CHAAT at Rosewood Hong Kong, the city’s pioneering modern Indian restaurant helmed by Chef de Cuisine Manav Tuli, a South China Morning Post “Top Tables Rising Star 2021,” presents a vegetarian theme for its curry-focused “Taste of India” luncheon experience on 7 and 28 January 2022. The interactive and educational “Taste of India” takes place the first and last Friday of every month, featuring seven Indian regional curries and dishes from across the sub-continent, each steeped in flavour and unique origin story. January’s vegetarian focus, for clean eating to launch the new year, celebrates the delicious diversity of India’s vegetarian delicacies, with Chef Tuli himself explaining the fascinating cultural, culinary and historical attributes of each dish. The expansive lunch, with three paired glasses of wine, is priced at HKD998 per guest and is available to book for parties of two to a maximum of 12 persons.
Guests are introduced to a selection of Indian appetisers to kick off the feast, including CHAAT’s signature Mini Raj Kachori (crispy lentils)and Baked Jackfruit Samosas,along with a refreshing welcome cocktail. Tasty bites also include Pani Puri, with an origin story over 3,000 years old and best known for its “pop, crackle, gulp and gasp” effect. Another mouthwatering Gujarati snack, Khandvi rolls are healthy and rich in protein from the use of chickpea flour.
The first curry of the luncheon is Puttu and Kadala, both originating from Kerala. Puttu is a fragrant steamed rice and coconut log and Kadala curry consists of black chickpeas and coconut, simmered together with a bevy of warming spices.
From the royal kitchens of Awadh comes the recipe for Badal Jaam, an elegant spiced and baked eggplant dish, which in days gone by was presented to please the king and his court on a lavish daawat (buffet.)
Bharwan Keema Karela is a vegetarian take on the traditional minced lamb-stuffed bitter gourd, a vegetable that has been present in Indian kitchens since 400BC and long been recognised for its health benefits, as well as its starring role in exciting, artful and tasty Indian recipes.
Mahani with Khichdi is a dish that is typically served during dham, the traditional vegetarian meal of the Indian state of Himachal Pradesh, prepared on auspicious occasions such as festivals, weddings and other religious functions. Dishes served at the Himachali dham vary from one district to another and Mahani is one of the most famous.
A popular curry from the Indian state of Rajasthan, Gatte Ki Subzi consists of boiled chickpea flour dumplings in a tangy, yogurt-based gravy. This mouthwatering curry features gatte –gram flour (besan) dumplings packed with dry masalas that are steamed and cut into small, bite-sized pieces.
A sweet dish of daal (lentils) and baati (hard wheat rolls), Dal Bati Churma is believed to have originated during the reign of Bappa Rawal, the founder of the Mewar Kingdom in Rajasthan. At that time, baati was invented when chunks of dough were naturally baked in the scorching sun. Panchmel Dal – a simple and nutritious mix of five lentils tempered with cumin, cloves, dried red chilli and other spices – was later discovered to be a delightful accompaniment. Churma, the final component,has evolved from its early origins into a sweetened and cardamom-flavoured mix of crushed baati.
The “Taste of India” curry luncheon experience also includes Indian rice and three types of naan – garlic, Kalonji and Lacha – as well as raita and onion salad to perfectly complement the fire and spice of the curries.
At the end of the lunch, guests are presented a takeaway roll-up menu memento with descriptions of each dish that was enjoyed, as well as gifts of Chef Manav’s handmade Indian sweets.
