LEELA is Hong Kong and Macau’s modern Indian culinary destination. From now on, it invites guests to discover a remarkable new chapter in Indian gastronomy with the launch of its Royal Experience Tasting Menu, curated by its Chef and Founder Manav Tuli. Elevating the menu further is the option of pairing wine or Saicho sparkling tea, which will result in a tasting experience unlike anything the city has encountered – one where each dish is a story and every course a reclamation of forgotten history.
The Royal Experience Tasting Menu revives lost recipes from India’s ancient dynasties and royal courts, painstakingly researched from Persian manuscripts, Ayurvedic traditions, and oral lore.
Presented with modern finesse, every plate is a piece of culinary archaeology, linking present-day diners with the food rituals of emperors, healers and warriors.
Inside the Royal Tasting Menu
Rasam (Fish Cheek Soup)
A tangy, soul-soothing broth (shown above) inspired by the healing elixir crafted by royal Ayurvedic physicians in ancient Madurai to revive a gravely ill prince. Tamarind, cumin, and black pepper form the warming base of this timeless comfort.
Vataka (Crab & Lentil Cake)
These crispy lentil dumplings were once enjoyed during the Mauryan Empire (322–185 BCE) and have been inspired by Jain texts and temple traditions. LEELA’s version is a homage to the warrior’s snack that transcended caste and class.
Shishranga Murg (Six-Colour Chicken)
A dazzling multi-layered Mughal dish from the 17th-century Nuskha-e-Shahjahani cookbook, traditionally stuffed with dried fruits, meats, and nuts, slow-braised in fragrant spices and saffron. A rare jewel, reborn.
Aash-E Bawardi (Beef Curry with Beef & Lentil Dumpling)
A luxurious stew of lentils, grains, and meat that was once simmered in the royal kitchens of Shah Jahan. Perfumed with rosewater, saffron, and cardamom, this velvety dish is a tribute to Persia’s culinary influence on India.
Kola Urandai (Lamb Croquette)
Spiced protein balls of horse gram and lentils—a nutritional battlefield staple of Sangam-era warriors and hunters. Today, they are bite-sized lamb croquettes, a symbol of resilience and culinary endurance.
Qaliya Shirazi (Persian Lamb Stew)
A golden-hued meat stew originating from Shiraz, adapted by the Mughal courts with Indian spices and fruits. This saffron-laced delicacy once symbolised prosperity and celebration.
Aashsham Khichdi (Barley & Lamb Kedgeree)
A robust kedgeree of meat and cracked grains, once carried by Mauryan soldiers and later refined for royal banquets. Warming, sustaining, and deeply flavorful.
Khaja (Pistachio Cream Crisps)
The meal concludes with classic tempered greens, fresh naan, and Khaja—a crisp, layered sweet from the Mauryan era made with ghee and sugar syrup.
This menu is the result of years of culinary research, emotional curiosity, and cultural preservation. Inspired by chefs and food historians like Salma Yusuf Husain, LEELA’s team treats food as a memory, cooking as a form of healing, and sharing as a means of storytelling.
The new Royal Experience Tasting Menu has started this week in the restaurant. For bookings, please click here.
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