Master Class by Chef
Mehernosh Mody
on the last Friday of the month.
(Except December)
Take a peek into the heart of La Porte des Indes and join
award winning
Chef Mehernosh Mody and his talented team as they unravel
the secrets
of Indian food with live cooking demonstrations. On the last Friday of the month take an insight and
expert advice on the numerous herbs and spices used in Indian cooking,
as well as how to prepare them by roasting, grinding,
pounding,
etc - the successful basis of any Indian meal.
After the demonstration enjoy the delights of La Porte des Indes lunch menu, safe in the knowledge that cooking Indian cuisine
at home will never be the same again!
Demonstration timing 12pm - 1.30pm and Lunch from 1.30pm
onwards.
What does it include
Welcome Drink
Tour of the Kitchens
Cookery Demonstration and food tasting
Food and wine pairing
Three course Lunch
Certificate of Participation
Complimentary spice basket
January
PARSEE FISH:
Filets of Sole encased
in a mint and coriander chutney and lightly steamed
in banana leaves.
SAAG KHUMB
:
Leaf spinach and field mushrooms sautéed with chillies, ginger and fenugreek.
CHUMUDE KARAIKAL:
Stir fried beef with coconut and south Indian spices.
February
CHARD AND WATERCHESTNUT PAKORAS:
Crunchy red and green chard with water chestnuts, chillies, coriander and caraway seeds.
CREVETTE ASSADH:
Prawns simmered in a mild coconut curry with green mangoes, turmeric, and ginger.
BOMBAY POTATOES:
Seed potatoes tossed with smoked red chillies, tomatoes and fresh coriander.
March
FISH AMRITSARI:
Batter fried fish, Indian style.
ACHARI MURGH:
A tongue tickling sauce made with pickling spices cooked with fillets of chicken.
COORGI MUSHROOM CURRY:
Earthy mushrooms in a green herb curry.
April
CRAB MALABAR:
A warm salad of crabmeat and corn, spiked with mustard, turmeric and fresh curry leaves.
KATH KOZHI MAHE:
Stir fried guinea fowl with dry red chillies, roasted spices, shallots and curry leaves. sauce
Rougail d’Aubergine:
Smoked crushed aubergine with chilli, ginger and lime.
May
CHICKEN SAMOSA:
Crisp pastry enclosed with minced chicken and vegetables
SEAFOOD CASSOULET:
A rich seafood stew simmered with local "vindai" spices and coconut milk.
WATER CHESTNUT MASALA::
Stir fried water chestnuts and mangetout with kadai spices.
June
PATIALA DHABA MURGH:
Chicken cooked country-style from the Punjab region.
GOAN PRAWN CURRY:
A coconut based sauce resplendent with chillies, garlic and Kokum.
SAAG PANEER:
Leaf spinach and cottage cheese sautéed with chillies, ginger and fenugreek.
Terms and Conditions
1. The price is £30.00 per person inclusive of VAT. A
12.5% service charge
will be added to your total bill.
2. The price includes a welcome drink, cookery
demonstration, three course lunch, and certificate of participation with a goody
bag of spices.
3. When making your reservation please note which class you
have registered for.
(Date & Time). Written confirmation notices are not sent
unless requested.
4. Seating in our classes is first-come, first-served basis.
We recommend arriving early if you would like group seating.
We appreciate your arrival on time to assure
the class flows without disruption.
5. Complete recipes will be provided for each class.
6. Chefs may alter menus due to seasonal availability of
ingredients.
La Porte des Indes reserves the right to cancel any class
due to insufficient
enrolment. If a class is cancelled, we will contact you by
telephone and transfer
your fee to another class of your choice or refund your fee.
7. Cancellations made ten days or less before the class date
will result in a future
credit good for the amount of the class. Last but not least,
come prepared for
a fun filled culinary experience.
VAT Included. A 12.5% discretionary service
charge will be added to your bill.
Log on to
www.pilondon.net
for more details or
book now at reception
to avoid disappointment.
LA PORTE DES INDES LONDON
Indian Cuisine with a difference
32 Bryanston Street, London W1H 7EG
TEL: +44 20 7224 0055
FAX: +44 20 7224 1144
E-mail:
london.reservation@laportedesindes.com
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the gourmet of Thai Cuisine.
