Le Trésor du Kashmir

A comforting and fragrant Indian soup with traditional spices. It can be based on lentils (dall), meat, or vegetables depending on your choice. Served hot at the beginning of the meal.

Potato slices coated in a chickpea flour batter with spices, then fried. Crispy on the outside and tender on the inside. Ideal as an appetizer.

Fried onion fritters, mixed with spices and chickpea flour. Crispy texture and savory caramelized onion flavor. A classic of Indian street food.

A fresh accompaniment based on beaten yogurt, mixed with cucumber and sometimes carrots. Lightly seasoned, it soothes the palate after spicy dishes. Creamy and refreshing texture.

A varied platter of different Indian fritters (vegetables, potatoes, etc.) to share. Fried and golden, served hot. Perfect for discovering several flavors as a starter.

An individual assortment of fried vegetable and spice fritters. Crispy and tasty. Ideal for starting the meal.

A fresh mixed salad with crisp vegetables and some shrimp, seasoned with cumin. Light and fragrant. Serves as a healthy and balanced starter.

Crispy fried pastry triangles filled with a spicy mixture of potatoes and peas. The outside is crispy and the filling is melting. A great classic of Indian starters.

Crispy fried triangular pastries stuffed with spicy minced meat. Tasty and filling. Usually eaten with fingers, accompanied by chutney.

Chicken thigh marinated in yogurt and tandoori spices, then grilled in a traditional clay oven. The meat is red, tender, and smoky. Intense and slightly spicy flavor.

Boneless chicken pieces, marinated with spices and yogurt, then cooked in a tandoor oven. Tender and fragrant with a characteristic grilled taste. Often served with salad or lemon.

Chicken skewers marinated in a mild sauce with cream and coconut before being grilled. Less spicy than classic tikka, very creamy. Delicate and creamy taste.

Chicken pieces coated in a chickpea flour batter and fried. Crispy and golden. A meaty version of classic pakoras.

Minced lamb skewers mixed with herbs and spices, cooked in a tandoor oven. Soft texture and rich spicy flavor. Served hot, often with mint sauce.

Tender marinated and grilled lamb cubes. Tandoor cooking gives a unique smoky flavor that pairs well with the strong flavor of lamb. Rich and protein-rich starter.

Marinated lamb shank grilled on the bone to retain all its juices and flavor. Impressive presentation and very tender meat. A dish for grilled meat lovers.

An individual tasting platter featuring the best tandoor grills: chicken, lamb, fish, and prawns. Ideal for tasting everything. Served hot.

Large platter of assorted grills to share between two. Includes an assortment of meats and seafood marinated and cooked in a tandoor oven. Convivial and generous.

Eggplant slices dipped in a spicy batter and fried. The eggplant becomes meltingly tender inside its crispy shell. A flavorful vegetarian starter.

Shrimp coated in batter and fried. Crispy and golden. Usually served with a dipping sauce.

Chicken skewers mixed with cream and coconut. Very tender texture and mild flavor. A less spicy alternative to traditional seekh kebab.

Fish pieces marinated with spices and cooked in the oven. The fish remains tender and takes on a smoky flavor. Light and fragrant starter.

Large prawns marinated for a long time in spices then grilled. The flesh is firm and juicy with intense aromas. A refined seafood dish.

Thin whole wheat flatbread, cooked on a hot plate. Simple and rustic, it accompanies all sauced dishes. Resembles a thick crepe but drier.

The classic Indian bread made from leavened white flour, cooked against the walls of the tandoor oven. Soft with grilled bubbles. Essential for scooping up dishes.

Buttery layered bread made from whole wheat flour. Richer and crispier than chapati. Buttery and flavorful texture.

Naan stuffed with melted cheese. Soft and gourmet, it is one of the most popular breads. Can be enjoyed on its own or with a curry.

Sweet and savory variation of cheese naan with a touch of honey. Mild and comforting. Pairs well with spicy dishes to soften the palate.

Naan sprinkled with chopped garlic and fresh coriander. Very fragrant and tasty. Ideal for garlic lovers.

A gourmet combination of cheese naan and garlic naan. Melting center and fragrant crust. Rich and satisfying.

Naan stuffed with spicy minced meat. Almost a dish in itself. Soft texture and flavorful filling.

Sweet bread stuffed with dried fruits (pistachios, almonds, raisins). Mild and fragrant. Often eaten for breakfast or to accompany very spicy dishes.

Cheese naan spiced up with fresh green chili. For those who like it spicy. The cheese slightly softens the chili's heat.

Naan stuffed with a mixture of mashed and spiced vegetables. Colorful and tasty. A vegetarian alternative to keema naan.

Naan filled with small pieces of chicken tikka. Combines the softness of the bread with the grilled taste of the chicken. Very filling.

Minced meat dish (here beef) simmered with peas and spices. Granular texture and rich in flavor. Goes well with rice or bread.

Chicken meatballs served in a spicy and tangy Madras sauce (often with chili and tamarind). Intense flavor and tender texture of the meatballs.

Chicken meatballs in a creamy, mild sauce with dried fruits (cashews, almonds). Rich, smooth, and very mild.

Chicken meatballs coated in a traditional masala sauce made with tomatoes, onions, and mild spices. A balanced and flavorful dish.

The classic chicken curry with a sauce of various spices (turmeric, cumin, coriander). Simple, fragrant, and authentic.

Chicken cooked in a South Indian sauce, known for being spicy and colorful. Rich in red spices and heat.

Very spicy and tangy Goan-style dish, prepared with vinegar and chilies, served with potato pieces. For thrill-seekers.

Chicken pieces simmered in a spicy spinach puree. Green, nutritious, and less fatty than cream curries. Earthy and mild flavor.

Royal ('Shahi') chicken cooked in a rich and creamy sauce with nuts and dried fruits. Very mild, slightly sweet, and aromatic.

Punjab specialty, it's a chicken curry rich in thick sauce and spices. Robust and authentic taste from North India.

Chicken prepared with dried fruits and coconut, typical of the Kashmir region. Mild, fruity, and fragrant sauce.

Chicken curry where fresh ginger dominates, providing a characteristic spicy and lemony note. Fresh and invigorating.

Combination of chicken pieces and melting eggplant. The vegetables absorb the spicy sauce of the meat. Soft texture.

Dish served in a metal wok (balti), consisting of meat cooked with fresh spices and an aromatic sauce. Generous portion to share.

Individual version of Balti Gosht. Simmered meat served in a small traditional wok. Concentrated flavors and rich sauce.

Pieces of lamb previously grilled (tikka) then simmered in a creamy red masala sauce. The smoky flavor of the meat blends with the sweetness of the sauce.

A great Kashmiri classic. Aromatic lamb curry with a beautiful red color from paprika. Deep flavors of cardamom and cloves.

The most famous Indian dish in the world. Marinated grilled chicken served in a creamy tomato and cream sauce. Mild and universally appreciated.

Butter chicken. Very rich, creamy, and mild sauce based on tomatoes, butter, and cream. Velvety texture and delicate taste.

Grilled fish fillets then coated with masala sauce. A marine alternative to the classic chicken tikka masala.

Sautéed dish ('Jalfrezi') with chicken pieces, crisp bell peppers, onions, and green chilies in a thick sauce. Vibrant flavors and varied texture.

Chicken marinated in cream ('Malai') and grilled, served with a mild almond sauce. Very tender and mild.

Shrimp cooked in a traditional masala sauce. The mildness of the shrimp balances the spices of the sauce.

Shrimp served in a creamy white sauce with dried fruits. Luxurious and very mild dish.

Shrimp in a spicy South Indian sauce. The iodized taste of shrimp pairs well with chili and spices.

Shrimp prepared with coconut and a mild sauce. Kashmiri inspiration, sweet and savory, and exotic.

Large grilled prawns served in a rich sauce. A festive dish that highlights the noble ingredient.

A very fine specialty of prawns simmered in a royal korma sauce, very rich in dried fruits. Evocative name for a gourmet and sensual dish.

Lamb simmered with coconut, adding sweetness and creaminess to the meat.

The basic dish: lamb cubes in a brown curry sauce with spices. Simple and effective.

Spicy Madras-style lamb curry. The strong flavor of lamb stands up well to the spicy spices.

Lamb and potatoes in a very spicy and vinegary sauce. Intense and warming dish.

Lamb slow-cooked with spinach and spices. A nutritious dish where the spinach melts to form a thick green sauce.

Lamb in a mild creamy sauce with dried fruits. The meat is tender and the sauce is fragrant without being spicy.

North Indian lamb curry with a rich, well-seasoned but mild sauce.

Lamb enhanced by thin slices of fresh ginger. Adds zest and a lemony flavor to the red meat.

Lamb and eggplant stew. The vegetables absorb the meat juices for a melting result.

Combination of meat and legumes (lentils). A complete, rustic, and very nourishing dish also called 'Dhansak' in some regions.

Fish pieces cooked in a light curry sauce. Simple and delicate.

Fish in a spicy South Indian sauce. The fish absorbs the strong spices.

Fish in a mild and creamy sauce with dried fruits. A refined preparation that respects the delicate flesh of the fish.

Fish in a thick Punjabi masala sauce. Rich flavors of grilled spices.

Kashmiri-style fish with coconut. Mild and exotic.

Long-grain white basmati rice steamed. Light and fluffy, the perfect accompaniment to all curries.

Basmati rice colored and flavored with saffron threads. Adds a festive touch and delicate aroma.

Rich pilaf rice garnished with dried fruits and peas. Sweet and savory and very fragrant. Can be eaten on its own.

Basmati rice sautéed with cumin seeds ('zeera'). Toasted nutty flavor.

Complete rice dish where basmati rice is cooked with a mixture of vegetables and spices. Vegetarian and fragrant.

Layers of basmati rice and marinated chicken cooked together in a sealed pot. The flavors of the meat infuse the rice.

Lamb version of the famous rice dish. Rich, aromatic, and hearty.

Fried rice with spices and shrimp. Lighter than meat versions.

Spiced rice cooked with fish pieces. Delicate and flavorful.

The 'royal' biryani mixing meats, seafood, and vegetables. An explosion of flavors and textures.

Festive rice dish with large prawns and fine spices.

Combines the smoky flavor of chicken tikka with the spiced rice of biryani. Double flavor.

Yellow or red lentil stew simmered with turmeric and spices. A staple dish of Indian cuisine, simple and healthy.

Black lentils slow-cooked with butter and cream. Rich, smooth, and very flavorful.

Sautéed potatoes and cauliflower with spices (turmeric, cumin). Firm texture and comforting taste.

Assorted seasonal vegetables cooked in a curry sauce. Colorful and nutritious.

Indian cheese cubes (paneer) in a spicy spinach puree. One of the most popular vegetarian dishes.

Eggplant grilled in the oven then mashed and cooked with tomatoes, onions, and spices. Characteristic smoky flavor.

Simple curry of potatoes and peas. Mild and family-friendly.

Combination of potatoes and spinach. Healthy and tasty.

Chickpeas simmered in a spicy tomato sauce. A hearty and protein-rich dish.

Assorted vegetables in a mild and creamy korma sauce with dried fruits.

Paneer cheese cubes and peas in a tomato sauce. A North Indian classic.

Indo-Chinese dish with paneer cheese, peppers, and a spicy soy sauce. Spicy and sweet-savory taste.

A complete vegetarian meal platter including several small dishes: starters, vegetable curry, lentils, rice, bread, and dessert. A balanced culinary experience.

Complete starter-main-dessert menu with various grilled or vegetarian choices, accompanied by bread and rice.

A royal feast for two people. Includes an assortment of grilled starters and three different sauced main courses (lamb, shrimp, chicken with spinach), all accompanied by rice and special naans.

Complete menu with grilled starters and rich sauced main courses, accompanied by an assortment of naan breads.

Lunch formula served on a round platter (thali). Includes a main course, lentils, yogurt, rice, bread, and a small dessert.

Lunch menu featuring tandoori grills, served with classic accompaniments on a platter.

Quick and efficient lunch deal with a main course, cheese bread, and a choice of dessert.

Three-course lunch menu (starter, main, dessert) offering a good overview of the restaurant's cuisine at a gentle price.

A large platter of assorted grilled items to share between two. Includes an assortment of marinated meats and seafood cooked in a tandoor oven. Convivial and generous.