La Porte des Indes

DAYS OF BUSINESS

Mon - Fri:	12:00 to 14:30 19:00 to 23:30
Sat:	18:30 to 23:00 19:00 to 23:30
Sun:	12:00 to 14:30 18:00 to 22:30

La Porte des Indes have created some breathtaking events. Since 1996, we have worked nationally and internationally, producing a wide variety of events, from conferences and award ceremonies to product launches, weddings and parties.

Price Guide	Dessert £10.90 - £14.90
Payment Options	Cash, Amex, Visa, Mastercard, Diners
Features	Deliveries, Dress smart casual, Licensed, Private dining area, Smoking area, Takeaway, Wheelchair access
Ambience	Contemporary, Formal, Relaxed, Romantic, Suitable for business
Food	Vegetarian option
Styles	Cocktail, Sit down
Entertainment	Audio visual
Suitable For	Birthday/Anniversary, Business lunch/dinner, Christmas party

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	300	n/a
Tanjore Room	10	20
Salon du Gouvernor	14	20
Maharajah	50	80
Jaipur	50	80
Mango	40	50
Shamiana	100	200
Garden	25	40
Jungle Bar	n/a	60

Menu

Starters

1 Rasoul: Flaky pastry with lamb and green peas, served with a sweet and spicy créole sauce

5.90

2 Beignets d' Aubergine: Fried eggplant roundels filled with a cheese and herb "pâté"

5.00

3 Pepper Crabs: Soft shell crabs with garlic and black pepper with a ginger and green mango sauce

9.90

4 Demoiselles de Pondichéry: Large juicy grilled king scallops with a hint of garlic in a mild saffron sauce

9.90

5 Salad du Métis: A salad of mixed leaves, tomatoes, mushrooms, banana flower and strips of chicken breast in a tamarind dressing

6.00

6 Souvenirs des Indes: Simply delicious! A chance to savour all of the above starters

12.00

7 Sunhere Samosa: Golden triangles of minced chicken and vegetables. Served with mango chutney

5.90

8 Chard Pakoras: Crunchy green and red chard and water chestnut pakoras with gramflour, green chillies, coriander, turmeric and caraway seeds

5.50

9 Parsee Fish: Fillets of sole encased in a mint and coriander chutney and lightly steamed in banana leaves. Chef Mehernosh Mody's speciality

9.50

10 Rubiyan Jhinga: King prawns marinated with garlic, star anise and coriander. Smoked in the tandoor and served with a fresh red chilli sauce

11.90

11 Crab Malabar: A warm salad of crabmeat and corn, spiked with mustard, turmeric and fresh curry leaves. Presented in its own shell

8.50

12 Bombay Chaat: Popular vegetarian roadside fare of melt-in-the-mouth snacks, drizzled with yoghurt, chutneys and gram flour crisps

6.50

13 Murgh Malai Kebab: Chicken tikkas marinated with cream cheese, mace and fresh green peppercorns, grilled in the tandoor

7.00

14 Roasted Chilli Seekh Kebab: Luscious lamb kebabs with smoked chilli, sun-dried tomatoes, and herbs, complemented with a fruit chutney

7.00

15 Perles Des Indes: A panorama of our finest starters recommended by the chef

11.00

Soups

16 Couside: A rich broth of lamb and coconut milk, flavoured with a ‘bouquet garni’ of spices and herbs - home cooking to any Pondicherian

6.00

17 Mizoram: Rich wholesome soup of chicken and vegetables garnished with coriander leaves

6.00

18 Dakshin: A Southern lentil soup, enhanced with roasted spices, curry leaves and fresh lime

5.50

19 Smoked Tomato and Pepper Soup: Tandoori smoked red peppers and plum tomatoes spiked with an infusion of herbs and spices

5.50

Main Courses - Tandoori Grills

20 Chicken Tandoori: The classic grilled chicken marinated in traditional spices, perfumed with mustard oil and fenugreek

11.90

21 Barra Lamb Chops: Best end of British lamb marinated with browned onions, yoghurt and garam masala; char grilled to perfection, served with mint chutney

17.50

22 Tandoori Prawns: King Prawns rolled in caramelised garlic and garam masala

18.50

23 Achari Salmon: Salmon steaks rolled in mustard, fennel, chillies, and aniseed

14.50

24 Lobster Peri Peri: Whole lobster marinated in natural yoghurt, garlic, chilli flakes, garam masala and char grilled

29.00

25 Tandoori Mixed Grill Platter: A selection of our popular grills served with accompanying dips and naan bread

22.00

Main Courses - Our House Thalis

30 Plateau Des Indes: An ‘assiette’ composed from a selection of our best Franco-Indian dishes

23.50

31 Shahi Thali: A royal feast of tantalising curries and tandoori specialities

23.00

32 Samudri Thali: A galaxy of seafood for the adventurous

23.00

33 Shakahari Thali: For our vegetarians, a voyage of promise and discovery

20.00

Main Courses - Les Indes Francaises

40 Cassoulet de Fruits de Mer: A rich seafood stew simmered with local ‘vindai’ spices equivalent of the French Bouillabaise, often eaten in Pondichéry with rice

14.00

41 Policha Meen: Grilled sea bass marinated with green pepper, garlic and shallots, enveloped in banana leaves and served with tomato ‘rougail’. A recipe from the house of Mme Blanc, the "Grande Dame" of Pondichèry

19.00

42 Crevettes Assadh: Prawns simmered in a mild coconut curry with green mangoes, tumeric, chillies and ginger

15.90

43 Magret de Canard Pulivaar: Tender Barbary duck breast fillets served pink with a spicy tamarind sauce unique to the Creole community of Pondicherry. Mme Lourde Swamy's ancestral recipe

14.90

44 Poulet Rouge: Shredded chicken marinated in yoghurt and red spices, grilled and served in a creamy sauce. Spécialité de notre maison

15.90

45 Chumude Karaikal: Seared rare beef tenderloin. Served with a roasted cinnamon, aniseed, cloves and black pepper sauce

16.90

46 Kari de Boulettes: Minced lamb ‘koftas’ in a fresh tomato sauce with red peppers and mushrooms. Mme David Annuswamy's cherished family recipe

12.90

47 Kath Kozhi Mahe: Stir fried guinea fowl with dry red chillies, roasted spices, shallots and curry leaves

15.90

Main Courses - India..Avoyage of Discovery

50 Lasooni Jhinga: A royal marriage of king prawns and green garlic and tossed with dry red chillies and whole ‘kadai’ spices

15.90

51 Nilgiri Machi: Monkfish simmered in a green herb curry of coconut, chillies, coriander and roasted spices

16.90

52 Roast Black Cod: Black cod marinated in cream cheese, fresh dill, fennel, garlic, and honey wrapped in banana leaves and delicately finished in the oven

22.00

53 Chicken Tikka Masala: Where the humble tikka masala varies from one home to another, we present our own exclusive recipe of succulent chicken tikkas in masala

14.90

54 Dhaba Murgh: Exquisite Punjabi country fare of tender chicken braised with tomatoes, red onions, herbs and native spices

14.90

55 Kohe Kashmiri: Slow braised lamb shanks with aromatic spices

16.90

56 Hyderabadi Biryani: Leg of lamb marinated with mint, coriander and pomegranate seeds, cooked with Basmati rice in an earthenware pot with fried onions, saffron and quail egg

16.90

57 Pork Vindaloo "Ordinaire": An extra ordinary dish of pickled pork with Goan red chillies, garlic and malt vinegar prepared by our chef Francisco Marques

12.90

58 Xacuti De Galinha: ‘Black leg’ chicken cooked in a rich aromatic curry of roasted coconut and fiery spices

15.90

Accompaniments - Breads & Rice

60 Rougail d' Aubergine: A speciality of smoked crushed aubergine, chilli, ginger and fresh green lime from Pondicherry

6.90

61 Naintara do Pyaz: Green okras sautéed with onions, tomatoes and a touch of spice

6.90

62 Bombay Aloo: Seed potatoes tossed with smoked red chillies, tomatoes and fresh coriander

6.90

63 Saag Paneer: A traditional dish of leaf spinach and cottage cheese sautéed in butter with green chillies and ginger

6.90

64 Coorgi Mushroom Curry: Earthy mushrooms in a green herb curry from the Coorg region of South India

6.90

65 Tadka Dhal: Home style tempered yellow lentils

6.90

66 Pomegranate Raita: Natural yoghurt with pomegranates with a touch of cumin and paprika

3.90

67 Desi Salad: Spring onions, plum tomatoes, greens, lime and fresh green chillies

3.50

90 Steamed Basmati Rice: Fluffy white long grained Basmati rice

3.00

91 Kesaria Pillav Rice: Saffron flavoured aromatic Basmati pillav rice

4.00

92 Lime Rice: Festive pillav tinged with green lime, fresh curry leaves and nuts

4.00

Riz au Coco: Riz sauvage scented with fragrant curry leaves and coconut

4.00

94 Missie Roti: Gram flour bread with green herbs and dry spices baked in the tandoor

3.50

95 "Le Pain Créole": Pan-fried lacy rice flour pancakes, a speciality from Pondichèry

3.50

96 Naan: Tandoori baked bread of leavened dough in a classic teardrop shape

3.20

97 Tandoori Roti: Wholemeal unleavened bread

3.20

98 Laccha Paratha: Rich flaky bread enriched with butter

3.50

99 Kulcha: Naan breads with a filling of your choice. • Mango and Coconut • Onion and Garlic • Chilli and Coriander • Three Cheese • Fruit and Nuts • Herb Potatoes • Spiced Lamb

3.75

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 11/5/07.

User rating

(128 reviews)

Overall		7.7
Food		7.9
Ambience		8
Service		7
Value		7.7

"The setting's 'a bit bonkers' at this 'delightful', 'Disney exhibition-like' 'giant' in Marylebone - but at least this is 'one place where over-whelming decor doesn't mask underwhelming food', since most find the 'French-style Indian fare' 'spicy and highly varied' and 'service most attentive'; still, some malcontents mutter it's all 'way too pricey' for an adventure that's 'strictly tourist-time'."

Troy Segal, Zagatsurvey 2007 - September 2006

"Visually, La Porte des Indes is very far from the modern, minimalist identikit look of so many London eateries. It’s full of stone statues, ancient wooden carvings, palm trees, mirrors, flowers, hangings and water features, and many of the walls boast intricate Indian paintings. Even the table linen, cutlery and flatware are fittingly ornate..."

Melissa Harrison, View London - November 2005

La Porte des Indes

DAYS OF BUSINESS

Price Guide

Payment Options

Features

Ambience

Food

Styles

Entertainment

Suitable For

Restaurant areas and private dining

Add a review

User rating

Add a review