La Porte des Indes

Indo-French cuisine is at its best at La Portes Des Indes, a restaurant owned by the Blue Elephant group. Once inside, guests will be transported to a world rich in its colonial feel. Set in the beautifully converted Ixelles mansion on Avenue Louise, the restaurant is decorated in rich wood carvings, warm red-toned colour scheme, masses of flowers and lush plantings, and Indian furniture. The traditionally attired staff complete the splendid atmosphere.

The a la carte menu is extensive but if you are a first time visitor then they offer a fantastic sharing menu which allows you to sample four starters and four main courses. This is a great option for a group but works equally well for couples. A separate vegetarian menu is also presented. There is a good selection of wine from house to premier to suit all budgets.

For a delightful start to a meal, a chicken lasoni tikka, a delightfully garlicky preparation, served with mint sauce is a good option. Competing neck to neck are the jhinga kholiwada, prawns marinated in spices and grilled in the tandoori ? a clay oven - accompanied with mint sauce, and Lucknowi seekh kebab, minced lamb kebabs with soft cheese and herbs.

The mains come forward with dishes like Patiala dhaba murg, a country style recipe of boneless chicken, onions, tomatoes, green chillies and garam masala - a mixture of spices - and poulet rouge, shredded chicken stepped in yogurt and red spices, then grilled and served in a buttery cream sauce. Lamb and seafood get their due with dishes such as palak ghosh, leaf spinach, green chillies, ginger and lamb cooked slowly together and Niligiri machi, fish simmered in a creamy, mountain herb curry of coconut, chillies, fresh coriander and roasted aromatic spices.

Other traditional fare include biryani, a balanced composition of basmati rice and chicken, lamb, prawns or vegetables cooked together served with raita - a salad of cucumber, onion and tomatoes in yogurt dressing - and curry sauce, and tandoori, marinated seafood or meat grilled in clay ovens.

Desserts include the voluptuous mango rasmalai, dumplings made from cottage or ricotta cheese soaked in sweetened, thickened milk delicately flavoured with cardamom, garnished with slivers of dried fruit and served chilled.