寶軒印度餐廳 (已搬遷) 新店位置

虽然经常到City Plaza消费却少到商场附近的餐厅食饭，呢间印度餐厅开业至今我一直都想试，上星期六就终于有机会喇。晚上大概9点我同男朋友正准备一个箭步步入餐厅之际，见到一对印度情侣企系门口睇紧本menu，哗，原来逢星期五、六及日餐厅均提供自助餐而且价钱非常吸引，半价后只需要俾$108！我地二话不说当然入去试下啦。所有侍应都系女印度人，态度亦很有善，坐底后侍应再一次问清楚我地会选择buffet 还是叫set dinner，原来餐厅仲有供应二人套餐，价钱跟自助餐一样，不过我地想试多少少不同的款式最后都系决定叫buffet。餐厅大门口内放了一张大的buffet台，有小小的沙律吧，供应生菜、蕃茄、青瓜、带点masala味道的碎鸡肉，有不同口味的沙律酱，我见生菜已经唔太新鲜就只试左少少青瓜及masala口味的碎鸡肉，青瓜还算爽脆跟masala碎鸡肉一齐食好开胃。男朋友试了「是日餐汤」，汤色非常清澈，我一直对印度汤水有一个非常浓味的印象，估唔到可以造出味道清新的蕃茄汤，惊喜。咖哩方面有「今日之食」的羊肉，咖哩带好深的啡色都几辣，羊肉炆得非常之软身，羊味无过「苏」，唔错。咖哩鸡就带浅黄色，个汁好味，鸡肉当然淋身不过好彩唔算太无鸡味都合格啦。我食印度餐一定要食naan bread，极之喜爱蒜蓉味的nann bread，正当我想order的时候侍应递上一篮原味的，好开心呀，我唔知道个自助餐有包括naan bread呢。Naan bread微暖，如果可以即造可能会更脆口，而且比较薄身，不过整体都收货，点个咖哩汁食非常好味呀。嘻嘻，试个原味又点可以错过我的至爱蒜蓉味nann bread呢，立即追加，几分钟后就有得食喇，可惜蒜蓉落得唔算多，其他的comment就同原味一样，暂时都系觉得恒河的出品最合我心意。蔬菜方面仲试左薯仔同芝士豆，传统印度菜的模样，卖相麻麻呈糊状，不过又几食吃，芝士味适中。再试一块炸鱼，个样完全变成橙色，炸到好干好彩唔油，仲有我的第二至爱masala chicken，虽然放系自助餐的餐盘上，幸好鸡身烧得有烤纹，都算有「焦气」，masala味酸酸地好味。小食只有两款，咖哩角及炸茄子，我唔食咖哩角所以无试，见过炸茄子个样圆圆地又金黄一试之下又唔错，炸得干身唔肥腻，渐渐发觉印度人炸食物的技巧都好犀利下，点解可以炸到d食物唔吸油既？自助餐所提供的食物就大概只有上面所写，呀，仲有一个甜品，一碗亦都系呈糊状的物体，我无试过。虽然店内宣传品说明自助餐供应的时间只到晚上9:00pm，不过我地食到差唔多10点都仲有，而且其间都有 refill，埋单后内仲有橙食，几窝心呢。 继续阅读

果晚完本想食印度自助餐, 但佢地只有星期五, 六, 日供应, 咁我就叫左个套餐$218.套餐包括咖哩角, 烧鸡, 咖哩鱼(橙色汁), 咖哩免治茄子(黄色汁), 咖哩鸡(白色汁), 薄饼同一杯饮品d野食唔算辣, 最辣系d鱼, 但又系最好食系佢同薄饼, 烧无骨鸡就干左少少, 咖哩角系油左d, 但好食过湾仔另一间印度餐厅. 可能佢唔系自助餐比较新鲜d. 但杯mango lassi 就唔及人地好饮. 服务几好, 本来个餐跟烧有骨鸡, 佢又比我转无骨鸡. 男侍应又好笑容, 可能唔系太多客.总括都唔错啦, 又几饱 hehe 继续阅读

去到都已是8点左右,而它的buffet只是去到9点,而且看不到有人领取buffet食物,所以没有考虑buffet,而是order了一个menu for 2先说食物方面,那个薄脆有3款酱,最好味仍然是绿色那个,薄脆不太油,而且份量都ok烧鸡好入味,而且唔"un"炸三角型那件,有点太油有三款咖哩,有鸡,有鱼,有茄子,三款都很好味薄饼有点不够热mango lasi有点过甜如果想吃咖哩又怕重庆大厦太危险,可考虑这一家,环境真的很不错,暗暗的灯光,装修都可以,而且set dinner值钱都可接受不过,他们人手好像不足,只有2个人.....=.="" 继续阅读

It's all boiled down to curiosity. This Indian joint has been at this spot for about 20 years. From the minute it starts I've been passing by every now and then, peeking in through exotic decor and fancy aromas of unfamiliar spices. Then, a few years ago it renovated into this fancy looking restaurant with textured walls, and a whole lot of big windows facing the sidewalk. The seen-or-be-seen factor came to mind. Besides the worry that at any given moment a car may speed and run up the sidewalk crashing into the restaurant, be sure that anything you eat, and how you eat it, will be of public ridicule as well. But that's not my concern, which lies in the secret on how it survives all these years...Maybe it's cheap? (it's mid-range, not cheap, but not considered expensive). Maybe the food was good and have escaped my foodie radar it's been there forever? My curiosity led to a visit that ruled out this possibility as well.6 pm of a rainy night we arrived at the door to see two waitstaff getting ready. We came back at 7pm to see the same waitresses doing the exact same thing. Was that a Deja Vu moment or were the Pappas really did need some rearranging other than "piling up"? Anyways, we sat down upon taking a look at this 'dinner buffet'. (Back in the day my buddies and I would fulfill cravings for Indian food at little joints offering different dishes. The buffets weren't all that good, but some of them were...) We walked around the buffet station to find a tomato soup, samosas, pappas (with chutney), Chicken Tikka, 4 kinds of curries, and rice.For $108 this may not seem much, but based on looks I had nothing to complain about. I ladled some soup into a bowl and upon tasting, I realized there was only the taste of warmed thinned-out tomato paste and nothing else. It was thin and has the consistency of water. I suddenly longed for Campbells...Pappas were toasty but the coriander chutney was excellently homemade with sufficient tang and the slightest heat tickling my throat. Samosas were hot and crispy on the outside but tepid on the inside. I have always preferred potato chunks rather than a giant lump of potatoes that looked like it's been mashed yesterday and covered up by the strong pungency of any spices you can get your hands on. The spices were so potently contradicting that I couldn't bear myself to face another samosa for a little while...The Onion Fritters were onion slices dipped in a batter made of chickpea flour and deep fried. The fritter itself was seasoned enough but only if they were fried later, as the fritter has gotten chewy at room temperature.Chicken Tikka was moist and seasoned throughout. Fish Tikka, too, was orange slices of fish dry on the ouside and gave in slightly by the forkful. The onslaught of curries was next. The DAAL was made with lentils which were cooked enough but with spices attempting to cover up a slight burnt taste lurking underneath was a cheap trick that should be banned even in the domestic kitchen. CHICKEN IN COCONUT CURRY was creamy enough, lending its richness surprisingly not from coconut cream. It tasted faintly of coconut and the chicken was slightly overcooked. The LAMB CURRY was only satisfactory, as the meat was cooked down mushy with small bony bits mixed in. The potato chunks though, were nicely flavored by the meaty curry. VEGETABLE CURRY should be renamed as CURRIED PEAS. With a single floret of Cauliflower (that ended up on my plate), the curry was full of green peas that were either half cooked or mushy. The paneer (cheese cubes) was of the starchy mushy texture too.It may seem like there was nothing edible. Well, you can count on the rice. Steamed Basmati was of perfect fluffy texture, and the cold salads were good. One of them was a bowlful of lettuce and another was a blend of mushrooms and tomato chunks. They were simple and lightly seasoned. (For someone who love the spicy nature of Indian Cuisine, it's equally surprising to me that these non-Indian dishes were of better quality). Naans were ok as well, but sadly the curries were not good enough dips for them. You can forget about desserts as well. There will be no Gulab Jamun or Mango Lassi waiting for you, instead you'll find tired watermelon chunks (sweetened slightly) and a semolina pudding that tasted like a bad version of rice pudding except this one didn't taste sweet nor creamy.We paid the check with equal part disappointment and curiosity -- for a place that serves up mediocrity by the dish day after day after day to survive all these years would be bigger of a miracle than a Slumdog becoming a millionaire. We looked back at the couple who decided to order a la carte next to us, as the waitress went straight to the buffet table and grabbed two bowls of soup, a few pappas and samosas off the buffet station and set them at the couple's table, the couple was as surprised as we were. They have meanly ordered a simple Chicken Tikka and Vegetable Curry...Now guess where they'd be coming from?The reason behind Koh-I-Noor's survival through all these years remains a mystery to me, and for those who have had great meals there, I certainly hope that this was one of the bad nights...hopefully not many of them. But to sum up all my curiosity and expectations over the past two decades to take a step into the joint and get this kind of outcome, I realized that consequences was dear. I seriously doubt I will return to quench the next craving for Indian fare, at least not for the next 2 decades ahead... 继续阅读

We had set lunch here. Most of the customers were Indians.1. Beef curry.2. Chicken curry.3. Fried rice.Curry was not spicy and suited HK ppl taste. However, not really tasty. And there was a small cockcoache on the table. Quite scary. 继续阅读