Paris doesn’t play when it comes to food—and neither does Seeklo. Tucked into the spirited streets of Oberkampf, Seeklo has quickly earned a reputation for being the best grill bar in Paris for those who crave something different: grill-forward, globally inspired, and unapologetically bold.
Paris doesn’t play when it comes to food—and neither does Seeklo. Tucked into the spirited streets of Oberkampf, Seeklo has quickly earned a reputation for being the best grill bar in Paris for those who crave something different: grill-forward, globally inspired, and unapologetically bold.
Ready for a walk through fire and flavor? Let’s step into Seeklo’s signature plates—crafted for the curious, served with stories, and fired to perfection.
Table of Contents
- The Art of the Flame: Why Grilling Is Our Signature
- The Dish That Started It All: Kerala Fried Chicken
- Butter Chicken Kulcha: A Signature Reimagined
- Rib-Eye Boti: The Parisian Steakhouse Meets Delhi Streetfire
- Black Pepper Chicken Korma: A Quiet Powerhouse
- Seekh Kebabs & Lamb Chops: When Spice Meets Smoke
- Vegetarian Stars from the Flame
- Chef Notes: How Technique Fuels Flavor
- Pair It Right: Cocktails Designed for Fire-Fueled Dishes
- Why These Plates Define Seeklo—and What’s Coming Next
The Art of the Flame: Why Grilling Is Our Signature
At Seeklo, the grill isn’t just a cooking method—it’s a canvas.
Grilling in Indian cuisine is about layers of heat, smoke, and spice. Seeklo takes this tradition and lifts it into an elevated, Parisian context, where fire becomes finesse.
Char is used like punctuation—bold when needed, subtle when not. Marinades are composed like perfume: top notes of citrus, base notes of earth, and the unmistakable smokiness that binds it all together.
The Dish That Started It All: Kerala Fried Chicken
Southern India’s punchiest flavors get a Paris-style upgrade with Seeklo’s Kerala Fried Chicken. Crisped to golden perfection, the chicken is served with tomato chutney and mustard—a tribute to Indian spice markets and French bistro plating.
The result? A dish that’s bold, bright, and impossible to stop nibbling on.
Perfect Pairing: Mangoe Lane cocktail—the black salt and chili syrup cut the richness, while mango softens the heat.
Butter Chicken Kulcha: A Signature Reimagined
Yes, this deserves another spotlight.
Pulled butter chicken, rich tomato sauce, and a fresh kulcha that’s fire-toasted at the edges—it’s a dish that walks the line between comfort and culinary confidence. It’s Seeklo’s best-selling dish for a reason.
Rib-Eye Boti: The Parisian Steakhouse Meets Delhi Streetfire
Who says you have to choose between a steakhouse and a spicehouse?
The Rib-Eye Boti is Seeklo’s answer to meat-lovers with global palates. Thick cuts of rib-eye are grilled with salt, pepper, and Seeklo’s secret masala rub—served with truffle mashed potatoes that whisper fine dining in every bite.
A nod to both French luxury and Indian intensity, this dish is the ultimate East-meets-West fire ritual.
Black Pepper Chicken Korma: A Quiet Powerhouse
Don’t let the creaminess fool you—this dish has depth.
The Black Pepper Chicken Korma simmers in toasted spices before being charred briefly for a smoky edge. The pepper hits late, rounding out a sauce that’s rich without being heavy.
It’s the kind of dish that sneaks up on you—the more you eat, the more you respect it.
— Aurelia B., Le Marais
Pro Tip: Pair with a Kashmiri Kawa Martini to echo the spice profile and elevate the warmth.
Seekh Kebabs & Lamb Chops: When Spice Meets Smoke
There’s something sacred about the simplicity of meat + fire. At Seeklo, two dishes wear this badge proudly:
- Beef Seekh Kebab: Minced, spiced, and grilled to juicy perfection. Smoky, spiced, and satisfying.
- Lamb Chops with Vindaloo Ketchup: Tender lamb, grilled till charred at the edges, paired with a ketchup that’s more fiery chutney than Heinz. A chef’s favorite.
These are the workhorses of the grill—hearty, elemental, and deeply rooted in tradition.
Vegetarian Stars from the Flame
The grill doesn’t discriminate. Some of Seeklo’s most exciting plates are meat-free but flavor-heavy:
- Paneer Tikka: Marinated in yogurt and house pickles, grilled till blistered. Creamy inside, smoky outside.
- Grilled Aubergine with Pomegranate Molasses: Earthy, tangy, layered. A modern take on Indian baba ganoush.
- Charred Sweet Potato & Edamame Pâté: A sleeper hit—silky, smoky, and addictively good.
Best cocktail match? Forêt from the Spring Menu. The earthy nettle and bourbon profile perfectly ties into these grilled flavors.
Chef Notes: How Technique Fuels Flavor
Grilling at Seeklo isn’t fast-food—it’s ritual.
- Meats are marinated for 12-24 hours.
- The coals are managed with surgical precision—too hot and you lose nuance, too cool and you lose soul.
- Final touches (ghee glazes, citrus spritzes, spice dusts) are added tableside when needed—for maximum aroma and sensory drama.
The result? Each plate is a performance, every bite part of a larger choreography of taste.
Pair It Right: Cocktails Designed for Fire-Fueled Dishes
Seeklo’s cocktail list is no afterthought—it was built with these grilled plates in mind.
- Moongaphalee Sour (with Peanut-Washed Bourbon): Made for Seekh Kebabs.
- Diversity Dividend (Tamarind Vodka, Cardamom): Pairs with lamb and black pepper chicken.
- Mysore Manifestation: Cognac and sandalwood to accompany the Rib-Eye Boti.
- BARB (Spring Menu): A rhubarb milk punch that works wonders with spicy veg starters.
Ask the staff for a pairing—they’ve been trained to guide you through the cocktail-food synergy unique to Seeklo.
Why These Plates Define Seeklo—and What’s Coming Next
These signature dishes are more than hits—they’re manifestos. They reflect everything Seeklo stands for:
- Heritage with flair.
- Technique with soul.
- Global curiosity through an Indian lens.
The grill is our heartbeat. And with every sear, every sizzle, we’re inviting you to discover what Indian food can be in the hands of a creative team that respects the past and lives for the now.
From the grill to your plate—it’s not just food. It’s Seeklo.
Come hungry. Come curious. Stay for the cocktails.
