“When people ask me how to start cooking Indian food, I rarely begin by giving them a recipe. I tell them to begin with their spice box. Understand a handful of spices. Learn how to make a simple tadka. Cook one good pot of dal. Make an onion and tomato masala that you can keep ready for another meal. Once you understand these building blocks, Indian cooking becomes far less complicated. This is where I would like to begin.
Welcome to The Crossing Kitchen by The Crossing Indian Bistro.”
A well-stocked Indian pantry does not need dozens of spices. Chef Ankur shares the everyday essentials he keeps within reach, with practical notes on how to use, understand and build confidence with each one.
A well-stocked Indian pantry does not need dozens of spices. Chef Ankur shares the everyday essentials he keeps within reach, with practical notes on how to use, understand and build confidence with each one.
These soft coconut ladoos combine fragrant saffron and cardamom in a simple, comforting Indian sweet. Easy to make and perfect for Diwali, festive gatherings, gifting or serving after a special meal.
Bring the flavour of tandoori cooking into your home kitchen with this aromatic barbecue rub. Made with toasted cumin, black pepper, kasuri methi, chilli and kachri, it adds bold, smoky warmth to chicken, paneer and vegetables.
Two simple biryani masalas built around a fragrant base of cardamom and mace. Learn how one small change, with the addition of yellow chilli, can create a completely different flavour profile.
A simple Aloo Jeera recipe that lets cumin take the lead. Tender potatoes, warm spices and an uncomplicated technique make this an ideal everyday Indian dish.
Two simple dals, two distinct tadkas. Explore how cumin and hing bring gentle warmth to moong dal, while mustard, curry leaves and garlic give toor dal a bolder character.
A simple onion and tomato masala that makes everyday Indian cooking easier. Prepare this versatile base ahead, then use it as the starting point for chickpeas, paneer, vegetables, chicken or dal.
A simple three-spice garam masala made with cumin, green cardamom and cinnamon. An easy starting point for understanding how this essential Indian spice blend is built.
Indian hospitality is not rooted in formality, but in movement, pause, and instinctive generosity. This article explores how India’s railway culture shaped a distinct understanding of welcome and care — one that continues to inform the philosophy of The Crossing Indian Bistro. Set in Nice and influenced by Parisian dining sensibilities, this approach offers food lovers one of the best Indian restaurant experiences through warmth, rhythm, and return rather than performance.
Indian restaurants have existed outside India for decades. Yet the idea of the modern Indian bistro is relatively new — and often misunderstood. It is not simply a smaller restaurant, a lighter menu, or a contemporary interior. Nor is it an attempt to dilute tradition for global appeal.
Modern Indian dining is often discussed in terms of innovation — lighter menus, contemporary spaces, edited techniques, global settings. Yet this conversation frequently overlooks the quiet force that makes such evolution possible: heritage.
