Au Bombay

Starter: samosa meat or Tandoori chicken with a salad. Main dish: chicken tikka masala, chicken kali mirch or chicken punjabi. Side dish: basmati rice or naan.

Starter: vegetable samosa with a salad. Main dish: vegetable korma or punjabi chana masala. Side dish: basmati rice or naan.

Entrées : Onion Bhaji : Beignets croustillants d'oignons et poivrons, subtilement épicés ; Samosa d'agneau : Pâte feuilletée dorée, farce d'agneau aux épices fines ; Paneer Tikka : Fromage frais fumé, chutney de dattes et tamarin ; Chicken Tandoori : Poulet mariné au yaourt et épices, grillé au tandoor. Plats : Chicken Mappas : Curry du Kerala, crème de coco et épices aromatiques Imperial Hyderabadi ; Lamb biryani : Riz basmati au safran, agneau fondant, cuisson dum ; Malai Kofta : Boulettes de légumes et noix de cajou, sauce crémeuse légèrement épicée. Tous les plats sont accompagnés d'un duo de nan au beurre et garlic nan. Desserts par Julien Othomane Brussels : Tarte croquante pistache framboise : Crème à l'eau de rose et cardamome.

Very tasty dish based on chickpeas, flavoured with garam masala and fresh ginger.

Mughal emperors' specialities with coconut cream, yogurt and raisins.

Fresh spinach with paneer, an Indian cheese.

Eggplant grilled in a tandoor oven and mixed with onion and fresh tomatoes.

Flavoured basmati rice cooked Indian style.

Fresh and hot Punjab bread baked in our tandoor clay oven.

Fried rice with peas, peppers and onion.

Basmati rice fried with peas, pepperes, onion and egg.

Chicken marinated in yogurt, served with lemon, various spices and grilled in the traditional clay tandoor oven.

Puff pastry stuffed with lamb, spices and green peas.

Puff pastry stuffed with green peas, potatoes and spices.

Onion fritters with spices, red and green peppers.

Premium Indian gin.

Premium Indian gin.

Vodka.

Premium Japanese gin.

Premium Australian gin.