Ruby Restaurant

A thin crispy pancake made from chickpea flour, often flavored with cumin. Light and brittle like a chip. Usually enjoyed as an appetizer with sauces.

Fried triangular fritters with golden and crispy batter. Filled with a spicy mixture of potatoes and peas. An essential Indian starter.

Eggplant slices dipped in chickpea flour batter and fried. The outside is crispy and the inside is melting. Flavorful and slightly spicy.

Fresh accompaniment based on plain yogurt, cucumber, and tomatoes. Seasoned with coriander and mild spices. Ideal for soothing the palate after spicy dishes.

Traditional Indian soup with yellow or red lentils. Flavored with cumin, turmeric, and other mild spices. A comforting and nutritious starter.

Fresh mixed salad with crunchy vegetables. Mix of simple flavors enhanced by a touch of chili. A light and healthy option.

Assortment of various vegetables coated in chickpea batter and fried. Offers a variety of textures and tastes. Perfect for sharing as a starter.

Poultry broth flavored with Indian spices. Often contains tender pieces of chicken. Warm and invigorating.

Fried Indian cheese pieces (Paneer) in chickpea flour batter. The cheese remains firm but tender when cooked. A rich and indulgent vegetarian starter.

Whole or pieces of shrimp, battered and fried. Crispy on the outside and tender on the inside. Served hot.

Chicken thigh marinated in yogurt and tandoori spices, cooked in the traditional oven. The meat is red, tender, and smoky. Intense and slightly spicy flavor.

Boneless chicken pieces marinated and grilled. Tender texture and smoky flavor typical of tandoor. Less spicy than classic tandoori chicken.

Minced lamb mixed with herbs and spices, molded onto a skewer. Grilled in the tandoor oven for a juicy texture. Rich in aromatic flavors.

Tender marinated and grilled lamb pieces. Tandoor cooking provides a unique grilled flavor. Often eaten with naan and mint sauce.

Marinated Indian cheese cubes grilled like meat. The cheese gets a slightly crispy texture on the outside. An excellent vegetarian option from the Indian barbecue.

Marinated salmon steaks with spices and yogurt, then grilled. The flesh remains tender with a delicate smoky flavor. A refined alternative to meat grills.

Hearty assortment of various Indian grills. Allows you to taste tandoori chicken, tikka, and kebab in one dish. Ideal for big appetites or sharing.

Large marinated prawns cooked in the tandoor oven. Seafood flavor enhanced by grilled spices. Firm and juicy flesh.

Traditional flatbread made from whole wheat flour, cooked against the walls of the tandoor oven. Firmer and more rustic texture than naan. Accompanies all saucy dishes.

The most famous Indian bread, made from leavened white flour. Cooked in the tandoor to be puffed and soft. Ideal for scooping up curries.

Classic naan stuffed with melted cheese (often Laughing Cow). Soft, warm, and indulgent. An undisputed favorite.

Naan sprinkled with chopped garlic and fresh coriander before baking. Very fragrant and flavorful. Adds a zesty touch to the meal.

Flaky naan generously brushed with melted butter or ghee. Rich and tender. A more indulgent version of plain naan.

Sweet and savory naan stuffed with a mixture of dried fruits, coconut, and almonds. Perfect to accompany spicy or creamy dishes like Korma.

Spicy version of cheese naan. The melted cheese is enhanced with chilies and spices. A flavorful bread.

Naan stuffed with a spicy vegetable puree, mainly potato. More substantial, it can almost be eaten on its own.

A classic Indian dish. Chicken pieces simmered in a traditional curry sauce. Balanced and fragrant flavors.

Curry originating from South India. Rich red sauce, often spiced with chili and strong spices. More intense than classic curry.

Dish of Portuguese-Indian origin from Goa. Known for being very spicy and tangy (vinegar). Traditionally served with potatoes.

Chicken cooked with a thick sauce of tomatoes, onions, and peppers. Moderately spicy and very aromatic.

The world's most popular Indian dish. Grilled chicken (tikka) then simmered in a creamy, tomato-based sauce. Rich, creamy, and slightly sweet.

Chicken marinated and cooked in a very creamy butter and tomato sauce. Velvety texture and mild, not very spicy taste. Loved by those who fear chili.

Chicken cooked in an Indian wok (kadai) with pieces of peppers and onions. Semi-thick sauce rich in freshly ground spices.

Nutritious green curry where chicken simmers in a spinach and spice sauce. Earthy and mild flavor. Highly appreciated for its unique taste.

Very mild royal curry made with cream, cashews or almonds, and dried fruits. White or pale yellow sauce, creamy and fragrant.

Indo-Chinese inspired dish. Fried chicken coated in a spicy soy sauce with green chilies, onions, and peppers. Sweet-salty-spicy taste.

Lamb pieces simmered for a long time in a traditional curry sauce. The meat is tender and the sauce is rich in flavor.

Dish combining the richness of lamb with the mildness of spinach. Creamy green sauce, lightly spiced.

South Indian lamb curry, tangy and fragrant. The sauce is often deep red and quite spicy.

Very spicy and tangy lamb curry, typical of Goa. Served with potatoes that absorb the fiery sauce.

Lamb cooked with a thick sauce of tomatoes, onions, and peppers. Complex flavors and generous texture.

Tender lamb pieces previously grilled then simmered in a creamy, spicy sauce. A rich and popular dish.

Very mild lamb curry in a cream and nut sauce (cashew, almond). Sometimes flavored with cardamom and rose water.

Lamb cooked in a wok with pieces of vegetables and whole spices. Reduced sauce, concentrated in flavor.

Shrimp cooked in a light and fragrant curry sauce. Highlights the delicate flavor of seafood.

Shrimp in a spicy Madras-style sauce. For thrill-seekers.

Shrimp coated in a mild, creamy nut sauce. A rich dish without strong chili.

Shrimp sautéed with a thick tomato sauce and spices. Flavorful and well-spiced.

Grilled fish pieces (often salmon) then served with a masala sauce. The smoky taste of the fish pairs well with the spices.

Fish prepared Indo-Chinese style with peppers, onions, and chilies. Soy sauce and spices for a sweet and savory result.

Large grilled tandoori shrimp served in a rich masala sauce. A luxurious festive dish.

Classic vegetarian curry of potatoes and peas. Light and fragrant tomato sauce.

Sautéed cauliflower and potato mix with spices (turmeric, cumin). A very popular dry dish (without much sauce).

Seasonal mixed vegetable curry. Healthy, colorful, and rich in flavors.

Black lentils simmered for a long time with butter and cream. Rich and creamy texture, deep flavor.

Potatoes cooked in a spicy spinach puree. A green, healthy, and comforting dish.

Paneer cubes and peas in a creamy tomato sauce. A classic from North India.

Paneer cheese served in a smooth spinach sauce. Mild and creamy, highly appreciated.

Eggplant puree previously smoked in the tandoor oven. Cooked with onions, tomatoes, and spices. Characteristic smoky taste.

Cheese cubes sautéed with chilies and peppers in a spicy soy sauce. Indo-Chinese fusion dish.

Paneer in a rich royal sauce with cream and cashews. Very mild, creamy, and slightly sweet.

Paneer cheese in a traditional spicy tomato sauce (masala). Flavorful and well-spiced.

Steamed white basmati rice. Long, fragrant grains. The ideal neutral accompaniment.

Basmati rice sautéed with whole cumin seeds. Adds a toasted nutty flavor to the rice.

Pilaf rice cooked with peas and mild spices. Lightly colored and fragrant.

Festive Kashmiri rice garnished with dried fruits (raisins, nuts) and sometimes fresh fruits. Sweet and savory taste.

Complete rice dish where basmati rice and vegetables cook together with spices (saffron, cardamom). Aromatic and hearty.

Basmati rice simmered with chicken pieces and biryani spices. A complete meal in one dish.

Rich biryani with tender lamb pieces. The rice absorbs the meat juices and spices.

Seafood version of biryani with shrimp. Fragrant and delicate.

The chef's special biryani combining chicken, lamb, and shrimp. An explosion of flavors and textures.

A complete vegetarian menu including starters, a main course of your choice, rice, and cheese bread.

Chicken menu including a grilled starter, a saucy main course, rice, and cheese naan.

Menu offering a choice between seafood or lamb, accompanied by a starter, rice, and bread.

Menu focused on Biryani (spiced rice), served with tandoori starter and cheese naan.

Two scoops of ice cream or sorbet. Classic or Indian flavors depending on availability.

Indian semolina cake, warm, sweet, and flavored with butter (ghee), cardamom, and dried fruits. Melting and grainy texture.

Fried milk powder dumplings, soaked in a sugar syrup flavored with rose water. Very sweet and soft.

Traditional Indian ice cream, not whipped, therefore denser and creamier. Intense flavor of reduced milk, pistachio, and cardamom.

Special ice cream coupe combining vanilla and exotic or floral fruit coulis.

Traditional churned yogurt drink. Available in plain, sweet, or lightly salted with spices.

Sweet lassi flavored with rose syrup. Pink color and delicate floral taste.

Lassi blended with mango pulp. Creamy, fruity, and very refreshing.

Lassi blended with fresh banana. Thick texture and mild taste.

Mango milkshake, likely made with milk rather than yogurt.

Original mix of rose and banana lassi.

Still natural mineral water.

Sparkling natural mineral water.

Classic cola soda.

Very fizzy sparkling mineral water.

Still fruit drink.

Sweet iced tea.

Sugar-free cola soda.

Fruit juice.

Fruit juice.

Fruit juice.

Orange soda with pulp.

Carbonated and bitter tonic water.

Short and strong coffee.

Espresso with a touch of milk.

Tea flavored with cardamom, an aromatic spice.

Tea flavored with jasmine or mint.

Traditional Indian chai: black tea infused in hot milk with spices.

French cocktail with white wine and cassis cream.

Sparkling aperitif.

Green mint liqueur.

Classic spirit.

White tequila.

Sweet red Port wine.

Dry gin.

Rum.

Aniseed pastis.

White rum.

Cuban rum.

Italian red or white vermouth.

Iconic Indian brown rum, flavored with vanilla and spices.

Mix of non-alcoholic fruit juices.

Restaurant specialty cocktail.

Champagne cocktail with cassis cream.

Bottle of sparkling Champagne wine.

Scotch whisky blend.

Premium Scotch whisky.

American Tennessee Whiskey.

Scotch whisky blend.

Johnnie Walker Black Label, aged Scotch whisky.

Irish whiskey.

International pale lager beer.

French pale ale beer.

The most popular Indian beer. Light and refreshing lager, ideal with spicy dishes.

Wine produced in India, often with spicy notes.

French red wine from the Southwest.

Provence rosé wine, fresh and fruity.

Bordeaux white wine.

Bordeaux wine.

Southwest rosé wine.

Sweet dessert wine, very sweet.

Wine by the glass (red, rosé, or white).

Glass of champagne.