Khajuraho

Khajuraho's menu represents a comprehensive exploration of North Indian cuisine, with particular strength in tandoori preparations and curry-based dishes. The kitchen demonstrates mastery of the complex spice blends and cooking techniques that define this regional cuisine, from the smoky char of tandoor-cooked meats to the silky, aromatic sauces that characterize dishes like Butter Chicken and various masalas.

The Poulet Makhani (Butter Chicken) stands as one of the restaurant's signature preparations—tender chicken pieces in a tomato-cream sauce enriched with butter and aromatic spices. The Agneau Tikka Masala showcases lamb marinated in yogurt and spices, grilled in the tandoor, then finished in a rich masala sauce. These classic preparations demonstrate the kitchen's understanding of traditional techniques and flavor profiles.

Seafood receives special attention at Khajuraho, with dishes like Gambas Masala and Crevettes Korma highlighting the kitchen's ability to apply North Indian spicing to delicate proteins. The prawn and fish preparations offer alternatives to the more common chicken and lamb dishes, expanding the menu's appeal and showcasing the versatility of Indian spice combinations.

The Dum Biryani selection represents another culinary highlight. These layered rice dishes—available with lamb, shrimp, or vegetables—are prepared using the traditional dum pukht method, where ingredients are slow-cooked in a sealed pot, allowing flavors to meld and intensify. The result is fragrant, complex, and deeply satisfying.

Vegetarian options extend well beyond token offerings, reflecting the important role of vegetarian cuisine in Indian culinary tradition. Dishes like Dal Makhni (black lentils in cream and butter), various paneer preparations, and vegetable curries provide substantial, flavorful options for non-meat eaters. The Avadhi Paneer Pakore—cheese fritters in a regional style—demonstrates attention to regional variations within Indian cuisine.

Bread service includes various naan preparations, from plain to garlic to cheese-filled versions, all baked fresh in the tandoor. These serve as both accompaniment and utensil, essential for enjoying the richly sauced dishes. Appetizers like Bombay Pani Puri introduce diners to Indian street food traditions—crispy shells filled with spiced water, tamarind chutney, and chickpeas.

The kitchen's approach to spicing deserves particular mention. While maintaining authentic flavor profiles, the team adjusts heat levels to accommodate French preferences, ensuring dishes remain accessible without sacrificing character. This thoughtful calibration has contributed to the restaurant's broad appeal and high ratings.

Desserts continue the Indian theme with traditional sweets like Gulab Jamun (fried milk dough balls in syrup) and house-made ice creams flavored with pistachios and mango. These provide a sweet conclusion that complements rather than overwhelms after a richly spiced meal.