In Paris, the culinary language of starters — or entrées — is revered. Whether it’s foie gras on toast or a warm goat cheese salad, the French understand the power of a perfectly composed small plate. It’s the promise of something delightful, a spark to the appetite.
And in the middle of this ritualistic love for entrées, The Crossing introduces an Indian classic — chicken tikka — and redefines it entirely for the Parisian palate.
Table of Contents
- The Parisian Obsession with Small Plates
- A Classic Born in Delhi
- The Crossing’s Modern Take on Chicken Tikka
- Flavour Profile: Bold, Balanced, and Beautifully Charred
- The Secret’s in the Marinade (and the Grill)
- What Locals Think: Stories from the Table
- Is This Paris’ Best Starter? Let Your Taste Decide
The Parisian Obsession with Small Plates
In Paris, the culinary language of starters — or entrées — is revered. Whether it’s foie gras on toast or a warm goat cheese salad, the French understand the power of a perfectly composed small plate. It’s the promise of something delightful, a spark to the appetite.
And in the middle of this ritualistic love for entrées, The Crossing introduces an Indian classic — chicken tikka — and redefines it entirely for the Parisian palate.
Tucked into the vibrant food halls of Galeries Lafayette Le Gourmet, The Crossing does not serve chicken tikka as just another spicy bite. Here, it becomes a statement of precision, flavour, and fire.
A Classic Born in Delhi
Long before it found its way onto European menus, chicken tikka was a staple of Mughal kitchens and Delhi street stalls. The word “tikka” itself simply means “bits” or “pieces.” Traditionally, boneless chunks of chicken are marinated in yogurt and spices, skewered, and cooked in a tandoor — the clay oven that gives the dish its trademark char.
This method preserved tenderness while imparting bold flavours, balancing the pungency of garlic and ginger with the smokiness of the fire. But like many Indian dishes, its migration west diluted its complexity. Often, tikka is rendered flat — overcooked, under-spiced, and buried beneath unnecessary sauces.
Not so at The Crossing.
The Crossing’s Modern Take on Chicken Tikka
At The Crossing, chicken tikka becomes an act of reinvention — not through gimmicks, but through focus. The dish starts with the quality of the chicken itself: free-range, skinless cuts that hold moisture and flavour.
The marinade? A meticulous balance of yogurt, Kashmiri chilli, garlic, crushed coriander seeds, and mint — the latter offering a cooling lift that most versions miss. The meat is then skewered and grilled over open flame until the edges crisp and the centre remains juicy.
No thick sauces mask the dish. It’s plated with restraint — perhaps a streak of coriander chutney, a touch of pickled onion — allowing the tikka to shine on its own. This is the elegance of restraint, Indian style.
And the result? A starter that feels as at home in a Parisian brasserie as it does in an Indian courtyard.
Flavour Profile: Bold, Balanced, and Beautifully Charred
Each bite of The Crossing’s chicken tikka offers a layered symphony of sensations:
- The tang of marinated yogurt hits first, soft and lactic.
- Then comes the warmth — not searing heat, but a slow bloom of Kashmiri chilli and cumin.
- Next, the smoke: a subtle reminder of the fire that cooked it.
- Finally, a lift of mint and coriander, bright on the palate.
Served fresh off the grill, it arrives with the smell of toasted spice and ghee still lingering. It’s the kind of dish that doesn’t need fanfare — the aroma does the talking.
The Secret’s in the Marinade (and the Grill)
The reason this tikka stands apart lies in two key factors: time and temperature.
First, the overnight marination allows the enzymes in the yogurt to break down proteins in the chicken, resulting in an unparalleled tenderness. But it’s more than science — it’s about patience and understanding the alchemy of spice.
Second, the grilling method is adapted for Paris — a careful hybrid of tandoor-style char and French rotisserie control. This dual approach allows for deep caramelisation without drying out the meat, creating that sought-after contrast between crispy exterior and succulent centre.
What Locals Think: Stories from the Table
It’s not just food critics who’ve taken notice. Locals who previously thought of Indian food as “heavy” or “over-spiced” are discovering a new narrative.
Tourists too have taken to praising it as an entry point into Indian cuisine — sophisticated, yet instantly satisfying. And expats from India? They smile knowingly, often remarking how this tikka reminds them of home — only with better plating.
Is This Paris’ Best Starter? Let Your Taste Decide
To call something the “best” in Paris is to invite scrutiny. But The Crossing’s chicken tikka earns that title not by trying to impress, but by being true to its roots and responsive to its environment.
It embraces technique, honours tradition, and adds just enough artistry to make it feel tailor-made for the Paris food scene. It’s not fusion — it’s evolution.
So whether you’re a spice-lover, a grilled meat purist, or someone simply in search of a starter that excites, we invite you to take that first bite. Feel the fire, taste the care, and decide for yourself.
Is this the best chicken tikka in Paris?
At The Crossing, we humbly suggest: oui.
