Leela

Having tried Chaat a few years back we have good memories about the India cuisine Chef Manav Tuli has mastered. Hearing that he had left and now starting his own restaurant Leela, today we came to Lee Garden Three in Causeway Bay to see what magic he had prepared for us.Passing through a corridor the staff leads us to a booth located at a corner which offers good privacy. There are also tables along the windows looking down at the busy district.  Using plenty of wood in the decor and furniture, it has warmth and relaxing ambience, with lots of details of subtle luxurious sophistication.We order the Royal Experience Menu ($1,188 each) along with Saicho sparkling tea pairing ($260 each). To start, there is a complimentary papadum, made with wheat flour, having a nice crunchiness. On the side is garlic chutney for dipping, having good flavours and the yogurt helps give a bit of acidity to stimulate appetite. A good start.The first course is Rasam, a type of spicy Indian soup-like dish made with warming spices. There are noticeable flavors of tamarind, with good, refreshing acidity, which is highly appetizing, together with some fish cheek meat. The soup is also medicinal in properties, helping digestion and other health problems according to local wisdom.The second course is Vataka, which is an ancient dish without recipe. Through research, Chef Manav has re-created the dish. Essentially a deep-fried crab and lentil cake with tomato chutney underneath, it has nice flavors and does not feel any greasiness. The edible flower on top adds an extra layer of appeal on the visual too.The third course is Shishranga Murg. The dish is a favorite of Shah Jahan, the Mughal emperor who built Taj Mahal in memory of his wife. Virtually translating to ‘six-color’ chicken, it is like a dry curry, with the six colors coming from egg white, egg yolk, pistachio, almond, apricot, and raisins. Together with some lacha naan, the chicken is tender, delicious with complex flavors, and I can see why the emperor liked it so much.The fourth course is Aash-e-Bawardi. Served in the oval-shaped bowl are some delicious beef curry stews, with mint and other herbs plus some yogurt, and a beef and lentil dumpling on top. The dough of the dumpling is a bit thick if comparing with the Chinese version, but the taste is certainly amazing.   The fifth course is Kola Urandai, traditional mutton meatballs designed as food for the princes on the marching when they go to war. There is a poet which tells the story of a prince who fell off a cliff and survived while waiting for help for three days because of having this as provision. Looking like lamb croquette, with a crisp crust and soft inside, it has more spiciness from the masala mixed in the meat. Very good in taste.Then comes the main courses. Qaliya Shirazi is a Persian lamb stew, originated from Shiraz in Iran. The meaty lamb rack is braised to great tenderness, with the curry permeating appealing aromas of spice and ripe tomatoes.Lehsuni Palak is meshed spinach added with generous amounts of garlic, a very smooth and delicious curry to enjoy with bread. This is my wife’s favourite one.And Aashsham Khichdi is a stew made with barley and lamb kedgeree, with flakes of mutton and the barley providing different texture, and again very delicious with complex flavours.To go with the different main courses there are some freshly baked Naan on the side. One of the best Naan I have tried, the bread is soft, not drying out on the inside, and does not have any floury notes that will surface if the bread is not baked sufficiently. Really wonderful.The final course is Khaja, a type of Indian deep-fried pastry, with the chef piping some pistachio cream on top and decorated with edible flowers. The creamy smooth pistachio puree has good intense flavours, not too sweet, with everything in good balance.Service is good, with the staff friendly and eager to help, explaining the dishes in detail to make us more engaged with the dinner and the food. The bill on the night is $3,269 which is of good value. Perhaps next time we should also try its tasting menu to compare.…查看更多

Many of the dishes here reminded me of Chaat and definitely showed how much Chef Tuli contributed to this restaurant. We tried the tasting menu, which was really fulfilling and so please prepare an empty stomach. It also left me wanting to try their Royal Experience MenuThe starters were already beautifully presented and the yogurt inside made it even more appetizing.The coconut seabass was so succulent with a delicate hint of coconut. The pork ribs were marinated with honey yet it was not overtly sweet. Despite we chose mild spicy, there was still a kick to it and when one of friends informed them, they immediately prepared some sweet yogurt dipping on the side, which still preserves its Indian flavor whie solving this problem.I loved all the subsequent mains but my favorite would definitely be the fish curry. Surprisingly, this one is actually less spicy while still being aromatic from the spices.I tried a bit of each for the desserts and overall for both aesthetics and matching the overall theme, I loved the Mango the most. Now planning my next meal there.…查看更多

由前CHAAT主廚 @chef_manav_tuli 開設嘅 Leela ，餐廳設計超有氣派，仲係出自設計過四季酒店嘅Andre Fu之手～裝潢時尚靚靚，連餐具都精緻到想影幾張flatlay 😍 勁推薦 Smoked Butter Chicken!! 食過不少過10間印度野之後覺得Leela 道 butter chicken 勁好食！！◞有幾款印度菜印象特別深刻！Lucknowi Tokri Chaat — 超有視覺感嘅脆炸薯絲籃，入面有鷹嘴豆、石榴、乳酪、甜酸醬，每啖都酸酸甜甜又開胃！Baked Chettinadu Duck Samosa — 呢個係 CHAAT都會有嘅一道菜！甜筒造型好得意～鴨肉有微微煙燻香，食到尖尖位仲有陣酸香，好有層次感～主菜3款都好好食！Honey Sesame Pork Ribs — 蜜糖香+香料味完美融合，重點係啖啖肉夠嫩，fusion得嚟又唔會太heavy
Smoked Butter Chicken 配蒜味Naan 🍗 個Butter Chicken 好重煙燻味！然後係好濃郁蕃茄奶油咖喱，搽naan食真係冇停過手～
Bone Marrow Biryani — 牛骨髓 + 牛面頰肉 + 印度炒飯，而面頭嘅脆皮都吸滿牛香，一撈開即刻牛香四溢，份量勁多勁滿足～最後甜品Mango Mastani係用芒果、奶、雪糕blend做，食完咁多濃味嚟個甜甜地完美ending 🤍…查看更多

Leela榮獲米芝蓮推薦及香港20最佳餐廳🌟環境舒適寬敞，適合同三五知己享受食物同傾偈😌坐低就送上印度脆片配薄荷醬，淡淡香料味好開胃🤤脆筒塞滿鴨肉絲酸酸辣辣好惹味！混合炸薯籃內饀料鷹嘴豆、石榴及酸甜醬，清新開胃必點！油香酥皮包裹住印度香料飯，加入原條牛筒牛骨髓同軟腍牛面頰肉，即席處理，夠晒儀式感。而且份量十足，夠晒2-3人分享！😋土窯烤爐羊架炭烤味十足，肉質超粉嫩充滿肉汁~朱古力甜品作結，但食唔到咩辣椒味🌶️…查看更多

Leela is a culinary gem that reimagines Indian cuisine through an innovative lens. Drawing inspiration from the divine playfulness of Hindu concept ‘leela’,  transforms traditional flavors into contemporary gastronomic art, led by the talented Chef Manav Tuli (formerly of Michelin-starred Chaat) and set within an elegantly designed space by André Fu.𑁍 𝘽𝙖𝙙𝙖𝙡 𝙅𝙖𝙖𝙢, $𝟭𝟬𝟴 (7/10)It is a vegetarian dish that features the humble eggplant. Caramelized onions weave a sweet complexity through the dish, while tomatoes provide a bright, fresh counterpoint. The hung yoghurt adds a creamy elegance, creating a harmonious balance.𑁍 𝙇𝙪𝙘𝙠𝙣𝙤𝙬𝙞 𝙏𝙤𝙠𝙧𝙞 𝘾𝙝𝙖𝙖𝙩, $𝟭𝟭𝟴 (7.5/10)It is a playful homage to street food, presenting a crispy potato basket filled with vibrant flavors. Sweet and sour chutneys dance across the palate, creating an interactive experience that captures the spirit of Indian gastronomy.𑁍 𝙏𝙖𝙣𝙙𝙤𝙤𝙧𝙞 𝘽𝙚𝙚𝙛 𝘾𝙝𝙤𝙥, $𝟰𝟰𝟴 (7.5/10)The Black Angus short rib, tender enough to be effortlessly pulled from the bone, is transformed by a marinade of cinnamon and ginger. Each bite reveals a depth of flavor that is both comforting and sophisticated, showcasing the kitchen’s ability to elevate traditional cooking techniques.𑁍 𝙆𝙤𝙩𝙝𝙖𝙢𝙖𝙡𝙡𝙞 𝘽𝙤𝙣𝙚 𝙈𝙖𝙧𝙧𝙤𝙬 & 𝘽𝙚𝙚𝙛 𝘾𝙝𝙚𝙚𝙠 𝘽𝙞𝙧𝙮𝙖𝙣𝙞, $𝟯𝟳𝟴 (8.5/10)It is a theatrical dish that begins with tableside preparation - the server carefully cutting the pastry and mixing of bone marrow into fragrant rice. Beef cheek melts luxuriously, while coriander and curry leaves provide a fresh, aromatic finish that lingers delightfully on the palate.𑁍 𝙋𝙚𝙧𝙨𝙞𝙢𝙢𝙤𝙣 𝘽𝙝𝙖𝙥𝙖 𝘿𝙤𝙞 (7.5/10)A delightful conclusion, offering a light, sweet finale that showcases the kitchen’s creative approach to traditional desserts. Its delicate balance of sweetness and texture perfectly complements the bold flavors of the preceding courses.…查看更多