Taste of Tibet

Tibetan fried dumplings stuffed with seasoned minced meat. The dough is crispy and golden, containing a juicy filling. Eaten hot, often with a spicy sauce.

Fried vegetable fritters in a chickpea flour batter. Crispy on the outside and tender on the inside, flavored with Indian spices. A street food classic.

Hearty soup made with yellow or red lentils, seasoned with mild spices like cumin and turmeric. Velvety texture and rich flavor.

Triangular fried dough turnovers, crispy, filled with a spicy mixture of potatoes and peas. Served hot as an appetizer or snack.

A light and nutritious soup combining fresh spinach and roasted barley. Mild flavors and smooth texture, typical of Tibetan meals.

Marinated chicken pieces in spices and yogurt, then grilled. Served with crunchy sautéed vegetables. Smoky and slightly spicy flavor.

Chicken thigh marinated for a long time in yogurt and tandoori spices, roasted in the oven. The meat is tender and the skin is reddish and fragrant.

Fresh and crunchy salad made from shredded green papaya. Dressed with a sweet and sour, tangy vinaigrette, offering a balance of flavors.

Fresh side dish made with plain yogurt and cucumber pieces. Perfect for soothing the palate after spicy dishes.

Pan-fried or deep-fried potatoes until golden and crispy. Simple and tasty.

Shrimp coated in batter and fried. Crispy on the outside and soft on the inside.

Salmon fillets marinated in Indian spices and cooked in a tandoor oven. The fish remains tender with a characteristic smoky flavor.

Traditional Tibetan steamed dumplings, served in portions of 8. A thin dough encloses a juicy filling. Served with salad and a spicy sauce.

Fried version of Tibetan momos. The dough becomes crispy and golden. Served with salad.

Hearty soup containing momos (dumplings) immersed in a flavorful broth. A comforting and complete dish.

Wok-fried noodle dish with crunchy vegetables and your choice of meat. Similar to chow mein.

Traditional Tibetan stew made with tender beef, melting potatoes, black mushrooms, and mung bean vermicelli (phing).

Thinly sliced beef sautéed with fresh vegetables. Seasoned with Tibetan spices for a rich taste.

Soup of handmade Tibetan noodles (pulled flat noodles). Served in a rich broth with meat or vegetables.

Sautéed version of Thenthuk. Flat dough pieces are sautéed with meat or vegetables instead of being served in soup.

Noodle soup (spaghetti) served with an aromatic broth and garnished with meat or vegetables.

A tasting platter including different types of Tibetan specialties: beef momos, vegetable momos, and turnovers (shabnakleb). Ideal for discovery.

Traditional white flour flatbread, cooked on the walls of a tandoor oven. Soft and slightly crispy.

Small twisted steamed bun. Very soft and neutral texture, perfect for soaking up saucy dishes.

The famous cheese naan: an Indian bread filled with melted cheese (like Laughing Cow). Delicious and melt-in-your-mouth.

Enriched version of naan, topped with garlic, cheese, and fresh cilantro. Very fragrant.

Unleavened flatbread, cooked in a pan with butter or ghee. Flaky texture.

Paratha stuffed with a spicy potato puree. A hearty bread that can be eaten alone or with a side.

Fried puffed breads. They are golden, light, and airy.

Steamed white basmati rice, long and fragrant grains.

Basmati rice sautéed in ghee (clarified butter), offering a rich, buttery flavor.

Fried rice with whole cumin seeds. Fragrant and slightly crunchy.

Yellow rice flavored with lemon (turmeric, lemon juice) and garnished with roasted peanuts for crunch.

Wok-fried rice with a variety of small vegetables. A complete vegetarian dish.

Classic fried rice with chicken pieces and vegetables.

Hearty fried rice with beef pieces and vegetables.

Fried rice with shrimp and vegetables.

A complete vegetarian menu with Tibetan flavors including a soup, a noodle dish, and a rice pudding dessert.

A complete non-vegetarian Indian menu. Includes vegetable fritters, spicy vegetable rice, and a semolina dessert.

Tibetan discovery menu with meat. Includes beef dumplings, a dumpling soup, and a traditional dessert.

Classic Indian menu with meat. A grilled starter, a sauced main dish (lamb or chicken) with rice, and a sweet syrup dessert to finish.

Formula adapted for children (under 12 years old) with a mild Tibetan dish, a drink, and an ice cream.

Simmered lentil curry. A protein-rich and flavorful vegetarian dish, a staple of Indian cuisine.

Creamy green curry made with spinach, flavored with paneer cubes (fresh Indian cheese). Mild and creamy.

Indian eggplant caviar. Eggplant is grilled then mashed and cooked with tomatoes, onions, and spices.

Festive rice dish slow-cooked with fragrant spices (cardamom, cinnamon) and garnished with meat or vegetables.

Grilled chicken (tikka) served in a creamy, rich sauce, slightly spicy and tomato-based.

The famous Butter Chicken. Tender chicken in a very mild and creamy butter and tomato sauce.

Very mild and rich curry, prepared with a sauce based on coconut and almond powder.

Mixed Vegetable Curry. A healthy and spicy vegetarian dish.

Pan-fried potatoes with cumin seeds (jeera). Simple, fragrant, and slightly spicy.

Curry known for its spiciness (although often milder in France), originating from Goa. Vinegary and spicy sauce with potatoes.

Traditional meat curry in sauce.

Tibetan noodle specialty with shrimp. Can be served in soup (broth) or sautéed.

Salmon fish curry. Fish simmers in a spicy sauce, remaining tender and flavorful.

Traditional Tibetan dessert made of small dumplings served with sweet butter and dried cheese (chura) or barley.

Creamy rice pudding flavored with cardamom and garnished with dried fruits. Sweet and comforting.

Famous Indian dessert: fried milk dumplings soaked in a warm rose and cardamom syrup. Very sweet and melt-in-your-mouth.

Sweet semolina cake, often made with ghee, sugar, and dried fruits. Dense and granular texture.

Refreshing mix of seasonal fruits served with plain yogurt.

Two scoops of ice cream or sorbet of your choice from the available flavors.

Original cake made from Tsampa (roasted barley flour), a staple ingredient in Tibet. Served with a scoop of ice cream.

Selection of alcoholic or non-alcoholic cocktails, including specialties with Indian Rum (Old Monk) and classics.

Short, intense, and strong black coffee, or its decaffeinated version.

Espresso with a drop of milk.

Large coffee mixed with hot milk.

Traditional Indian milk tea, infused with spices (cardamom, ginger, cinnamon). Sweet and comforting.

Infusion of Himalayan herbs, with soothing properties.

Po Cha, Tibetan butter tea. Black tea churned with yak (or cow) butter and salt. Rich and salty taste, very unique.

Hot tea with fresh ginger, lemon, and honey. Excellent for digestion and warming.

Delicate green tea, plain or flavored with jasmine flowers.

Hot tea infused with fresh mint leaves.

Creamy drink based on beaten yogurt. Refreshing, it perfectly accompanies spicy dishes.

Fruity lassi, often mango, very popular for its sweetness.

Fresh fruit blended drink.

Carbonated cola soda.

Fruit juice by the glass.

Indian lager beer (often Kingfisher or Cobra), light and refreshing.

Very popular Chinese blonde beer, mild and light.

Beer originating from Nepal, often brewed with Himalayan water.

A glass of table wine.

Rhône Valley red wine, generally full-bodied and spicy.

Provence rosé wine, dry, fruity, and pale.