A fusion of flavours from Pondicherry, the Paris of the East…

Once the headquarters of the French East India company, Pondicherry - situated in southern India - still has the French colonial buildings, tree-lined avenues and bakeries specialising in eclairs and macarons as a reminder of times gone by.

To begin we’ve got prawns cooked with garlic, curry leaves and chilli to be scooped up with slices of baguette or poppadoms. To follow, there’s a curry cooked with a blend known as vadouvan served with a spicy tomato chutney. Finally, there’s creme brulee – the quintessential French dessert given an Indian twist with spices used to flavour masala chai tea.

PRAWN MARINADE: Amchur, Kashmiri chilli, turmeric, ginger, garlic
TEMPERING SPICES: Mustard seeds, cumin seeds, chilli flakes
CURRY LEAVES.
VADOUVAN: Onion, shallot, garlic, fenugreek, toasted fennel, cumin, mustard powder, chilli, green cardamon, nutmeg, cloves, toasted curry leaves, toasted black pepper, turmeric
GREEN CARDAMON.
CHUTNEY BLEND: Chilli flakes, chilli powder, toasted brown mustard seeds, cumin seeds, fenugreek, garlic
CHAI BLEND: Black pepper, cloves, ginger, mace, star anise, cinnamon, cardamon

*Allergens

• 2 chicken or duck legs 
• 150g large prawns (raw ones are best)
• 1 small onion 
• 3 cloves of garlic 
• Fresh ginger - finely chopped to make 1 tbsp
• 3 tomatoes
• ½ cucumber
• 1 lemon
• 150ml double cream
• 1 large egg yolk
• 55g sugar 
• 1 tbsp vinegar (white wine vinegar or cider vinegar is best)
• 1 tea bag
• 200ml full fat coconut milk (½ a standard-size tin or you can buy as a sachet)
• 150g basmati or standard long grain rice (not easy cook)
• 1 small baguette - thinly sliced OR 2 poppadoms