爵樂印度餐廳

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遇到好食嘅印度菜真係會令人念念不忘🤩見到呢間位於太子集團中心嘅 Gaylord,佢喺香港已經有50年歷史,仲拎過米芝蓮,趁週末就帶埋媽咪一齊去食下先☺️🌿Homemade Mango Chutney & Pappadums呢個好薄好香脆,食落去微辣,配上佢地個自家製芒果酸辣醬,開胃又惹味🌿Pani Poori呢款係屬於印度街頭小食,外型有d似泡芙, 酥脆嘅餅內混合左薯仔及扁豆,旁邊附有一小杯mint mocktail,可倒入去餅內一齊食用,味道層次感豐富🌿Malabar Crab Taco軟身嘅Taco上面有滿滿嘅蟹肉,配上Kerala特色香料,大滿足🌿Chicken Tikka用yoghurt及香料一齊製成嘅炭烤雞肉,雖然望落比較乾身但肉質仍然保持柔軟,旁邊附有檸檬,可輕輕加上檸檬汁調味後一齊享用🌿Lamb Galouti Kabab外表非常精緻,以碎羊肉配合香料製成嘅肉餅,平衡左羊嘅騷味🌿Kadai Prawns蝦肉爽口彈牙,以青椒、洋蔥、番茄、碎辣椒及新鮮磨碎嘅香草一齊炒香,味道帶點微辣🌿Truffle Butter Chicken烤雞用微辣嘅珍珠洋蔥醬中慢燉而製成,配上黑松露奶油,食落好creamy ,配埋Naan一齊食用非常完美🌿Dal Makhani三款主菜中呢款係最溫和,就算食唔到辣嘅朋友都可以試下挑戰呢款,入面加入左大量扁豆及紅腰豆用奶油及香料一齊慢燉而成,豆味香濃,食完後飽肚感十足🌿Garlic Naan﹒Saffron Basmati Pulao Rice 平時多數食開原味Naan,呢款Garlic Naan色澤亮麗且香氣十足,用藏红花粉炒過嘅印度米,顏色鮮艷,米飯粒粒分明,以上兩款無論單食或者配上以上主菜都非常適合🌿Masala Tea充滿特色嘅印度奶茶,以大吉嶺奶茶配合香草一齊沖調,雖然奶味唔算好濃,但味道卻非常清香餐廳環境舒適,充滿陣陣香料嘅味道,除左室內亦設有戶外座位,相信夜晚氣氛應該會更有情調🩷 continue reading

這家印度菜餐廳在經營已有五十年之久，擁有悠久的歷史，並保持著正宗的印度風格。它的環境充滿著異國情調，極其華麗。食物更是令人驚艷，難怪米芝蓮推薦它。GOLDEN JUBILEE NON VEGETARIAN TASTING MENU 好豐富，若想在節慶時享受一些特別的美食，絕對要考慮這家餐廳🤍【小食】💛Pani Poori最受喜愛的街頭美食，內含有酸辣馬鈴薯和扁豆混合的酥皮，配上清新的薄荷模仿雞尾酒【前菜】💛Malabar Crab Taco用喀拉拉邦香料調味的螃蟹肉軟餅💛Chicken Tikka用酸奶和微妙香料醃製的炭烤雞肉串💛Lamb Galouti Kabab羊肉餡餅混合了芳香香料，並配上Naan餅【主菜】💛Kadai Prawns用青椒、洋蔥、番茄和新鮮的香草和辣椒粉炒熟的灣蝦💛Truffle Butter Chicken烤雞肉用黑松露奶油浸泡的微妙調味洋蔥醬燉煮而成💛Dal Makhani黑扁豆和紅腰豆慢火燉煮，加入牛油和香料【配菜】💛Garlic Naan 蒜香薄餅💛Saffron Basmati Pulao Rice 藏紅花巴斯馬提米飯💛Pineapple Raita 鳳梨葉黃瓜醬【甜品】💛Gajar Halwa - Warm Carrot Cream Pudding胡蘿蔔絲和牛奶煉縮至加入豆蔻和玫瑰的味道💛Kesar Kulfi自製冰淇淋，添加了豆蔻和藏紅花的香氣 continue reading

爵樂印度餐廳 (尖沙咀)一向好少食印度菜，不過呢間位於尖沙咀、曾經拎過2次米芝蓮既印度餐廳令小編喜出望外❤️ 不論環境同食物質素都好高水準！🇮🇳Taco印度夾餅 -蟹肉餡 $78/2件呢款係唔辣既小食，唔係講笑d蟹肉份量好足料，好滿足😍🇮🇳Avocado Mango Dahi Poori $68/4件牛油果芒果伴脆麵餅🇮🇳GAYLORD SIGNATURE COCKTAILS -Tamarind Margarita $118🇮🇳Lamb Seekh Kebab 串燒羊肉卷 $98/2件朋友話唔會太羶同重口味，烤得好香口～🇮🇳Truffle Butter Chicken 松露奶油咖喱雞柳 $228呢款係餐廳signature dish 一定要必點喔😍 可能因為用左奶油所以唔會好辣而且令咖喱更香更滑～ 🇮🇳Garlic Naan 蒜蓉烤餅 $48係即叫即整，所以新鮮熱辣，配埋butter chicken 黎食一流～*需加一服務費地址：尖沙咀北京道12A號太子集團中心5樓 continue reading

This Indian restaurant has been offering authentic Indian cuisine in Hong Kong since 1972 (older than me!). Moving from its prior location in Ashely Road, where they had operated for 29 years, to the current address in Prince Tower, the restaurant has been regarded as one of the icons for Hong Kong dining industry.Seated at a circular booth, the restaurant has a nice décor, with also a large terrace offering customers to dine outdoor. They are currently offering a Golden Jubilee Tasting Menu (with also a vegetarian version) featuring some classic dishes since 1972, and we have opted for this menu ($448 each).Starting with Homemade Green Chutney and Pappadums, the roasted dough is crunchy and having good seasoning of salt and pepper, with the mint chutney balancing well, providing the refreshing minty notes and some acidity. Nice.The Amuse Bouche is Pani Poori. It is a popular street food in India, with the deep-fried breaded hollow stuffed with tangy potatoes and lentil mix. Underneath is a small shot of refreshing mint mocktail, which cleanse the palate after eating the snack. Good.There are three Appetizers, served basically at the same time. The first is Malabar Crab Taco. Wrapped inside the soft roti taco is plenty of kerala spiced crabmeat, with the sweetness of the crabmeat and the spiciness matching well, very delicious and one of my favourite dishes in the evening. Very good.The second one is Chicken Tikka. The popular dish features chargrilled chicken brochettes marinated in yoghurt and subtle spices on a hot plate, with the chicken tender and great in taste. If only the plate is hotter to sizzling the whole experience would be even greater. But still very good.The third one is Lamb Galouti Kabab. The minced lamb cake is the pride of Lucknow, with the meat mixed with aromatic spices to give a nice taste. Very mild in spiciness, the galouti kabab are served on a small piece of circular naan. Good.For the Main Course, there are also three dishes. The first one is Kadai Prawns. The prawns are wok tossed with bell peppers, onion, tomatoes and freshly grounded herbs and crushed chili peppers. The prawns are good in taste, with the vegetables equally delicious. I also like how the spiciness not too apparent initially but gradually provides the stimulus to palate. Another very good dish.The second is Truffle Butter Chicken, a signature of the restaurant. The roasted chicken is simmered in subtly spiced pearl onion sauce infused with black truffle butter, with the thick sauce having very rich truffle flavours and a nice complement with naan or rice, but perhaps a bit too dominating, and can easily overpower the taste of other ingredients. Still good and worth trying.The third one is Dal Makhani. It is a dish originated from Punjab, with black lentils and red kidney beans simmered on a slow fire with butter and spice. The lentils and beans have been cooked to a nice texture, with a hint of smokiness, but I think it can use a bit more spiciness. Not sure this is their standard recipe, or our dish have been adjusted. Not bad at all but I think can be even better.To go with the different main courses there are Garlic Naan which are freshly made, with a good texture and nice taste. Personally, the plain naan may be better to go with the curry and sauces, but these are still very good. Despite the big portion we end up finishing all the pieces.Apart from naan there is also Saffron Basmati Pulao Rice. The rice is good, but we simply are too full and cannot eat much of it, so we end up packing them home.There are two Desserts, one is Gajar Halwa, a warm carrot cream pudding. The grated carrot is cooked with milk reduction, cardamom and rose infusion, to a nice texture. Quite sweet but not excessive, it also has an appealing reddish orange colour so is both good in taste and presentation.The other dessert is Kesar Kulfi. The homemade ice-cream is flavoured and infused with cardamom and saffron, and while it might be a bit more exotic in taste for some, the herbs provide an interesting and nice experience in my opinion.The dinner is concluded with Masala Tea, with the Darjeeling milk tea brewed with aromatic herbs and spices. On its own the herbs might be a bit too strong for local palate, but after adding sugar the tea is in fact refreshing, with the herbs also giving a warmth to the stomach with satisfaction.Service is decent, and I believe the restaurant can do more to introduce the dishes, especially for those non-Indian customers who might not exactly know a lot of the food. Having a deeper understanding can allow the food to be better appreciated. The bill on the night is $1,207 which is reasonable. continue reading

香港搵間歷史悠久既餐廳真係越來越難，呢個年代好多都做唔住。呢間50年歷史，仲要米芝蓮加持，裝修都充滿印度特色，而且有印度人熱情招待，你又知唔知邊間？餐牌有豐富的印度菜式，有啲菜式真係唔入印度餐廳你都未必會係其他地方食到。印度夾餅(蟹肉) $168印度Taco可以揀芝士或蟹肉，蟹肉多到滿瀉，啖啖蟹香。南印度烤帶子拌茄子菠蘿果醬 $148香嫩帶子襯上茄子菠蘿果醬，帶來清新味道。估唔到帶子同印度菜都可以拉上關係，而且咁好食。松露奶油咖喱雞柳 $228蒜蓉烤餅 $46咖哩絕對高質，色、香、味俱全。奶油令咖喱更香滑，而且唔辣，加上松露點綴，食呢個咖喱一定要點薄餅。雖然想試松露芝士烤餅，但感覺會重覆松露味，所以揀蒜蓉烤餅。鬆脆而煙韌，沾上咖喱汁，放上雞柳，令人欲罷不能。烤珍寶大蝦 $248珍寶大蝦雖然價錢唔平，但真係珍寶咁大隻，啖啖厚肉，烤得香口。串燒羊肉卷 $178羊肉卷大大條，真材實料，成條都係羊肉，滿口羶香，食一條其實已經好飽肚。香草馬鈴薯燴椰菜花 $138馬鈴薯好腍，同椰菜花一樣帶辣味，令人更開胃。最後，如果可以，食印度野飲杯啤酒係幾爽既一件事。 continue reading