To pamper the palates of our vegetarian diners, we have created an exclusive menu of exquisite vegetarian fares. From an authentic Indian Biryani to a French influenced Rougaine D’Aubergine, there’s something for everyone at La Porte des Indes.
A 12.5% discretionary service charge will be added to your bill.
Fried aubergine roundels filled with a sensational cheese and herb ‘pâté’. A speciality from Pondicherry.
Popular vegetarian street fare of melt-in-mouth snacks, drizzled with yoghurt, home made chutneys and gram flour crisps.
Florets marinated with lime, lemongrass, cheese and grilled in the tandoor.
Home made cottage cheese wedges marinated in caramelised onion and garlic, stuffed with a tangy mint and mango relish and char grilled.
Steamed yellow lentil cakes layered with green herb chutney and tempered with mustard seeds. Pan fried colocassia leaf roulades garnished with fresh coriander. Served with a fresh garlic and chilli dip.
From East to West, the ever popular vegetable samosa, with a ‘khata-meeta’ tamarind sauce.
Our chef recommends his choice of starters.
A Southern lentil soup, enhanced with roasted spices, curry leaves and fresh lime. Served with a freshly baked naan bread.
Seasonal vegetables stir fried with kadai spices.
Seed potatoes tossed with smoked red chillies, tomatoes and fresh coriander.
Crisp fried lotus root with chives, chillies and dry mango powder.
Smoked aubergine crushed with chilli, ginger and fresh green lime, a speciality from Pondicherry.
Chickpeas cooked Punjabi home style with garam masala and tinged with tamarind.
Green okras sautéed with onions, tomatoes and a touch of spice.
Leaf spinach and fresh cottage cheese sauteed in butter with green chillies and ginger.
Cottage cheese and peppers sauteed home style with dry spices and ginger, tomatoes and fresh coriander.
Stir fried with mustard seeds, fresh curry leaves with a touch of coastal Konkan spices and crunchy cashew nuts.
A delicate infusion of Basmati rice, root vegetables, broccoli, fine beans crunchy horsegram and fresh herbs. Served with a pomegranate raita.
Natural yoghurt with fresh pomegranate kernels with a touch of cumin and paprika.
Spring onions, plum tomatoes, greens, lime and fresh green chillies.
Fluffy white long grained Basmati rice.
Saffron flavoured aromatic Basmati pillav rice.
Steamed organic red rice.
Pan- fried lacy rice flour pancakes, a speciality from Pondichèry.
Tandoori baked bread of leavened dough in a classic teardrop shape.
Wholemeal unleavened bread.
Rich flaky bread enriched with butter.
Naan breads with a filling of your choice. Mango and Coconut, Onion and Garlic, Chilli and Coriander, Three Cheese, Fruit and Nuts, Herb Potatoes
Crisp yellow lentil flat breads spiked with cumin seeds, served fried or roasted with a selection of pickles and chutneys.
Chefs selection of three of his favourite breads.