London

Valentine's day menu

Celebrate love at La Porte des Indes during this Valentine’s Day. Treat your loved one to our special menu created by our Executive Chef Mehernosh Mody. This four course menu is priced at £55.00 per person and we also have an option for vegetarians.

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Non-Vegetarian Menu

STARTERS

Seabass- Karwari Macchi (medium spicy)

Fillets marinated in coastal spices, rolled in semolina and fried to perfection. Served with a green mango and ginger dip.

Guinea Fowl- Teetari  Anardhana

Fillets steeped in nutmeg, mace, pomegranate seeds and grilled in the tandoor.

British Lamb (spicy)

Seekh kebab Luscious lamb kebabs with smoked chilli, cheese and herbs, complemented with a fruit chutney.

Sprouted Moong Beans – Dahi Moong Puri

With chickpea mash topped with herb chutneys, yoghurt, gram flour vermicelli and pomegranate seeds in small pastry cases.

MAIN COURSES

Tiger Prawns- Assadh Konj Assadh (medium spicy)

In a rich coconut curry with green chillies, ginger, green mangoes and fresh curry leaves.

Free Range Chicken- Desi Murgh Vindaloo (very spicy)

Braised in a classic “Vindaloo” style with Goan dry red chillies, coriander, garlic, plum tomatoes, finished with malt vinegar and pickled onions.

Swiss Chard- Saag Aloo (medium spicy)

Stir fried with seed potatoes, cumin, ginger and fenugreek leaves.

Moong Bean Lentils – Nadan Parippu

Braised home style with garlic, coconut and tempered with mustard seeds and fresh curry leaves.

ACCOMPANIMENTS

Pomegranate – Anar Ka Raita

Pearls in a smoked red chilli and mustard yoghurt.

Basmati Rice – Kesari Pillav

Fluffy long grained rice perfumed with saffron.

Naan Tamater – Tulsi Naan

Tandoori baked bread with sun dried tomatoes and basil.

DESSERTS

– L’assiette du chef hamari pasand ki mithai.
– Belgian Chocolate Mousse.
– Narangi Jamun.
– Rose and Pistachio Khulfi (contains nuts).

Vegetarian Menu

STARTERS

Broccoli Tandoori – Phool Ghobi (medium spicy)

Florets marinated with yoghurt, lemongrass, chilli and a touch of lime, grilled to perfection.

Golden & Red Beetroot – Chukandari Samosa

Roasted and spiked with mustard seeds, fresh coconut, water chestnuts and curry leaves encased in a crisp samosa.

Wild Mushrooms – Khumb Kebab (medium spicy)

Wild mushrooms and yam, spiked with garam masala.

Sprouted Moong Beans – Dahi Moong Puri

With chickpea mash topped with herb chutneys, yogurt, gram flour vermicelli and pomegranate seeds in small pastry cases.

MAIN COURSES

Purple Aubergine – Bhagare Baingan (spicy)

Sauteed with rich roasted spices, sesame seeds, peanuts, tamarind and jaggery.

Paneer Achari (spicy)

Wedges filled with chilli and garlic relish and simmered in a delicate sauce of pickling spices and yogurt.

Swiss Chard – Saag Aloo (medium spicy)

Stir fried with seed potatoes, cumin, ginger and fenugreek leaves.

Moong Bean Lentils – Nadan Parippu

Braised home style with garlic, coconut and tempered with mustard seeds and fresh curry leaves.

ACCOMPANIMENTS

Pomegranate – Anar Ka Raita

Pearls in a smoked red chilli and mustard yogurt.

Basmati Rice – Kesari Pillav

Fluffy long grained rice flavored with saffron.

Naan Tamater – Tulsi Naan

Tandoori baked bread with sun dried tomatoes and basil.

DESSERTS

– L’asisiette du chef hamari pasand ki mithai.
– Berry Fruits and Cardamom Yogurt.
– Narangi Jamun Rose.
– Pistachio Khulfi (contains nuts).

MORE INFORMATION

Some of our dishes may contain or have been in contact with nuts, please let your server know of any allergies or dietary requirements you have. Our food suppliers have given assurances that none of our ingredients are genetically modified. Fish may contain small bones. The price mentioned above includes VAT. A 12.5% discretionary service charge will be added to your bill.

La Porte des Indes reserves the right to make alterations or amendments to the above menu where deemed necessary or as required due to unavailability of ingredients. The price is fixed and no refunds will be made based on the changes.