Indian food, with its complex use of spices, is in a class of its own and sometimes the belly just has a craving for a bit of Delhi.
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Veda Cafe and Bar, led by Avni Jhunjhnuwala, is introducing a refreshed concept of vegetarian home cooking. The restaurant, founded in 2002 by Avni's mother Sarika Jhunjhnuwala, reopened in 2018.
The new menu highlights nutrient-dense salads, such as puff rice (HK$135) and roasted cauliflower and brussels sprouts (HK$155) with arugula, hummus, pickles, feta, and curry leaf vinaigrette. You could also enjoy an assortment of small bites such as paneer tempura (HK$65) with chili and lime, pani puri (HK$88), chili cheese toast (HK$88), and spinach ricotta momo (HK$78 for three pieces).
Not to miss are its signature and gut-friendly dosas that come in five varieties.
Choose from the classic potato masala (HK$130), pesto paneer (HK$145), organic scrambled eggs, mushrooms, truffle, and cheese (HK$155), avocado, feta, rocket and sun-dried tomato (HK$155), and gunpowder cheese (HK$145).
For protein-rich mains, Veda serves yellow tadka dhal (HK$158) - an Indian household staple served with steamed rice, labneh, and Indian pickle, the restaurant's signature roasted aloo gobi (HK$178) with coconut and lentil stew, rajma masala (HK$168), and grilled paneer (HK$168) cooked in cashew and tomato curry.
Another great place for Indian cuisine is Leela, which is offering new weekend lunch specials such as tandoori chicken leg musallam (HK$388), a majestic dish stuffed with aged basmati rice, chicken meat, and sausage.
Try the chettinadu prawns dosa (HK$228) for a taste of South India, or the kathi roll taco (HK$228) for a fusion of flavors.
Don't miss the roast beef asado (HK$428) or classic chicken rice pulao (HK$298) made with aged basmati rice, chicken thigh, bell peppers, and tomatoes.
Black Sheep has recently opened Prince and the Peacock, a new Indian restaurant in Tai Kwun's Central Magistracy. The space draws inspiration from the attire and palaces of maharajas, offering royal culinary delights.
Signature dishes include patti samosa (HK$108) stuffed with spiced chicken, poona onion, and curry leaves.
For a taste of Pashtun tradition, opt for chapli kabab (HK$178), twice-cooked lamb patty served with mint chutney.
You could also try machli angeethi (HK$238), a whole white pomfret seasoned and crusted with shallots, tomatoes, green chilies, and curry leaves wrapped in lotus leaves and chargrilled.
Or go for dal moradabad (HK$138) - slow cooked yellow lentils, onions, tomatoes and tempered red chillies.
Gosht rogan josh (HK$208) is its representative for bold Northern India flavor. The tender lamb shank is seasoned with Kashimiri chilies and a blend of royal spices.
For dessert (HK$108 each), choose between rose kulfi and gulab jamun. Rose kulfi is a frozen sweet made from reduced milk infused with saffron, rose petals and pistachio. Gulab jamun, named India's most popular dessert, features caramelized milk dumplings steeped in syrup that also goes well with a scoop of vanilla or sandalwood ice cream (extra HK$10).
