The acclaimed La Porte des Indes restaurants in London and Brussels offer a style of cooking inspired by the creole 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.
