Coussin du Bengale

Marinated chicken thigh in yogurt and red tandoori spices, then grilled in a traditional clay oven. Smoky and slightly spicy flavor, tender meat. Usually served with a lemon wedge and mint sauce.

Boneless chicken pieces marinated with spices and grilled. Similar to tandoori chicken but boneless and in bite-sized pieces. Juicy texture and grilled taste.

Minced meat skewer seasoned with herbs and spices, cooked in the tandoor oven. Soft texture and rich spice flavor. Usually served as a hot starter.

Marinated lamb pieces in spices and yogurt, then grilled. Tender meat with a pronounced lamb and grilled spice flavor.

Marinated salmon pieces cooked in the tandoor oven. The fish remains tender with a light spicy crust. A delicate alternative to meat.

Large marinated and grilled shrimp. Seafood flavor enhanced by tandoori spices and the smoky taste of the oven.

Generous assortment of meats and fish grilled in the tandoor (chicken, lamb, kebab, prawns). Ideal for sharing and tasting different grilled flavors.

Eggplant slices coated in fried chickpea batter. Crispy on the outside, melting on the inside. Served as an appetizer.

Spicy potato fritters fried in chickpea batter. A classic Indian street food, tasty and filling.

Chicken pieces fried in a crispy spicy batter. Tender inside. Perfect for dipping in chutney sauce.

Shrimp coated in chickpea batter and fried. Crispy and golden.

Onion fritters fried in a spiced batter. Irregular shape and very crispy. Sweet and savory flavor.

Small fried triangular pastry stuffed with spicy vegetables (often potatoes and peas). Crispy dough.

Fried pastry stuffed with spicy minced meat. Tasty and crispy.

Assortment of different vegetables fried in fritters. Allows you to taste several varieties.

Croquette made from spiced mashed potato, breaded and fried. Soft and comforting texture.

Fried fritters made from seasoned lentil paste. Crispy and rich in vegetable protein.

Fried puffed bread served with or stuffed with a spicy vegetable preparation. Both soft and crispy texture.

Velvety lentil soup (dhal), flavored with cumin and coriander. Comforting and nutritious.

Light and fragrant broth containing shrimp and mild spices.

Spicy poultry broth with Indian spices, chicken pieces and fresh herbs.

Vegetarian soup with various vegetables and mild spices. Light and healthy.

Fresh preparation based on yogurt, cucumber and spices (cumin). Used to soothe the palate after spicy dishes.

Simple and fresh mixed salad with raw vegetables.

Meal salad topped with grilled chicken tikka. A mix of freshness and grilled flavors.

Fresh salad topped with seasoned shrimp.

Large mixed salad with tuna and hard-boiled eggs, Western style.

Soft Indian flatbread stuffed with melted cheese (like Laughing Cow). Cooked against the walls of the tandoor oven. Very popular.

Option to add an extra dose of cheese to your naan.

Naan bread stuffed with spicy minced meat (keema). A more substantial bread, almost a dish in itself.

Naan stuffed with a vegetable preparation. Tasty and vegetarian.

Naan sprinkled with chopped garlic and fresh coriander. Very fragrant, ideal with sauced curries.

Classic leavened Indian bread, cooked in the tandoor oven. Soft with grilled bubbles.

Aromatic long-grain basmati rice, steamed. Basic accompaniment for sauced dishes.

Basmati rice sautéed with mild spices, peas and dried fruits. Richer and more fragrant than plain rice.

Colored basmati rice flavored with saffron, a precious spice giving a yellow hue and a floral aroma.

Festive rice dish mixed with various meats and seafood. Rich in flavors and spices.

Basmati rice cooked with chicken and aromatic spices (cardamom, cinnamon). Served with a yogurt sauce.

Vegetarian version of biryani with a mix of vegetables.

Basmati rice cooked with tender lamb pieces and spices.

Fragrant basmati rice mixed with spicy shrimp.

Seafood and spicy rice mix.

Pea and Indian cheese (paneer) curry in a creamy tomato sauce.

Potato dish cooked in a spinach and spice sauce.

Classic potato and pea curry.

Sautéed cauliflower and potatoes with spices (often turmeric). Dry and fragrant.

Grilled eggplant puree cooked with tomatoes, onions and spices. Smoky flavor.

Indian cheese (paneer) served in a creamy and spicy spinach puree. (Note: The menu indicates 'eggplant', which seems to be an error for this dish, traditionally made with spinach).

Tasty lentil curry, rich in garlic and butter.

Seasonal vegetable mix in a creamy house sauce.

Vegetables cooked in a very mild and rich sauce based on cream, coconut milk and dried fruits.

Chicken simmered in a traditional curry sauce with various spices. Moderately spicy.

Chicken in a mild, creamy, sweet and savory sauce with dried fruits. Very mild, no chili.

Very spicy dish from Goa, prepared with vinegar, hot peppers and often potatoes. For thrill-seekers.

Chicken cooked with melting eggplant.

Chicken served in a smooth green sauce with spinach and spices.

Chicken simmered with chickpeas.

South Indian curry, quite spicy, with a sauce rich in spices, chili and mustard.

Chicken cooked in a thick tomato sauce and spices.

Grilled chicken pieces simmered in a creamy tomato and spice sauce. The most famous Indian dish in the world.

Shredded tandoori chicken in a rich, buttery, creamy tomato sauce. Mild and smooth.

Also called Dopiaza ('two onions'). Chicken cooked with a large quantity of onions added at two stages of cooking.

Very mild and fragrant curry based on coconut milk.

Lamb simmered in a classic curry sauce.

Lamb in a spicy and tangy sauce typical of South India.

Lamb in a mild creamy sauce with nuts and dried fruits.

Very spicy lamb dish with potatoes.

Lamb cooked with spinach.

Lamb cooked with eggplant.

Grilled lamb pieces served in masala sauce.

Lamb simmered with chickpeas.

Aromatic curry from Kashmir, rich in meat flavors.

Minced meat (keema) dish with peas.

Meatballs (kofta) served in a curry sauce.

Lamb cooked with plenty of onions.

Lamb in a mild coconut milk sauce.

Shrimp in a spicy Madras-style sauce.

Shrimp in a lemony curry sauce.

Shrimp in a very hot sauce.

Shrimp with spinach.

Shrimp cooked with eggplant.

Shrimp in a mint-flavored sauce.

Shrimp in a mild and creamy korma sauce.

Shrimp with onions.

Shrimp with coconut milk.

Giant grilled prawns served with masala sauce.

Prawns in a mild sauce with dried fruits.

Chef's specialty with prawns.

Prawns cooked with plenty of onions.

Prawns with coconut milk.

Fish prepared in Bengali style, often with mustard seeds.

Bhuna means 'sautéed'. Fish cooked in a thick, reduced sauce.

Fish simmered with vegetables.

Grilled fish served in masala sauce.

Fish with onions.

Warm dessert made from toasted semolina, sweet and fragrant.

Fried dough balls dipped in a sugar syrup flavored with rose water and cardamom.

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

Traditional Indian ice cream, denser and creamier than classic ice cream.

Traditional drink made from beaten yogurt. Refreshing and smooth.

Fruity version of lassi, similar to a yogurt smoothie.

International lager blonde beer.

Indian blonde beer (usually Kingfisher or Cobra), light and suitable for spicy dishes.

Complete set menu including starter, main course, side dish and dessert.

Gourmet set menu with a wider choice of specialties.

Complete menu without meat.

Assortment of small dishes served on a round metal platter (Thali). Economical lunch option.

Assortment of small dishes served on a platter. More generous version of Thali.