Food in The Hundred Foot Journey | Richard C. Morais (Food Reference List)

The Hundred Foot Journey book cover, links to list of food in book

There is that much food in The Hundred Foot Journey, that I’ve broken down the food list by the four parts Mumbai, London, Lumière, and Paris. I’m still reading it, so will update as I finish a chapter.

 

Part 1: Mumbai

Machli ka salan (a spicy fish curry using cardamom, fish heads and palm oil)
Cardamom
Daal
Gingery cabbage
Black pepper rice
Nuts and honey sweets
Milky tea
Bhelpuri (“a newspaper cone of puffed rice, chutney, potatoes, onions, tomatoes, mint and coriander, all mixed together and slathered with spices.”)
Mutton masala
Skewered chicken
Basmati rice
Butter and honey sweets
Steak and kidney pies
Grilled steak
‘Indian bread-and-butter pudding, dusted with nutmeg’
‘Peanut sauce and mango chutney folded in between a piece of naan’
pearlspot (“a fish she dusted in a sweet-chili masala, wrapped in a banana leaf, and tawa-grilled with a spot of coconut oil’)
eggplant slices in chickpea flour
almond wafer
carp-head soup
samosas
rice with bay leaf and cardamom
spicy fish soup
pastry with chickpea and chili
mango juice’ grilled corn
Kingfisher beer

Milky tea
‘the four basic masalas of Indian cooking bubbling away under his watchful eye.’
Raw shellfish
Sea bream
Garlic water
Green peas
Creamy coconut and cashew gruel
Chili and ginger purees
Lamb brains with onion and lemongrass
Cottage cheese and fenugreek
‘Toasted skewers of marinated eggplant and chicken and green peppers with prawns’
Tandoori chicken
Beans
Ginger
Coriander
Jalebi (deep fried fermented daal and flour, covered in sugary syrup)
Pomegranate
Coconuts
Star fruit
Rice and lentils
Squid
Sea urchins
Tuna
Lobsters
Crabs
Chicken with masala made with red chili, cardamom and cinnamon
‘Tea spiked with a spoonful of garam masala’
Wine soaked beef
Mango lassi
Bouillabaisse
Coq au vin
Salade frisee
Mustard vinaigrette
Frites
‘Minute steak on which sat a dollop of Café de Paris (a delicious pat of herbs-and-garlic butter)’
Crème brulee
Sweet breads
Cashews
Fanta
Mutton masala
‘Dumplings of fresh milk and egg biryani’
Fried bread
Marzipan-filled dates
Crackling papad
Grilled eggplant

Part 2: London

soggy egg-salad sandwich
curry
frozen bhelpuri
hot sauces
frozen mint peas
chapatis
basmati
butter beans
coconut cream
pomegranate syrup
Patak’s Madras Curry Paste
Rajah’s Lime and Chili Pickle
Sherwood’s Balti curry paste
chutney
roasting guinea fowl
sour pickles
oyster bar
bacon – ‘Smoked streaky” “Oysters Back” “Suffolk Sweet Cure”
pork bellies
carrots
goats’ cheese (37 different types)
gently smoked ostrich
gnocchi
black potatoes
herring
Cajun sausages
Duckling, apple and calvados pie
beer marinated rabbit loins
venison sausage with mushroom & cranberry
thyme
marjoram
juniper berries
bay leaf
black mustard
chives
Japanese seaweed
pink ginger
Curry Club
tofu and green beans
Thai chicken skewers in satay
sweet sour pork and rice
Iranian barbecue
fish stews
plantain and goat
pizza
lamb Mandras
chicken curry
rice, okra and chicken vindaloo
bananas
grilled chicken wrap
honey and pistachio and coconut shreds
dried banana chips
galum jamun(fried curd in syrup)
almond crescents
jalebi (deep fried mixture of condensed milk and flour in squiggly loops)
mussels
beer
roast goose with red cabbage
venison
polenta
white wine
Felchen (a bony lake fish)
cotton candy
roasted almonds
pasta ai porchini
scaloppine ai porcini
contorno di porcini

“We ate wild asparagus served with fagiole, fat slabs of beef perfectly charboiled on wood fires, walnut biscotti dunked in the patron’s own Vin Santo.”

potato and cauliflower fry up
hot bread
“soft cheese, aged with a layer of charcoal in its middle.”

 Part 3: Lumière

chamomile tea
honey
criadillas prepared Basque-style
lumbuli-lumbuli (“bulls’ testicles stuffed with pine nuts and powdered fennel seed, pan seared in olive oil and fish pickle before roasting in the oven”)
French onion soup
marc
pain chemin de fer
artichoke
artichoke hearts in marinade
minute steaks and frites
butter lettuce and chives
vin rouge
pears
buttered toast
strong coffee
crayfish
perch
perch amandine
Williams pears
aubergines
zucchini
wine
onion bhaji
lamb brain stuffed with green chutney, coated with egg and tawa grilled
chicken cinnamon masala
beef cooked with vinegar spices
steamed rice crumpets
cottage cheese simmered with fenugreek
clear trotters soup
cardamom
daal
chickpea
nettles
potatoes
thickened paste of cooked leeks,apples, parsley, fresh cream and blood stuffed into boudin skins (Note: from my understanding, this is them making sausages)
white wine
meat
saucissons
pears
apples
prunes
lamb
okra
star seed
lemon
grapefruit
green peas
sauteed vanilla pods with chanterelle mushrooms
pike carpaccio with truffle and asparagus vinaigrette
fricassee of freshwater oysters
homemade breads
spinach and carrot semolina
terrine de foie gras served under a white truffle and port gelée
beer
ground corn and coriander
prawn samosas
mutton with garam masala
bouillabaisse
roast suckling pig
Goa fish stew
chicken tikka marinated in pink spices and lemon
yogurt marinated pine nuts
mushrooms in a masala
okra
tomatoes
cauliflower heads in a brown sauce
yellow rice
pickled carrots
cool yogurt and cucumber
unleavened bread
crispy liver
shellfish
mange tout
venison
terrine
cassata-like brick of spinach, langoustine, pumpkin
daube
guinea fowl
fennel ice cream
toasted figs with nougatine dusted with powdered sugar
sausages
veal chops

 

Part 4: Paris

 

cold blanched almond cream

mint tea

plums

garam masala

vegetables

pistachio paste with a vanilla essence glaze

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