In autumn 2025, a veritable UFO with a red façade began to attract attention on rue Léon-Frot. Behind this flamboyant façade lies Gourou, the new Indo-parisian address from Valentin Bauer and chef Adrien Bouchaud, already at the helm of Tripletta pizzerias. A project that has long matured, nourished by trips to India, has resulted in a restaurant that tells the story of the country’s gastronomy with accuracy and without folklore.
New Indian restaurant in Paris offers total immersion
Once you enter Gourou, you’re immediately taken by its ambience. The décor, designed in collaboration with DOD Architecte, is reminiscent of a traditional bazaar, inspired by Mumbai’s Irani Cafés. Glazed tablecloths, old-fashioned chairs, shelves sourced in India and walls in cream and pale green hues plunge us into a crazy atmosphere. A few black-and-white portraits, clocks from another age, glass lamps and knick-knacks create a lively, almost narrative setting. Further on, another room awaits those who like to prolong the experience. To get there, you have to walk through the kitchen, as if you were entering the alleys of a real Indian market.
On the menu, vegetarian dishes play an important role, such as the famous palak paneer prepared with homemade fresh cheese, or the fragrant dahls that the chef revisits without distorting them. Fans of the classics will also find a generous butter chicken, chicken tikka or cauliflower version. For street-food fans, the menu features crispy vada pav, pumpkin pakoras, samosas served with mango or tamarind chutneys, or bhel puri with rice puffed on the spot.
For lunch on weekdays, two formulas offer a complete overview of our home cooking. The bowl of the day combines rice, dahl, salad, curry, chaat and chutney; the vada pav meal combines Bombay’s emblematic sandwich with a few side dishes. On the sweet side, the journey continues with gulab jamun, holi custard infused with black cardamom or a brioche pav perdue served with cinnamon ice cream and tamarind caramel. Several flavors of homemade ice cream complete the meal, and our favorite is the incredible cashew ice cream.
To accompany this festival of flavors and textures, Gourou works with eleven homemade syrups, from cumin to lemongrass to chai. The menu also includes nimbu pani, an Indian drink made with lime and black salt, as well as iced teas and kombuchas. The menu also includes organic wines, the famous Kingfisher beer and cocktails such as an Indian Mule or a tamarind mojito. The coffee benefits from special care thanks to a collaboration with Mokxa, which roasts an Arabica from Karnataka especially for Gourou.
In short, at Gourou’s table, the atmosphere, the dishes brought back from India, the music in the background, the smells and colors all contribute to making a meal a true voyage. In short, this is a place where you come (and return) as much for the food as for the experience.
📍Location: Gourou – 42, rue Léon Frot, 75011
📆 Opening hours: Monday to Friday, 12:00 to 14:30 and 19:00 to 22:30 – Continuous service at weekends, noon to 22:30