Sangeetha Restaurant Végétarien

Fermented rice and lentil cakes, steamed. Spongy and soft texture, neutral slightly tangy taste. Traditionally enjoyed dipped in sambar and chutney.

Pieces of Idly coated in a mix of spice powders (podi) and oil or ghee. Spicy and aromatic flavor. Eaten as is.

Fried triangular fritters stuffed with spicy vegetables. Crispy outside and soft inside. Served as a hot appetizer.

Crispy fried rolls filled with a vegetable stuffing. Crunchy texture. To be dipped in sauce.

Fried vegetable fritters coated in chickpea flour batter. Crispy and golden. Served hot.

Hot vegetable broth. Light and comforting flavor. Drunk at the beginning of a meal.

Miniature version of Idlys, immersed in a lentil soup (Sambar) and drizzled with clarified butter. Melts in the mouth and rich in flavor. Eaten with a spoon.

Portion of steamed rice cakes and fried lentil fritters. Varied textures, from soft to crispy. Served with sambar for dipping.

Ring-shaped lentil fritters, fried until golden. Crispy outside and airy inside. Dipped in accompanying sauces.

Vadas (lentil fritters) served immersed in a bowl of hot sambar. The fritter soaks up the spicy sauce. Eaten with a spoon.

Vadas soaked in Rasam, a very thin, tangy, and peppery soup. Intense and spicy flavor. Ideal for stimulating the appetite.

Lentil fritters soaked in seasoned fresh yogurt. Contrast between the fritter and the creamy freshness of the yogurt. Mild and refreshing.

Thick porridge-like dish of rice and lentils cooked with pepper and cumin, served with a crispy fritter. Comforting and ghee-rich texture.

Fresh yogurt-based side dish mixed with diced raw vegetables. Soothes the heat of spices. Eaten as a side dish.

Large thin and crispy crepe made from fermented rice and lentil batter. Slightly tangy taste. Broken by hand and dipped in sauces.

Classic dosa stuffed with a flavorful mixture of mashed potatoes and spiced onions. Crispy outside, tender inside. A complete meal.

A variation of Masala Dosa spread with a spicy red paste inside before being stuffed. More pungent and aromatic.

Dosa topped with chopped onions cooked into the batter. Adds a sweet flavor and crispy texture to the crepe.

Combination of Onion Dosa and Masala Dosa, with onions in the crepe and a potato filling.

Dosa cooked with clarified butter (ghee) instead of oil. Rich flavor and particularly crispy and golden texture.

Extra thin and very large dosa, rolled like paper. Extremely crispy and light.

Giant and thin version of Masala Dosa. The crispiness of the crepe contrasts with the soft filling.

Crepe made from wheat semolina (Rava), with a lacy texture and very crispy. Does not require fermentation.

Rava Dosa stuffed with the traditional spiced potato preparation.

Rava Dosa topped with chopped onions for added flavor and crunch.

The full version of Rava Dosa, with onions in the batter and potato filling.

Dosa topped with a spicy mixed vegetable preparation, offering a more vegetable-rich option.

Dosa stuffed with crumbled and spiced fresh Indian cheese (paneer). Mild and milky flavor.

Potato dosa generously seasoned with black pepper.

Dosa topped with a spicy cauliflower preparation.

A type of thick and soft Indian pancake with onions embedded in the batter. Spongy texture.

Dosa sprinkled with a dry spice mix (podi) and cooked with butter.

Spicy dosa with 'podi' powder and stuffed with potatoes.

Dosa topped with melted cheese, a fusion of Indian cuisine and cheese flavor.

Rich dosa topped with both cheese and spiced potatoes.

Uthappam (thick crepe) topped with fresh tomato pieces.

Very generously topped and colorful Uthappam, offering sweet, sour, and spicy flavors.

Gourmet Uthappam combining onions, tomatoes, and melted cheese.

Plain Uthappam, appreciated for its soft texture and fermented taste.

Tasting platter featuring several South Indian breakfast specialties in small portions, accompanied by a dessert (Kessari) and a hot drink.

Complete typical South Indian meal platter with rice and various curries, soups, and side dishes. Offers a variety of flavors (spicy, sour, sweet).

North Indian style meal platter, emphasizing breads (chappati) and richer, creamier curries.

Quick lunch formula offering a selection of various rice dishes and accompaniments.

Cauliflower marinated in spices and fried. Dry, crispy, and very spicy dish.

Marinated and fried Indian fresh cheese (paneer) cubes. Firm outside and tender inside.

Indo-Chinese dish with paneer cheese sautéed in a spicy soy sauce with peppers and onions.

Spicy fried mushrooms, '65' style, crispy and flavorful.

Fried mushrooms in a sweet, sour, and spicy brown sauce (Manchurian style).

Fried cauliflower fritters in a garlicky and gingery soy sauce. An Indo-Chinese cuisine classic.

Mushroom curry in a rich and spicy tomato and onion sauce.

Cauliflower dish simmered in a traditional masala sauce.

Potato curry (Aloo) prepared with mild and fragrant spices.

Classic combination of peas (mutter) and paneer in a creamy tomato sauce.

Simple and popular vegetarian curry with potatoes and peas.

Chickpea curry simmered in a spicy and tangy sauce.

Paneer cheese served in a rich and creamy sauce, often based on butter and tomatoes.

Also known as Paneer Butter Masala, it is a mild and creamy dish with cheese in a buttery tomato sauce.

Paneer cubes served in a creamy green sauce made from pureed spinach (palak) and spices.

One of the most popular dishes: Indian cheese in a rich, buttery, and slightly sweet tomato sauce.

Lentil dish (Dal) tempered with spices fried in butter or ghee.

Mixed vegetables cooked in an Indian wok (Kadai) with freshly ground spices.

Simple seasonal vegetable curry in a creamy sauce.

Popular dry dish combining potatoes (Aloo) and cauliflower (Gobi) sautéed with turmeric.

Sautéed potatoes seasoned with plenty of black pepper.

Also called Curd Rice, it is a refreshing mix of rice and yogurt, tempered with spices. Very digestible.

Unique dish combining rice, lentils, vegetables, and spices, cooked until meltingly tender.

Wok-fried rice with small vegetables, Indo-Chinese style.

Festive basmati rice dish cooked in a sealed pot with vegetables and a complex blend of aromatic spices.

Light vegetable pilaf rice, fragrant but less spicy than Biryani.

Pilaf rice topped with sautéed mushrooms.

Pilaf rice with diced Indian cheese.

Steamed white basmati rice, a basic accompaniment for curries.

Indo-Chinese style fried rice with pieces of paneer cheese.

Stir-fried noodles with vegetables and spices, a house specialty.

Traditional leavened flatbread, cooked against the walls of a clay oven. Soft and lightly browned.

Naan brushed with melted butter for extra richness.

Naan stuffed with melted cheese. Very popular.

Naan sprinkled with chopped garlic and cilantro before baking.

The rich combination of melted cheese inside and grilled garlic on top.

Small fried dough balls, hollow, filled with spicy and tangy water. An explosion of flavors in one bite.

Crispy patties topped with potatoes, chutneys, and covered with fine fried vermicelli (sev).

Puffed rice salad, vegetables, and chutneys. Crispy, sweet, spicy, and sour all at once.

Crispy shells filled with fresh yogurt, sweet and spicy chutneys.

Small portion of Bhel Poori.

Butter mashed vegetable curry served with toasted brioche buns.

Assortment of various Indian street snacks (Chaats) to taste everything.

Whole wheat flatbreads cooked on a griddle. Soft texture.

South Indian flaky bread, rich and crispy.

Small fried bread that puffs up like a balloon. Golden and light.

Large, fluffy fried bread (Batura) served with chickpea curry (Channa). Hearty dish.

Crispy thin flatbread made from lentil flour (Papadum).

Savory lentil fritter per unit.

Whole wheat flatbread per unit.

Fried puffed bread per unit.

Portion of plain yogurt.

Flaky bread per unit.

Large soft fried bread per unit.

Extra portion of sauces or condiments.

Rice dessert with jaggery (unrefined sugar) and dried fruits.

Sweet semolina cake, flavored with saffron and cardamom. Melts in the mouth.

Fried milk dough balls soaked in a flavored sugar syrup.

Sweet milk pudding, often with vermicelli or tapioca and dried fruits.

Refreshing mix of seasonal fruits.

Fruit salad served with a scoop of ice cream.

Classic scoop of ice cream.

Freshly squeezed lemon juice.

Freshly squeezed juice with seasonal fruits.

Traditional yogurt-based drink, creamy and refreshing.

Sweet rose-flavored lassi, pink in color.

Fresh yogurt and banana smoothie.

The famous mango pulp lassi. Sweet and fruity.

Rich dessert drink with milk, rose syrup, vermicelli, basil seeds, and ice cream.

Iced and blended yogurt drink.

Spiced buttermilk, a very light and savory, digestible drink.

Bottled mineral water.

Classic carbonated sodas.

Indian filter coffee, prepared with hot milk and sugar, served frothy.

Classic black tea without milk.

Black tea infused with spices (cardamom, ginger, cinnamon).

Glass of hot or cold milk.

Tea served with milk.

Coffee mixed with hot milk.

Small, strong black coffee.