The Michelin-recommended Prince and the Peacock, located in Tai Kwun’s Central Magistracy in the heart of Hong Kong, is continuing its exploration of Indian royal cuisine with the launch of new spring and summer dishes.
Prince and the Peacock, under the innovative leadership of Chef Palash Mitra, is proud to introduce an exciting array of new spring and summer dishes to its menu.
The first enticing addition is the Ghugni Chaat (HK$128), a delightful blend of traditional sweet shop-style Bengal gram with slow-cooked white chickpeas, onions, tomatoes and a medley of aromatic spices. This traditional street food item is elevated with crispy rice flakes, fresh green mangoes and tangy tamarind chutney, showcasing Bengal’s rich culinary heritage.
Moving on to the Quail Pepper Roast (HK$198), this fiery dish features crispy quail halves tossed in a spicy chilli sauce with onions and ghost peppers. It is served with boiled quail eggs and a refreshing lemon wedge. Its bold flavours and unique preparation pay homage to the vibrant spices and textures in India’s regional cuisines.
The Bhapa Chingri (HK$428) is a true culinary gem inspired by traditional Bengali recipes. It is made with freshwater flower prawns from the Indian Ocean, coconut, cinnamon and ground mustard. This dish, prevalent in Bengali and surrounding regional cuisines, offers a deep dive into the coastal flavours of the region and highlights Chef Palash’s passion for authentic, time-honoured dishes.
[LtoR] Prince and the Peacock’s Chef Palash Mitra and the Artichoke Varuval dish.
The Artichokes Varuval (HK$178) presents a vegetarian delight featuring new potatoes, artichokes, Varuval masala, curry leaves and fennel seeds. Drawing inspiration from the South Indian culinary landscape, this dish combines various flavours and textures, creating a harmonious blend of spices and vegetables.
Machli Angeethi (HK$378) offers a tantalising taste with ember-roasted Indian Ocean mackerel marinated in green herbs and spices. This tandoori-cooked delicacy showcases the robust sea flavours and the aromatic essence of traditional Indian cooking methods.
Patiala Shahi Koftey (HK$238) is a creation featuring soft cheese, royal cumin, cashews and whipped cream. This dish, consisting of mashed soft cheese koftas stuffed with a rich mixture of dried fruits, nuts and spices, pays homage to the royal kitchens of North India with its decadent flavours and sumptuous textures.
For dessert, Bahapa Doi (HK$128) offers a sweet conclusion to the meal with its steamed yoghurt, rock sugar flan and rose cookies. A traditional Bengali delicacy, this dessert combines the creamy richness of yoghurt with the subtle sweetness of rock sugar.
Lastly, the Sorbet of the Day (HK$128) which is based on an ancient recipe offers a fitting finale. This delightful frozen treat also happens to be Chef Palash’s personal favourite menu item. It is a fusion of exotic fruits and coconut cream that culminates in a natural, dairy-free indulgence garnished with a heap of minced cashew nuts.
Opening Hours & Reservations
Prince and the Peacock heralds a fresh era in elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. It opens daily for dinner from 6 pm onwards. Reservations can be made via email at [email protected] or by calling +852 2154 6104.
Address: 2/F, The Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong.
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