Portman Curried Veggie Pot Pie

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Portman Square is a creamy yellow curry with a blend of vegetables nestled beneath a buttery, flaky puff pastry. This comforting fusion of English and Indian cuisines is a surprising take on the familiar classic.

carrots, broccoli, cauliflower, peas, puff pastry, half and half, curry powder Full ingredient list

Dietary notes
vegetarian, spicy-medium

Tasting notes

Medium-spicy yellow curry with plenty of turmeric, garlic, ginger and cayenne, complementing the buttery puff pastry topping

Thick, creamy half-&-half based curry absorbs into the delicate, flaky pastry crst atop it

Pairs well with a dry clean, crisp white, such as Colorado Cellars Pinot Grigio [Palisade] or a Riwaka Resurgence Juicy double-hopped IPA from Crooked Stave [Denver]

The Emergence of Anglo-Indian Cuisine

Archeologists trace the early history of meat pies to Ancient Greece and Rome. Meat was encased in a hard completely-encompassing, and often disposed of shell, the purpose of which was largely to preserve the meat. This stands in contrast to the soft, flaky top that we enjoy today.

Eventually brought by Roman soldiers to England during the years of conquest, the earliest English varietals were often filled with, and decorated lavishly using the feathers of, game birds. Magpie pigeon was a common ingredient, and some even speculate that it could be the origin of the word pie itself.

Flash forward to the 19th century, a Bengali man by the name of Sake Dean Mohamed introduced Brits to Indian fare with their very first Indian restaurant, forever spicing up the palates of Anglo eaters and changing the trajectory of their dining lives.

He opened the Hindoostane Coffee House in 1810, at what is now 102 George St. in Portman Square. Along with Indian curries, the restaurant served hookah and Indian dishes, and advertised that it offered "the highest perfection" and would be "unequalled to any curries ever made in England."

We decided to name our new Portman Square Curry Veggie Pot Pie to honor this awesome beginning to a diasporic food scene, the American version of which had great influence on both of our personal upbringings being raised in New Jersey.