lambtandoor
€8Seekh Kebab
Agneau haché grillé au tandoor.
20+
Years of Excellence
From the ChefCooking is not a profession.
Cooking is not a profession.
It is a conversation with memory.
I grew up in Pakistan, in a kitchen filled with the smell of cardamom and burning wood. My grandmother did not have any recipes because she knew how to cook by intuition and by experience, which she had in her hands. She told me that a spice is not just an ingredient, it's a tale.
I took these tales to France in 2003 for the purpose of giving the genuine Indian and Pakistani dishes a chance to be made in different surroundings.
In Chez Manija, everything is made without using a pack of ready-made spices. Every flavor we create is preserved, never scaled.
Two decades. Five restaurants in France. Same kitchen, same smell.
— Manija Raja, Founder & Executive Chef
