Potli Co-Founders Branch Out with Bistro Vouvudan
New venture blends French cuisine with spices of the Orient in Putney Wharf
The co-founders of Hammersmith's popular Potli Indian restaurant in King Street are branching out with a new venture across the river in Putney Wharf called Bistro Vadouvan.
Partners Durga Misra and Uttam Tripathy say their second restaurant subtly blends the essence of French cuisine with spices of the Orient.
They explain that in medieval Europe, the wealthy would generously season their stews and roast with saffron, cinnamon, cloves and ginger. And haute cuisine was then defined by the artistic and creative use of complex, contrasting flavours.
Then the world suddenly changed and like today, economics, religion and politics changed European food forever.
With ever increasing colonisation, spices began to pour into Europe and what used to be expensive suddenly became common.
Serving richly spiced stews was no longer just the privilege of the rich as even the middle and lower classes could afford to spice up their nosh and the elite in France triggered a movement around an aesthetic theory of taste that recoiled from intensifying flavours.
Meat should taste like meat. And so, changing tastes and fashions based on new religious and cultural ideals led to the decline of spices in Europe.
But in India, the French influence retained a culinary beacon in Pondicherry until 1954, (now Puducherry) where the French set up a trading post.
The French influence combined with the Tamil culture created a charming mix and this carried into the cuisine, where French and Indian techniques and ingredients intermingled to create classical French cuisine spiced with the subtleties of Indian and Asian spices.
And they say: " Today's we're bringing history back to life."
Introducing two clay ovens, a bespoke BBQ section and subtle elements of Middle Eastern and Asian spices to classical French dishes gives a lighter, contemporary touch to the food, that brings out the best in the cuisine while being more in keeping with today’s tastes
With four quite distinct dining sections, the Bistro aims to cater for a wide range of guests, from locals grabbing a quick bite, families and friends eating a leisurely meal to parties and special events. The main dining area features stripped beams and an open wine cellar as well as a electric blue banquette. At the centre is a block wood communal dining table.
For quick bites and kitchen views the kitchen bar offers dining options, while there is a semi-private balcony for groups and parties up to 16. When the weather improves there are plenty of tables on the outside terrace.
Find out more at Bistro Vouvudan.
May 12, 2017