Village de l’Inde

Tender chicken pieces coated in a crispy fried batter. Served hot, often with chutney sauce.

A dish of chickpeas simmered in a spicy and tangy sauce. Rich in flavor, melting texture, and slightly spicy.

Fried green vegetable patties, made from a mix of spinach and vegetables. Crispy on the outside and soft on the inside.

Shrimp cooked in a thick sauce made with tomatoes, onions, and spices. A rich and fragrant dish.

Smoked eggplant caviar, mashed and sautéed with Indian aromatics. Melting texture and characteristic smoky taste.

A tasting platter featuring several popular Indian fried snacks. Perfect for sharing and trying everything.

Spicy minced lamb skewers, grilled in the tandoor oven. Juicy and very fragrant.

Marinated and grilled chicken pieces, often orange in color due to spices. Tender with a subtle smoky flavor.

Salmon fillet prepared with an Indian marinade and grilled. Tandoor cooking gives crispy skin and tender flesh.

Large grilled prawns after marination. Marine flavor enhanced by grilled spices.

A complete assortment of tandoori grills including meats and seafood. Ideal for discovering the variety of tandoor flavors.

Popular Indian pale lager beer. Light, fizzy, and refreshing, it pairs well with spicy dishes.

Traditional Indian drink made from churned yogurt. Creamy and very fresh, ideal for soothing the heat of spices.

Fruity or floral version of traditional lassi. Mild, fragrant, and sweet, similar to a yogurt smoothie.

The most famous dish: chicken marinated in yogurt and red spices, then grilled at high temperature. Intense smoky flavor.

Chicken pieces simmered in a brown sauce with classic spices. A comforting family dish.

A South Indian red curry, quite spicy. The sauce is rich in chilies and aromatic spices.

Indo-Portuguese dish known for being very spicy. Vinegary, garlicky, and very hot sauce.

Chicken cooked in a thick green sauce made with spinach and cream. Mild and rich in herbaceous flavor.

Chicken marinated in a creamy white sauce (malai), very mild. Almond and cashew flavors dominate.

Grilled chicken pieces then coated with a creamy tomato, butter, and cream sauce. Mild, sweet-savory, and very popular.

Grilled chicken served in a creamy and spicy bright orange curry sauce. Rich in flavor and moderately spicy.

A Kashmiri classic. Lamb simmered for a long time in a rich, aromatic spice sauce, without being too spicy.

Tender lamb served in a spicy spinach puree. A green, healthy, and tasty dish.

Spicy lamb curry with Southern Indian spices, often including mustard seeds and curry leaves.

Very spicy version of lamb curry, with a tangy and hot sauce. For thrill-seekers.

A spicy and crunchy side salad made from raw onions and green chilies. Used as a condiment.

Thin crispy lentil flour pancakes. Served as an appetizer with sauces (mint, mango, chili).

Whole wheat flatbread, cooked in the tandoor. Denser than naan.

The classic Indian bread, soft and leavened. Plain, it accompanies all dishes.

Multi-layered Indian bread, rich and buttery. Unique flaky texture.

Classic naan brushed with melted butter (ghee). Even tastier and more tender.

Naan stuffed with chopped garlic and coriander before baking. Very fragrant.

Naan stuffed with melted cheese, like Laughing Cow. Creamy and very popular.

Naan stuffed with a spicy potato filling. Almost a dish in itself.

Naan stuffed with spicy minced meat. Tasty and nourishing.

Long-grain rice, aromatic and light. Steamed, grains are well separated.

Basmati rice sautéed with whole cumin seeds. Characteristic toasted flavor.

Pilaf rice with peas, often flavored with mild spices. Colorful and tasty.

Rice prepared biryani-style, rich in spices and garnishes, but without main meat. Very fragrant.

Spicy shrimp curry, typical of the South. Hot and aromatic sauce.

Shrimp in a very mild and rich white sauce, made with cream and nuts. Delicate flavors.

Shrimp served in a bright red, very spicy, and vinegary sauce. Fiery dish.

Grilled salmon fillet then coated with a rich masala sauce. Blend of smoky and spicy flavors.

Malabar-style seafood curry, with a coconut milk sauce. Mild, creamy, and exotic.

Dry curry of potatoes and cauliflower. Flavored with cumin and turmeric, tender texture.

Simple dish of potatoes simmered in a spicy sauce. Homely and nourishing.

Yellow lentils tempered with fried spices like cumin and garlic. Tasty and comforting.

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

Potatoes served in a spinach sauce. A healthy vegetarian classic.

Indian cheese cubes (paneer) in a spicy spinach puree. Mild and creamy.

Okra sautéed with onions and spices. Crunchy green vegetable with a unique texture.

Vegetarian version of Butter Chicken, with paneer cheese instead of chicken. Creamy tomato sauce.

Peas and paneer cheese cubes curry. Mild and popular with children.

Smoky dish made from grilled and mashed eggplants, cooked with aromatics. Melting texture.

Sautéed mixed vegetables in a thick, spicy sauce. Colorful and flavorful dish.

Whole rice dish with marinated vegetables and spices. Cooked in a sealed pot to blend aromas.

Festive dish where rice and chicken cook together with spices (saffron, cardamom). Very fragrant.

Aromatic basmati rice cooked with tender lamb and rich spices. A royal dish.

Seafood version of classic biryani. Shrimp add a delicate flavor to the spiced rice.

Hot dessert made from grilled semolina, sugar, and ghee. Sweet and comforting.

Creamy Indian rice pudding, flavored with cardamom and enriched with dried fruits. Served chilled.