La Porte des Indes: Elegant Indian Dining, Preview

IT'S RUDE to STARE 26 Jul 2014

If for you eating an Indian incorporates shouting at the TV screen whilst wearing your pyjama bottoms think again.

La Porte des Indes, set just back from Marble Arch, have recently turned 18, which in restaurant years is (similar to dog years) is some what of a golden oldie.

The restaurant notes their culinary mainstay as “The Gallic influenced dishes representative of Pondicherry, a former French colony of India, dating back to the nineteenth century”, with spice infused french plates such as Cassoulet Des Fruits De Mer, a rich seafood stew simmered in vindai spices or Poulet Rouge, shredded chicken marinated in yoghurt and red spices served in a creamy sauce.

This is no BOYB with framed posters or dubiously clean beaded curtains, this is elegant Indian dining as you have never experienced before with a set menu which allows dinners to dabble in a little of all sorts – so just count the pangs of hunger to decide whether to opt for 3 or 4 courses.

Starting on the set menu voyage, you can select from: Paree Fish (sole) encased in a mint and coriander chutney and wrapped in banana leaves, succulent grilled scallops grilled with garlic and saffron, the Murgh Malai Kebab – which is tikka flavoured and marinated in cream cheese or Chard Pakoras, with water chestnuts and green chillies.

As a nod toward our beret wearing friends, the main courses offer some premium cuts of meat such as the Barra Lamb Chops with marinated caramelised onions, garam masala which is then served with traditional mint chutney on the side.

For a breather, the 4 course gadabouts can now choose from a Dakshin South Indian lentil soup or a unique and fruity tamarind sorbet to cleanse the palate.

To mark the end of this contemporary culture collaboration L’Asseiette du Chef, will of course give you a taster of all the chefs favourite puddings.

Expect no kormas, this is unique culinary hybrid, has been designed to take dinners on a sophisticated trail of taste.