Menu - Ealing

Pappad Tray With Chutney

Poppadums with house chutneys

SMALL PLATES

Crossing Chaat Bowl

White lentil dumpling | shiso leaf crisp | chickpea chaat | chutneys

Dahi Puri

Crisp wheat spheres | tangy potato | tamarind chutney | spiced yoghurt

Phuchka

Crisp wheat spheres | spiced street style potato | duo of green mango and tamarind water

Dal Moradabadi

Yellow split mung lentils | ‘pakwaan’ crisp | chutneys

Platform No. 5 Samosa

Spiced potato and green peas Samosa | Herb and Tamarind chutney

Spinach and Chicken Salad*

Baby Spinach, tandoori chicken | pomelo | cumin chili sambal | served cold

Corn ‘Bhutta’ and Greens

Highway style corn salad | cucumber | tomato & mixed greens | honey mustard drizzle

Leeks and Fennel Bhajiya*

Beignets with leeks, chives and fennel | herb chutney

Okra ‘Jaipuri’ Fries

Crispy ladies finger | turmeric aioli

Gunpowder Prawns

Pan-grilled fresh prawns | ‘podi’ butter garlic | pao

Kerala Fried Chicken

Spicy salt | gunpowder ailoi | curry leaf

GRILLS

Chicken Tikka

Boneless chicken thigh | Kashmiri chili & yoghurt marinade | mint labneh | black masala

Tandoori Achari Prawns

Black tiger prawns | Sour curd and pickle marinade | char grilled | lime

Burrah Kebab ‘Lamb Chop’

Grilled lamb chops, 2 pieces | pepper and chilli marinade | Rogani potato | vindaloo ketchup

Kashmiri Matze kebab

Minced lamb skewer, saffron, yakhni jus

Paatra ni ‘Fish’ Macchi

Seabass fillet grilled in banana leaf | Parsi green herb masala

Paneer Tikka Achari

Pressed Indian cottage cheese sandwich | pine nut and mango chilli pickle filling | herb chutney

Malai Broccolini

Cardamom and black pepper labneh | Torched Broccolini

CURRIES

Paneer Tikka Butter Masala

Fresh paneer | onion and tomato masala

Burmese Kofta Curry

Fried yogurt dumplings, nigella seeds | lime leaf and tomato masala curry

Mushroom Korma

Seasonal forest mushroom kofta croquettes | melon seed korma curry | mace

Kathal Kala Masala

Chettinadu spiced jackfruit curry | curry leaf | shallots

Butter Chicken

Boneless chicken | tomato and butter fondue | fenugreek & cardamom

Chicken Tikka Masala

Boneless tandoori chicken stir-fry | garlic | onion | tomato

Railway Lamb Curry

Slow-braised lamb shank | smoked ‘rogani laal maas’ curry

Madras Mutton Pepper Fry

Stir fried curried lamb | curry leaves | coconut and shallot masala | mini idli

Alleppey Prawns Curry

Poached prawns | coconut, ginger & turmeric curry | mustard & curry leaves

BIRYANI & RICE

Chicken Dum Biryani

Boneless chicken | fragrant spices | saffron basmati rice | pomegranate raita

Pressure-Cooked Pulaos

Traditionally cooked to order in a sealed pressure cooker to preserve flavour and aroma, just like in Indian homes.


Please allow up to 20 minutes

Kashmiri lamb pulao

Sunday special pressure cooked, home style kashmiri yakhni pulao | fragrant spices

Crossing Special – Gucchi Pulav (v,d)

Morels and and mushrooms | cumin | long grain rice | Pressure cooked | pomegranate raita

SIDES

Dal Makhani

Long and slow-cooked black lentils | tomato | butter

Yellow Dal Tadka

Railway tiffin-style yellow lentil stew | chili garlic tempering
(can be made vegan upon request)

Zeera Aloo

Sautéed potato | cumin, ginger | fresh chili
(can be made vegan upon request)

Saag Makai

Creamed spinach | garlic | golden corn

Saffron Rasin pilaf
Steamed Basmati Rice

Riz basmati vapeur

Raita

Whisked yoghurt | toasted cumin

TANDOOR BREADS

Plain Naan
Butter Naan
Confit Garlic and Chives Naan
Cheese Naan
Cheese and Chili Naan
Kulcha

Spiced Potato | Paneer

Tandoori Roti
Laccha Paratha / Mint Paratha

DESSERTS

Flourless Chocolate Bake

55% dark chocolate | almond halwa crumble | filter coffee ice cream

Mango Serradura

Goan Portuguese set cake | Biscuit crumbs

Dubai Date Toffee Pudding

Sticky toffee and date puding | home made carrot halwa ice cream

‘Rasmalai’ Milk Cake

Saffron milk | cardamom sponge | pistachio

Homemade Sorbet

Choice subject to seasonal availability

Veg

Nuts

Shellfish

Dairy

Vegan

India Through Small Plates

Explorer l’Inde à travers les petites assiettes : Là où la saveur commence

Dans la cuisine indienne, le début du repas a une importance particulière. Les petites assiettes ne sont pas de simples entrées ; elles constituent une introduction au rythme, à l’équilibre et à l’intention. Cet article explore comment les petites assiettes proposées à The Crossing Nice offrent aux amateurs de gastronomie une manière réfléchie de découvrir les saveurs indiennes, donnant le ton à l’une des meilleures expériences de restaurant indien sur la Riviera, influencée par la culture culinaire parisienne et l’aisance méditerranéenne.

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Guide d’un amateur de gastronomie pour découvrir la cuisine indienne à Nice

Nice a toujours attiré des convives qui privilégient l’intention à l’excès. Pour les amateurs de gastronomie en quête de la meilleure expérience de restaurant indien à Nice, le voyage ne repose plus sur l’abondance ou la nouveauté, mais sur l’équilibre, le savoir-faire et la clarté. Ce guide explore la manière dont la cuisine indienne a trouvé sa place sur la Riviera, façonnée par les sensibilités parisiennes, le rythme méditerranéen et une appréciation croissante de la retenue.