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.
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
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.
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.
Chicken fillets marinated in yoghurt and red spices, grilled and served in a creamy sauce. Spécialité de notre maison.
Stir fried Hereford beef tenderloin with roasted cinnamon, aniseed, coriander, fennel, cloves, black pepper and coconut chips.
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.
Stir fried guinea fowl fillets dry roasted with smoked red chillies, aromatic South Indian spices, mustard seeds, caramelised shallots and fresh green curry leaves.
A royal marriage of king prawns and green garlic and tossed with dry red chillies and whole ‘kadai’ spices.
Monkfish simmered in a rich spicy curry of coconut, chillies, coriander, roasted spices and smoked tamarind.
Black cod marinated in fennel, chilli, mustard, honey, tamarind, rice vinegar wrapped in banana leaves and flame grilled.
Where the humble tikka masala varies from one home to another, we present our own exclusive recipe of succulent chicken tikkas in masala.
Exquisite Punjabi country fare of tender chicken braised with tomatoes, red onions, herbs and native spices
Slow braised British lamb with aromatic spices from Kashmir. Undoubtedly a prince among curries!
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.