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Dupleix Menu

This document is a menu from Chez Dupleix restaurant in Pondicherry, India showcasing Creole cuisine from the region. The menu includes appetizers like dried ginger shots and mackerel marinated in local spices. Main dishes are presented as either non-veg options like seer fish curry or chicken cooked in black pepper, or veg dishes like a tropical ratatouille. For dessert they offer coconut cream with sago dumplings. The document provides additional context that Creole cuisine from Pondicherry blends French styles with local Tamil spices, and this menu aims to rediscover flavors of the unique culinary heritage.

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119 views3 pages

Dupleix Menu

This document is a menu from Chez Dupleix restaurant in Pondicherry, India showcasing Creole cuisine from the region. The menu includes appetizers like dried ginger shots and mackerel marinated in local spices. Main dishes are presented as either non-veg options like seer fish curry or chicken cooked in black pepper, or veg dishes like a tropical ratatouille. For dessert they offer coconut cream with sago dumplings. The document provides additional context that Creole cuisine from Pondicherry blends French styles with local Tamil spices, and this menu aims to rediscover flavors of the unique culinary heritage.

Uploaded by

api-3749066
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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AUTUMN / WINTER 07-08

CHEZ DUPLEIX
23.10.2007

RAFRAICHISSEMENT
Dry ginger, jaggery shot
(Diluted tamarind and jaggery pulp flavoured with dry ginger)

ENTRÉES
Non-veg
Mackerel méthode Coromandel
(Fillets of mackerel fish marinated in Pondicherry spices & pan-fried)

Veg
Mille fille paratha
(Delicately layered vegetable patties and puff sheet, baked)

SOUPE
Soupé de Campagne
(Assorted greens poached. Served with barley rice)

PLATS
Non-veg
Poisson à curry
(Seer fish fillets coated with coarsely grinded masala and tawa fried)
or
Poulet Fermier Masala
(Chicken cooked in freshly ground black pepper)

Veg
Ratatouille Tropicale
(Strips of raw banana, potato, tapioca, sweet potato, yam, broad beans, bitter
guard, arbi, small onions and cabbage tossed in typical Pondicherry tempering)
PONDICHERRY CUSINE

Creole cuisine from Pondicherry, with it’s distinctive French style &
PETIT PLAISIR
Tamil spices, has been kept alive in the kitchens of the French quarter
Créme de Sago
in Pondicherry and among the French émigrés in Paris. (Tender coconut cooked in milk with sago rice dumplings)
Chef Kumar has worked with the Creole families to rediscover the
flavors of our unique heritage. He has been acclaimed in the
international and national media for the excellence of this cuisine.
5 Rue de la Caserne Pondicherry 605001 INDIA t : 91 413 222 6999

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