La Porte Des Indes Cookbook (English and French Edition)

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9781862056435: La Porte Des Indes Cookbook (English and French Edition)
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Part of the Blue Elephant Group, the acclaimed La Porte des Indes restaurants in London and Brussels offer a unique style of Indian cookery inspired by the French creole cuisine of Pondichery and other former French trading posts in Southern India. Dishes such as Demoiselles de Pondichery (scallops in a saffron sauce), Magret de Canard Pulivar (roasted duck breasts in a banana leaf parcel) and Riz au Lait de Rose (crushed basmati rice and clotted cream milk pudding) blend French and Indian ingredients and flavours. The historical theme is continued in the design of the restaurants, where elegant palms, moghul waterfalls and antique carvings and paintings evoke the atmosphere of French-colonial India. 'La Porte des Indes' Cookbook presents the very best recipes from the restaurants, including many of these original `fusion' dishes as well as other regional specialities from across the subcontinent. Introductory chapters cover the ingredients and equipment used in Indian cooking, as well as Indian teas and suitable wines to drink. These are followed by over 80 recipes for hors d'oeuvres, soups, fish and seafood, meat and poultry, seafood, vegetables, rice and bread, chutneys and sauce, and desserts. Recipes are clearly written and give helpful advice on obtaining unusual ingredients. The stunning photography by award-winning Belgian photographer Tony Le Duc captures the beauty of the finished dishes and the ambience of the restaurant.

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From the Publisher:

The acclaimed La Porte des Indes restaurants in London and Brussels offer a style of cooking inspired by the créole cuisine of French colonial India. Dishes like Scallops in Saffron Sauce, Roasted Duck Breasts in Banana Leaf, and Crushed Basmati Rice and Clotted Cream Pudding blend French and Indian ingredients and flavors to dazzling effect. In La Porte des Indes Cookbook, Executive Chef Mehernosh Mody presents the restaurants’ very best recipes, as well as other regional specialties from across the subcontinent. Introductory chapters cover the ingredients and equipment used in Indian cooking, as well as native teas and compatible wines. These are followed by more than 80 recipes for hors d’oeuvres, soups, fish and seafood, meat and poultry, vegetables, rice and bread, chutneys and sauces, and desserts. Throughout, gorgeous photographs capture the sumptuousness of the finished dishes.

About the Author:

Mehernosh Mody graduated from the Bombay Catering College and joined the Taj group of hotels where he gained experience in all types of cuisine; Indian and European, before being recruited as Executive Chef of La Porte des Indes restaurant in Brussels. He moved to the London branch when it opened in 1997. He appears regularly on television food programmes, including UK Food Live. Joint author of the book is John Hellon, a restaurant critic and food writer based in Brussels. He is the author of Brussels Fare (Logos, Belgium), the Blue Elephant Cookbook (Pavilion) and the translator into English of the Comme Chez Soi Cookbook.

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