Where to eat Indian, Pakistani and Sri Lankan food in Paris?

On the occasion of Diwali, India’s biggest festival celebrating the victory of good over evil and light over darkness, here is our pick of deliciously spicy addresses in the capital.

After Jugaad, near Opéra-Comique, chef Manoj Sharma opened Sharmaji restaurant in the 15th arrondissement. Joann Pai’s photo

By Esterelle Payany

Published on November 11, 2023 at 18:00.

Most elegant: Sharmaji

Upon entering this pretty pink and blue restaurant, expect to leave the dressing room convinced that Indian cuisine is limited to chicken. tikka masala (probably born in England) or cheese naan (imagined in Paris in the 70s). Make way for the best genre specialist in Paris: Manoj Sharma. Nice address, far from stereotypes.

The most vegetarian: Saravanaa Bhavan

This Indian restaurant, which offers only cereal and vegetable-based dishes, is good for the planet, and perhaps offers a taste of 22nd century catering. The extensive menu will demand your full attention to choose from the many dishes (around tens of euros).

Most Instagrammable: Delhi Bazaar

Fan of the film On board Darjeeling Limited, by Wes Anderson, will feel at home in this Indian-inspired restaurant with a refined aesthetic. More original than pakoras (fried onions with chickpea flour), Puri forehead fissa must be swallowed to maintain its crunchiness. Light bubbles of thin fried dough garnished with mint chutney, with yogurt, coriander and tamarind, explode in the mouth and taste too.

Strangest location: The Crossing

On the first floor of Galeries Lafayette Le Gourmet, an Indian restaurant quietly opened this summer. But not just any menu: the menu is signed by Jitin Joshi, twice awarded a Michelin star when he worked for an Indian company in London.

The cheapest in Paris (but not the worst): Muniyandi Vilas

Allergy to buis-bouis, abstinence; but curious about typical Sri Lankan food with a slim wallet, welcome! In the window of this small, often busy canteen, near Bouffes du Nord, parottas (slightly flaky pancakes, also eaten in South India), served plain or stuffed, flutter.

Most lentil fritters: Cilantro

Lastly, here’s an Indian restaurant with white brick walls, pastel colored furnishings and contemporary lighting, which is far from cliché. The cooking doesn’t aim for perfect authenticity, but is fresh and well made. THAT dal shak bora, thick lentil fritters with spinach seasoned with turmeric, very surprising…

The most fusion: Jugaad

Led by Manoj Sharma, a chef from New Delhi, who has created a half-traditional, half-fusion menu. Among the good choices: excellent chicken tikka with creamy, fragrant tomato sauce, competing cheese naan, rice and black lentil dal in the canon genre.

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