寶軒印度餐廳 (已搬遷) 新店位置

雖然經常到City Plaza消費卻少到商場附近的餐廳食飯，呢間印度餐廳開業至今我一直都想試，上星期六就終於有機會喇。晚上大概9點我同男朋友正準備一個箭步步入餐廳之際，見到一對印度情侶企係門口睇緊本menu，嘩，原來逢星期五、六及日餐廳均提供自助餐而且價錢非常吸引，半價後只需要俾$108！我地二話不說當然入去試下啦。所有侍應都係女印度人，態度亦很有善，坐底後侍應再一次問清楚我地會選擇buffet 還是叫set dinner，原來餐廳仲有供應二人套餐，價錢跟自助餐一樣，不過我地想試多少少不同的款式最後都係決定叫buffet。餐廳大門口內放了一張大的buffet檯，有小小的沙律吧，供應生菜、蕃茄、青瓜、帶點masala味道的碎雞肉，有不同口味的沙律醬，我見生菜已經唔太新鮮就只試左少少青瓜及masala口味的碎雞肉，青瓜還算爽脆跟masala碎雞肉一齊食好開胃。男朋友試了「是日餐湯」，湯色非常清澈，我一直對印度湯水有一個非常濃味的印象，估唔到可以造出味道清新的蕃茄湯，驚喜。咖哩方面有「今日之食」的羊肉，咖哩帶好深的啡色都幾辣，羊肉炆得非常之軟身，羊味無過「蘇」，唔錯。咖哩雞就帶淺黃色，個汁好味，雞肉當然淋身不過好彩唔算太無雞味都合格啦。我食印度餐一定要食naan bread，極之喜愛蒜蓉味的nann bread，正當我想order的時候侍應遞上一籃原味的，好開心呀，我唔知道個自助餐有包括naan bread呢。Naan bread微暖，如果可以即造可能會更脆口，而且比較薄身，不過整體都收貨，點個咖哩汁食非常好味呀。嘻嘻，試個原味又點可以錯過我的至愛蒜蓉味nann bread呢，立即追加，幾分鐘後就有得食喇，可惜蒜蓉落得唔算多，其他的comment就同原味一樣，暫時都係覺得恆河的出品最合我心意。蔬菜方面仲試左薯仔同芝士豆，傳統印度菜的模樣，賣相麻麻呈糊狀，不過又幾食吃，芝士味適中。再試一塊炸魚，個樣完全變成橙色，炸到好乾好彩唔油，仲有我的第二至愛masala chicken，雖然放係自助餐的餐盤上，幸好雞身燒得有烤紋，都算有「焦氣」，masala味酸酸地好味。小食只有兩款，咖哩角及炸茄子，我唔食咖哩角所以無試，見過炸茄子個樣圓圓地又金黃一試之下又唔錯，炸得乾身唔肥膩，漸漸發覺印度人炸食物的技巧都好犀利下，點解可以炸到d食物唔吸油既？自助餐所提供的食物就大概只有上面所寫，呀，仲有一個甜品，一碗亦都係呈糊狀的物體，我無試過。雖然店內宣傳品說明自助餐供應的時間只到晚上9:00pm，不過我地食到差唔多10點都仲有，而且其間都有 refill，埋單後內仲有橙食，幾窩心呢。 繼續閱讀

果晚完本想食印度自助餐, 但佢地只有星期五, 六, 日供應, 咁我就叫左個套餐$218.套餐包括咖哩角, 燒雞, 咖哩魚(橙色汁), 咖哩免治茄子(黃色汁), 咖哩雞(白色汁), 薄餅同一杯飲品d野食唔算辣, 最辣係d魚, 但又係最好食係佢同薄餅, 燒無骨雞就干左少少, 咖哩角係油左d, 但好食過灣仔另一間印度餐廳. 可能佢唔係自助餐比較新鮮d. 但杯mango lassi 就唔及人地好飲. 服務幾好, 本來個餐跟燒有骨雞, 佢又比我轉無骨雞. 男侍應又好笑容, 可能唔係太多客.總括都唔錯啦, 又幾飽 hehe 繼續閱讀

去到都已是8點左右,而它的buffet只是去到9點,而且看不到有人領取buffet食物,所以沒有考慮buffet,而是order了一個menu for 2先說食物方面,那個薄脆有3款醬,最好味仍然是綠色那個,薄脆不太油,而且份量都ok燒雞好入味,而且唔"un"炸三角型那件,有點太油有三款咖哩,有雞,有魚,有茄子,三款都很好味薄餅有點不夠熱mango lasi有點過甜如果想吃咖哩又怕重慶大廈太危險,可考慮這一家,環境真的很不錯,暗暗的燈光,裝修都可以,而且set dinner值錢都可接受不過,他們人手好像不足,只有2個人.....=.="" 繼續閱讀

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... 繼續閱讀

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. 繼續閱讀