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La Porte des Indes have created some breathtaking
events. Since 1996, we have worked nationally and internationally,
producing a wide variety of events, from conferences and award
ceremonies to product launches, weddings and parties.
La Porte des Indes Menus and Capacities:
Canapé parties:
We specialise in cocktails and canapé parties with a maximum capacity
of 900 to a1000 persons.
Our USP is our innovative presentation and authentic recipes.
+MORE
DETAIL
Set menu:
For your pleasure and enjoyment may we suggest that you try a
selection of our chef’s specialities by sampling
“a little of everything.”
The menu features five different
starters, five main courses, accompaniments and dessert. “Tandoori
Lobster” may be included at an additional cost of £14.00 per person.
The price is £35.00 per person and £38.00 with soup or sorbet,
inclusive of VAT but excludes drinks. A separate vegetarian menu is
also available with a Royal Vegetarian Menu priced at £34.00 and
£37.00 per person. A 12.5% discretionary service charge will be added
to your total bill.
Event Management:
From client parties and award ceremonies to
launches, weddings and fund raisers,
La Porte des Indes
event organizers excel in a total
sensory experience with unique and creative ideas.
Salon du Gouverneur:
A fully private room with a French colonial
décor- an ideal setting for board room meetings, brain
storming sessions or a formal private dinner.
Maximum capacity- 14 persons
There is
a hire charge of £125.00.
Tanjore Room:
A deep mustard coloured semi private room with a unique atrium from
the South Indian period designed
to impress! Maximum capacity- 10 persons.
There is
a hire charge of £125.00
Maharajah Room
A semi private area with wooden arches, Moghul art and foliage which
seats a maximum
of
50 persons and is an ideal venue for
a party for 40- 50 people.
Shamiana:
The literal translation of Shamiana means tent- and one that has been
a host to numerous product launches, wedding receptions, and chill out
zones with foot tapping music. The area can
seat a maximum of 80- 100 people and is the single largest semi
private area in the restaurant.
Jungle Bar:
The idea of scattering peanut shells in our bar was inspired by the
rich and famous in the Long Bar of the Raffles of Singapore. Their
famous patrons frivolously threw down ‘peanut shells’ as a good
humoured slightly rebellious act of appreciation which they could not
get away with at home. Our guests indulge in the same simple pleasure
which we happily encourage.
To put it all in
a nut shell, don’t think we sacked the cleaners, or are NUTS in the
JUNGLE BAR, so just throw your shells down and relax.
The Jungle Bar is
designed as a hunters perch with beautiful paintings of animals on the
wall. Decorated with hurricane lamps, rattan wall coverings, cane
furniture, palm trees and tiger skin rugs. Warm low lit candles and
soft background music gives the bar a cosy intimate feel.
The bar is also available for complete takeovers and theme parties.
Every event whether large or small, lavish or minimal, is tailored to
suit the client’s vision and budget. Our fundamental principle is
that each event must not only be unique, but legendary, discussed not
only in the following weeks, but also years to come.
Client List:
La Porte des Indes has successfully hosted events for companies such as
American Express, Air India, Astra Zeneca, Barclays, Monsoon, Cap Gemini Ernst & Young, UBS Warburg, Oracle, British Airways, Cannes Film Festival, Carlton Television, Christies, Citibank, Coca-Cola, Columbia Pictures, Delta Airlines, De Beers, Deutsch Bank, Emporium Armani, Glaxo Smith-Kline & Beecham, Goldman Sachs, Harrods, ITV, Jack Barclay Ltd, Lancôme, London Chamber of Commerce and Industry, LWT, Mark Butler Associates, Marks & Spencer's,
MTV – Europe, Sabena Airlines, Selfridges, Sony Music, Standard Chartered, Virgin Atlantic, Virgin Radio, Warner Brothers, Western Union.
To view the premises or to arrange a meeting and a show around
please contact
Sherin Alexander, Director, La Porte des Indes
32 Bryanston Street
London W1H7EG
Tel: 0044 207 224 0055
Fax: 0044 207 224 1144
Email:
Sherin.Alexander@laportedesindes.com
London Venue Expo
Private Dining
In this
month's Londonvenue.biz, we asked ten leading
London restaurants who are exhibiting at this year's
London Venue Expo, what private dining delights they
will be serving up this year.
Our private dining area is sponsored by
If you
would like to make a booking at any of the venues
listed,
simply click on the image to be taken to their web
page.
What does 2006 hold in store for Culinary London?-Now there's food
for thought.
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Non-
Vegetarian Canapes |
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Chicken £2.00 each
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Tangdi Kebab |
Plump, juicy chicken legs marinated in tandoori spices and
chargrilled. |
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Chicken Tikka |
Tender chicken dices marinated overnight and cooked over glowing
charcoal. |
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Kalonji Tikka |
Creamy chicken tikka with cheese, cream, selected spices and black
onion seeds. |
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Murg Reshmi Kebab |
Minced chicken flavoured with mace and cardamom, rolled on skewers
and baked in the tandoor. |
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Murg Hariyali Tikka |
Boneless chicken marinated in green herbs and cooked in the
tandoor. |
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Lasooni Murg Tikka |
Diced chicken with a garlic marinade cooked over glowing charcoal. |
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Murg Malai Kebab |
Tender chicken pieces with a creamy cheese marinade cooked in the
tandoor. |
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Lamb £2.00
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Khaas Seekh Kebab |
Finely minced lamb rolled over skewers and cooked in the tandoor.
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Boti Kebab |
Boneless dices of lamb cooked in the tandoor. |
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Maas Ka Soola |
Boneless dices of lamb with a spicy garlic marinade and Cooked on
an open fire- a speciality from the desserts of Rajasthan! |
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Chapli Kebab |
Shallow fried minced lamb patties flavoured with mild Indian
spices. |
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Seafood £2.00 to £4.50 each |
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Sugar Lollies |
Shaved sugar cane enveloped with pounded seafood and served with a
chilli pineapple dip. |
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Salmon Tikka |
Salmon dices, grilled in the tandoor and served with a Tangy dip. |
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Fish Amritsari |
Batons of cod dipped in a spicy gram flour batter deep fried and
served with a hot sauce. |
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Sarsonwali Mahi |
Cod
steaks marinated with a unique mustard based marinade and then
finished over glowing charcoal. |
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Fish Hariyali |
Chunks of cod marinated with a predominant mint and coriander Base
finished over glowing charcoal. |
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Jhinga Jalpari £2.00 |
Crunchy golden fried prawns with a garlic filling served With a
coconut chutney. |
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Golden fried prawns £2.00 |
Phoenix tailed golden fried prawns served with a spicy dip. |
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Tandoori Tuna £3.50 |
Chunks of tuna marinated in selected spices and grilled in the
Tandoor. |
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Ajwaini Jhinga £2.00 |
Giant prawns with a unique thyme marinade, grilled over Glowing
charcoal. |
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Lasooni Jhinga £2.00 |
Garlic flavoured king prawns cooked in the tandoor. |
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Achari Jhinga £2.00 |
Prawns with a marinade of pickling spices cooked in the tandoor. |
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Gulabi Jhinga £4.50 |
King
prawns with a garlic n rose water flavored marinade-Cooked over
glowing charcoal. |
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Scallops Cafreal £4.50 |
King Scallops with green
herb marinade |
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Pepper Crabs £4.00 |
Crispy fried pepper crabs with red onions and chillies. |
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Vegetarian: £1.75 to £2.00 |
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Vegetable Bhajia |
Gram
flour dumplings made with assorted vegetables. |
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Shingora |
From
East to West, the ever popular ‘vegetable samosa’ served With a
tamarind sauce. |
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Gobi Pakora |
Cauliflower florets dipped in a tempura batter and deep fried. |
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Uttapam |
Rice
pancake, topped with cheese, onions and tomatoes-Can be served
‘live’ as well. |
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Panipoori/ Dahipoori |
Small light pastry cases filled with sprouted moong beans,Potatoes,
chutneys with gram flour crisps- Just a mouthful! |
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Spicy
Potato n Cheese Croquettes |
Minced potatoes and cheddar cheese mixed with spices And deep
fried. |
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Kurkuri Aloo |
New
potatoes loaded with a tangy mango chutney, rolled in flakes and
vermicelli and fried golden brown. |
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Makkai Palak Pakora |
The
Punjabi passion! Fritters of chick pea flour, leaf spinach and
corn. |
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Khumb Kebab |
Pan-fried kebabs of wild mushrooms, root vegetables and fresh
herbs. |
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Rajma Kebab |
Mashed red kidney bean patties mixed with coriander, green
chillies and deep-fried to a golden brown finish. |
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Uniappam |
Steamed rice flour breads flavoured with mustard and coconut milk. |
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Yam Tikki |
Croquettes of yam, flavoured with ginger and fresh coriander. |
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Masala Dosa £2.00 |
Rice
pancakes filled with potatoes flavoured with curry leaves and
mustard. |
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Beans Patties |
Black-eyed beans cooked with mildly spiced potatoes with cumin-
and deep-fried. |
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Patrel |
Colocassia leaf roulades with chick pea flour and spices- steamed
and then fried golden. |
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Khandavi |
Steamed lentil and yoghurt roulades. |
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Bombay Bhel |
A
street snack of puffed rice tossed with onions, chillies and
potatoes, laced with tangy sauces, topped with gram flour
vermicelli and fresh coriander. |
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Masala Vada |
Bengal gram patty with curry leaves and chopped onions. |
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Onion Bhajia |
Sliced onions mixed in a gram flour marinade spiked with green
chillies and coriander. |
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Green Banana Fritters |
Plantains dipped in a chick pea batter and deep fried. |
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Ragda Pattice |
Spicy chick peas topped with tamarind and yoghurt sauce served on
a bed of crispy fried potatoes. |
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Spinach Onion Bhaji |
An
all time favourite! |
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Bombay Mix £1.50 |
Savoury nuts, puffed rice and lentils with green lime and sea
salt. Served in paper cones. |
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