Paris, a city synonymous with romance, art, and culinary excellence, offers a plethora of dining experiences. Among these, Indian cuisine holds a special place, offering a blend of exotic flavors and spices. This summer I had the opportunity to revisit these flavors at an Indian restaurant located near the iconic Moulin Rouge in Paris. My experience there was a mix of nostalgia and the realization of how much has changed in the world of gastronomy and photography over the years.

Indian Restaurant dinner in Paris | #Indianrestaurant #Indianfood #Paris

Restaurant Location and Ambience

Situated by a Parisian street, the Indian restaurant welcomed the warm summer evening with its doors and windows open to the street, inviting a gentle breeze. The nearby Moulin Rouge, a historical landmark, added a touch of historical charm to the setting. The décor of the restaurant was striking—a combination of pristine white tablecloths with fake flowers and deep red walls created a visually intriguing contrast. This choice of colors reflected a blend of simplicity and depth, much like the flavors of Indian cuisine.

An Unexpected Choice

It’s a common adage to avoid empty restaurants, but hunger led me to make an exception. The restaurant’s lack of patrons initially raised questions, but while dining the observation that locals were picking up orders suggested a shift towards online ordering— a trend accelerated by the digital era.

Culinary Experience

The culinary experience was pleasant, with friendly service enhancing the overall dining experience. However, the meal did not leave an indelible mark on my palate as some past experiences had. I remember visiting an Indian restaurant in Paris 13 years ago, which had left a lasting impression with its extraordinary flavors.

Evolving Times and Memories

Contrasting this visit with my experience from over a decade ago, I was reminded of how the quality of digital photography has evolved. At that time, 13 years back, the digital camera quality of phones was so lousy that I don’t have really good pictures of my dining in Paris at that time. But the amazing thing was that I saw the same restaurant was still working, having their guardian or such still standing in the Avenue des Champs-Elysées to guide the customers inside their Indian restaurant in the shopping mall.

So this dining experience was more than just about food; it was a journey through time. It highlighted how culinary preferences have evolved. While the restaurant near Moulin Rouge offered a good meal in a quaint setting, it was the memories of my past culinary delights that left a more profound impact on me. In the heart of Paris, amidst its timeless beauty, the journey through flavors and memories continues to be an integral part of the city’s charm. If you would ask me, would I still go to Paris to eat in an Indian restaurant, my answer would be yes, without any hesitation.

Kadhai paneer and naan bread at home

Here are the recipes for naan bread and kadhai paneer, two classic dishes in Indian cuisine, if you want to try them at home or just get an idea of what you’re eating.

Naan Bread

Ingredients

• 2 cups all-purpose flour
• 1/4 cup warm water
• 1/2 teaspoon dry yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup yogurt (plain)
• 1 tablespoon oil (vegetable or canola)
• Butter or ghee for brushing

Instructions

1. Activate Yeast: Dissolve sugar in warm water, sprinkle yeast over it. Allow it to rest for 10-15 minutes until frothy.
2. Prepare Dough: In a large bowl, mix flour and salt. Add the yeast mixture, yogurt, and oil. Mix to form a soft dough.
3. Knead Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
5. Shape Naan: Once risen, punch down the dough and divide it into small balls. Roll each ball into an oval shape.
6. Cook Naan: Heat a skillet or griddle over medium-high heat. Place the naan on the skillet and cook until bubbles form. Flip and cook the other side until brown spots appear. Optionally, you can cook the second side directly over an open flame for a few seconds for a charred effect.
7. Finish with Butter: Brush the cooked naan with butter or ghee.

Kadai Paneer Recipe (with Gravy)

Ingredients:

For the Paneer:

• 250g paneer (Indian cottage cheese), cut into cubes

For the Kadai Masala:

• 2 tablespoons coriander seeds

• 1 teaspoon cumin seeds

• 5-6 dried red chilies (adjust to taste)

For the Gravy:

• 2 tablespoons oil or ghee

• 1 large onion, finely chopped

• 1 teaspoon ginger-garlic paste

• 2 medium tomatoes, pureed

• 1/2 cup tomato puree (canned or fresh)

• 1 green bell pepper, diced

• 1/2 cup water or as needed

• 1/2 teaspoon turmeric powder

• 1 teaspoon garam masala

• Salt to taste

• 1/2 cup cream or full-fat yogurt

• Fresh coriander leaves, chopped, for garnish

Instructions:

1. Prepare the Kadai Masala:

• Dry roast coriander seeds, cumin seeds, and dried red chilies in a pan until they emit a fragrant aroma. Allow them to cool and then grind them into a coarse powder.

1. Cook the Base:

• Heat oil in a kadai or a heavy-bottomed pan. Add the chopped onions and sauté until they turn golden brown.

• Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

• Add the pureed tomatoes and tomato puree, and cook until the mixture thickens and oil begins to separate.

1. Add Spices and Vegetables:

• Sprinkle the freshly prepared kadai masala, turmeric powder, and salt into the tomato mixture. Cook for a few minutes.

• Add the diced bell pepper and cook for a couple of minutes, allowing it to soften slightly.

1. Create the Gravy:

• Add water to the mixture to reach your desired consistency for the gravy. Bring it to a simmer.

1. Add Paneer:

• Gently fold in the paneer cubes and allow them to simmer in the gravy for a few minutes.

1. Finish with Cream:

• Lower the heat and stir in the cream or yogurt. Mix gently and heat through without bringing it to a boil.

1. Garnish and Serve:

• Finish by sprinkling garam masala and garnishing with fresh coriander leaves.

• Serve the kadai paneer hot with naan, roti, or rice.

This recipe should give you a flavorful Kadai Paneer with a rich, creamy gravy, perfect for a comforting meal. Enjoy!

Useful links:

• Trip to Europe – Visual travel guide
• Yummy Parisian crepes
• The Indian restaurant in Paris I visited 13 years ago