Lunch menu · Indian street food in Paris 11

Dabba Lunch · Indi Bowls · Small Bites.
The Indian 3-tier lunch box and the Indian take on a poke bowl.

DABBA LUNCH · THE INDIAN 3-TIER LUNCH BOX

A dabba is the Indian answer to a bento: 3 stacked tiers, keeping each part of lunch separate until you open it. Rice pilaf or carb + main + house slaw + raita.

 

BANGALORE THATTE IDLI DABBA (v) · €12.5

Bangalore, Karnataka. In Bangalore, idli gets wider, flatter and softer. Two hot Thatte Idlis with podi scattered over the top, served with sambar and coconut-ginger chutney. Ghee or no ghee, just tell us. 2 Thatte Idlis / sambar + podi, coconut-ginger chutney + ghee optional.

 

OLD DELHI BUTTER CHICKEN DABBA · €13.5

Old Delhi. Not orange. Not sweet. Old Delhi butter chicken: tandoori chicken, slow-cooked pomodoro tomato, infused butter, dried fenugreek and our house Old Delhi spices. At lunch, it simply travels in a dabba. Rice pilaf / Old Delhi butter chicken + house slaw + raita.

 

BENGALI KATHAL KOFTA DABBA (v) · €14.5

Kolkata, West Bengal. The word malai travelled farther than you think. Malay traders brought coconut-rich curries to Bengal centuries ago. Here, green jackfruit is slow-cooked with peanut and coconut, worked into soft koftas and finished in a gentle malai-style curry. Rice pilaf / kathal kofta malai curry + house slaw + raita.

 

BOMBAY PANEER DABBA (v) · €14.5

Mumbai, Maharashtra. Sukh Sagar, Chowpatty: one of those Mumbai vegetarian institutions where families have ordered the same favourites for generations. Paneer in pomodoro tomato, dried fenugreek, house garam masala, peas and potatoes. Rice pilaf / Bombay paneer + house slaw + raita.

 

MANGALORE FISH CURRY DABBA · €15.5

Mangalore, Karnataka. An unexpected stop at Mahesh Lunch Home. Fish of the day, fresh mango, kokum, coconut and curry leaf. The kokum brings the tang, the mango the sweetness: the coastal curry that stayed with me. Rice pilaf / Mangalore fish curry + house slaw + raita.

 

INDI BOWLS · THE INDIAN TAKE ON A POKE BOWL

The bowl is built half hot, half cold: warm rice and the main on one side, fresh kachumber and chutney on the other. Kachumber is our fresh cucumber, tomato, red onion and peanut salad.

 

MUMBAI VADA PAV BOWL (vg) · €12.5

Mumbai, Maharashtra. In Mumbai, vada pav is not just a snack, it is a reflex. Here, 2 hot vada pav come with fresh kachumber salad, turning Mumbai's street classic into a proper lunch without losing its street-food soul. Served without rice.

 

OLD DELHI TANDOORI TIKKA BOWL · €14.5

Old Delhi. Chicken thighs marinated overnight in our Old Delhi house spices, then grilled slowly in the tandoor. The smoke is part of the recipe. Not the bright-red tikka: the one from the dhabas. Served warm with warm pilaf, fresh kachumber and mint chutney.

 

KOLKATA RESHMI KEBAB BOWL · €14.5

Kolkata, West Bengal. Arsalan, Park Circus: a Kolkata institution since 1969. Reshmi here is soft and creamy, the spices almost whispering. Chicken marinated with fresh cream, nutmeg flower and soft spices, grilled on skewers and served over warm pilaf with cold kachumber.

 

KERALA LAMB BIRYANI BOWL · €15.5

Kochi, Kerala. Keyees Hotel, Kochi. Lamb slow-cooked with Malabar pepper, curry leaves and coconut, layered with basmati, cashews, raisins and ghee. Sealed under dum until every grain carries the perfume, then served over banana leaf.

 

SMALL BITES · ADD TO YOUR LUNCH €3.5

Available only as an add-on with a Dabba or Indi Bowl.

 

MUMBAI DAHI PURI (v) · €3.5

Juhu Chowpatty, Mumbai. Crisp puris filled with potato and chickpeas, topped with chilled yoghurt, tamarind-date chutney and sev. Cold, sweet-sour and crunchy: everything has to land in the same bite.

 

CHILLI CHICKEN · €3.5

Tangra, Kolkata's old Chinatown. Chicken tossed with ginger, caramelised soy, peppers, spring onions and our Tangra spices. Small portion, big wok flavour. Gently spiced, enough to wake you up for lunch.

 

NAAN & BREADS

The tandoor is the heartbeat of the kitchen. Bread goes in flat, comes out blistered, smoky and soft, and somehow you always order one more.

Plain €3.5 · Garlic €4.5 · Malabar Paratha €3 · Vache Qui Rit €4.5

 

DESSERTS

 

MYSORE PAK MANGO CHEESECAKE (v) · €7

Mysore Pak, the rich besan-and-ghee sweet from Mysore, becomes the base for our house mango-cardamom cheesecake. Dense below, creamy above. No half measures.

 

SHEER KHURMA (v) · €3.5

Cardamom crème anglaise, crisp vermicelli, pistachio and rose water. The dessert of Eid and great celebrations.

 

KULFI OF THE MOMENT (v) · €3.5

House kulfi, slow and dense. The flavour changes with the season and what the kitchen is making.

 

CHAI / COFFEE GOURMAND · €8

Hot masala chai or coffee, served with three seasonal Indian house sweets.

 

FILTER KAPI KULFI AFFOGATO · €6

House kulfi with hot South Indian filter coffee poured over at the last moment.

 

Our kitchen has spice, not fire. Aaram se. (v) vegetarian · (vg) vegan. Allergen information available on request.