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January - March
2006, Uppercast
PART of the Blue Elephant Group, the acclaimed La Porte
Indes restaurants in London and Brussels
offer a unique style of Indian cookery inspired by the French Creole
cuisine of Pondicherry. Dishes such as Demoiselles de Pondicherry
( scallops in a saffron sauce ) and Magret de Canard Pulivar
( roasted duck breasts in a tamarind sauce ) blend French and Indian
ingredients and flavours. La Porte des Indes Cookbook
presents the very best recipes from the restaurants, including many
original dishes as well as other regional specialities from across
the subcontinent.
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Introductory chapters cover the
ingredients and equipment used in Indian cooking, Indian teas and
suitable wines to drink. Then follow over 80 delicious recipes for
hors d'oeuvres, soups, fish and seafood, meat and poultry,
vegetables, rice and breads, chutneys, sauces, desserts and even
cocktails. The couple behind the book and restaurants, Sherin and
Alexander Mody, are successful and top class chefs from India. He is
a Parsee from Bombay with the ability to embrace European aspects of
cooking and ingredients with traditional Indian spices and methods.
She hails from Kerala and enjoys teaching and training youth in
hospitality.
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