Delhi Bazaar x BMK: an original collaboration available for 2 weeks in Paris

Delhi Bazaar and BMK, two restaurants tested and validated by the editors, bring us a new blend of flavors. In an unprecedented collaboration from April 22 to May 5, 2024, Delhi Bazaar chef Eqbal Hossain and BMK chef Ousmane Coulibaly have prepared two new menus .

In both stores, the two chefs have sought to highlight and share the flavors of India and Africa. We were able to test the collaboration at Delhi Bazaar, located at 71 rue Servan in the 11th arrondissement. Chef Eqbal Hossain proposes a fusion menu of starters, main courses and desserts, which we discover comfortably seated in Delhi Bazaar's sleek, designer dining room. The menu includes drinks created especially for the occasion, such as Bissap with chai syrup, a sweet blend of the two regions.

As a starter, the chef offers us Alloco chaat revisited. Alloco is the Ivorian name for a traditional African recipe: plantains fried in oil. At Delhi Bazaar, alloco chaat are served topped with a trio of Indian chutneys (mint-coriander, tamarind and yoghurt), a real delight! The chutney trio adds a freshness that blends perfectly with the plantain's soft, gourmet taste. A well-thought-out fusion of Indian and African flavors.

At BMK, you can discover pakoras, Indian onion fritters, revisited by chef Ousmane Coulibaly, with cassava flour and a yassa-inspired sauce.

Moving on to the main course, we discovered the flagship dish of this collaboration: butter mafe, available in both restaurants. This fusion of African mafé and Indian butter chicken is slightly different between the two restaurants, and we were able to try the Delhi Bazaar version. The butter mafe is served copiously on a beautiful bronze plate. It's ideal to complement the dish with naan and a side dish, as the dish is very generous with sauce.

Butter chicken, an Indian dish of chicken marinated in a butter and tomato sauce, is combined with chicken mafe, an African chicken dish marinated in a peanut sauce. This fusion combines the sweetness of the chicken's butter sauce with the taste of peanuts, with a perfectly cooked chicken. A gourmet, comforting dish.

To round off the meal, the menu, on the Delhi Bazaar side, offers us a fried doughnut in the shape of an Indian jalebi, to be dipped in condensed milk. The fried doughnut is an African froufrou, a dessert originating in Mali, and the Indian jalebi is a traditional confection served in the shape of a snail. If you're a fan of sugar, we recommend dipping the doughnut in condensed milk for a 100% sweet experience, but you can also eat the doughnut on its own, as the doughnut itself has a perfect balance of flavors.

A very pleasant touch of sweetness to finish the meal, and once again, served copiously. On the BMK side, you can try a mango lassi, to finish on a refreshing note.

• To be read
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• Ephemeral restaurants in Paris: Residencies, collaborations and pop-ups of the moment

This culinary journey is both interesting and tasty- a fusion not to be missed! An opportunity to discover two regions of the world in one evening. The restaurant is often fully booked, so please make a reservation.

Delhi Bazaar x BMK is available in both stores from April 22 to May 5, 2024!