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港鐵尖沙咀/尖東站 D1/ L1/ N5 出口; 重慶正門入口一直行(可由專人帶領,請詢問門口警衛) 繼續閱讀
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2368 1682
5967 0026
營業時間
今日營業
12:00-15:30
18:00-23:30
星期一至日
12:00-15:30
18:00-23:30
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食評 (332)
等級4 2017-06-24
0 瀏覽
新德里可算是港人最熟知的一間重慶咖喱屋(7E also...),很多年前已去過,食物質素穩定,價錢中上,主要是港人客。我中途也轉過會試其他咖喱屋,但還是時不時掛念他偏甜而creamy的咖喱口味。事隔多年,那像照銀紙用紫外線燈般的藍色燈光被正常而光猛的白光燈取代,實為好事(科研顯示藍色是最減低食慾的,因為自然界天然藍色的食物比較少)。可能因為這個原因,食味也好像更進步了。港人客的比例減少了,多了他們的同鄉,自己友都欣賞,感覺更加正宗和物有所值。對新德里念念不忘是第一次食過那知偏黃唔辣很creamy的汁,但因為餐牌不同種類的咖喱多得眼花繚亂,自己也不太懂形容,所以好好撞來撞去都是點不中我回憶中那個咖喱。上圖是蔬菜類中第一項,好像是新德里特式汁素菜,$65,像butter chicken那種鮮橙色偏甜很濃厚的醬汁,內有大量蘑菇片,長青豆段和青豆粒,雖然又是撞不中,但這個也很好味,要記著這個汁下次再點。個人認為咖喱配素菜比配肉類更出色,首先印度是大部份人食素的,直覺上他們處理素菜應該更有一手。而且蔬菜的甜味與醬汁更加配合,青豆粒更有爆汁效果。蔬菜切成小件融入醬汁當中,每一羹都有餸有汁,送naan一流,不像雞咖喱就那麼一件件雞,用naan包著那件雞食也不太方便。價錢上素咖喱也更加相宜,比肉或海鮮類平$10-20(這餐每人才$70)。馬莎拉雞,每間煮法不一樣,一般蕃茄味較濃。這裡的有很多醬汁,沒有新德里汁那麼甜和杰身,雞件不多。點了芝士和蒜蓉naan, $22, 比較軟和厚身,中間保有麵包質感,很飽肚,芝士和蒜味都足。蘑菇炒飯,香草味很濃,但有點油膩。波菜芝士,又是經典菜,賣相可能不太討好,劣食港女們也不要期望拉絲,芝士是淡味而硬身的芝士粒,有點像硬豆腐,除了波菜蓉也有加入洋蔥碎。免收加一明碼實價,員工也很有禮貌,地方整潔又不失印度風情,永遠是重慶最safe之選。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2017-05-30
232 瀏覽
每次都一大班人先會勇闖重慶森林今次披荊斬棘,先可以過到大門極多人湧至派傳單。本身都target食呢間,行到門口森林守衛為左搶生意,大開折扣優惠,話有8折。提提想食的朋友,記得攞佢個張卡,講明有折,否則佢埋單會反口。因我地無keep住張卡,埋單時佢只俾左個9折,算食物水準係不錯新德里特色繪羊肉個羊肉有個好濃的汁包住,唔會好羶,肉質係嫩而不乾醬汁並唔係咖哩味,奶味重配烤餅食一流新德里特色炒飯正宗印度菜用印度米長身不黏的米仍然沾上醬汁配牛肉、雞肉炒成素咖哩角佢個紅色的醬汁先係咖哩角的靈魂甜甜的醬汁中和本身偏鹹的味道一定要加個個醬蒜蓉烤餅夠香,配汁醬一絕見隔離枱有叫其他烤餅,會較乾身呢個油份充足(當然月巴仔啲)芝士烤餅起司拉絲控不要錯過好食過芝心批好多倍烤餅內夾住一層mozzarella cheese重點係要放涼一點,等芝士凍番有拉絲效果呢個烤餅係毋須配任個醬汁食,已經好好食一句:記得係大門攞佢張卡 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-05-22
175 瀏覽
又是每月一餐的時候,友人提議去食重慶咖喱,重慶大廈咖喱,真係好耐冇食過了,都好想再戰,今次揀了新德里餐廳,book了4位,可以由餐廳職員親自帶客人上餐廳。 好有印度特色的枱子,像是畫呢,侍應多是印度人。 餐牌有中文,不怕溝通唔到,食物上比想像中多選擇呀。 脆餅,十分脆口,少少辣,伴的羅勒青醬,味道很重,帶點薄荷味。 飲品色彩十分鮮艷。 士多啤梨乳酪,$30,有好香的士多啤梨味,微甜。 玫瑰乳酪,$30 ,友人的,試了少許,玫瑰味突出。 香蕉乳酪,$30,友人的。 素咖喱角,每件$7,賣相大件好飽滿,皮有點硬,有好多饀料,咖喱味濃,不太油膩,都不俗呀。 印度炸洋蔥圈,$35,皮較厚身,洋蔥味唔算太強烈,唔太油膩,味道不俗。 洋蔥烤餅,$22,厚身的烤餅,口感煙韌,味道似蔥油餅,都幾油膩。 新德里特式烤餅,$22,好厚身的烤餅,味道甜甜地。 瑪莎拉燴雞,$72, 咖喱味濃郁,少許辣,香料味頗重,雞份量適中,肉質腍腍地。 椰汁咖喱羊肉,$80,椰香味不太濃,香料味頗重,味道甜甜地,少許辣,羊肉腍腍地,冇乜羶味。 香濃腰果汁炸芝士,$65,好特別的菜式,腰果汁,味道甜甜地,少許香料味,唔太辣,有一舊像薯仔的物體,初步相信是炸芝士球,口感軟腍,質感有點似薯仔,但一咬便散,唔多覺有芝士味。 個人覺得味道普通,咖喱味道不太辣但香料味濃,不過有興趣都可一試呀。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2017-05-06
455 瀏覽
一直有聽聞重廈大廈的印度菜非常出色,難得今次有朋友推介,終於可以試一試了。首先一進重慶大廈已經有非常多人很熱情的跟你招手急著遞宣傳單張給你。今次我們要試的就是這一家了。我們一共七個人,選了幾個菜,不得不試的當然是咖哩和烤餅。我們點了椰汁咖哩燴魚(中辣),蘑菠菜芝士(小辣)和為不嚐辣的朋友而點的香濃腰果汁燴羊肉,配上芝士烤餅,再叫了一個新德里特式炒飯和蘑菇印度黃飯。飲料方面,咸乳酪比較特別,芒果和士多啤梨乳酪也不錯,但喜歡乳酪味較重的就要試一試甜乳酪。最受朋友歡迎的是蘑菠菜汁和有拉絲的芝士烤餅。另外可能因為我們去的那天人客比較多,所以上菜比較慢,如果趕時間或餓着肚子去的朋友要注意一下~ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2017-03-08
904 瀏覽
First Brexit. Now this (http://bit.ly/2j4LUfL).Like the aforementioned travesty, the news that the British curry house is facing an existential crisis makes me feel like my national identity is being forcedly ripped from me. There’s precious little else I really miss about the UK. Watching rugby in a warm pub on a cold autumn day, waking up facedown in a muddy ditch on a Somerset farm and dark chocolate hobnobs all fill me with a slight nostalgic twinge. But nothing really comes close to the sensory assault that comes from a good Indian. Living, as I did, in brutalist Tower Hamlets, I had my pick of exceptional establishments specialising in the fare of the Sub-Continent. However, I was loyal to just one. The Tale of India was my curry house. Decorated like your Nan’s living room, the wall’s adorned with the photos of c-list celebrities who happened to stumbled in and set to the tune of ear piercing Indian opera. Yes, there are many like it, but the Tale of India was mine. Always there for Friday night stomach-lining, hungover weekends and late night holiday returns. My quest to find the perfect curry has taken me the length and breadth of Hong Kong. But, from the upmarket Bindas and Gay Lord, to the less refined takeaways hiding at the bottom of the Food Panda directory, nothing has quite hit the spot.My last hope should have been my first attempt. Chungkin Mansion – and more specifically The Delhi Club – enjoys unrivalled fame as purveyors of a good Indian and the perfect location for a rowdy meal (in this case a work leaving do). Chungkin mansion is also famous for being fairly lawless, housing the cheapest accommodation in Hong Kong and the place from which to purchase all manner of prohibited goods and services. And it’s the sellers of illegal wares that you first have to contend with. Those crafty bastards have an eye for the nouveau riche and made a beeline for me with their collective calls of ‘copy watch, copy watch’. However, with puffed chest and aloof demeanour I pushed my way through to the pungent metal elevator.  It’s a relief to be greeted with a friendly smile and cold Kingfisher (which would reappear the instant the bottom of the bottle was in sight) and shown to a large table laden with poppadums.  As we were a party of 40+ people, there wasn’t the usual temptation to revert to habit and stick to the usual favourites (vegetable biryani, taka daal, Chicken Makhani and peshwari naan if you’re interested) as we were offered the set menu. First we received samosas; with a perfectly short pastry containing moist flavoursome veg. These were so moreish it was lucky the quantity was restricted to one each. Next to arrive were onion bhaji. These were the low point being, as they were, poorly disguised grease-enveloped onion rings. Not to worry as the next course quickly entered the now smoke filled room to a cacophony of dry coughs. The Chicken tikka was delightful. Perfectly succulent and still sizzling on a bed of sweet onions. Manners went out the window as multiple forks fought for every last charred morsel. All told, the mains were really rather satisfying too. An assortment of simmering curries with various degrees of spice were placed and promptly lapped-up. Unusually flavoursome saag paneer and vegetable rice provided the illusion of nutrition and a buttery naan a welcome textual contrast. You won’t find any hint of interpretation or fusion-inspired dishes at Delhi Club. But you will find is near perfect curry, perfect for a raucous evening with friends.  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)