Continuing its exploration of Indian royal cuisine, Tai Kwun’s sumptuous Indian restaurant Prince and the Peacock has debuted its latest illustrious limited-time menu, this time inspired by the nawabs, or hereditary rulers, of Bengal during the Mughal Empire of the 18th and 19th centuries.
Chef Palash Mitra has pulled out all the stops with the The Nawabs of Bengal tasting menu (HKD748 pp), available for dinner Monday through Wednesday from now until mid-April. Drawing on the opulent feasts favoured by the nawabs, the eight featured dishes, which can also be ordered à la carte, blend sophisticated royal culinary techniques with the rich and robust ingredients found in Bengali cuisine.
Menu highlights include the bhaja maach (HKD128), a traditional breakfast dish of pan-fried barramundi belly with Bengali mustard chutney, morog pulao (HKD268), a celebratory Dhaka-style chicken and basmati rice recipe, and bhapa chingri (HKD288), steamed freshwater flower prawns with coconut and ground mustard.
With the haser kaliya (HKD278), chef Palash’s riff on this classic Sylheti speciality features tandoori goose seekh kebabs simmered in goose stock with fried onion, cashew cream, and mint.
Prince and the Peacock, 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central, 2154 6104, book here
