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For Lunch
December
For those of you who are coming to us
for lunch;
there is a sumptuous festive lunch buffet (Monday to
Friday 1 to
19 December) at
£23.00 per
person
with over 20 dishes to choose from.
Sunday Festive Jazz Brunch at
£25.00 per person.
For Dinner
You can choose from a variety
of festive
a la carte menu are priced at £27.00,
£34.00,
£38.00
per person. Continental menu options for those who
are not too fond of curry are priced at £40.00 per
person. The vegetarian menu Maison is priced at
£26.00,
£32.00 and
£36.00 per person.
Private dining rooms
Salon du Gouverneur Seat 14 people
A fully private room with a French colonial décor.
Tanjore room Seat 10 people
A deep mustard coloured semi-private
room with a unique atrium.
Maharajah room Seat 40-50 people
A semi-private area with wooden arches,
Moghul art and foliage.
Shamiana Seat 80-100 people
The literal translation of Shamiana
means tent.
All rooms are available for a nominal hire charge.
We can easily accommodate seated parties for more
than 300 people (200 on the upper floor and 100 in
the Shamiana Room) even groups of 500 can be
entertained with cocktail and/or buffet parties.
Gift with a difference!
•
Hamper
• Gift vouchers
• Indian silk to
ceramic and spices
•
Cookbook
Cookery Demonstrations
Canapés and Bowl Food
Click for sample menu
Jungle Bar
Entertainment
The restaurant is available for exciting theme
parties and completes take-overs. Entertainment may
be arranged for complete take-overs in the form of a
jazz band, disco, traditional Indian musicians, folk
dancers, fortune-tellers, magicians, henna painters
etc.
All you have to do is ask!
All party booking enquiries must be confirmed in
writing or by fax and menu and drink choices to be
confirmed prior to the event. A 50% non-refundable
deposit is required to confirm your reservation for
parties exceeding 7 persons to 45 persons. This
deposit is fully refundable if cancelled within 72
hours of the event with the exception of complete
takeovers. Please ask for more details regarding our
cancellation and refunds policy. |
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Celebrate this
New Year in
style at the award winning restaurant
in London amongst palm trees
and exotic blooms. Dine in regal
surroundings and bring in the New Year
with fun and frolic. Our resident DJ
will keep you entertained with his
electric music and you could also win
some great prizes from our sponsors.
Our
New Years Eve 4-course dinner
and dance
is priced at £50.00 per person
excluding drinks. Dishes guaranteed to
knock the stuffing out of anyone's
turkey will be available throughout the
month of November & December.
20% discount on our Early Bird Offer
From 6.30pm and diners must leave by
8.15pm. |
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New Year's Eve Menu £50
*Half
a Tandoori Lobster Supplement @
£15.00 per person |
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CHEF'S SELECTION OF APPETIZERS |
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Warm Chestnut and Morel Soup
Smoked Peppered Salmon Samosa
Roasted Chickpea flour Cake
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STARTERS |
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Foie Gras
Tandoori seared and served with
a fig and ginger chutney with a
wild flower honey naan.
Sea Scallops
Lightly glazed seared and served in a garlic and saffron
butter sauce.
Guinea Fowl
Filets marinated in mild spices
and pomegranate molasses and
grilled in the tandoor.
Chick peas
With sprouted moong beans,
yoghurt, green herb and date
chutneys, encased in a crisp
pastry.
*Tandoori Lobster
Half a grilled
Scottish Lobster marinated with
grain mustard,
garam masala, yoghurt cheese and
sun dried chilli flakes
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MAIN COURSES |
Alaskan Black Cod
Steeped in fermented soya bean
paste, ginger,
rice vinegar and a touch of
pepper.
Swaledale Lamb Chops
marinated with roasted peanut
butter, tamarind and
caramelised onions, grilled to
perfection.
Free Range Chicken
fillets simmered home style in a
roasted coconut curry with
aromatic spices.
Lotus stem
Stir fried with asparagus and
chestnut mushrooms with plum
tomatoes and fresh coriander.
Split Yellow Lentils
Braised Calcutta style with
coconut chips and cinnamon.
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ACCOMPANIMENTS |
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Mehjool Dates
With walnuts in natural yoghurt
tempered with
mustard and dry red chillies.
Basmati Rice
Pillav perfumed with fresh dill.
Tandoori Breads
Wholemeal Thyme Roti, Sun dried
Tomatoes and Basil Naan.
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DESSERT |
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Candied Pumpkin Parcel
Glazed Mango Cheeks with
Alphonso Mango Sorbet
Roasted Chestnut and Chocolate
Samosas
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New Year's Eve Menu (Vegetarian)
£50 |
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CHEF'S SELECTION OF APPETIZERS |
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Warm Chestnut and Morel Soup
Green peas and Goats Cheese
Pastry
Roasted Chickpea flour Cake
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STARTERS |
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Broccoli
Florets marinated with cream
cheese, lemon grass and a touch
of spice.
Water chestnuts
With Swiss chard and taro in a crisp samosa, served with a
spiced pear and clove chutney.
Chick pea
Mash and moong beans with herb
and date chutneys, encased in a
crisp pastry case
Banana Flower
Chaat with green papaya and raw mango salad spiked with red
onions, peanuts, chilli flakes
and green lime.
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MAIN COURSES |
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Purple Aubergines
Sautéed in rich gravy of roasted
peanuts, coconut,
chillies tinged with tamarind
and jaggery.
Jack fruit
Petals sautéed with garlic and
cumin seeds
with fresh spinach leaves.
Paneer
Pinwheels with fruit chutney
simmered in almond sauce
with a touch of pomegranate
molasses.
Lotus stem
Stir fried with asparagus and
chestnut mushrooms with plum
tomatoes and fresh coriander.
Split Yellow Lentils
Slow braised Calcutta style with
coconut chips and cinnamon.
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ACCOMPANIMENTS |
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Mehjool Dates
With walnuts in natural yoghurt
tempered
with mustard and dry red
chillies.
Basmati Rice
Pillav perfumed with fresh dill.
Tandoori Breads
Wholemeal Thyme Roti, Sun dried
Tomatoes and Basil Naan
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DESSERT |
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Candied Pumpkin Parcel
Glazed Mango Cheeks with
Alphonso Mango Sorbet
Roasted Chestnut and Chocolate
Samosas
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Continental
Menu 3 Courses £38 |
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(Options
available only for those who are
not too fond of curry.) |
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STARTERS |
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Choose any one
option
> Smoked Scottish Salmon with
capers.
> Seared foie gras with glazed
purple figs.
> Plum tomato & mozzarella salad
with rocket leaves & olive oil
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MAIN COURSES |
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Choose any one
option
> Pan fried salmon with tarragon
sauce
> Roast turkey with trimmings *
> Fillet steak with green pepper
sauce and fries.
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DESSERT |
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L'assiette du chef
A selection of our favourite
three desserts.
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NOTES:
- Available only in the
month of November &
December
except
31.12.08.
- The price is £38.00
per person for three
courses.
- Dietary options or
special meals are
available on request.
- All of the above need
to be pre booked and
confirmed
as part of menu
options.
- With a minimum notice
of 48 hours
* Includes pork meat in
the stuffing and nuts |
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*Closed on Thursday
25th and
Friday 26th
December 2008 and on
Thursday 1st
January 2009.
Forget traditional
tinsel and trimmings,
dine in opulence and
splendour, and
experience the warm
hospitality of
La
Porte des Indes.
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Menu Maison 4 Courses £38 |
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STARTERS |
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Parsee Fish
Fillets of sole encased in a mint and coriander
chutney and
lightly steamed in banana leaves.
Demoiselles de Pondichéry 
Large juicy grilled king scallops with a hint of
garlic in a mild saffron sauce.
Murgh Malai Kebab
Chicken tikkas marinated with cream cheese,
mace and fresh green peppercorns,
grilled
in the tandoor.
Chard Pakoras
Crunchy green and red chard and water chestnut
pakoras with Bengal gramflour,
green chillies,
coriander, turmeric and caraway seeds.
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SOUP or SORBET |
 Dakshin
A Southern lentil soup, enhanced with roasted
spices, curry leaves and fresh lime.
or
Tamarind Sorbet |
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MAIN COURSES |
Tandoori Prawns
King Prawns rolled in caramelised garlic,
garam masala and grilled in the tandoor.
Poulet Rouge
Shredded chicken marinated
in yoghurt and red spices, grilled and served in a creamy
sauce. Spécialité de notre maison.
Roganjosh
The classic lamb curry of Kashmir, undoubtedly a prince among
curries.
Saag Paneer
A traditional dish of leaf spinach and cottage cheese
sautéed in butter
with green chillies and ginger. |
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ACCOMPANIMENTS |
Kesaria Pillav Rice 
Saffron flavoured aromatic Basmati rice.
Pomegranate Raita
Natural yoghurt with pomegranates
with a touch of cumin and paprika.
Multani Naan
Buttered tandoori baked bread with onion
seeds, melon seeds and sesame. |
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DESSERT |
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L'Assiette du Chef
A selection of our favourite three desserts. |
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The Petit Menu Maison 3 Courses £27 |
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STARTERS |
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Parsee Fish
Fillets of sole encased in a mint and coriander
chutney and
lightly steamed in banana leaves.
Murgh Malai Kebab
Chicken tikkas marinated with cream cheese,
mace and fresh green peppercorns,
grilled
in the tandoor.
Chard Pakoras
Crunchy green and red chard and water chestnut
pakoras with Bengal gramflour,
green chillies,
coriander, turmeric and caraway seeds. |
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MAIN COURSES |
Poulet Rouge
Shredded chicken marinated
in yoghurt and red spices, grilled and served in a creamy
sauce. Spécialité de notre maison.
Roganjosh
The classic lamb curry of Kashmir, undoubtedly a prince among
curries.
Saag Paneer
A traditional dish of leaf spinach and cottage cheese
sautéed in butter
with green chillies and ginger. |
|
ACCOMPANIMENTS |
Kesaria Pillav Rice
Saffron flavoured aromatic Basmati rice.
Pomegranate Raita
Natural yoghurt with pomegranates
with a touch of cumin and paprika.
Multani Naan
Buttered tandoori baked bread with onion
seeds, melon seeds and sesame. |
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DESSERT |
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L'Assiette du Chef
A selection of our favourite three desserts. |
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Vegetarian Menu Maison 3 Courses £32 |
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STARTERS |
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Dahi Bhalle
White lentil dumpling with ginger and chillies,
raisins, cashew nuts and
doused in a cool yoghurt
sauce with tamarind chutney.
Tandoori Paneer Kebabs
Home made cottage cheese wedges marinated
in caramelised onion and garlic,
stuffed with
a tangy mint and mango relish and char grilled.
Shingora
The ever popular vegetable samosa with
a " khata-meeta" tamarind sauce.
Crunchy Chard Pakoras
Green and red chard and water chestnut
pakoras with Bengal gramflour, green chillies,
coriander, turmeric and caraway seeds.
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MAIN COURSES |
Saag Paneer
A traditional dish of leaf spinach and cottage cheese
sautéed
in butter with green chillies and ginger.
Aloo Dum
Whole stuffed potatoes steeped in a buttery
tomato sauce, spiced to perfection.
Naintara do Pyaz
Green okras sautéed with onions, tomatoes
and a touch of spice.
Tadka Dhal
Our supreme dish of tempered yellow lentils
to enhance your meal. |
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ACCOMPANIMENTS |
Kesaria Pillav Rice
Saffron flavoured aromatic Basmati rice.
Pomegranate Raita
Natural yoghurt with pomegranates with
a touch of cumin and paprika.
Multani Naan
Buttered tandoori baked bread with onion
seeds, melon seeds and sesame. |
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DESSERT |
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L'Assiette du Chef
Inspired by the cookbook. |
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Vegetarian Menu Maison 4 Courses £36 |
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STARTERS |
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Dahi Bhalle
White lentil dumpling with ginger and chillies,
raisins, cashew nuts and
doused in a cool yoghurt
sauce with tamarind chutney.
Tandoori Paneer Kebabs
Home made cottage cheese wedges marinated
in caramelised onion and garlic,
stuffed with
a tangy mint and mango relish and char grilled.
Shingora
The ever popular vegetable samosa with
a " khata-meeta" tamarind sauce.
Crunchy Chard Pakoras
Green and red chard and water chestnut
pakoras with Bengal gramflour, green chillies,
coriander, turmeric and caraway seeds.
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SOUP or SORBET |
Dakshin
A Southern lentil soup, enhanced with roasted
spices, curry leaves and fresh lime.
or
Tamaind Sorbet |
|
MAIN COURSES |
Saag Paneer
A traditional dish of leaf spinach and cottage cheese
sautéed
in butter with green chillies and ginger.
Aloo Dum
Whole stuffed potatoes steeped in a buttery
tomato sauce, spiced to perfection.
Naintara do Pyaz
Green okras sautéed with onions, tomatoes
and a touch of spice.
Tadka Dhal
Our supreme dish of tempered yellow lentils
to enhance your meal. |
|
ACCOMPANIMENTS |
Kesaria Pillav Rice
Saffron flavoured aromatic Basmati rice.
Pomegranate Raita
Natural yoghurt with pomegranates with
a touch of cumin and paprika.
Multani Naan
Buttered tandoori baked bread with onion
seeds, melon seeds and sesame. |
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DESSERT |
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L'Assiette du Chef
Inspired by the cookbook. |
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Vegetarian Petit Menu Maison £26 |
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STARTERS |
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Dahi Bhalle
White lentil dumpling with ginger and chillies,
raisins, cashew nuts and
doused in a cool yoghurt
sauce with tamarind chutney.
Shingora
The ever popular vegetable samosa with
a " khata-meeta" tamarind sauce.
Crunchy Chard Pakoras
Green and red chard and water chestnut
pakoras with Bengal gramflour, green chillies,
coriander, turmeric and caraway seeds.
|
|
MAIN COURSES |
Saag Paneer
A traditional dish of leaf spinach and cottage cheese
sautéed
in butter with green chillies and ginger.
Aloo Dum
Whole stuffed potatoes steeped in a buttery
tomato sauce, spiced to perfection.
Tadka Dhal
Our supreme dish of tempered yellow lentils
to enhance your meal. |
|
ACCOMPANIMENTS |
Kesaria Pillav Rice
Saffron flavoured aromatic Basmati rice.
Pomegranate Raita
Natural yoghurt with pomegranates with
a touch of cumin and paprika.
Multani Naan
Buttered tandoori baked bread with onion
seeds, melon seeds and sesame. |
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DESSERT |
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L'Assiette du Chef
Inspired by the cookbook. |
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