamb simmered in a mild Korma sauce. The meat becomes very tender and absorbs the nut sauce.

Squid in a creamy Korma sauce. A mild and rich version for those who don't like chili.

Shrimp coated in a creamy cashew sauce. Delicate and refined.

Grilled chicken pieces simmered in a rich tomato, butter, and cream sauce. Mild, creamy, and very popular.

Dish (often called Sagwala or Palak) where meat is cooked with pureed spinach and spices. Healthy and tasty.

Lamb Sagwala. Lamb meat pairs perfectly with the earthy flavor of spinach.

Fish fillet cooked in a spinach sauce. Light and nutritious.

Shrimp served in a green spinach sauce. A colorful and balanced dish.

Kothu Parotta: Sri Lankan street food made of chopped flatbread sautéed on a hot plate with eggs, vegetables, and spices. Unique texture, both soft and crispy.

Meaty version of Kothu Parotta. The bread is chopped and mixed with sauced meat and spices. Hearty and comforting dish.

Vegetarian Kothu Parotta with a mix of sautéed vegetables. Tasty and spicy.

The ultimate Kothu with a mix of all meats and eggs. An explosion of flavors and protein.

Very spicy Sri Lankan dish (Devilled), sautéed with a sweet and sour spicy sauce, large pieces of onions and peppers. Served sizzling.

Devil-style sautéed lamb. Grilled meat coated in a thick, spicy sauce.

Shrimp sautéed with strong spices and crunchy vegetables. Sweet, salty, and very spicy.

Assortment of meats prepared Devil style on a hot plate. For thrill-seekers.

Extremely spicy curry, probably Sri Lankan style. Intense red sauce dominated by chili. For those seeking fire.

Spicy vegetarian curry version, served with rice. Vegetables add some freshness against the chili.

Chickpeas simmered in a spicy and creamy sauce. Rich in protein and very tasty. A classic vegetarian dish.

Cubes of fresh Indian cheese (paneer) in a spinach sauce (or peas/onion depending on description). Mild and creamy.

Grilled eggplant cooked in a creamy curry sauce. Melting texture and smoky eggplant flavor.

Grilled Indian cheese (paneer) skewers served in a rich and spicy masala sauce. The vegetarian alternative to chicken tikka masala.

Paneer in a mild butter and tomato sauce (Makhani sauce). Very creamy and not very spicy.

Black lentil dish simmered for a long time with butter and cream. Rich and velvety texture. An Indian comfort food par excellence.

Assorted seasonal vegetables cooked in a traditional curry sauce. Simple, healthy, and fragrant.

Gulab Jamun: fried dough balls soaked in a sugar syrup flavored with rose water and cardamom. Very sweet, soft, and served warm.

Semolina dessert, sugar, ghee (clarified butter), saffron, and cashews. Granular but melting texture, sweet and buttery taste.

Mix of fresh cut fruits. Fresh and light to end the meal.

Ice cream, various flavors.

Creamy drink made from yogurt and mango pulp. Sweet, fruity, and very refreshing. Soothes the heat of spices.

Lassi flavored with rose syrup. Floral and sweet taste, characteristic pink color.

Sweet beaten yogurt, sometimes flavored with cardamom. Simple and fresh.

Salty version of lassi, often with roasted cumin and spices. Aids digestion.

Plain beaten yogurt, no added sugar or salt. Tangy yogurt taste.

Canned sodas or fruit juices.

Economical lunch deal offering a reduced selection of dishes from the menu. Ideal for a quick and complete meal.