Currying India continued

By Kent Ravenscroft

We’ve just settled back into life here in Paris, where my wife runs her business, Les Liaisons Délicieuses (not dangereuse), now called simply Delicious Connections. Patti offers 11 sites here in France with renowned chefs and great meals and wines, and opportunities to cook with them in their kitchens. And through them and her other special connections, she and her guests explore and are invited for meals in private chateaux and manors, take exclusive tours of major wineries (such as a luncheon in Cheval Blanc), enjoy “deep France” (such as a truffle hunt with a pig), museums, the Lascaux caves, etc.

She has had remarkable success with her intimate small group approach (8 to 10 people, usually) and special relationships with top provincial French chefs. As a result, she has been awarded the coveted Merite Agricole by the French government. Building on this, she has branched out to other countries, and now has developed a terrific trip to India. She is just recently back from fine-tuning it, which is taking place next February (2016).

I’ve had the pleasure of going on most of Patty’s trips and am really looking forward to India — a once in a lifetime experience lasting two weeks.

We would love to have you join us, from February 16 to March 1. If that is not in your cards, she also has a May trip to Bordeaux with private visits to the finest wineries. These are not just food, wine and cooking trips, but great cultural trips, because the people she works with have unbelievable access to key chateaux, monuments, museums, wineries, and much more.

Hunting for truffles with "Nini" the pig on Dordogne truffles-and-foie gras trip.

Hunting for truffles with “Nini” the pig on Dordogne truffles-and-foie gras trip.

More India details, including some things not even on the website, start with what Patti has to say as of early November:

We will only be 8 people with Kent et moi and there are 4 places left.

My guide, Arif, is remarkable and he will be with us for the entire trip. AND, he will arrange for us to see the Taj Mahal under a full moon as well as the next morning at sunrise which I did with him last year and it was truly amazing — known as one of the great wonders of the world. The Taj is made of marble with inlaid precious gems which you can’t see in photos. A very close friend of ours who has been to India seven times says you must see the Taj before you leave this world and I would love to help you make this happen. The artisans in India are remarkable and the shopping for jewels, marble, pashmina and many other treasures is out of this world — with great prices available nowhere else IN this world.

To read all about the trip, please go to my website and also take a look at the blogs ( Be sure to check out my blogs written after my “shake-down” trip last spring.

If you would like to speak with me about possibly coming on this amazing trip, email me your phone number and a few good times to call and I will get right back to you. My French cell is 06-12-35-72-73.

(I suspect you love fine French wines, so please also take a look at my Bordeaux trip which I am running again May 7 -13, 2016 and still have 4 or 5 places available.

This is a high end trip (very necessary in India, not just for comfort and luxury, but for health). Literally everything is covered except the flight over, including all internal flights and ground transportation. Patti says for our Yale group, she will give a ‘Friends and Family’ rate — $9000 as opposed to $9900. A good deal for a 2-week luxury trip.

For any of these trips, you could come to Paris to visit for a few days beforehand. We would be happy to have you for dinner and show you around. My best friend just down our street, a musician and play director, has a great studio apartment for about 100 euros a night.

We will be in Paris just one more year, until June, so I hope you can swing the trip this year. After that we are back in Washington.

All best,

Kent (and Patti)

More from Kent: “Click here for a wonderful recipe for Kadha Chicken Curry.”

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1 comment to Currying India (continued)

  • Several people have asked for a Curry Recipe from Patti’s recent India trip. So here you go: A delicious chicken curry, called Kadhai Chicken Curry. It was prepared during a cooking class and dinner with a Royal Family in Jaipur. Her host cooked the dish in an antique copper pot over an open fire, just as his grandmother did. But at your home a wok works perfectly well.

    Recipe for:



    Chicken 2 small chickens, cut into 8 pieces each
    Coriander leaves 2 tbs
    Coriander seeds 1 tsp (pounded)
    Garam masala 2 tsp
    Garlic paste 4 tsp
    Ginger, chopped 3 tbs
    Green chilies, slit 4
    Kasoori methi dried* 1 tsp (*crushed fenugreek leaves)
    Vegetable Oil 1/3 cup
    Red chilies 8 (whole, peeled)
    Tomatoes, chopped 2 lbs.
    Salt to taste


    1. Heat oil in a kadhai (wok). Sauté garlic paste until brown. Add the pounded red chilies and the freshly pounded coriander         seeds and stir for a few seconds. Add the tomatoes and bring to a boil. Add half the coriander leaves and all the ginger, slit         green chilies and salt. Simmer 5 minutes.
    2. Add the chicken and simmer, stirring occasionally until the gravy thickens and the chicken is tender, about 20 minutes.
    3. Once the fat surfaces, stir in the garam masala and the kasoori methi. Cook for 2 minutes. Et, voila!

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