La Porte des Indes

Soups & Starters

Soups

• MizoramGBP 9.00

  Rich wholesome soup of chicken and vegetables garnished with coriander leaves

• DakshinGBP 9.00

  A Southern lentil soup, enhanced with roasted spices, curry leaves and fresh lime

Starters

• Venison RasoulGBP 12.00

  Spiced venison encased in crisp flaky pastry and served with a tangy fruit chutney

• Foie GrasGBP 15.00

  Tandoori seared, served on a crisp honey naan bread with a fig and ginger chutney

• Pepper CrabsGBP 14.00

  Soft shell crabs with garlic and black pepper with a ginger and green mango sauce

• Demoiselles de PondichéryGBP 15.00

  Large juicy grilled king scallops with a hint of garlic in a mild saffron sauce

• Salad du MétisGBP 9.00

  A salad of mixed leaves, tomatoes, mushrooms, banana flower and strips of chicken breast in a tamarind dressing

• Souvenirs des IndesGBP 19.00

  Simply delicious! A chance to savour all of the above starters

• Sunhere SamosaGBP 10.00

  Golden triangles of minced chicken and vegetables. Served with mango chutney

• Chard PakorasGBP 9.00

  Crunchy green and red chard and water chestnut pakoras with gramflour, green chillies, coriander, turmeric and caraway seeds

• Parsee FishGBP 16.00

  Fillets of lemon sole encased in a mint and coriander chutney and lightly steamed in banana leaves

• Rubiyan JhingaGBP 18.00

  Wild catch tiger prawns marinated with garlic, star anise and coriander.Smoked in the tandoor and served with a fresh red chilli sauce

• Crab MalabarGBP 13.00

  A warm salad of crabmeat and corn, spiked with mustard, turmeric and fresh curry leaves. Presented in its own shell

• Bombay ChaatGBP 9.00

  Popular vegetarian roadside fare of melt-in-the-mouth snacks, drizzled with yoghurt, chutneys and gram flour crisps

• Murgh Malai KebabGBP 13.00

  Chicken tikkas marinated with cream cheese, mace and fresh green peppercorns, grilled in the tandoor

• Roasted Chilli Seekh KebabGBP 13.00

  Luscious lamb kebabs with smoked chilli, sun-dried tomatoes, and herbs, complemented with a fruit chutney

• Perles des IndesGBP 18.00

  A panorama of our finest starters recommended by the chef

Tandoori grills

• Chicken TandooriGBP 12.00

  The classic grilled chicken marinated in traditional spices, perfumed with mustard oil and fenugreek

• Barra Lamb ChopsGBP 26.00

  Best end of British lamb marinated with browned onions, yoghurt and garam masala, chargrilled to perfection and served with a mint chutney

• Achari SalmonGBP 24.00

  Salmon steaks rolled in mustard, fennel, chillies, and aniseed

• Lobster Peri PeriGBP 40.00

  Fresh lobster marinated in natural yoghurt, garlic, chilli flakes, garam masala and chargrilled whole in shell accompanied by a garlic naan bread

• Tandoori Mixed Grill PlatterGBP 35.00

  A selection of our popular grills served with accompanying dips and naan bread

Main courses

• Cassoulet de Fruits de MerGBP 32.00

  A rich seafood stew of monk fish fillets, scallops, prawns, crab claws and squid with local vindai spices and laced with coconut cream. The equivalent of a French Bouillabaisse and often eaten in Pondicherry with steamed rice

• Policha MeenGBP 29.00

  Grilled sea bass marinated with green pepper, garlic and shallots, enveloped in banana leaves and served with tomato 'rougail'. A recipe from the house of Mme Blanc, the "Grande Dame" of Pondichèry

• Crevettes AssadhGBP 30.00

  Wild catch Tiger prawns simmered in a mild coconut curry with green mangoes, turmeric, green chillies and ginger. Finished with a tempering of whole mustard seeds and fresh curry leaves

• Magret de Canard PulivaarGBP 24.00

  Tender Barbary duck breast fillets served pink with a spicy tamarind sauce, subtly spiced with vadavam and unique to the Creole community of Pondicherry. Mme Lourde Swamy's ancestral recipe

• Poulet RougeGBP 25.00

  Chicken fillets marinated in yoghurt and red spices, grilled and served in a creamy sauce. Spécialité de notre maison

• Chumude KaraikalGBP 27.00

  Stir fried Hereford beef tenderloin with roasted cinnamon, aniseed, coriander, fennel, cloves, black pepper and coconut chips

• Kari de MoutonGBP 26.00

  Home style goat meat curry spiked with robust spices and laced with coconut milk. Mme David Annuswamy's cherished family recipe. Best enjoyed with lacy fried rice pancakes or steamed red rice

• Guinea Fowl MaheGBP 24.00

  Stir fried guinea fowl fillets dry roasted with smoked red chillies, aromatic South Indian spices, mustard seeds, caramelised shallots and fresh green curry leaves

• Lasooni JhingaGBP 27.00

  A royal marriage of king prawns and green garlic and tossed with dry red chillies and whole 'kadai' spices

• Kerala Meen CurryGBP 28.00

  Monkfish simmered in a rich spicy curry of coconut, chillies, coriander, roasted spices and smoked tamarind

• Roast Black CodGBP 35.00

  Black cod marinated in fennel, chilli, mustard, honey, tamarind, rice vinegar wrapped in banana leaves and flame grilled

• Chicken Tikka MasalaGBP 24.00

  Where the humble tikka masala varies from one home to another, we present our own exclusive recipe of succulent chicken tikkas in masala

• Dhaba MurghGBP 24.00

  Exquisite Punjabi country fare of tender chicken braised with tomatoes, red onions, herbs and native spices

• RoganjoshGBP 25.00

  Slow braised British lamb with aromatic spices from Kashmir. Undoubtedly a prince among curries!

• Hyderabadi Lamb BiryaniGBP 29.00

  Leg of lamb marinated with mint, coriander and pomegranate seeds, layered with Basmati rice in an earthenware pot with caramelised onions, saffron and quail egg. Served with a pomegranate raita

Accompaniments

• Pomegranate RaitaGBP 6.00

  Natural yoghurt with fresh pomegranate kernels with a touch of cumin and paprika

• Bombay AlooGBP 9.00

  Seed potatoes tossed with smoked red chillies, tomatoes and fresh coriander

• Saag PaneerGBP 9.00

  A traditional dish of leaf spinach and cottage cheese sautéed in butter with green chillies and ginger

• Dhal MakhaniGBP 13.00

  Black and white lentils slow cooked with red kindney beans and spices, enriched with cream

• Tadka DhalGBP 10.00

  Home style tempered yellow lentils

• Desi SaladGBP 5.00

  Spring onions, plum tomatoes, greens, lime and fresh green chillies

• Steamed Basmati RiceGBP 5.00

  Fluffy white long grained Basmati rice

• Kesaria Pillav RiceGBP 5.00

  Saffron flavoured aromatic Basmati pillav rice

• Red RiceGBP 5.50

  Steamed organic red rice

• Le Pain CréoleGBP 6.00

  Pan-fried lacy rice flour pancakes, a speciality from Pondicherry

• NaanGBP 4.00

  Tandoori baked bread of leavened dough in a classic teardrop shape

• Tandoori RotiGBP 4.00

  Wholemeal unleavened bread

• Laccha ParathaGBP 4.00

  Rich flaky bread enriched with butter

• KulchaGBP 5.50

  Naan breads with a filling of your choice – Mango and Coconut, Onion and Garlic, Chilli and Coriander, Three Cheese, Fruit and Nuts, Herb Potatoes and Spiced Lamb

• Venison Kheema NaanGBP 7.00

  Richly spiced venison with red onions, green chillies, ginger and fresh corainder

• Bread and BasketGBP 12.00

  Chefs selection of three of his favourite breads