A rich seafood stew simmered with local ‘vindai’ spices equivalent of the French Bouillabaise, often eaten in Pondichéry with 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
Prawns simmered in a mild coconut curry with green mangoes, tumeric, chillies and ginger.
Tender Barbary duck breast fillets served pink with a spicy tamarind sauce unique to the Creole community of Pondicherry. Mme Lourde Swamy’s ancestral recipe.
Shredded chicken marinated in yoghurt and red spices, grilled and served in a creamy sauce. Spécialité de notre maison.
Stir fried beef tenderloin with roasted cinnamon, aniseed,
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.