Restaurant ReviewsLe Tandoor Restaurant finest Indian Cuisine
Our "Chef" from India, will make you discover (or discover again) "Naans", "Murg Tandoori" or "Gosh Rogan Josh" together with many other dishes of this eclectic food. Our dishes should be tasted as you like them: plain, medium or very spicy Indian way.
In "The Tandoor" you also discover the mythical clay oven cooking with coal that gave its name to our restaurant. Meats and sea foods are roasted in Tandoor, "Naans" are also baked in it.
Our "Chef" Faiyaz (some people call him "the virtuoso of Tandoor"), if you wish, will tell you the basis of its use.
Naan Roti
Les pains cuits au Tandoor sont appellés "Naan" et ceux cuits à la plaque sont appellés "Roti". La consummation de ces pains est une tradition séculaire en Inde. Nos chrfs ont la particularité de maitriser à la perfection la constitution de leur pÃþte et leur cuisson.
Breads baked in Tandoor are called "Naans" and those cooked on a hotplate "Roti". In India, eating those breads is an old tradition. Our "Chef" master perfectly the making of their dough and their baking.
Naan nature / Plain Naan
Naan à l"ail / Garlic Naan
Naan au fromage / Cheese Naan
Keema Naan
(Naan fourré avec de la viande d"agneau hÃþchée / Stuffed Naan with minced lamb).
Aloo Paratha
(Naan fourré avec de la pomme de terre, oignon et coriande / Stuffed Naan potatoes, onion coriander)
Tandoori Roti
Rumali Roti
Daa
Les "Daals" sont les spécialités indiennes faites de plusieurs variétés de lentilles. Dans la tradition indienne ils accompagnent toujours les plats principaux.
Daals are Indian specialties made with several variety of lentils.
In the Indian tradition, the main dishes are always served with "Daals"
Daal sangum
Spécialité du chef
The Chef"s speciality.
Daal makhni
Haricots rouge et lentilles noirs aux tomates, beurre et oignons émincés.
Kidney beans and black lentils with tomatoes, butter and chopped onions.
Daal Tarkewali
Fricassé de lentilles jaunes.
Fried yellow lentils.