CHAAT at Rosewood Hong Kong is to introduce a “Taste of India” luncheon experience on 7 and 28 January 2022. The pioneering restaurant, helmed by Chef de Cuisine Manav Tuli, will be showcasing seven flavour-packed regional Indian curries, each with a unique story.
January’s vegetarian focus, centred around clean eating, is all set to launch in the new year. The vegetarian luncheons will celebrate the delicious diversity of India’s delicacies, with Chef Tuli himself explaining the fascinating cultural, culinary and historical attributes of each dish.
Guests are introduced to a selection of Indian appetisers to kick off the feast, including CHAAT‘s signature Mini Raj Kachori (crispy lentils) and Baked Jackfruit Samosas, along with a refreshing welcome cocktail. Tasty bites also include Pani Puri, with an origin story over 3,000 years old and best known for its “pop, crackle, gulp and gasp” effect. Another mouthwatering Gujarati snack is the Khandvi rolls, which is healthy and rich in protein from chickpea flour.
The first curry of the luncheon is Puttu and Kadala, both originating from Kerala. Puttu is fragrant steamed rice, coconut log, and Kadala curry. It consists of black chickpeas and coconut, simmered together with a bevvy of warming spices.
From the royal kitchens of Awadh comes the recipe for Badal Jaam, an elegant spiced and baked eggplant dish, which in days gone by was presented to please the king and his court on a lavish daawat (buffet.)
Bharwan Keema Karela is a vegetarian take on the traditional minced lamb-stuffed bitter gourd, a vegetable that has been present in Indian kitchens since 400BC and is well-known for its health benefits, as well as its starring role in exciting, artful and tasty Indian recipes.
Mahani with Khichdi is a dish that is typically served during Dham, the traditional vegetarian meal of the Indian state of Himachal Pradesh, prepared on auspicious occasions such as festivals, weddings and other religious functions. Dishes served at the Himachali Dham vary from one district to another, and Mahani is one of the most famous.
Another of the vegetarian luncheon menu highlights is a curry from the Indian state of Rajasthan called Gatte Ki Subzi. It consists of boiled chickpea flour dumplings in a tangy, yoghurt-based gravy. This mouthwatering curry features gatte–gram flour (besan) dumplings packed with dry masalas that are steamed and cut into small, bite-sized pieces.
A sweet dish of daal (lentils) and baati (hard wheat rolls), Dal Bati Churma is believed to have originated during the reign of Bappa Rawal, the founder of the Mewar Kingdom in Rajasthan. During this time, baati was invented, using chunks of dough that had been baked naturally in the scorching sun.
Panchmel Dal – a simple and nutritious mix of five lentils tempered with cumin, cloves, dried red chilli and other spices – was later discovered to be a delightful accompaniment. Churma, the final component, has evolved from its early origins into a sweetened and cardamom-flavoured mix of crushed baati.
The “Taste of India” curry luncheon experience also includes Indian rice and three types of naan – garlic, Kalonji and Lacha – as well as raita and onion salad to perfectly complement the fire and spice of the curries.
At the end of the lunch, guests are presented a takeaway roll-up menu memento with descriptions of each dish that was enjoyed, as well as gifts of Chef Manav’s handmade Indian sweets.
The “Taste of India” luncheon is available on Fridays, 7th and 28th January. For enquiries and bookings, please get in touch with CHAAT directly at +852 3891 8732 or visit www.chaat.hk for more details.
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