The Michelin-starred Indian restaurant CHAAT at Rosewood Hong Kong, helmed by Chef de Cuisine Manav Tuli, will be introducing a series of new a la carte dishes and a daily set lunch menu this October alongside celebrating Diwali, Festival of Lights with an exclusive one-night-only tasting menu.
The new dishes debuting on the a la carte menu created by the CHAAT culinary team include Scallop Behl (HK$198), a re-interpretation of a popular Indian street food that’s usually served vegetarian; however, this version features puffed rice and Japanese Hokkaido scallops. Another new addition is Chingri Malai Soup (HK$198), a classical coconut-based soup coloured bright yellow with turmeric and prawn head cream that is steeped in aromatic curry leaves and ginger.
There will also be a selection of sizzling dishes straight from CHAAT’s trio of authentic Tandoor ovens. These include Tandoori Sarson Prawns (HK$888), which includes tandoori-charred Bay of Bengal jumbo prawns served with mint chutney; Lehsuni Chicken Tikka (HK$198) with burnt garlic, 12-spiced garam masala, Kashmiri chilli, mustard oil and beetroot chutney; and Malai Paneer Tikka (HK$188), featuring fresh paneer cheese, apricot and mint.
The new Indian-inspired vegetable dishes to complement the meal include: Himachali Mahani (HK$138), a traditional dish from the state of Himachal Pradesh that is known to only be cooked by specialised chefs (boti) for vegetarian buffets (dham) and which features black chickpeas, dry dates and ginger; and Bombay Potatoes (HK$138), a popular Indian dish in the UK cooked with mustard seeds, ginger and Kashmiri chilli.
For curry lovers, the new Malabar Fish Curry (HK$298) is sure to delight the senses, made with traditional Chilean seabass, coconut, tamarind and curry leaf. The dish is reminiscent of the popular regional version from Kerala.
Diwali Celebrations on 24 October
CHAAT is known for its bold renditions of India’s street snack culture, and this can be clearly seen in Chef de Cuisine Manav Tuli’s tasting menu that will honour the Hindu Festival of Lights on Monday, 24 October 2022, from 6 pm-10 pm. The Diwali menu is priced at HKD1,588 + 10% service charge per guest and will be available for one night only. An optional wine pairing will be available at HKD498 for three glasses and HKD698 for five glasses.
The evening’s repast commences with Dhokla Ki Chaat, a tasty snack of wheat crisps, tangy homemade chutneys and pomegranate. Lobster Rasam follows, a South Indian-style clear and spicy lobster soup infused with black pepper.
Inspired by the Hindu tradition of sharing mountains of food with the community during Diwali, the family-style Tandoori Kebab Platter features Lamb Boti Kebab with mint chutney, tamarind-glazed Tandoori Pork Ribs with fennel and onion seeds, and Tandoori Quail with black pepper, ginger and jaggery.
The seafood star of the menu is Halibut Polichathu, a tender, Kerala-style halibut pan-fried in coconut oil and wrapped with banana leaves that penetrate the fish with aroma and flavour. This is enjoyed with sides of Methi Kaddu, a Bengali-style butternut squash stir-fry with fresh fenugreek leaves; Dal Panchmel, a healthy and protein-packed Rajasthani dish of five different lentils; Basmati Rice; Kachumber Raita; fresh vegetable salad; and Tandoor-baked Lacha Naan.
For dessert, Berry Shrikhand Eton Mess is a special take on the classic English dessert, one of Chef Manav’s favourite desserts during his time in the UK. Chef Manav’s take will depart somewhat from its British cousin by incorporating traditional Indian strained and spiced yoghurt with berries.
The New weekday set lunch from Tuesday to Sunday
The new CHAAT Set Lunch menu is priced starting from HK$488+10% per guest, with the optional add-on of a Sommelier-led wine pairing with one glass (HK$90+10%) or two glasses (HK$175+10%). The three-course lunch will highlight CHAAT’s crowd-favourite dishes, including starters of Mini Raj Kachori with crispy lentil and sweet and tangy chutney, and Tandoori Wagyu Beef Cheek (+HK$68) with hung yoghurt, Kashmiri chilli and cinnamon.
Hearty mains will include signature dishes such as the Delhi Butter Chicken with tomato sauce and fenugreek, Palak Paneer with spinach, fresh paneer cheese, and garlic, and Prawn Pulao (+HK$98) with aged basmati rice and saffron. All mains are served with an assortment of vegetables of the day, lentils & naan; guests can add a supplemental Black Truffle & Chilli Cheese Naan (+HK$28) and Bone Marrow Kulcha (+HK$28).
Dessert will include refreshing traditional sweets with a CHAAT twist, including Seasonal Kulfi and Watermelon with Pomegranate Granita.
For enquiries and bookings, visit www.rosewoodhotels.com.
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