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Manchow Soup is an Indo-Chinese classic found in almost every Indian restaurant — a meeting point between Indian spices and Chinese cooking (soy sauce, garlic, ginger). Shredded chicken simmers in a thick, peppery broth with crunchy vegetables, topped just before serving with crispy fried noodles for a contrast in texture.

The same Indo-Chinese Manchow Soup, in a fully plant-based version: a thick, peppery broth flavoured with garlic, ginger and soy sauce, packed with finely chopped vegetables (carrot, cabbage, mushroom). Topped with crispy fried noodles just before serving for that signature crunch.

The samosa is probably the most famous Indian starter in the world: a crispy fried pastry triangle filled with mashed potato and peas, seasoned with cumin, coriander and garam masala. It's eaten dipped in chutney — here, a sweet-and-tangy tamarind chutney that balances the spice.

Pani puri is a beloved Indian street food classic, meant to be eaten in one bite: a small, crispy puffed semolina shell filled with chickpeas, potato, onion and spices, then topped just before serving with a cool, tangy mint-and-coriander water ('pani'). The crunch-meets-spiced-liquid contrast is the whole point — best eaten right away, before the shell softens.

Pakoras are Indian fritters: vegetables dipped in a spiced chickpea-flour batter, then deep-fried until crisp. They're India's classic street snack, served hot with a mint chutney to cool the palate.

A fresh, crunchy salad typical of Indian meals: finely diced cucumber, tomato and onion, dressed with a squeeze of lemon. It accompanies spiced dishes and brings freshness between bites.

Raita is a lightly whisked Indian yoghurt mixed with crunchy vegetables and a touch of roasted cumin. It acts as a natural cooler alongside spicy dishes — a staple of any Indian table.

Chicken 65 is a South Indian specialty: chicken pieces marinated in yoghurt, chilli and garlic, then fried until crispy outside and tender inside. Served as a starter or bar snack, it's one of the most popular orders in Indian restaurants.

Chicken Lollipop is a chicken wing shaped like a mini lollipop: the meat is pushed to one end of the bone, then marinated and fried. An Indo-Chinese classic, popular for being fun to eat with your hands.

Another great Indo-Chinese classic: fried chicken pieces wok-tossed with peppers, onions, garlic and a tangy, spicy soy-and-vinegar sauce. Generously spiced, it's a dish that packs a punch.

Chicken Manchurian pairs fried chicken pieces with a thick, sweet-savoury brown sauce flavoured with garlic and ginger. Born in Calcutta's Chinese kitchens, it's now one of the most popular Indo-Chinese dishes in India.

Butter Chicken (murgh makhani) was born in Delhi in the 1950s: leftover tandoori chicken simmered in a rich tomato, butter and cream sauce, softened with garam masala. It's the world's most famous Indian dish — mild and comforting.

Chicken pieces marinated in yoghurt and spices, chargrilled in the tandoor oven, then coated in a creamy tomato masala sauce. Often seen as Butter Chicken's spicier cousin.

Kadai is the Indian iron wok that gives this dish its name: chicken simmered with peppers and onions in a thick tomato sauce, seasoned with freshly roasted and ground kadai spice mix (cumin, coriander, chilli).

Prawns simmer gently in a tomato, onion and coconut milk curry, seasoned with coastal Indian spices. A dish that's both delicate and generous, typical of India's coastal regions.

Fish simmered in a tomato and coconut milk sauce seasoned with coastal spices — a classic from South and West India, where fish is central to everyday cooking.

Prawns simmered in a thick tomato-and-onion masala sauce, seasoned with garam masala. Bolder and drier than the curry, this dish lets the spice shine against the prawns' melt-in-the-mouth texture.

Fish simmered in a thick tomato-and-onion masala sauce, seasoned with garam masala — a bolder, drier take than the fish curry.

A lamb curry from Kashmir: the meat simmers slowly in a deep red sauce, coloured with Kashmiri chilli and scented with fennel and ginger, until meltingly tender.

Lamb simmered in the kadai (iron wok) with peppers and onions, in a thick tomato sauce seasoned with freshly roasted spices. Robust and aromatic, matching the character of the lamb itself.

Keema is minced lamb simmered with onion, tomato and peas in a dry, fragrant spice blend. A comforting home-style dish, often served with naan bread for mopping up the sauce.

Chicken marinated in yoghurt and spices, then cooked at very high heat in the traditional clay tandoor oven — an age-old Indian method that gives the meat a smoky char and juicy bite.

Boneless chicken pieces marinated in yoghurt and spices, then skewer-grilled in the tandoor oven. A bite-sized version of Tandoori Chicken, perfect as a starter or side.

Cubes of meat marinated in spiced yoghurt, then skewer-grilled in the tandoor until tender with a light smokiness. A classic Indian grill, delicious on its own or with naan.

Paneer (Indian fresh cheese) simmered in the kadai with peppers and onions, in a thick tomato sauce seasoned with freshly roasted spices. A hearty vegetarian counterpart to Kadai Chicken.

The vegetarian version of Butter Chicken: paneer cubes simmered in a rich tomato, butter and cream sauce, mild and fragrant with garam masala.

Mushrooms simmered in a thick tomato-and-onion masala sauce, seasoned with garam masala — a fragrant vegetarian dish that soaks up the sauce beautifully.

Mushrooms simmered in the kadai with peppers and onions, in a thick tomato sauce seasoned with freshly roasted spices.

Yellow lentils simmered until creamy, finished with a tadka — garlic, cumin and chilli sizzled in hot ghee and poured over the dish just before serving. A comforting staple of Indian home cooking.

Red kidney beans simmered slowly in a spiced tomato sauce until tender. A North Indian staple, traditionally served with rice.

Paneer cubes coated in a smooth blended spinach sauce, flavoured with garlic, ginger and a touch of cream. A vegetarian classic loved for its mild, comforting taste.

A colourful curry of seasonal vegetables, simmered in a tomato sauce seasoned with Indian spices — a hearty, fresh vegetarian option.

Potato and cauliflower cooked together with turmeric, cumin and coriander, in a dry, fragrant preparation. A simple, comforting everyday vegetarian dish.

Biryani is India's iconic rice dish: long, fragrant basmati rice layered and slow-cooked with marinated meat and whole spices (cinnamon, cardamom, clove), sealed to let every aroma infuse gently.

The chicken version of India's great classic: fragrant basmati rice layered with spice-marinated chicken, topped with crispy fried onions and a few strands of saffron.

Spice-marinated prawns, layered and cooked with saffron-scented basmati rice — a lighter, quicker-cooking take on meat biryanis.

Spice-marinated fish, layered and cooked with saffron-scented basmati rice — a coastal take on biryani, lighter than the red-meat versions.

The vegetarian take on biryani: seasonal vegetables and basmati rice layered with whole spices and fresh herbs, for a complete, fragrant meat-free dish.

Thin lentil-flour wafers, dried then fried or roasted until crisp. Served at the very start of the meal to open the appetite.

A traditional flatbread, baked in the tandoor until it puffs up with golden bubbles, then brushed with melted butter. Perfect for scooping up curries.

The same soft naan bread, topped with fresh chopped garlic before tandoor baking, for an even bolder aroma.

Traditional naan, stuffed with melting cheese before tandoor baking — a indulgent version, crisp outside and gooey inside.

A wholewheat, unleavened Indian flatbread, cooked on a hot griddle and sometimes finished over an open flame to puff up. Lighter than naan, it's an everyday Indian staple.

Basmati rice sautéed in ghee (Indian clarified butter) with whole spices like cinnamon and cardamom, for a fragrant, lightly golden rice.

Plain basmati rice, steamed to stay light with separate grains — the ideal base to accompany any curry.

Wok-fried rice with crunchy vegetables, Indo-Chinese style — seasoned with soy sauce and garlic, a complete side on its own.

Basmati rice sautéed with roasted cumin seeds — simple and fragrant, a great middle ground between plain rice and ghee rice.

Wok-fried rice with chicken and vegetables, Indo-Chinese style — seasoned with soy sauce and garlic, a hearty complete dish.

Wok-tossed noodles with chicken and vegetables, Hakka Indo-Chinese style — seasoned with soy sauce and lightly smoky from the high-heat cooking.

The vegetarian version of hakka noodles: wok-tossed with crunchy vegetables and a garlicky soy sauce.

Long basmati rice, cooked with a few whole spices and a hint of saffron — a fragrant base that pairs with curries or stands alone.

Kulfi is India's original ice cream: milk slowly reduced and sweetened, flavoured, then frozen without churning, giving it a denser, creamier texture than regular ice cream.

Small sweet balls made from boondi (tiny fried chickpea-flour pearls), bound with cardamom-scented sugar syrup. A traditional sweet given during Indian festivals.

A selection of fresh seasonal fruit, simply cut and served — a light, fresh note to close the meal.

To celebrate a special occasion at the table: a soft, shareable cake, with a candle on request to blow out before digging in.

Lassi is a whisked yoghurt drink, here blended with mango purée for a smooth, fruity result. A refreshing Punjabi drink, perfect for cooling down the spice.

Traditional lassi, whisked simply with sugar for a sweet version, or with salt and cumin for a more cooling savoury one — your choice.

An alcohol-free take on the famous cocktail: fresh lime, muddled mint leaves and sparkling water, for a fizzy, refreshing drink.

Freshly squeezed orange juice, no added sugar — simple and natural.

A fresh homemade lemonade, freshly squeezed and lightly sweetened, served chilled — ideal for cooling down between spiced dishes.

A classic soft drink, served chilled in a 330ml can.

A bottle of still mineral water, 50cl.

A bottle of sparkling mineral water, 50cl.

A classic Italian espresso, short and bold.

An espresso lengthened with steamed, frothy milk, for a smooth, mellow drink.

Traditional Indian tea: black tea brewed with milk and a blend of warm spices (cardamom, cinnamon, ginger, clove), sweetened to taste. India's everyday drink.

A hot, caffeine-free herbal infusion — choice depends on availability (mint, verbena, chamomile...).