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Lunch at Le Porte des Indes, Marylebone, London – Review (Permanently closed)

May 6, 2014 by manjirichitnis 7 Comments

Influence of the British Raj on India,its culture and their indelible influence on the railways , architecture and the many places of tourist interest is common knowledge but India was also ruled by Mughals,the Portuguese,the French and the Dutch. Each of these colonies bear distinct stamps of a deep-rooted influence especially on the food with some beautiful foods that have become a part of the local community and recipes developed by such confluence of are not only brilliant in taste but also a mixture of flavours that otherwise would not have been combined.

I had heard so much about Le Porte des Indes and Chef Mehernosh Mody who has been awarded Ethnic Chef of the Year 2012 at the Craft Guilds of Chefs Awards for people who pay attention to things like that. So when Fiona who blogs at London Unattached asked me to accompany her for a lunch at Le Porte des Indes it was an offer too tempting to pass up!

Le Porte des Indes literally means Gateway to India. The decor is warm and welcoming and I felt was in some old, Indian palace with intricate wood carvings, huge artefacts, paintings especially replicas of Raja Ravi Verma’s magnificent originals and stone statutes which reminded of the ones at Khajuraho. Indoor plants are similar to ones I would see probably at The Taj Hotel in Mumbai, India lots of wooden statues of Lord Ganesha too.

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We started by ordering some drinks I ordered for a Tamarind Martini while Fiona ordered some  white wine.My gin,tamarind and limoncello martini came adorned with a slice of Star Fruit on the side .The sight of the star fruit took me back to my college days when my friends and me , about ten of us would get off the train and trade  the crowded bus journey on way back from school and walk home instead on the dusty footpath – our treat for walking, a tangy snack packed in an old newspaper sold by a haath – gaadi or hand cart street food vendor which included roasted peanuts in shells, tamarind -imli and star fruit slices sprinkled with chilli powder and topped with a squeeze of lime – very ,very tangy but totally fun. On a good day when we had some extra change between us we would follow this up with a fizzy drink from a small shanty opposite the gates of the IIT,Mumbai campus mummm – simple pleasures. Seems so far away now and I only ever see my friends on Facebook and comment on old scanned photographs 🙂

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I fell in love with the beautiful cutlery and the copper plate sighh…

Our starter was Demoiselles de Pondiche’ry – seared king scallops with a hint of garlic in a delicious saffron sauce –  succulent and morish…

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The cuisine is a mix of  French,Tamil and Creole influences and lots of fusion recipes using the chefs imagination.

Next up was a platter of starters with kebabs and a fish called ”Patra ni Machi” or Parsee fish (Patra – leaf , Macchi – fish) this divine fish was made using fillets of sole encased in a mint and coriander chutney steamed in a banana leaf.I remember eating this fish at a Parsee friends wedding feat in Bombay 5 years ago and it had green chillies in a generous amount in the green chutney.There was a mild hint of chilli in our fish ,just perfect, excellent in fact and I could have made more,no wonder this is Chef Mehernosh Mody’s speciality. The other starters on our platter  were Kathi kebabs – spiced lamb kebabs rolled in an egg served with a dark fruity chutney. Murgh Malai Kebabs – tandoori grilled chicken tikkas marinated in a creamy cheese sauce with spices.A twist on the usual onion and potato pakoras we ate Chard Pakoras – red and green chard rolled in gram flour, green chillies,coriander, turmeric and caraway seeds and  fried crisp – very tasty!All this served with  Garlic and Coriander Naan.

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In the picture about L-R :Murgh Malai Kebabs,Parsee fish,Chard Pakoras and in the middle Kathi kebabs.Peaking on the right side corner is a rice cracker with a roughly ground green chilli chutney with a cooling  yoghurt and saffron dip.

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In the picture above is the Pomegranate Raita -Natural yoghurt with pomegranate, a touch of cumin and paprika.We then ate this most perfectly cooked white fish in a rich tamarind sauce steamed in a banana leaf – pure pleasure.

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For our mains we got a large assortment of dishes served Basmati Saffron Pillav Rice, Seed Naan and Red Rice– Steamed organic red rice.

L -R in the photo of our mains platter below:

Tandoori Barra Chops: British Lamb Chops Char-grilled with cinnamon, cardamom and cloves finished with caramelised onions -everything you expect from a tandoori lamb really  – smoky,soft,packed with flavour and juicy ,falling off the bone.Prawn Assadh curry as it is made in Pondicherry with turmeric,ginger, green chillies,coconut, mustard seeds and green mangoes – so creamy and delicious we couldn’t get enough of it scooping it off our plate with our  naan stuffed with spiced lamb.Poulet Rouge, spécialité de notre maison  is a gallic inspired dish – Chicken Slices marinated in yoghurt and red spices, grilled and served in a creamy sauce. Rougail d’ Aubergine: Smoked aubergine crushed with red chilli, ginger and green lime also called  Baingan ka bharta in Hindi.I was most delighted to find we had a portion of  mutton – it is not easy to get goat’s meat locally and this Mutton Braised home style as in Pondicherry with robust spices and laced with coconut milk was a delicious curry with the mutton having soaked up all the flavours of the spices .With the Saffron rice it was very good.Chef Mehernosh Mody also let us in who his regular suppliers who he told us are all local British producers.

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We also had a  selection of chutneys to go with the naan.Though I was stuffed I was hoping I could manage to have some dessert. After all a grand meal like this is not complete without some Indian sweets!;)

Fiona had to leave in a hurry and only managed to taste some the many treats on our mixed dessert platters.

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L-R : Frozen dessert – Rose flavoured kulfi -the indian home-made ice cream with no artificial flavourings or stabilizers, made using  Jersey & Guernsey Milk with pistachios ,followed by a mini chocolate filled samosa – thin pastry stuffed with chocolate and deep-fried ,Belgian Dark Chocolate Mousse(55% Cocoa Solids)  served in traditional leaf cup – in India its is common practice to serve desserts in a dried leaf folded into the shape of a cup especially at large public gatherings like the Sarvjanik Ganpati Festival and during Navratris – these are bio-degradable and much better option over plastic or foam cups, a fruit tart and a slice of mango carved artistically.

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Chef Mehernosh Mody then took me on a tour of the premises .There is so much room for big parties in the Maharajah room which is very tastefully done up antique Indian artifacts, the Shamiana perfect for weddings and a lovely,a fully private big dining room with French colonial decor  for corporate lunches too.If that is not enough there’s a Jungle Bar complete with cane furniture ,palm trees and tiger skin rugs so while you sip on a tropical signature cocktail called Karma which has – oh yes coconut juice and vodka, you can pretend your on the beautiful shores of Pondicherry ne Puducherry with pristine beaches of blue water and warm silky sand and are about to set  off  for a hunting expedition in a while with your buddies! Did you know that Puducherry meaning New Town is also referred to as ”The French Riviera of the East”? 

That’s not the talented Chef  Mody also conducts live cooking classes in the restaurant where the chef and his team unravel the mysteries of Indian cooking , explain the intricacies of the spices and how to cook a great Indian Meal – fab idea for team building exercise I say where you actually eat the fruits of your labour!

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The Beautiful dome of the former Edwardian ballroom this adds to the grandeur of the place.

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One of the private dining rooms, notice the beautiful statues at the back? 🙂

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At the Jungle Bar it was common practise for patrons to throw peanut shells across the floor and then walk all over them on crunching shells!Fun I say.

For the images of the dome, the private dinning room and Jungle bar – Image Courtesy -Le Porte des Indes

Disclaimer: With many thanks to Chef Mehernosh Mody, the attentive team at Le Porte des Indes and Fiona. I was not required to write a positive review and was not compensated monetarily for this post. Like all my previous posts about events and reviews, ALL opinions expressed here are entirely my own.

Filed Under: Lifestyle, Restaurant Reviews Tagged With: a touch of cumin and paprika, antique Indian artifacts, Baingan ka Bharta, Basmati Saffron Pillav Rice, Belgian Dark Chocolate Mousse, British Lamb Chops Char-grilled with cinnamon, British Raj on India, cardamom and cloves finished with caramelised onions, Chard Pakoras, Chef Mehernosh Mody, Chicken Slices marinated in yoghurt and red spices, coconut, coconut juice and vodka, Craft Guilds of Chefs Awards, delicious saffron sauce, Demoiselles de Pondiche'ry, dome, Ethnic Chef of Year 2012, facebook, falling off the bone, faux tiger skin rugs, food and travel blogger, food writer, foodie in London, former Edwardian ballroom, French, French colonial decor, gallic inspired dish, Garlic and Coriander Naan, Gateway to India, gin, ginger, ginger and green lime, goat's meat, grandeur of the place, green chillies, grilled and served in a creamy sauce, haath - gaadi, hand cart street food vendor, Hindi, hunting expedition, IIT, imli and star fruit slices sprinkled with chilli powder, India, Jersey & Guernsey Milk with pistachios, Jungle Bar, Kathi kebabs, kulfi - the indian home made ice cream with no artificial flavourings or stabilizers, Le Porte Des Indes, London Unattached, Lord Ganesha, Maharajah room, Manjiri Chitnis, Manjiri Kulkarni, mini chocolate filled samosa, Mumbai campus, Murgh Malai Kebabs, mustard seeds and green mangoes, Mutton Braised home style as in Pondicherry with robust spices and laced with coconut milk, New Town, packed with flavour and juicy, Parsee fish, Patra ni Machi, Pomegranate Raita -Natural yoghurt with pomegranate, Pondicherry, Poulet Rouge, Prawn Assadh curry as in Pondicherry with turmeric, Puducherry, Raja Ravi Verma, roasted peanuts in shells, Rose flavoured kulfi, Rougail d' Aubergine, Sarvjanik Ganpati Festival, seared king scallops, Seed Naan and Red Rice- Steamed organic red rice, Shamiana, slice of mango, slice of my life, sliceoffme, Smoked aubergine crushed with red chilli, smoky, soft, spécialité de notre maison, Star Fruit, succulent and morish, tamarind, tamarind and limoncello martini, Tamarind Martini, Tamil and Creole influences, Tandoori Barra Chops, tandoori grilled chicken tikkas marinated in a creamy cheese sauce with spices, The French Riviera of the East, The Taj Hotel, thin pastry stuffed with chocolate, topped with a squeeze of lime, travel writer, travelsfortaste, tropical signature cocktail called Karma, walking on peanut shells, white fish in a rich tamarind sauce steamed in a banana leaf, yoghurt and saffron dip

Vangyache Bharit- वांग्याचे भरीत (Baingan ka Bharta) (Smoked Aubergine)

January 27, 2014 by manjirichitnis 20 Comments

I have noticed that I have become a bit more inclined towards celebrating festivals after coming to London, maybe it is out of being homesick during festive times and also to ensure that I remember the traditions involved I guess. ‘Makar Sankrant’ is a Hindu festival celebrated by my community ”Maharashtrians” with great pomp and enthusiasm as it heralds the season of Harvest. Similar to this festival is Lohri which is celebrated by the Punjabis in the North of India, Pongal in the state of Tamil Nadu, Uttaryan in the state of Gujrat. One festival so many names and so varied ways of celebrating! It is not only in India that this festival is celebrated it’s also welcomed in Nepal, Sri Lanka, Cambodia and Laos amongst others!

My mother always used to make a smoked aubergine vegetable dish called Vangyache Bharit – written in Marathi as – वांग्याचे भरीत on Makar Sankrant so I decided to make it too for Sankrant this year which was on the 14th of Jan’14. We also exchange small ladoos made of sesame seeds and jaggery called ”Tilache Ladoo” and wish each other by saying तिळगुळ घ्या गोड गोड बोला -‘Tilgul ghya god bola. It means that we shall forget and forgive any past bitter exchange of words and start afresh with this sweet offering and only speak sweet words of love. Til stands for sesame and Gul stands for jaggery in Marathi, so TilGul means a sweet made using sesame and jaggery as the main ingredients

The recipe is modified in various regions of the state of Maharashtra and also the variety of vanga/eggplant/aubergine or brinjal as we know it in urban India, is different in various parts of the state and in various states of India, of course differing due to climate and soil. Aai ( meaning Mother in the Marathi language – my mother tongue) always looked for the light green vanga or eggplant with white stripes on its skin which she rightly said tastes way better than its darker purple-skinned cousin.

Aai’s recipe which I will share now is how we have always made this dish at home. There are several variations and styles depending on which part of Maharashtra you hail from and also various sub-cultures and availability of local ingredients and palates.I guess what makes this recipe so special is that it brings back happy memories of childhood, festivity, celebration and the unmistakable smoky and rich vanga (eggplant/aubergine) taste with the crunchy red onion and a slap of hot spicy green chilli mixed in between, all balanced so well with the various masalas that go into this bharit Ummm!

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Image Credit WebDunia

Vangyache Bharit- वांग्याचे भरीत (Baingan ka Bharta) (Smoked Aubergine)

Traditional Indian Smoked Aubergine dish
Print Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Servings: 4 portions
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1 Large vanga/baingan/eggplant/aubergine
  • 1 Large Red Onion
  • 3 Green Chillies
  • 6 cloves Garlic
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin / Jeera
  • 2 tsp Garam Masala
  • Salt to taste
  • 1/2 tsp Hing / Asafoetida
  • 1.5 tsp Turmeric
  • 1.5 tsp Red chilli powder
  • 3 tbsp Oil
  • Fresh Coriander/Cilantro leaves to garnish

Equipment

  • 1 Knife
  • 1 Chopping Board
  • 1 Tongs
  • 1 non-stick heavy bottom saucepan with lid

Method
 

  1. Roast the eggplant on a gas hob over a naked flame, completely turning it on the side and moving it up and down so you don’t miss any bits. Refer to my recipe notes if you would prefer to do this in the oven or on a BBQ.
  2. Allow this to cool and then charred skin will come off easily.
  3. Roughly mash the aubergine using a fork.
  4. Finely chop one large red onion.
  5. Remove the skin from the garlic cloves, place garlic and green chillies into a mortar pestle and ground into a rough paste.
  6. Heat the saucepan and add oil, when the oil is hot, add asafoetida. Then add the mustard seeds and wait for them to splutter, then add the cumin.
  7. Now add the garlic and green chillies, chopped red onion and cook on low heat until the onions sweat.
  8. Then add the red chilly powder, turmeric and garam masala and stir well, follow it up with the smoked aubergine.
  9. Mix well and cook until done.
  10. Garnish with finely chopped coriander/cilantro.

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Recipe Notes

  • The beauty of this dish lies in the deep and rich smoky flavour of the eggplant, I would love to use charcoals and do this bit on an open rustic fire but well I make do with my hob. You could use the oven but it will take much longer but directly on the hob – though a bit messy, it’s quicker!
  • While roasting the aubergine on the hob ensure you monitor it closely and use tongs to turn it over. Cooking over a flame on a gas hob directly should be done very carefully. Use the overhead extractor fan so that the smoke does not set off your fire alarm.
  • For oven cooking, make some cuts in the aubergine using a sharp knife, rub lightly with some oil and wrap tightly with foil and place on a baking tray, and roast in a preheated oven for about 8-10 minutes at 180-degree celsius. Allow to cool completely before unwrapping and peeling off the skin.
  • My Aai does not add tomatoes to this dish and at times uses some Goda masala as well as it has dry grated coconut which can really alter the taste. Many people add chopped tomatoes.
  • Serve with hot rotis or steamed rice and dal.
  • We also enjoy this cold, cool completely, and serve it with a generous helping of set curd/ yoghurt.
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  • Mash with your hands in a smooth mass of soft cooked, smoked eggplant.
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Vangyache Bharit- ????????? ???? (Baingan ka Bharta) (Smoked Aubergine)

LEARN HOW TO COOK WESTERN COASTAL INDIAN CUISINE FROM THE C.K.P COMMUNITY WITH MY EASY-TO-FOLLOW RECIPES.

FIND BELOW A LIST OF INDIAN RECIPES ON MY BLOG, SOME TRADITIONAL, SOME FUSION, AND MANY REGIONAL FAVOURITES!

  • Fresh dill and yellow moong daal recipe
  • Goda sheera/ sooji ka halwa/ Indian dessert
  • CKP Surmai curry
  • Pompfret fry
  • Konbichi khichadi – Prawn khichadi
  • Valache Birdhe – (वालाचे बिरडे) – MADE IN A TYPICAL C.K.P WAY
  • Kairi Panhe/ Aam ka panha – Raw mango summer drink
  • Cauliflower- vatana bhaji – cauliflower and green peas vegetarian side dish
  • Podhnichi khichadi
  • Akkha masoor aamti CKP style / Whole red lentils with skin curry recipe
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  • Egg curry
  • Kadhi – fusion of Punjabi and Gujrati kadhi recipes with vadi’s
  • Upma
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  • Ragi (Finger Millet) and blueberry pancakes
  • Masala egg omlette
  • Chicken tikka masala
  • Tikka masala curry paste
  • Tawa chicken Frankie roll
  • Chai concentrate
  • Grated carrot salad
  • Strawberry flavoured shrikhand

Filed Under: Food, Indian, Recipe Index, Sides Tagged With: Baingan ka Bharta, Cambodia, chop, cilantro, coriander, eat healthy, garlic, green chillies, Gujrat, Happy Makar Sankrant 2014, Lohri, maharashtra, Makar Sankrant, Marathi, mash, Nepal, oil, Punjab, puree, recipes from India, red chilli powder, roast, salt, saute, smoke, Smoked Aubergine dish, Sri Lanka, toast, traditional Indian recipes, traditional maharashtrian recipe, turmeric, Uttarayan, Vangyache Bharit, vegetarian indian recipe, vegetarian marathi recipe, तिळगुळ घ्या गोड गोड बोला, वांग्याचे भरीत

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