Part of the Blue Elephant Group, the acclaimed La Porte des Indes restaurants in London and Brussels offer a unique style of Indian cookery inspired by the French creole cuisine of Pondichery and other former French trading posts in Southern India. Dishes such as Demoiselles de Pondichery (scallops in a saffron sauce), Magret de Canard Pulivar (roasted duck breasts in a banana leaf parcel) and Riz au Lait de Rose (crushed basmati rice and clotted cream milk pudding) blend French and Indian ingredients and flavours in a delicious way. The historical theme is continued in the design of the restaurants, where elegant palms, moghul waterfalls and antique carvings and paintings evoke the atmosphere of French-colonial India. La Porte des Indes Cookbook presents the very best recipes from the restaurants, including many of these original "fusion" dishes as well as other regional specialities from across the subcontinent. Introductory chapters cover the ingredients and equipment used in Indian cooking, as well as Indian teas and suitable wines to drink. These are followed by over 80 recipes for hors d"oeuvres, soups, fish and seafood, meat and poultry, seafood, vegetables, rice and bread,