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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.

Resized Images Le porte de Indes

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

Masoorachi Aamti or Red Lentil Curry

January 23, 2012 by manjirichitnis 10 Comments

Akkhe Masoor or whole red lentils

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close C.K.P friend – who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Masoorachi Aamti or Red Lentil Curry

Delicious, easy and quick recipe for using whole red lentils with skin on
Print Recipe
Course Main Course
Cuisine Indian
Servings 4 portions

Equipment

  • 1 Pan with lid
  • 1 Knife
  • 1 Chopping Board
  • 1 Spatula

Ingredients
  

  • 300 Grams MasoorDal (Red Lentil) with their brown covers intact and whole
  • 1 tsp Mustard Seeds
  • 3 cloves Garlic with skin on
  • 5-6 Curry leaves
  • 2-3 Green Chillies
  • 1 tsp Cumin
  • 1.5 tbsp freshly grated soft white coconut
  • 1.5 tbsp Goda Masala
  • 2 tbsp Coriander Powder
  • 1.5 tbsp Ginger – Garlic Paste
  • 3 mediumsized Red onions, chopped fine
  • 1/2 tsp Asafoetida
  • 1.5 tsp Turmeric powder
  • 2 tsp Red Chilli Powder
  • Jaggery to taste
  • Salt to taste
  • 2 – 3 petals Garcinia Indica – wet, salt preserved
  • Fresh leaves of Coriander chopped fine for dressing
  • 2 tbsp Sunflower Oil

Instructions
 

  • Soak the washed lentils in luke warm water for about 20 minutes. You can par-boil the lentils too, to save time. t
  • Heat two large generous tablespoons of oil in a wok, no weight loss tip this, huh? Indeed!
  • Add mustard seeds and wait for them to pop.
  • To this hot oil, dd Asafoetida, crushed garlic cloves , let the skin remian attached.
  • When the garlic is starting to brown add the curry leaves, green chillies, cumin and then the fresh grated coconut.
  • Now stir in the Goda masala, coriander powder, turmeric powder, red chilli powder, ginger garlic paste and coriander chilli paste and mix well.
  • Now add the chopped onion and cook them on a low heat until they begin to break down and caramelise.
  • Drain excess water from the lentils and add them into this spice and oil mix. Stir well. Cover and cook on medium to low heat until almost done. Check occasionally and stir as so to ensure it does not burn.
  • Add the soaked Garcinia Indica alongwith the water it was soaking in. Mix well. Cook without the lid on low heat until fully cooked.
  • Season with finely chopped fresh as ever coriander andserve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.
Keyword Masoor

Recipe Notes

  • Goda Masala – this is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of at least 10 different spices, best of all it’s available to buy online at Red Rickshaw – previously called itadka.com. Refrigerate this pack to increase shelf life,yayay so many tips from me, don’t YOU just LOVE me if u better don’t just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee) Better still make your own, recipe coming soon – watch this space!
  • Aamsul / Amsul – also known as Kokum or Garcinia Indica, is a plant belonging to the mangosteen family (Clusiaceae). This is one of those revered ingredients that is commonly used in Indian cooking especially in Maharashtra, along the coast. Much like my beloved coconut this fruit has multiple applications and is very versatile, besides it is such a good-looking gorgeous and delicious tropical fruit.
  • Coriander and Chilli paste – 2 small-sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe.
  • The other 4 SAVE ME NOW pastes are: a garlic ginger coarse paste, Finely grated fresh white coconut paste, Tomato red onion puree -1:3, And the best one for last aye? – a few onions chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown, then churned into a paste in the mixer.
  • The masoor dal can be done 2 ways for stage 1 of this process, 1st is the short cut which I love as I suddenly get an urge mid-evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune, hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.

Key

This is the key to a mystical tropical paradise…. errrr… sorry but it is not, it is simply the key to some important words that you will encounter pretty often while reading my posts or watching my videos. I am after all a student of Chemistry and treat my kitchen like my personal laboratory where I create my own kitchen experiments! This is why the word ‘Key’ reminds me of my Chemistry textbook in my school years 😉

  • C.K.P stands for Chandraseniya Kayastha Prabhu a sub-section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!
  • Daal is used to loosely to refer to the uncooked Lentil and AAMTI is a Marathi word meaning cooked curry.
  • Coriander for my friends from across the pond is Cilantro.
  • Phodni – Marathi for tempering, also one of my favourite words to say. Follow my hashtag on Instagram #phodnitales , please pretty please? 🙂
  • Kadhai – The Marathi pronunciation sounds like it ends in ‘ee’, while the Hindi pronunciation stretches the first ‘a’ following the ‘K’ to sound like ‘aaa’ , easy or what?!
  • Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch and many, many calories 🙂

EXPLORE MORE RECIPES FROM MAHARASHTRA, INDIA

  • Valache Birdhe – C.K.P style recipe -वालाचे बिरडे
  • Konkani Pompfret Fish Curry पापलेटचं कलवण
  • Prawn Khichadi – कोळंबीची खिचडी
  • C.K.P Style King Fish Curry – सुरमई चे कालवण
  • C.K.P Style Prawn Curry

Random Thoughts

I would totally rechristen the word ‘Method’ in a recipe post with the name ‘Process ‘ Why, well once a Chemistry student and a retail employee I guess some things just stay with you forever. Also, instead of “PREPARATION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

Pic 1: The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic, chopped green chillies and curry leaves and last but the best one is GODA masala

Pic 2 :Chopped red onion added to the mix

Pic 3: That’s the dal cooking

Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww

P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my Aamti off the plate 🙂

Filed Under: Curry - Vegetarian, Food, Indian, Recipe Index, Vegetarian Tagged With: aamsul, allergic, amsul, amti, aromatic, asafoetida, Atyamala, birund, blog, boil, Bollywood, bread, busy, butter, calories, chillies, chukra, CKP, cloves, clusiaceae, coarse, coastal, coconut, cook, corainder, curry, dal, dance, dhania, dish, dried, easy, elastic, fast, food, food blog, garcinia indica, garlic, ghee, goda masala, green, Gujrat, heeng, Hindi, hing, hot, hug, hurry, internet, itadka, jaggery, jeera, juices, Kadhai, Karnataka, kokum, konkan, laptop, leaves, lentil, lick, link, Madame Tussads, Madhuri Dixit, maharashtrian, mangosteen, Marathi, masoor, men, MIL, moi, Murgal, Murgala, mustard, mutton, Orissa, palate, paste, phodni, phulkas, piping, pour, powder, process, Punampuli, Pune, pungent, Raktapurak, ratamba, Ratnagiri, raw, recipe, red, region, rice, Sanskrit, season, seeds, slurping, song, Tamil Nadu, tasty, tease, tempering, Tintali, tintidika, tomato, tumeric, turmeric, typical, Vrikshamla, waist, water, wax, wet, white, wiki, wok

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