the hundred foot journey egg recipe

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Omelette aux fines herbes recipe from the hundred-foot journey.

Ingredients

Omelette ingredients:.

• 5 branches chervil, finely chopped
• 5 branches chives, finely minced
• 5 branches tarragon, finely chopped
• 5 branches parsley, finely chopped
• 4 ounces clarified butter or ghee
• Salt and pepper

For serving:

• 1 ounce clarified butter or ghee

Instructions

• Pick the leaves off the chervil, parsley, and tarragon, and trim the bottoms off the chives. Blanch the herbs separately in boiling salted water, then refresh immediately in ice water. Squeeze out the excess water and finely chop.
• Warm a large plate, and brush the center with melted butter. Lightly season with salt and pepper. Set aside in a warm place.
• Break the eggs into a large bowl, season, and whisk well. Mix in the chopped herbs.
• Heat the clarified butter in the omelet pan over medium heat. When the butter is hot, pour the egg mixture into the pan. Stir gently with a fork, lifting the bottom to allow the uncooked eggs to flow underneath. The eggs should not set too quickly or take on too much color.
• Once the eggs are almost. completely set, that is, they can no longer be stirred, give the pan a good shake or tap. Lift the pan almost vertically. With the aid of the fork, fold the omelette in half and slip it onto the prepared plate, folding it again onto itself. Cover with a dean kitchen towel, and press along the sides, forming points at each end.
• Brush the top of the omelette with clarified butter before serving.

Recipe from Le Cordon Bleu Cuisine Foundation 2011

Nutrition Information:

Serving size:.

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published on January 18, 2014. Photos used with permission from Dreamworks.

3 thoughts on “ Omelette aux Fines Herbes Recipe from The Hundred-Foot Journey ”

You obviously did not see the movie. This is not the omelette that was created.

True! This recipe is more like a traditional French omelet and not one created in the movie. What was done in the book was different, too.

I know. Very disappointed not to be able to find the recipe as the movie depicted. I saw eggs, paprika?, salt, red chili pepper, cilantro (or flat leaf Italian parsley), and heavy cream. I think they sprinkled in some onions after pouring into the hot skillet. I’ve never seen an omelette stirred in the pan like that but learned it is done to keep the egg mixture from sticking to the pan.

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Masala Omelette from “The Hundred Foot Journey”

September 26, 2017

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Masala Omelette from “The Hundred Foot Journey” or India’s standard masala omelette?  Eggs whisked to a uniform consistency so the yolks and whites are in harmony, infused with spices, seasoned with salt and cooked in a big dollop of ghee. No, Not clarified butter. Ghee. There is a difference.

The scene where Hasan makes an omelette for Madame Malroy is somewhat cliched. However, it brings up an important point of stereotyping food. Not just Indian food, but any food. The need to focus on “traditional” “authentic” etc recipes overshadows the need to focus on technique. And that’s why I chose this recipe for the theme of Progressive Eats. The quintessential french omelette – all the classic technique, with somewhat different flavors.

There isn’t a standard recipe for the Masala Omelette. When my mom made it, she would heat a large iron skillet and add a big dollop of ghee into it. She only added a few green chillies, cumin powder and a pinch of salt to the eggs.  Once the eggs went in they were fried to a slight crisp texture. That was how she liked them. And you had to eat it hot. Because once the eggs lost the heat they would get a bit stretchy. And she did not like that; neither did we. The quantity of eggs going into her masala omelette was never consistent. Sometimes, it was a dozen eggs in the skillet and sometimes only a few. Depending on how hungry we were or how many of us were eating.

The Indian masala omelettes are a lot like what my mom used to make. The mix -ins can and do change based on the region. So basically what I am trying to say is that there are no rules. The only rule here is to not overcook the eggs. Other than that you can add anything to your omelette and as long as there are spices in it, it can be considered a Masala Omelette.

I like my omelette french style, but with spice.  The surface needs to be smooth and tender, and the interior soft and a little gooey.  Sometimes I add some caramelized onions or roasted red peppers, but most often it is a combination of green chillies, cilantro, paprika, turmeric, salt and green onions. The best part is you don’t have to follow my recipe.

Masala Omelette

Ingredients.

• 1 pinch salt
• 1/4 tsp cayenne
• 1/8 tsp turmeric
• 2 tsp chopped cilantro
• 1 green chilli optional, chopped
• 1 stalk green onion Greens thinly sliced and white part sliced in two
• 1 /2 tomato

Instructions

Whisk the eggs in a medium bowl until whites and yolks are combined and the mixture looks uniform. 

Add in the green part of green onion, cilantro, salt, turmeric , cayenne, and chillies if using

Whisk again to get a uniform consistency

Meanwhile, set the halved tomato and halved green onion on a hot skillet to get some char. (medium heat - about 3 minutes)

Heat an 8 in  non stick skillet on medium heat and add the ghee. Swirl the pan to coat the entire surface of the pan with ghee. Add in the egg mix. There should be just a slight sizzling sound.  You control heat for an omelette by moving the pan off and on from the heat. 

As soon as the eggs are in, use a bamboo fork or a simple plastic fork to stir the eggs. I personally use a small silicon spatula.

Working quickly break the curds that are forming at the bottom. Keep the pan moving with your other hand in a back and forth movement and if the heat is getting too much remove pan off the heat. 

Keep scrambling the curds until they are creamy and can still hold together. If you cook them too much, you will nice scrambled eggs because they won't fuse back together. Keep in mind the eggs will keep cooking off of the heat as well.

As soon as the eggs are custardy, smoothen the top of the omelette with the fork or spatula and even it out.

Tilt the pan holding by the handle with one hand and using the fork or spatula, start rolling the omelette on to itself. when you reach the other end, move that end over to the rolled omelette to complete the roll.

Flip it over to a plate and serve with charred tomatoes and green onions and a cup of chai.

Recipe Notes

Click to See how André Soltner makes his omelette

Dishes Inspired by Movies or TV

• Masala Omelette from “The Hundred Foot Journey” from Spice Roots
• Mexican Chicken Chile Soup (Gluten-Free) from “Tortilla Soup” from The Heritage Cook

Main Courses

• Double Polar Burgers with Everything from “Grease” from Pastry Chef Online
• Mrs. Patmore’s Calvados-Glazed Chicken from The Redhead Baker

Side Dishes

• Retro Waldorf Salad for Mad Men Fans from Mother Would Know
• Chocolate Frangelico Truffles from Chocolat from That Skinny Chick Can Bake
• Minny’s Chocolate Chess Pie from “The Help” from Creative Culinary

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features dishes inspired by our favorite TV shows and movies! We’ve got a great mix from appetizers to desserts! Hosting this month is Coleen from The Redhead Baker .

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

INGREDIENTS

• 2 eggs, at room temperature
• A small handful of chopped mixed herbs, such as chives, tarragon, chervil and parsley
• A large knob of butter
• Crusty bread, to serve
• Break the eggs into a bowl and whisk lightly with a fork. Add the chopped herbs and season with salt and pepper.
• Heat the butter in a nonstick or cast-iron pan over a medium-high heat until foaming. Once the foam dies down, pour in the egg mixture and gently shake the pan to distribute.
• Cook for 20 seconds or so, until it begins to bubble, then draw it into the center with a wooden spoon and shake the pan again to redistribute the uncooked egg. The omelet is cooked when the base is set, but it is still slightly runny in the middle (unless you don’t like that). Remove the pan from the heat and fold 2 sides into the middle.
• Shake the pan so the edges roll together then turn the omelet onto a plate, folding it over in the process.
• Serve with bread.

RECIPE BACKSTORY

Travel. Eat. Cook.

Spicy Omelette Inspired by The Hundred Foot Journey

Food-centered books and movies take our minds on culinary adventures to India, France, Italy, China and many more amazing food destinations. One of my favorite books, The Hundred Foot Journey, does just that by melding the food cultures of India and France into a delectable tale of an Indian chef’s talent and ambition. Reading the book made me hungry enough but watching its subsequent movie was like watching an Instagram food porn come to life! One particular scene that made me incredibly hungry was of Hassan making the perfect omelette to impress the strict owner of a Michelin-starred classical French restaurant, Madame Mallory.

For years, I’ve tried to recreate this omelette to what I imagine it would taste like, but each omelette was lacking something. I became bolder in adding various spices to my omelette and I think I’ve finally captured what Madame Mallory might have tasted (to some degree!). This spicy omelette full of fresh cilantro and crisp onions will add a delicious kick-start to your day!

Ingredients

• 2 eggs
• 1 Thai bird’s eye chili diced finely (more for spicier omelette)
• 2 Tablespoons cilantro leaves and stems, chopped
• ¼ teaspoon salt or to taste
• Pinch of red chili pepper
• Pinch of coriander powder
• Pinch of garam masala
• 1 Tablespoon whole milk
• ½ Tablespoon oil or unsalted butter
• 1 Tablespoon finely diced onions

Instructions

• Crack the eggs into a medium mixing bowl and gently mix with a whisk. Add all the ingredients except the onions and gently whisk together.
• Heat the oil in a medium frying pan over medium-high heat. When the oil is hot, add the egg mixture and spread it around the pan until the pan is covered. Lower the heat to medium-low and then spread the diced onions evenly throughout the egg mixture. When the top surface of the egg is mostly cooked and the bottom is golden brown, use a spatula to loosen the edges of the omelette and gently fold it in half or roll it onto a plate like they did in the movie. It helps to knock the pan to shake the omelette free (a trick I learned watching Madame Mallory!).
• Enjoy on its own or with bread or naan.

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Vegan Masala Omelet + THE HUNDRED-FOOT JOURNEY

June 18, 2021 By reeldishes

Spice up your life with a tasty vegan masala omelet, influenced by the amalgamation of diverse flavors (and traditions) in The Hundred-Foot Journey .

This post contains affiliate links to products we use and love!

The Story: The Hundred-Foot Journey (2014)

A few *spoilers* ahead!

Adapted from Richard Morais’ 2010 novel of the same, The Hundred-Foot Journey (2014) is a comedy-drama that chronicles one family’s journey from tragedy to triumph. After losing everything in a restaurant fire, the Kadam family must begin again in a new country. Upon settling in Saint-Antonin-Noble-Val, they establish Maison Mumbai, only one-hundred feet away from a premier Michelin star restaurant, led by Madame Mallory (Helen Mirren). A culture clash quickly becomes a heated, culinary battle!

With the help of Marguerite, a local chef, Hassan Kadam (Manish Dayal) slowly adapts to a strange new world while building confidence in his culinary gifts.

In response to Hassan’s question about the five basics of French cooking, Marguerite explains, “Of course, but they’re no use in books. You must find them in your heart, and then bring them to your pots. That’s the secret,” ( The Hundred-Foot Journey ). In other words, rules are meant to be broken. Each and every person has their own special sauce to add.

Family is at the heart of The Hundred-Foot Journey . No matter what difficulties the Kadam’s face, they always persevere together . Grief, culture shock, language barriers, pride, prejudice, compassion, and forgiveness all play important roles in the story. Through the wins and losses, familial bonds only grow stronger.

As Hassan shares, “Food is memories.” Eating is a multi-sensory experience, layered with complex textures, colors, aromas, and spices. Taste and quality are important, but the right company will enhance any meal.

When I visited my late grandmother in the Czech Republic, we made lasting memories in the kitchen. She taught me how to safely harvest wild mushrooms and blueberries for special recipes. No matter the season, we cooked traditional Czech cookies, crumb cakes, and soups. One day, I hope to pass on her secret recipes to my own children and keep traditions alive.

A Brief History

A masala omelet is found in South Indian cuisine. The main ingredients vary by region but often include eggs, herbs, tomatoes, and spices. Besides being a favorite street food, masala omelets are also popular at home.

The Recipe: Vegan Masala Omelet

A pivotal moment in the film occurs when Hassan cooks a special omelet for Madame Mallory. In order to earn respect—and a coveted spot in her French establishment—he must prove himself by passing this unconventional “entrance exam.” He beats eggs, chili, tomatoes, cilantro, and traditional Indian spices, passed down from his mother. Madame Mallory’s response? Let’s just say, she is utterly floored.

My version of this recipe—a vegan masala omelet—still packs a flavorful punch without the eggs ! It includes garam masala and curry powder.

What is garam masala ? Translated to “warm spice,” it is an enticing blend commonly found in Indian cuisines. Depending on regional influences, it typically incorporates coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg. Initially toasted in a pan to release deep flavors, these ingredients are ground into a fine powder. Compared to garam masala , curry powder contains mild spices including turmeric, cumin, coriander, and fenugreek. Together, they make magic !

Vegan Masala Omelet

• Measuring Cups & Spoons
• Wooden Spoons (2)
• Mixing Bowls (2)
• Medium Skillet (for veggies)
• Crepe Pan (for omelet)
• Large Skillet (for potatoes)

Ingredients    1x 2x 3x

• 2 cups chickpea/garbanzo flour
• 2 cups water (warm)
• 1 teaspoon sea salt
• 1 teaspoon curry powder
• ¼ teaspoon garam masala
• ½ teaspoon baking powder
• 1 tablespoon vegetable oil
• 2 cloves garlic (peeled & minced)
• 1 large white onion (chopped)
• 1 cup tomatoes or 5 roma tomatoes (diced & de-seeded)
• ½ cup cilantro (chopped)
• 1 4 oz. can mild green chiles (diced)
• 2 tablespoons vegetable oil
• 4 cups frozen hash browns (shredded & thawed)
• 3 tablespoons nutritional yeast
• ½ teaspoon turmeric
• 1 teaspoon mustard powder
• ½ teaspoon black pepper

Instructions  

Omelet & vegetables.

• Prepare the vegetables and aromatics.
• Oil and heat a medium skillet.
• Sauté the garlic and onion for a few minutes.  2 cloves garlic, 1 large white onion
• Add the tomatoes (diced and de-seeded) and cilantro. Cook on medium-high heat until the onions appear translucent. 1 cup tomatoes or 5 roma tomatoes
• While your veggies cook, whisk together the chickpea flour and warm water. Incorporate the spices: salt, curry powder, and garam masala. Stir in the baking powder. Set aside for 10 minutes to thicken. 2 cups chickpea/garbanzo flour, 2 cups water, 1 teaspoon sea salt, 1 teaspoon curry powder, ¼ teaspoon garam masala, 1 tablespoon vegetable oil, ½ teaspoon baking powder
• Heat a crêpe pan with a drizzle of oil. 2 tablespoons vegetable oil
• In a small bowl, add a small portion (¼ cup) of cooked veggies for every ladle of chickpea batter. Mix together well.
• Pour each omelet into the sauté pan and form a circle.
• Cook for 3 minutes on each side or until brown.
• Repeat until all of the batter is used!
• Top with a spoon of mild green chiles and cilantro. 1 4 oz. can mild green chiles, ½ cup cilantro
• Thaw your hashbrowns. 4 cups frozen hash browns
• On medium-high, heat a large skillet with oil.
• In a large mixing bowl, combine the thawed hash browns, nutritional yeast, turmeric, mustard powder, salt, and pepper. 3 tablespoons nutritional yeast, ½ teaspoon turmeric, 1 teaspoon mustard powder, 1 teaspoon sea salt, ½ teaspoon black pepper
• Add 1-2 cups of the hashbrowns to the oiled skillet. Cook each side for 4-5 minutes. Repeat until all of the potatoes have been cooked.
• What’s the best way to de-seed tomatoes? Simply scoop out the seeds with a large spoon.
• These mild green chiles are perfect! Not too spicy and not too bland…just right!
• I recommend that you allow the hash browns to thaw before adding spices.
• Read about one family’s traditional Indian or Masala Omelet process  here .

Did you miss the last recipe? Try my Vegan Chocolate Pie !

Share this:, more all recipes.

Reader Interactions

June 21, 2021 at 6:10 am

Amazing post! To do a vegan version of this is quite an accomplishment. I can’t wait to try it!

June 21, 2021 at 3:46 pm

Thank you, Missy! I hope you enjoy this colorful reimagining of a traditional omelet. Spices take it to the next level!

Privacy Overview

THE HUNDRED-FOOT JOURNEY – Omelette Recipe Now Available!

Newly middle-aged wife of 1, Mom of 3, Grandma of…

The Hundred-Foot Journey – Trailer

Follow  THE HUNDRED FOOT JOURNEY  on Twitter:  https://twitter.com/the100ftJourney

Instagram:  http://instagram.com/thehundredfootjourney

Pinterest:  http://pinterest.com/100FtJourney

THE HUNDRED-FOOT JOURNEY  arrives in theaters everywhere on August 8th!

THE HUNDRED-FOOT JOURNEY

DREAMWORKS PICTURES and PARTICIPANT MEDIA

Official Site:  http://100footjourneymovie.com/

Facebook:  http://facebook.com/100footjourneymovie

Twitter: @The100FtJourney #100FootJourney

Tumblr:  http://thehundredfootjourney.tumblr.com

Genre:                          Comedy/Drama

Rating:                          TBD

U.S. Release date:         August 8, 2014

Running time:                TBD

Cast:                            Helen Mirren, Manish Dayal, Om Puri, Charoltte Le Bon

Director:                       Lasse Hallström

Producer:                      Steven Spielberg, Oprah Winfrey, Juliet Blake

Connection and Joy through Gift Whatutalkingboutwillis: A New Dimension in Personalized Gifting

Executive Producer:      Caroline Hewitt, Carla Gardini

Co-Producer:                Raphael Benoliel

Screenplay by:              Steven Knight

Based on:                     The novel “The Hundred-Foot Journey” by Richard C. Morais

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own, escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.

“The Hundred-Foot Journey” abounds with flavors that burst across the tongue. A stimulating triumph over exile, blossoming with passion and heart, with marjoram and madras, it is a portrayal of two worlds colliding and one boy’s drive to find the comfort of home, in every pot, wherever he may be.

In DreamWorks Pictures’ “The Hundred-Foot Journey,” the opening of a new Indian restaurant in the south of France, next to a famous Michelin starred eatery, is nearly cause for an all-out war between the two establishments until Le Saule Pleureur’s icy proprietress Madame Mallory recognizes her rival’s undeniable brilliance for preparing masterful meals.

OFFICIAL BOILERPLATE:

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.

Directed by Lasse Hallström, and starring Academy Award-winner Helen Mirren, “The Hundred-Foot Journey” is produced by Steven Spielberg, Oprah Winfrey and Juliet Blake. The executive producers are Caroline Hewitt and Carla Gardini. The screenplay is written by Steven Knight, based on the novel “The Hundred-Foot Journey” by Richard C. Morais.

“The Hundred-Foot Journey will be released in theaters on August 8, 2014.

What's Your Reaction?

Newly middle-aged wife of 1, Mom of 3, Grandma of 2. A professional blogger who has lived in 3 places since losing her home to a house fire in October 2018 with her husband. Becky appreciates being self-employed which has allowed her to work from 'anywhere'. Life is better when you can laugh. As you can tell by her Facebook page where she keeps the humor memes going daily. Becky looks forward to the upcoming new year. It will be fun to see what 2020 holds.

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COPYRIGHT 2022 WHATUTALKINGBOUTWILLIS.COM. ALL RIGHTS RESERVED.

• Cast & crew
• User reviews

The Hundred-Foot Journey

The Kadam family leaves India for France where they open a restaurant directly across the road from Madame Mallory's Michelin-starred eatery. The Kadam family leaves India for France where they open a restaurant directly across the road from Madame Mallory's Michelin-starred eatery. The Kadam family leaves India for France where they open a restaurant directly across the road from Madame Mallory's Michelin-starred eatery.

• Lasse Hallström
• Steven Knight
• Richard C. Morais
• Helen Mirren
• Manish Dayal
• 266 User reviews
• 185 Critic reviews
• 55 Metascore
• 2 wins & 4 nominations

• Madame Mallory

• Jean-Pierre

• Mayor's Wife

• Swedish Chef
• Baleine Grise Porter

• Hassan (7 years old)
• All cast & crew
• Production, box office & more at IMDbPro

More like this

Did you know

• Trivia Om Puri (Papa) was called "Papa" by the cast. He also moved out of the hotel they all stayed in so that he would have a place to cook for them.
• Goofs When Hassan is first making the 5 main French sauces, he is is mixing egg yolks in a bowl and adding oil and something that looks like mustard. He is making mayonnaise, not one of the sauces. Hollandaise, the one sauce out of the five made with yolks, is made in a bowl over steaming water and adding clarified butter.

Madame Mallory : What is this flavor that is fighting against the chicken ?

Hassan : I added some spices for flavor to the sauce, and coriander for garnish and freshness.

Madame Mallory : But why change a recipe that is 200 years old ?

Hassan : Because, madam, maybe 200 years is long enough.

• Connections Featured in The Tonight Show Starring Jimmy Fallon: Helen Mirren/James Cameron/Spoon (2014)
• Soundtracks Afreen Music by A.R. Rahman Lyrics by Gulzar Performed by Nakash Aziz , A.R. Rahman and the KM Sufi Ensemble

User reviews 266

• Aug 9, 2014
• How long is The Hundred-Foot Journey? Powered by Alexa
• August 8, 2014 (United States)
• United States
• United Arab Emirates
• Hành Trình Trăm Bước
• Castelnau-de-Lévis, Tarn, France (Lumière, Restaurants)
• Amblin Entertainment
• Dreamworks Pictures
• Harpo Films
• See more company credits at IMDbPro
• $22,000,000 (estimated)
• $54,240,821
• $10,979,290
• Aug 10, 2014
• $89,514,502

Technical specs

• Runtime 2 hours 2 minutes
• Dolby Digital

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Enjoy These Recipes Inspired By: The Hundred Foot Journey!

June 20, 2014 By Ashley Leave a Comment

It's finally Friday! What better way to celebrate than with some some yummy, delicious, drool worthy recipes? Better yet, how about fancy, yummy, delicious, drool worthy recipes? The upcoming movie The Hundred-Foot Journey, starring Helen Mirren, is all about the food. Two different restaurants with opposite styles of cooking, offer us some classic and new favorites to try.  

In “The Hundred-Foot Journey,” Hassan Kadam is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa, settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own, escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite, combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory's culinary rival, she eventually recognizes Hassan's gift as a chef and takes him under her wing. “The Hundred-Foot Journey” abounds with flavors that burst across the tongue. A stimulating triumph over exile, blossoming with passion and heart, with marjoram and madras, it is a portrayal of two worlds colliding and one boy’s drive to find the comfort of home, in every pot, wherever he may be.

Connect with The Hundred-Foot Journey on Facebook  and  Twitter #100FootJourney 

The Hundred-Foot Journey is in theaters August 8th!

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‘The Hundred-Foot Journey’ Review: Amazing Food and an Overcooked Plot

Walt Disney

In the middle of a busy Indian marketplace, a young boy steals a taste of a coveted sea urchin. The way he closes his eyes and tastes the flavor shows us (and the urchin’s vendor) that he is more than just a curious boy – he understands and appreciates food.

From its opening scene, The Hundred-Foot Journey is driven by its stomach, and director Lassee Hallström brings audiences as close to the amazing food featured on screen as he can without letting you taste it yourself. Unfortunately the narrative loses momentum when it shifts its focus away from the plate (and those filling it).

Growing up working in his family’s restaurant, Hassan ( Manish Dayal ) takes advantage of the opportunity to learn how to cook beside his mother ( Juhi Chawla ). After an unfortunate incident in their hometown, Hassan and his family find themselves driven out of India to seek refuse elsewhere in Europe – eventually ending up in France. As the family drives through the French countryside, their car breaks down, but helpful stranger (and fellow aspiring chef) Marguerite ( Charlotte Le Bon ) happens upon them and takes them in.

Thanks to the family’s patriarch Papa ( Om Puri ) and his stubborn determination to re-open their restaurant (especially after he finds the perfect location), the family may not be leaving as soon as they thought. Papa refuses to heed his family’s warnings when they tell him his perfect location is exactly one hundred feet (they measured) from the town’s most successful restaurant, owned by Madame Mallory ( Helen Mirren ), but he insists on introducing their cuisine (and Hassan’s talent) to French culture.

There are two conflicts that drive The Hundred-Foot Journey  — Hassan and Marguerite’s quest to become accomplished chefs while coming to terms with their burgeoning attraction to one another, and Madame Mallory and Papa’s quest to out-do one another with the success of their respective restaurants. While it is entertaining to watch Madame Mallory and the old man try and best one another by harassing the town’s food loving mayor ( Michel Blanc ) over petty grievances with the hope of getting each other’s restaurants shut down, it is Hassan’s passion for food that is the most compelling part of the film.

Dayal delivers a solid performance, but his sudden character shifts from hesitant cook to aspiring chef to potential burnout (plus his relationship with Marguerite moving from potential love interest to competitor) are a bit too jarring to be fully believed. Hassan is a shy young talent who loves his family (who, outside of Papa, are all used as background noise throughout most of the film) so when success seems to turn him into an emotionless, possibly alcoholic shell, the shift feels incredibly sudden and false. Hallström also falters in developing the relationship between Madame Mallory and Papa, making their antagonism feel more convenient than meaningful. Mirren and Puri are consistently funny in their roles, even charming in moments, but their relationship feels near schizophrenic as they move from enjoying an evening cocktail together to a disagreement to dancing the night away – all in the span of a few minutes.

Fortunately Hallström knows when to focus on the food and wisely zooms in, letting the bright ingredients fill the frame whenever someone is cooking or tasting. Much is said about Hassan’s talent as a chef, and Hallström focuses beautifully the way Hassan uses food to create flavor combinations that make his rising (Michelin) star undeniable. As he makes an important meal for Madame Mallory, we see the crack of every egg and the addition of every spice, making you feel like you are learning the recipe as Hassan is creating it.

Hassan and his family’s journey is not an easy one, but Hallström cannot seem to stick to a steady tone and decide if The Hundred-Foot Journey is all fantasy with moments of hardship or hardship made worthwhile by moments of joy. While the film has scenes that feel too easy, these narrative shortcuts are easily forgiven when you take the film for the foodie fantasy it is – beautiful cuisine in a beautiful place (beautifully shot by Linus Sandgren ) prepared and eaten by beautiful people all set to beautiful music from composer A.R. Rahman . It may not be wholly believable, but it is fantastic escapism.

The Hundred-Foot Journey would have been better served to keep the film’s focus on Hassan and his journey from cook to chef (instead of a scurrilous battle between restaurateurs), but it is a sumptuously shot tale full of good food, scenic backdrops, wonderful music and real passion that all make it well worth the reservation.

Upside: Solid performance from newcomer Dayal; menu-worthy cinematography from Sandgren; wisely used close ups of food being prepared and tasted; a wonderful, uplifting score from Rahman.

Downside: Tonal issues and a slightly disjointed narrative structure; character shifts feel sudden and forced; disappointing, one-note performances from Mirren and Puri.

On the Side: The Hundred-Foot Journey is based on Richard C. Morais’ novel and marks Dayal’s first time playing a lead in a feature film.

The Hundred Foot Journey Omelette Recipe

• 250 grams sausages chopped
• 1/4 onion chopped
• 1/8 tsp ground pepper
• 1/2 cup Swiss cheese diced
• 2 large eggs
• 1/4 cup Milk
• Crumble the sausage and cook until lightly browned.
• Remove and in the same pan sauté the onion and pepper.
• Beat the eggs with the milk and pour into the skillet.
• Toss the sausages evenly into the omelette and sprinkle the cheese over it.
• Cook for 5 minutes and flip.
• Cook for 5 more minutes.

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• FOOD & DRINK

French/Indian Cuisine, Inspired By 'The Hundred-Foot Journey'

CHICAGO (WLS) -- The latest DreamWorks movie, " The Hundred-Foot Journey ," is about a French and an Indian restaurant across the street from each other in France.

Inspired by this movie, Le Cordon Bleu in Chicago is offering a workshop, where you can learn how to blend French and Indian cuisine. On the menu are Parisian Mumbai Salad, Quiche Lorraine, Beef Bourguinon, Chicken Tikka Masala and Chai Tea Crme Brule.

John Abels, chef instructor of Le Cordon Bleu in Chicago, came into our ABC 7 Eyewitness News studio to give us a taste of the recipes.

The Hundred-Foot Journey - One-day Workshop

Saturday, August 23

10 a.m. - 1 p.m.

Le Cordon Bleu College of Culinary Arts in Chicago

361 West Chestnut

Chicago, IL

Chef John Abels' recipes:

Chicken Tikka Masala

Ingredients:

1 1/4 pounds boneless, skinless chicken breast

1/4 cup plain whole-milk Greek-style yogurt

2 tbsp. vegetable oil

2 tsp. fresh lime or lemon juice

1 large clove garlic, minced

1 1/2 tsp. ground cumin

1/2 tsp. ground nutmeg

1 tbsp. ground coriander

1/2 tsp. ground cardamom

1 1/2 tsp. paprika

1/2 tsp. cayenne

1 tbsp. grated peeled fresh ginger

4 tbsp. butter, unsalted

1 cup onion, finely diced

1 1/2 cups canned tomato puree

3/4 cup water

1/2 cup heavy cream

1 1/4 tsp. kosher salt

1/2 tsp. black pepper

1/2 cup chopped fresh cilantro

Preparation:

1. Use a fork to puncture the chicken breasts all over both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using a meat mallet, gently pound the chicken until the breasts are an event - -inch thickness.

2. In a small bowl, whisk together the yogurt, 1 tbsp. peanut oil, lime juice and garlic. Add the pounded chicken and rub the marinade over the meat. Set the chicken aside while you make the sauce.

3. In another small bowl, combine the coriander, cumin, cardamom, nutmeg, paprika, cayenne and grated ginger.

4. In a heavy, wide 4-quart pot or saut pan over moderately high heat, melt the butter. Add the onion and saut, stirring occasionally until light brown and caramelized.

5. Add the tomato puree, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly.

6. Heat a heavy skillet over moderately high heat until very hot and add tbsp. of peanut oil. Working in batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, six to eight minutes total. Repeat with the remaining chicken.

7. When all the chicken is cooked, cut it into 1 -inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for five minutes. Add the black pepper and chopped cilantro, and season with salt.

Parisian Mumbai Salad

(yields 4 portions)

Chicken Marinade:

1 cup plain yogurt

1 tsp. freshly grated ginger

1 tsp. minced garlic

1 tsp. ground cardamom

1 tbsp. curry powder

2 (6 oz.) skinless, boneless chicken breasts cut into thin strips

Salt and pepper to taste

4 oz. mixed greens

1 whole mango (julienned)

1 whole apple (with skin, julienned)

Vinaigrette:

2 tbsp. olive oil

1 tsp. red wine vinegar

1/4 tsp. Dijon mustard

Naan Bread:

1 pc. Naan bread (cut into cubes)

1/2 oz. vegetable oil

Curried Walnuts:

1 oz. grape seed oil

2 tsp. granulated sugar

1/2 tsp. curry powder

2 oz. walnuts

1. In a mixing bowl, combine the yogurt, ginger, garlic, cardamom, curry powder, salt and pepper.

2. Add the sliced chicken pieces to the mixture and marinate for 45 minutes.

3. Julienne the mango and apple and set aside in a bowl of iced water with lemon to keep the fruit from turning brown.

4. To prepare the vinaigrette, combine the Dijon mustard and red wine vinegar in a mixing bowl. Add salt and pepper and slowly incorporate the olive oil while continuously whisking. Set aside.

Boeuf Bourguignon

3 oz. thick-sliced bacon, diced

3 pounds boneless beef chuck, cut into approx. 2 inch cubes

1/4-1/3 cup all-purpose flour

1/2 cup Cognac or Brandy

1 stalk of celery

4 stems of fresh parsley

4 fresh thyme sprigs

2 bay leaves

2 medium yellow onions, small dice

3 large garlic cloves, minced

2 carrots, cut into -inch thick pieces

1 tbsp. tomato paste

1 (750 ml) bottle dry red wine

1 lb. small pearl onions (purchase already peeled onions if possible)

1 lb. mushrooms, quartered if large

1. Boil a small pot of water and simmer diced bacon pieces for ten minutes. Drain, pat dry and set aside.

2. Let beef rest at room temperature while preparing other items. Pat beef dry with a paper towel and season with kosher salt and pepper. Dust the beef with flour.

3. Heat 1 tbsp. of oil and 1 tbsp. of butter in a wide, heavy bottomed pot over medium-high heat until very hot, but not smoking.

4. Sear the beef well on all sides, but consider working in batches so as not to over crowd the pot. Use remaining oil to sear as needed. Put beef pieces in a bowl and set aside.

5. Pour off excess oil from the pot. Before returning to the flame, but while pan is still hot add the Cognac. Deglaze by boiling over high heat one minute, stirring and scraping up all the bits of beef. Pour over beef in bowl.

6. Tie celery, parsley, thyme, bay leaves and cloves together with a piece of kitchen twine. (You can also make a small sack using cheese cloth). Set aside.

7. Heat 1 tbsp. of butter in the same pot over medium-high heat and saut bacon. Add diced onion, minced garlic, and carrots. Saut for approximately five minutes.

8. Add tomato paste and stir constantly (to prevent burning) for about one minute.

9. Add wine, meat with Cognac and tied herbs. Simmer, partially covered, until the meat is tender for about four hours. Remove from heat when beef is tender.

10. Blanch pearl onions in boiling salted water for one minute. Drain and rinse under cold water.

11. In a separate pan, heat one tbsp. of butter over medium heat and saut onions until caramelized. Season with kosher salt and pepper. Deglaze with a few spoonfuls of water and set aside.

Quiche Lorraine

1 disc frozen pie dough, thawed

1 tbsp. butter, unsalted

1 cup yellow onion, diced small

3 large eggs

3/4 cup heavy cream

3/4 cup whole milk

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 cup Swiss cheese, grated

1/4 cup Gruyere cheese, grated

1/8 tsp. nutmeg, freshly grated

6 oz. bacon, medium thickness - diced and cooked until crisp

1. Preheat oven for 425 F.

2. Roll pie dough according to package directions into pie dish. Refrigerate.

3. Saut onions in butter over medium-high heat until caramelized. Remove from pan and set aside to cool.

4. Beat eggs, cream, milk, salt, pepper and nutmeg together in a mixing bowl. Mix in cheese, cooled bacon and cooled onions.

5. Set the pie dish on a baking sheet to protect your oven. Pour egg mixture into pie dough.

6. Bake for 15 minutes and reduce oven temperature to 325 F.

7. Bake for an additional 30 minutes until quiche is firm and does not jiggle.

8. Let the quiche rest before cutting and serving.

Chai Tea Crme Brulee Ingredients:

16 oz. heavy cream

3 chai tea bags (spicy or vanilla)

3 oz. egg yolks (crack whole eggs, mix well then measure 3 oz. using a scale)

2 oz. granulated sugar

4 oz. granulated sugar for burning

1 mango, sphered

1. Scald the heavy cream with the tea bags, turn off heat and cover. Allow to steep for at least 20 minutes, removing the tea bags and carefully squeezing out remaining tea.

2. In a medium sized bowl, using a whisk to mix the sugar and egg yolks together until light in color, temper the hot cream mixture into the egg/sugar mixture. Strain into a measuring cup for easy pouring.

3. Place ramekins into a shallow roasting pan. Fill the ramekins with brulee mixture. Pour hot tap water around the ramekins so the water reaches the halfway point of the custard. Cover with foil, leaving a thin vent on each side for steam to escape.

4. Bake until the custard is set or firm, approximately 30-40 minutes. Cool in the water, and then remove. Chill at least four hours before serving.

5. When ready to serve, sprinkle on a generous amount of sugar and lightly burn with a torch or pass under the broiler for a minute until slightly caramelized.

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Tonja's Table

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

The Hundred-Foot Journey–Chicken Tikka Masala

August 26, 2014 by Tonja Leave a Comment

Our family went to see The Hundred-Foot Journey last week.  And let me say, it’s picturesque setting, visually stunning food from beginning to end, and a story centered around the bond between food and families made me inspired and nostalgic.  So I came home, ran to the co-op and loaded up on all kinds of Indian spices to make this rich, colorful, absolutely divine Chicken Tikki Masala.  Serve it with Basmati rice and Naan bread.

This foodie movie is a feast for the senses and is sure to bring out the epicurean in all of you.

Chicken Tikka Masala

• Author: Tonja Engen

Ingredients

• For the marinade:
• 1 cup plain yogurt
• 2 Tbls. lime juice
• 1 Tbls. garam masala
• 2 tsp . tumeric
• 1 tsp . cumin
• 3 garlic cloves, minced
• 1 Tbls. fresh ginger root, minced
• 1 tsp . salt
• 4 boneless skinless chicken breasts, cut into 1 1/2-inch cubes
• For the masala sauce:
• 1 medium onion, roughly chopped
• 2 cloves garlic, chopped
• 1 1-inch piece peeled ginger root, roughly chopped
• 1 whole red chili, minced
• 2 Tbls. butter
• 3 tsp . garam masala
• 2 large tomatoes, finely chopped
• 1 8-oz can tomato sauce
• 1 cup heavy cream
• salt to taste
• 1/4 cup chopped cilantro

Instructions

• Mix all marinade ingredients and pour over chicken in a large bowl. Cover with plastic wrap and refrigerate for at least two hours, preferably overnight.
• Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a plate and set aside. You’ll want the chicken to finish cooking in the sauce.
• Combine onion, garlic, ginger, and red chili in a food processor until smooth. Heat the butter in a medium saucepan, then pour in onion mixture. Cook on medium heat for 10 minutes, stirring frequently.
• Add garam masala, tomatoes, and tomato sauce. Lower heat slightly and cook until tomatoes cook down into the sauce, about 15 minutes.
• Add chicken, and cook for another 15 minutes. Add heavy cream, and cook on low to let the sauce thicken, 5-10 minutes.
• Sprinkle with cilantro and serve with basmati rice, naan bread, chopped cilantro and lime wedges.

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