(MENAFN- Khaleej Times) Elements including curried scallops tandoori broccoli lamb chops prawns and saffron rice end up being an extremely satisfying experience.
They’re not two world cuisines you’d think would sit well together but French and Indian cooking share a prestigious legacy. Pondicherry or Puducherry as it is now known is an area of India that maintains strong links with its French colonial past. Nowhere is that more felt than in the specialty dishes hailing from the region. The fusion of European and South Asian flavours makes for a slightly more delicate take on regular Indian fare and is the driving force behind La Porte des Indes at The Address Hotel Dubai Mall.
Heading down there on a Sunday night the first aspect of the restaurant that hits diners is the buzzing activity. Whether it’s the attentive staff whirling about or the bi-weekly salsa lessons being conducted next to the dining area there’s never a dull moment.
When we were sat down we were encouraged to order the taster menu. Straight off this is probably the best choice. Small dishes representing the best the restaurant does is a sound way to go. Elements including curried scallops tandoori broccoli lamb chops prawns and saffron rice end up being an extremely satisfying experience.
The a la carte options are also good but obviously do not offer the variety of a taster menu. I went for Punjabi favourite (it’s not all French) Dhaba Murgh while a fellow guest went for some thing a bit more Francaise – duck breast with a spicy tamarind sauce. These were lovely. If spice is your thing this may not be the restaurant for you however. Everything on the carte was very mild yet rich and delicious.
Speaking of rich for the next couple of days La Porte des Indes is offering a special game menu featuring tandoori quail marinated with honey mustard and chilies served with beetroot carpaccio; guinea fowl chettinad served with masala uttapam and pineapple raita and pheasant breast marinated with yoghurt yellow chilies and garam masala served with Le Puy lentils and pear chutney. This mélange of ingredients is not to be missed especially in this region where game is hard to come by. Plus you can’t get more ‘Dubai’ than pheasant curry.
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