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Lunch Promotion
• Crunch Lunch £9.95
*• Tasting Platter £12.00
*• Festive Low Calorie Lunch
(650 calories) £17.00
Sunday Brunch £25.00
•
Valid for lunch Monday-Saturday only
*
Not valid for groups or bookings of
more than 8 pax in December
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 £39.00 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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Continental
Menu 3 Courses £39 |
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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 31.12.09.
- The price is £39.00
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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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. |
|
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. |
|
DESSERT |
|
L'Assiette du Chef
Inspired by the cookbook. |
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HOT
VERY
HOT