Rivières d’himalaya

Fried onion fritters coated in a chickpea flour batter. Crispy on the outside and tender on the inside with mild spices. Usually enjoyed with chutney sauce.

Fried potato slices coated in a spicy chickpea batter. Melting texture and crispy coating. A classic of Indian street food.

Fried eggplant fritters in a light chickpea batter. The eggplant becomes creamy when cooked, contrasting with the frying. Tasty and slightly spicy.

Whole or chopped shrimp coated in chickpea batter and fried. Crispy and golden. Served hot, often with a sweet and sour sauce.

A large tasting platter including various vegetable fritters and samosas. Ideal for discovering different flavors and textures. To share as an appetizer.

Fried pastry turnovers, triangular in shape, stuffed with a mixture of potatoes and spicy peas. The pastry is crispy and the filling is fragrant. A must-have in Indian cuisine.

Traditional soup with yellow or red lentils, simmered with mild spices. Velvety and comforting texture. Often flavored with cumin and coriander.

Creamy soup based on ripe tomatoes, enhanced with mild Indian spices. Tangy and sweet flavor at the same time. Served hot, sometimes with croutons.

Chicken broth flavored with small pieces of chicken and sometimes vegetables. Light but flavorful. Ideal to start the meal gently.

Fresh accompaniment based on plain yogurt mixed with raw vegetables (cucumber, tomato). Creamy texture and refreshing taste. Perfect for soothing the heat of spicy dishes.

Fresh composed salad mixing crunchy vegetables and tuna. Lightly seasoned. A light and complete dish.

Green salad with grilled chicken pieces, often warm. Mix of crunchy and tender textures. Served with vinaigrette.

Chicken thigh marinated in yogurt and red spices, cooked in a clay oven (tandoor). Characteristic smoky flavor and tender meat. Iconic dish of Indian cuisine.

Boneless chicken pieces marinated and grilled in the tandoor. Spicy taste and juicy texture. Easily eaten as a starter or main course.

Tender lamb pieces marinated at length and grilled. Rich and slightly smoky flavor. Usually served with grilled onions and lemon.

Firm fish cubes marinated in spices and cooked in a tandoor oven. Tender and fragrant flesh without being too spicy. A lighter alternative to grilled meats.

Minced lamb meat mixed with herbs and spices, molded into a sausage shape on a skewer and grilled. Soft texture and very fragrant taste. Enjoyed with mint.

Finely minced chicken skewers, seasoned with mild spices and herbs. Silky texture and delicate taste. Cooked in a tandoor oven for a light smoky note.

Large whole marinated and grilled prawns in a tandoor. Firm flesh and marine flavor enhanced by grilled spices. A refined and festive dish.

Complete platter featuring various meats and seafood grilled in the tandoor. Ideal for sharing and tasting everything. Served sizzling on a cast-iron dish.

Soft Indian flatbread cooked in the tandoor, stuffed with melted cheese (like Laughing Cow). Hot and comforting. The most popular bread to accompany saucy dishes.

A gourmet version of cheese naan, flavored with fresh chopped garlic. Mix of garlicky and creamy flavors. Very aromatic.

Classic Indian flatbread made with leavened white flour, cooked against the walls of the tandoor oven. Light and airy texture with grilled bubbles. Neutral, it accompanies all dishes.

Plain naan garnished with garlic flakes and often fresh coriander. Intense and fragrant flavor. Delicious even on its own.

Bread stuffed with a mixture of spicy vegetables, mainly potato and onion. More substantial than a plain naan. Can almost serve as a light meal.

Sweet and savory naan stuffed with dried fruits (raisins, cashews, almonds, coconut). Mild and original flavor. Excellent with very spicy dishes like Madras.

Naan bread stuffed with a thin layer of spicy minced meat (often lamb). Tasty and nourishing. A hearty specialty.

Plain naan generously brushed with melted butter or ghee after cooking. Rich and soft. The butter flavor enhances the sweetness of the bread.

Unleavened flatbread made with whole wheat flour. Denser and more rustic than naan. A healthier and more traditional option to accompany curries.

Long-grain basmati rice steamed. Separate grains and delicate aroma. The essential base for accompanying saucy dishes.

Stir-fried rice with dried fruits and mild spices. Sweet and savory festive flavor. Adds a touch of elegance and sweetness to the meal.

Basmati rice cooked with green peas and mild spices. Colorful and flavorful. A simple but tasty side dish.

Basmati rice stir-fried with whole cumin seeds (jeera). Nutty and roasted earthy aroma. Very popular in North India.

Stir-fried rice with chicken, shrimp, and vegetables. A Cantonese rice revisited in an Indian style with mild spices. Can be eaten alone or as a side dish.

Fish fillets delicately cooked in a traditional curry sauce. Light and fragrant flavor.

Fish curry spiced with hot spices and chili. A coastal specialty from South India.

Chef's special with seared fish and vegetables. Rich and aromatic sauce.

Shrimp simmered in a spicy tomato and onion sauce. Classic and tasty.

Shrimp in a very spicy red sauce. The heat of the chili pairs well with the sweetness of the shrimp.

Shrimp in a creamy, sweet and savory almond and cream sauce. Very mild.

Large whole or peeled shrimp (prawns) in a spicy Madras-type sauce. Rich and spicy dish.

Prawns cooked with vegetables and a special chef's sauce. Complex and refined flavors.

Seasonal vegetables cooked in a vegetarian curry sauce. Healthy and fragrant.

Vegetable navarin in a creamy, mild white sauce with dried fruits.

Indian eggplant caviar. Grilled eggplants then mashed and simmered with aromatics. Melting texture and smoky taste.

Cubes of Indian fresh cheese (paneer) in a spicy spinach sauce. A very popular vegetarian dish.

Yellow lentils sautéed with garlic, cumin, and fried chilies (tadka). Comforting base dish served with rice.

Dry curry of potatoes and cauliflower sautéed with turmeric and spices. Simple and delicious.

Potatoes cooked in a spinach sauce. Vegan version of Palak Paneer.

Mixture of lentils and spinach. Dish rich in protein and iron.

Paneer cheese cubes and peas in a spicy tomato sauce. Mild and creamy.

Festive rice dish where chicken and rice cook together with aromatic spices (cardamom, cloves). Served with dried fruits.

Tender lamb biryani. The rice absorbs the meat juices and spices. Rich and fragrant.

Seafood version of biryani, with shrimp. Lighter than meat versions but just as aromatic.

Luxury biryani with large prawns. A complete and refined dish.

Vegetarian biryani with various vegetables. Colorful and flavorful, perfect for a meat-free meal.

The royal biryani or 'house special' mixing meats, shrimp, and vegetables. An explosion of flavors.

Steamed dumplings, typical of the Himalayas, stuffed with spicy minced chicken. Served with a spicy tomato sauce (achar).

Momos served immersed in a bowl of spicy and tangy soup (jhol). Very comforting and juicy.

Steamed momos then sautéed in a spicy chili sauce with crunchy vegetables. A very popular Indo-Chinese fusion dish.

Fried chicken fritters sautéed with fresh chilies, onions, and peppers. Dry, spicy, and crispy dish.

Noodles stir-fried in a wok with chicken and vegetables. Seasoned with Nepalese spices and soy sauce. A street food classic.

Lamb version of stir-fried noodles. More robust flavor.

Noodles stir-fried with shrimp. Light and tasty.

Royal stir-fried noodles with a mix of meats and vegetables.

Vegetarian stir-fried noodles. Simple and good.

Traditional Nepalese vegetarian meal platter. Includes rice, vegetable curry, lentils (dal), a samosa, and side dishes. A balanced and varied meal.

Complete meal platter with a meat curry of your choice, accompanied by lentils, vegetables, and rice. The authentic Nepalese meal experience.

Complete menu starter, main course, and dessert with a selection of the restaurant's classics.

Menu adapted for children with mild dishes, served with rice or fries and an ice cream.

A feast for two people including a large plate of mixed grills as a starter, two main courses of choice, and desserts. Also includes cheese naans and rice.

Quick and economical lunch formula.

Lunch platter including chicken curry and several vegetarian side dishes.

Fully vegetarian lunch platter with samosa and various vegetable curries.

Elaborate menu offering more refined choices such as lamb or shrimp, served with a cheese naan.

Fried curd milk balls soaked in a sugar syrup flavored with cardamom and rose water. Very sweet and melting.

Hot dessert based on semolina grilled in butter (ghee), cooked with milk and sugar. Granular and rich texture.

Traditional Indian ice cream made by reducing milk, not whipped. Denser and creamier than classic ice cream.

Classic ice cream or sorbet cup.