462
17
0
Level4
142
0
2025-07-25 322 views
今日同朋友嚟咗尖沙咀食印度菜😳呢間餐廳已經喺香港開咗50幾年,係一間好傳統亦都好出名,拎埋米芝蓮嘅餐廳,真係未食已經好期待🙌🏻🙌🏻聽講呢間餐廳長期都好爆滿,想食嘅話一定要訂枱!!今次呢個Tasting Menu有好多菜式,以下精選咗其中幾款推介俾大家💕💕蟹肉Taco印度香料突出左蟹肉嘅鮮甜,餐廳用Taco嘅形式嚟上菜,打卡靚之餘,亦都唔會食到好論盡羊肉餅羊肉冇臊味,食落唔鞋口好滑,香料辣得嚟好香口,好特別Kadai Prawns望落有啲似咕嚕肉,食落酸酸甜甜好開胃,送飯一流黑松露奶油雞好香黑松露味,隻雞好嫩滑,啲汁超Creamy,用嚟點Naan/撈飯食,真係好食到喊出嚟😭我哋食咗好多塊🙌🏻🙌🏻草莓Yogurt最後我哋叫咗杯乳酪嚟做ending,酸酸甜甜,解膩一流人均$500就可以食到有50年傳統、米芝蓮級數嘅印度菜餐廳真係好抵食
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今日同朋友嚟咗尖沙咀食印度菜😳呢間餐廳已經喺香港開咗50幾年,係一間好傳統亦都好出名,拎埋米芝蓮嘅餐廳,真係未食已經好期待🙌🏻🙌🏻聽講呢間餐廳長期都好爆滿,想食嘅話一定要訂枱!!
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今次呢個Tasting Menu有好多菜式,以下精選咗其中幾款推介俾大家💕💕
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蟹肉Taco
印度香料突出左蟹肉嘅鮮甜,餐廳用Taco嘅形式嚟上菜,打卡靚之餘,亦都唔會食到好論盡
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羊肉餅
羊肉冇臊味,食落唔鞋口好滑,香料辣得嚟好香口,好特別
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Kadai Prawns
望落有啲似咕嚕肉,食落酸酸甜甜好開胃,送飯一流
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黑松露奶油雞
好香黑松露味,隻雞好嫩滑,啲汁超Creamy,用嚟點Naan/撈飯食,真係好食到喊出嚟😭我哋食咗好多塊🙌🏻🙌🏻
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草莓Yogurt
最後我哋叫咗杯乳酪嚟做ending,酸酸甜甜,解膩一流
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人均$500就可以食到有50年傳統、米芝蓮級數嘅印度菜餐廳真係好抵食
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2025-07-19
Dining Method
Dine In
Spending Per Head
$500 (Lunch)
Recommended Dishes
  • Truffle Butter Chicken
  • Malabar crab taco
Level4
2025-07-19 679 views
位於尖沙咀的「爵樂印度餐廳」是香港數一數二正宗又好食嘅印度餐廳,自1972年開業到現在已經超過50多年歷史,而且更曾經獲得米芝蓮推薦,餐廳環境優雅舒適寬敞,而且每晚都有歌唱表演,氣氛滿滿,而且提一提大家想食記得要訂位,因為常常爆滿 🛕🪔▪️酥炸菠菜配洋蔥蕃茄沙沙伴薄荷羅望子醬 $ 138超特別的頭盤,炸完嘅菠菜香口酥脆,配上特別醬汁,酸酸甜甜香口酥脆又開胃▪️南印度烤帶子拌茄子菠蘿果醬 $ 148帶子烤得外焦內軟,口感好Juicy,最喜歡係茄子菠蘿果醬,美味香甜入口Creamy ,同帶子味道好襯▪️烤珍寶大蝦 $ 268大蝦帶濃濃的印度香料味道,而且非常爽口又彈牙,再加上檸檬汁,食埋佢哋嘅生紫洋蔥,超級好食▪️炭燒三文魚 $ 118三文魚有驚喜,睇外表以為好乾,怎知一咬下去,魚肉非常多汁,加上醃料的香氣,非常入味▪️印度燒雞件 $ 88燒雞件外層焦香雞肉幾嫩滑,而且冇骨啖啖肉,印度香料,味道鹹香鹹香,好味道▪️松露奶油咖喱雞柳 $ 228每台必點,咖喱香濃到不得了,充滿奶油香味道甜辣,雞柳比咖喱包圍超級香滑,面頭的松露醬,令咖喱更加惹味▪️蒜蓉烤餅 $ 48 |牛油烤餅 $ 48印度烤餅係配咖喱嘅
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位於尖沙咀的「爵樂印度餐廳」是香港數一數二正宗又好食嘅印度餐廳,自1972年開業到現在已經超過50多年歷史,而且更曾經獲得米芝蓮推薦,餐廳環境優雅舒適寬敞,而且每晚都有歌唱表演,氣氛滿滿,而且提一提大家想食記得要訂位,因為常常爆滿 🛕🪔
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▪️酥炸菠菜配洋蔥蕃茄沙沙
伴薄荷羅望子醬 $ 138
超特別的頭盤,炸完嘅菠菜香口酥脆,配上特別醬汁,酸酸甜甜香口酥脆又開胃
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▪️南印度烤帶子拌茄子菠蘿果醬 $ 148
帶子烤得外焦內軟,口感好Juicy,最喜歡係茄子菠蘿果醬,美味香甜入口Creamy ,同帶子味道好襯
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▪️烤珍寶大蝦 $ 268
大蝦帶濃濃的印度香料味道,而且非常爽口又彈牙,再加上檸檬汁,食埋佢哋嘅生紫洋蔥,超級好食
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▪️炭燒三文魚 $ 118
三文魚有驚喜,睇外表以為好乾,怎知一咬下去,魚肉非常多汁,加上醃料的香氣,非常入味
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▪️印度燒雞件 $ 88
燒雞件外層焦香雞肉幾嫩滑,而且冇骨啖啖肉,印度香料,味道鹹香鹹香,好味道
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▪️松露奶油咖喱雞柳 $ 228
每台必點,咖喱香濃到不得了,充滿奶油香味道甜辣,雞柳比咖喱包圍超級香滑,面頭的松露醬,令咖喱更加惹味
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▪️蒜蓉烤餅 $ 48 |牛油烤餅 $ 48
印度烤餅係配咖喱嘅必備食物,兩個人食一份仲唔夠,Order 咗兩份唔同口味,熱辣辣即叫即做,牛油味就清新啲,蒜蓉就多咗一股蒜蓉嘅香氣同鹹香,就咁食同配咖喱一樣咁正
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▪️Mango Lassi $ 78
只用三種材料,芒果、乳酪和牛奶新鮮即打,香滑美味充滿芒果果香,而且不太甜


▪️Mojito $ 108
源自古巴的經典雞尾酒,以蘭姆酒、青檸檬、薄荷、糖和蘇打水製成,呢杯夠晒足料充滿薄荷和酒的味道
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▪️Masala Tea $ 42
結尾再飲番杯印度奶茶,味道夾雜好多香料嘅香氣,奶茶香滑我喜歡
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • Truffle Butter Chicken
  • 松露奶油咖喱雞柳
  • 蒜蓉烤餅
  • Mango  Lassi
Level4
382
1
2025-07-18 730 views
滿載異國風情的夢幻魔廚常常覺得印度菜是一種很magical 的菜式, 因為於我而言,它不是一種我會常接觸到的菜式,簡而言之,就是帶有一種mystical的神秘感!餐廳的裝潢很漂亮,充滿夢幻的異國情調,整家餐廳像彌漫著一股能令人忘憂的氛圍,能令人心情瞬間愉悅起來。今晚,我們挑了一個50週年的tasting menu, 這樣就可以一次過品嚐所有店家最精彩的菜式!Amuse Bouche - Pani Poori這個印度風的街頭小食是我第一次品嚐, 吃之前先用手拿起 Puri 薄脆球, 在頂端的開口倒入小玻璃杯內盛載的薄荷醬汁,然後一口吃掉!Puri 的口感輕、薄、香脆,內裏的薯仔和豆蓉餡料,混合了薄荷醬料後,多了一抹清爽濕潤的囗感,亦提升了整件小吃的層次!Mango Lassi & Fruit Punch炎炎夏日,沒有什麼比來兩杯由店員親手調製的特色飲品來得令人愜意! 順帶一提,mango lassi是店家的其中一款鎮店特飲, 值得一試。Appetizers -Malabar Crab Taco這真是一個造型簡潔,尤其適合夏日品嚐的冷盤前菜! 蟹肉混合了特色印度香料kerala,以Taco
Read full review
滿載異國風情的夢幻魔廚

常常覺得印度菜是一種很magical 的菜式, 因為於我而言,它不是一種我會常接觸到的菜式,簡而言之,就是帶有一種mystical的神秘感!

餐廳的裝潢很漂亮,充滿夢幻的異國情調,整家餐廳像彌漫著一股能令人忘憂的氛圍,能令人心情瞬間愉悅起來。

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今晚,我們挑了一個50週年的tasting menu, 這樣就可以一次過品嚐所有店家最精彩的菜式!

Amuse Bouche - Pani Poori
這個印度風的街頭小食是我第一次品嚐, 吃之前先用手拿起 Puri 薄脆球, 在頂端的開口倒入小玻璃杯內盛載的薄荷醬汁,然後一口吃掉!Puri 的口感輕、薄、香脆,內裏的薯仔和豆蓉餡料,混合了薄荷醬料後,多了一抹清爽濕潤的囗感,亦提升了整件小吃的層次!

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1 likes
0 comments


Mango Lassi & Fruit Punch
炎炎夏日,沒有什麼比來兩杯由店員親手調製的特色飲品來得令人愜意! 順帶一提,mango lassi是店家的其中一款鎮店特飲, 值得一試。

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1 likes
0 comments


Appetizers -

Malabar Crab Taco
這真是一個造型簡潔,尤其適合夏日品嚐的冷盤前菜! 蟹肉混合了特色印度香料kerala,以Taco的造型奉客, 方便吃之餘 造型亦十分漂亮, 是我全晚的最愛之一!

3 views
1 likes
0 comments


Chicken Tikka
這個印度烤雞,是我 最喜歡吃的印度菜式之一, 以秘製醬料醃完雞肉後,再以合適的火候烤成招牌的赤紅色, 剛上桌 已感受到肉香撲鼻, 惹人垂涎三尺,囗水直流!!

0 views
1 likes
0 comments


Lamb Galouti Kabab (served on Naan)
碎羊肉經過特色香料的醃製, 吃起來充滿肉香,完全 不會有羊肉的騷味, 師父的功力果真十分深厚。 一口咬下去,羊肉的味道很有層次感, 我最忘不了它那一陣微辣的回甘, 好像吃完後,還有一點點 「捨不得你」的餘香縈繞在心頭,十分滿足。

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Main Course -

Kadai Prawns (圖下右)
先講賣相, 濃烈的顏色,一眼便能在火紅夏日勾起大家的食慾。 再談味道, 蝦仁和配菜都充滿著酸酸甜甜的調味, 真的是炎夏一道開胃消暑的美食!

3 views
1 likes
0 comments


Truffles Butter Chicken (圖上左)
這個是我全晚最期待的菜式! 牛油和松露的濃香、 洋蔥和醬汁的香氣包裹著每一塊雞肉, 它就是那種 你一入口就會停不了想繼續吃的菜式!
把它的醬汁放到naan上面吃,也是十分搭配的, 選這道菜做鎮店之寶, 真心冇得輸!!

Dal Makhani
豆!!全部都係豆!! 高蛋白質、營養豐富的 super food!! 仲要難得弄得這麼惹味。 順帶一提,這個菜式是不辣的, 但它的味道,層次感頗為豐富, 無論係「就咁食」,或者配naam來吃,都 是一款令人卻十分舒服的主食!

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Saffron Basmati Pulao Rice
這個印度的香米飯,不用多介紹, 用來搭配牛油雞或dal makhani 豆醬都是一流!

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Masala Tea
吃完味道夢幻的印度菜,來一杯signature masala tea, 瞬間令這一餐變得更完美!!

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Warm Carrot Cake & Homemade ice cream
很喜歡這個雪糕煙煙韌韌的質感, 去水微熱的紅蘿蔔dessert, 一冷一熱,但難得匹配。

3 views
2 likes
0 comments


好一家滿載異國風情的夢幻魔廚,i like it !😍

4 views
1 likes
0 comments

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2025-07-13
Dining Method
Dine In
Spending Per Head
$570 (Dinner)
Celebration
Anniversary
Recommended Dishes
  • TruffleButterChicken
  • DalMakhani
  • SaffronBasmatiPulaoRice
  • 炭燒三文魚
Level4
382
1
2025-07-18 483 views
滿載異國風情的夢幻魔廚常常覺得印度菜是一種很magical 的菜式, 因為於我而言,它不是一種我會常接觸到的菜式,簡而言之,就是帶有一種mystical的神秘感!餐廳的裝潢很漂亮,充滿夢幻的異國情調,整家餐廳像彌漫著一股能令人忘憂的氛圍,能令人心情瞬間愉悅起來。今晚,我們挑了一個50週年的tasting menu, 這樣就可以一次過品嚐所有店家最精彩的菜式!Amuse Bouche - Pani Poori這個印度風的街頭小食是我第一次品嚐, 吃之前先用手拿起 Puri 薄脆球, 在頂端的開口倒入小玻璃杯內盛載的薄荷醬汁,然後一口吃掉!Puri 的口感輕、薄、香脆,內裏的薯仔和豆蓉餡料,混合了薄荷醬料後,多了一抹清爽濕潤的囗感,亦提升了整件小吃的層次!Mango Lassi & Fruit Punch炎炎夏日,沒有什麼比來兩杯由店員親手調製的特色飲品來得令人愜意! 順帶一提,mango lassi是店家的其中一款鎮店特飲, 值得一試。Appetizers -Malabar Crab Taco這真是一個造型簡潔,尤其適合夏日品嚐的冷盤前菜! 蟹肉混合了特色印度香料kerala,以Taco
Read full review
滿載異國風情的夢幻魔廚

常常覺得印度菜是一種很magical 的菜式, 因為於我而言,它不是一種我會常接觸到的菜式,簡而言之,就是帶有一種mystical的神秘感!

餐廳的裝潢很漂亮,充滿夢幻的異國情調,整家餐廳像彌漫著一股能令人忘憂的氛圍,能令人心情瞬間愉悅起來。
9 views
1 likes
0 comments

今晚,我們挑了一個50週年的tasting menu, 這樣就可以一次過品嚐所有店家最精彩的菜式!

Amuse Bouche - Pani Poori
這個印度風的街頭小食是我第一次品嚐, 吃之前先用手拿起 Puri 薄脆球, 在頂端的開口倒入小玻璃杯內盛載的薄荷醬汁,然後一口吃掉!Puri 的口感輕、薄、香脆,內裏的薯仔和豆蓉餡料,混合了薄荷醬料後,多了一抹清爽濕潤的囗感,亦提升了整件小吃的層次!
0 views
1 likes
0 comments

Mango Lassi & Fruit Punch
炎炎夏日,沒有什麼比來兩杯由店員親手調製的特色飲品來得令人愜意! 順帶一提,mango lassi是店家的其中一款鎮店特飲, 值得一試。
0 views
1 likes
0 comments

Appetizers -

Malabar Crab Taco
這真是一個造型簡潔,尤其適合夏日品嚐的冷盤前菜! 蟹肉混合了特色印度香料kerala,以Taco的造型奉客, 方便吃之餘 造型亦十分漂亮, 是我全晚的最愛之一!
0 views
1 likes
0 comments

Chicken Tikka
這個印度烤雞,是我 最喜歡吃的印度菜式之一, 以秘製醬料醃完雞肉後,再以合適的火候烤成招牌的赤紅色, 剛上桌 已感受到肉香撲鼻, 惹人垂涎三尺,囗水直流!!
0 views
1 likes
0 comments

Lamb Galouti Kabab (served on Naan)
碎羊肉經過特色香料的醃製, 吃起來充滿肉香,完全 不會有羊肉的騷味, 師父的功力果真十分深厚。 一口咬下去,羊肉的味道很有層次感, 我最忘不了它那一陣微辣的回甘, 好像吃完後,還有一點點 「捨不得你」的餘香縈繞在心頭,十分滿足。
0 views
1 likes
0 comments

Main Course -

Kadai Prawns (下圖右)
先講賣相, 濃烈的顏色,一眼便能在火紅夏日勾起大家的食慾。 再談味道, 蝦仁和配菜都充滿著酸酸甜甜的調味, 真的是炎夏一道開胃消暑的美食!
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Truffles Butter Chicken (上圖左)
這個是我全晚最期待的菜式! 牛油和松露的濃香、 洋蔥和醬汁的香氣包裹著每一塊雞肉, 它就是那種 你一入口就會停不了想繼續吃的菜式!
把它的醬汁放到naan上面吃,也是十分搭配的, 選這道菜做鎮店之寶, 真心冇得輸!!

Dal Makhani
豆!!全部都係豆!! 高蛋白質、營養豐富的 super food!! 仲要難得弄得這麼惹味。 順帶一提,這個菜式是不辣的, 但它的味道,層次感頗為豐富, 無論係「就咁食」,或者配naam來吃,都 是一款令人卻十分舒服的主食!
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Saffron Basmati Pulao Rice
這個印度的香米飯,不用多介紹, 用來搭配牛油雞或dal makhani 豆醬都是一流!
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Masala Tea
吃完味道夢幻的印度菜,來一杯signature masala tea, 瞬間令這一餐變得更完美!!
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Warm Carrot Cake & Homemade ice cream
很喜歡這個雪糕煙煙韌韌的質感, 去水微熱的紅蘿蔔dessert, 一冷一熱,但難得匹配。
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好一家滿載異國風情的夢幻魔廚,i like it !😍
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2025-07-13
Dining Method
Dine In
Spending Per Head
$570 (Dinner)
Celebration
Anniversary
Recommended Dishes
  • Truffle Butter Chicken
  • Chicken Tikka
  • Mango Lassi
  • Dal Makhani
  • PANI POORI
Level4
502
0
2025-07-14 706 views
今日同朋友傾開,突然好掛住印度菜,於是問咗個印度朋友,佢話尖沙咀有間餐廳叫Gaylord,話佢歷史悠久,1972年已經開業,係一個有故事嘅地方,年紀仲大過我添!一聽到咁有feel,馬上約咗朋友一齊去試吓。入到去,感覺即刻唔同,餐廳佈置好有印度風味,昏暗紅燈營造咗溫馨氣氛,裝潢又新穎,仲有現場live music表演,氣氛真係好正,食飯時心情都relax咗好多。佢嘅設計同音樂一齊,感覺好似帶我去咗印度嘅街頭市集,充滿文化氣息,但又唔失現代感,實在係一個好特別嘅體驗。。我哋今次點咗幾款菜式,食到有驚喜又有滿足感。第一道係草莓配脆米餅 (Berries Bombay’s Bhel) $138,脆米同新鮮草莓一齊,味道清新又帶點甜,配上少少酸甜醬汁,好開胃,食落感覺好似一啖清新的印度街頭小吃。第二道係酥炸菠菜配洋蔥蕃茄沙沙伴薄荷羅望子醬 (Palak Patta Chaat) $138,菠菜炸到脆卜卜,薄荷醬同羅望子醬嘅酸酸甜甜同菠菜嘅鮮味一拍即合,層次感好強,食完仲有種意猶未盡嘅感覺。主菜方面,炭燒三文魚 (Tandoori Salmon Tikka) (4pcs) $198 係焦香又jui
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今日同朋友傾開,突然好掛住印度菜,於是問咗個印度朋友,佢話尖沙咀有間餐廳叫Gaylord,話佢歷史悠久,1972年已經開業,係一個有故事嘅地方,年紀仲大過我添!一聽到咁有feel,馬上約咗朋友一齊去試吓。入到去,感覺即刻唔同,餐廳佈置好有印度風味,昏暗紅燈營造咗溫馨氣氛,裝潢又新穎,仲有現場live music表演,氣氛真係好正,食飯時心情都relax咗好多。佢嘅設計同音樂一齊,感覺好似帶我去咗印度嘅街頭市集,充滿文化氣息,但又唔失現代感,實在係一個好特別嘅體驗。
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我哋今次點咗幾款菜式,食到有驚喜又有滿足感。第一道係草莓配脆米餅 (Berries Bombay’s Bhel) $138,脆米同新鮮草莓一齊,味道清新又帶點甜,配上少少酸甜醬汁,好開胃,食落感覺好似一啖清新的印度街頭小吃。
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第二道係酥炸菠菜配洋蔥蕃茄沙沙伴薄荷羅望子醬 (Palak Patta Chaat) $138,菠菜炸到脆卜卜,薄荷醬同羅望子醬嘅酸酸甜甜同菠菜嘅鮮味一拍即合,層次感好強,食完仲有種意猶未盡嘅感覺。
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主菜方面,炭燒三文魚 (Tandoori Salmon Tikka) (4pcs) $198 係焦香又juicy,三文魚肉質鮮嫩,炭燒香味滲透入每塊魚,食落好有滿足感。
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奶油紅茄燴芝士 (Paneer Makhani) $148 呢個就濃郁得來唔油膩,芝士同紅茄醬完美融合,醬汁濃滑,配飯或者麵包都啱晒。
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之後係羊肉香料炒飯 (Mughalai Dum Biryani) $188,羊肉軟滑得嚟又有咬口,香料味濃郁,飯粒分明,食落感受到印度廚師嘅用心,實在係一啖接一啖停唔到。
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麵包方面,松露芝士烤餅 (Cheese Truffle Nann) $68 焦香得嚟又有松露同芝士嘅香氣,松露份量勁多勁濃,每一口都好撲實,配醬料食好襯。
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飲品方面,我試咗Mango Lassi $78,芒果味濃郁,冰涼滑溜,解辣又解渴,飲落好似夏天嘅一陣清涼風。朋友點咗Virgin Monito $75,呢個mocktail酸甜平衡,帶點果香,配菜食都好啱,感覺係一個唔錯嘅選擇。
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整體嚟講,菜式味道正宗又帶創意,份量適中,適合同朋友一齊share。服務員態度友好,見我哋有啲唔明白菜式嘅做法,佢仲主動解釋咗一啲印度菜嘅烹調方法,感覺好貼心。食物上菜時間都快,環境又舒服,尤其係live music,食飯時聽住印度傳統樂器同歌聲,感覺好似去佐一轉旅行,實在係意料之外嘅驚喜。坐喺度食飯真係好享受。

唔知有冇人同我一樣鍾意印度菜?😋
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2025-07-10
Dining Method
Dine In
Spending Per Head
$565 (Dinner)
Recommended Dishes
  • Cheese Truffle Naan
  • Palak Patta Chaat
  • Mango Lassi
  • Berries Bombay's Bhel
Level4
883
0
歷史悠久的印度料理,香料層層交疊,味道濃郁有深度,每一口都係文化!🇮🇳✨今次嚟到 The Gaylord Indian Restaurant & Bar,呢間係尖沙咀地標級嘅老牌印度餐廳,開業超過50年,以正宗北印度菜聞名,係唔少識食之人嘅回頭店!🥭【飲品先嚟開個胃】•Mango Lassi:香濃芒果加上滑身乳酪,酸甜平衡得好好,飲完即刻醒神。•Virgin Mojito:清新薄荷同檸檬味爆登,配辣食物一流,解膩之選!🔥【頭盤最驚喜】•Fish Amritsari:炸魚超脆,香料味滲晒入魚肉,口感鬆化唔腥,一食上癮🤤•Arabic Salad:清新又爽口,甜椒、青瓜、黑橄欖同 feta 芝士每啖都好 refreshing,為重口味主菜做好鋪墊~🍖【燒物控不能錯過】•Tandoori Mixed Grill(必點!):一次過食到雞、羊、蝦同香腸,每件都燒得剛剛好,燒烤香撲鼻,肉質嫩滑唔乾,仲有濃濃香料味,每啖都層次感十足~配埋檸檬汁一齊食,味道更立體!🍛【主菜兩款咖喱大不同】•Truffle Butter Chicken:真心驚艷!🍄🧈濃郁奶油蕃茄咖喱底加埋松露香氣,雞件嫩滑 juicy
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歷史悠久的印度料理,香料層層交疊,味道濃郁有深度,每一口都係文化!🇮🇳✨

今次嚟到 The Gaylord Indian Restaurant & Bar,呢間係尖沙咀地標級嘅老牌印度餐廳,開業超過50年,以正宗北印度菜聞名,係唔少識食之人嘅回頭店!
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🥭【飲品先嚟開個胃】
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•Mango Lassi:香濃芒果加上滑身乳酪,酸甜平衡得好好,飲完即刻醒神。
•Virgin Mojito:清新薄荷同檸檬味爆登,配辣食物一流,解膩之選!

🔥【頭盤最驚喜】
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•Fish Amritsari:
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炸魚超脆,香料味滲晒入魚肉,口感鬆化唔腥,一食上癮🤤
•Arabic Salad:
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清新又爽口,甜椒、青瓜、黑橄欖同 feta 芝士每啖都好 refreshing,為重口味主菜做好鋪墊~

🍖【燒物控不能錯過】
•Tandoori Mixed Grill(必點!):
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一次過食到雞、羊、蝦同香腸,每件都燒得剛剛好,燒烤香撲鼻,肉質嫩滑唔乾,仲有濃濃香料味,每啖都層次感十足~配埋檸檬汁一齊食,味道更立體!

🍛【主菜兩款咖喱大不同】
•Truffle Butter Chicken:
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真心驚艷!🍄🧈濃郁奶油蕃茄咖喱底加埋松露香氣,雞件嫩滑 juicy,每口都香到入心,啖啖都想舔碟。
•Balti Bhuna Gosht:
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呢個羊肉咖喱夠哂重口味,香辣有勁,羊肉煮到夠腍,香料滲透得好入味,非常惹味!

🥖【麵包控注意!】
•Garlic Naan:蒜香十足、外脆內軟,熱辣辣一撕開就聞到香味~
•Cheese Truffle Naan:
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芝士味好濃郁,加埋 truffle,超邪惡又滿足,點咖喱一流!

💰性價比高,份量絕對足夠,兩個人食到超級飽!

📸 食物賣相超吸睛、環境高質舒適,無論係慶祝定朋友聚會都好啱!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
130
0
2025-07-25 0 views
超過50年歷史悠久的印度菜,性價比高Tasting menu,一次食多種經典印度菜,怕辣嘅朋友都唔怕,menu中辣嘅菜式都係微辣程度,每晚都會有現場演奏,生日仲會對住你唱生日歌😆,好好嘅用餐體驗👍🏻Tasting Menu🥭Homemade Mango Chutney & Pappadums印度脆片配自家制芒果醬,幾開胃🌿Pani Poori 酥炸麵餅配薄荷汁印度常見街頭小吃,將微酸薄荷mocktail倒入內裡有扁豆,薯仔餡的炸脆球,清爽又香口🦀Malabar Crab Taco 蟹肉印度夾餅:有記憶點,鮮甜蟹肉混入香料兩者味道很平衡🐑Lamb Galouti Kabab 五香羊肉餅:超juicy唔會太重羶味🐔Chicken Tikka 炭燒雞柳:乳酪同香料醃製有炭香幾惹味🍤Kadai Prawns:蝦肉很彈牙,配微酸蕃茄醬送飯一流🐔Truffle Butter Chicken 松露奶油咖喱雞🫘Dal Makhani 奶油香草燴黑扁豆及紅腰豆兩款都香濃,好快清晒,同Naan幾夾😆另外叫的食物:Southern Scallops 南印度烤帶子伴茄子菠蘿果醬:嫩到好似日本生食級帶子咁,同醬
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超過50年歷史悠久的印度菜,性價比高Tasting menu,一次食多種經典印度菜,怕辣嘅朋友都唔怕,menu中辣嘅菜式都係微辣程度,每晚都會有現場演奏,生日仲會對住你唱生日歌😆,好好嘅用餐體驗👍🏻

Tasting Menu
🥭Homemade Mango Chutney & Pappadums
印度脆片配自家制芒果醬,幾開胃

🌿Pani Poori 酥炸麵餅配薄荷汁
印度常見街頭小吃,將微酸薄荷mocktail倒入內裡有扁豆,薯仔餡的炸脆球,清爽又香口

🦀Malabar Crab Taco 蟹肉印度夾餅:有記憶點,鮮甜蟹肉混入香料兩者味道很平衡
🐑Lamb Galouti Kabab 五香羊肉餅:超juicy唔會太重羶味
🐔Chicken Tikka 炭燒雞柳:乳酪同香料醃製有炭香幾惹味

🍤Kadai Prawns:蝦肉很彈牙,配微酸蕃茄醬送飯一流
🐔Truffle Butter Chicken 松露奶油咖喱雞
🫘Dal Makhani 奶油香草燴黑扁豆及紅腰豆
兩款都香濃,好快清晒,同Naan幾夾😆

另外叫的食物:
Southern Scallops 南印度烤帶子伴茄子菠蘿果醬:嫩到好似日本生食級帶子咁,同醬好夾

飲品:
🍊Aperol Spritz:水果味cocktail
🥭Mango Lassi:唔太甜有天然芒果味
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
650
0
2025-07-25 0 views
The Indian restaurant Gayload炭燒雞柳$88炭燒雞柳的味道芳香,內裡鮮嫩多汁,每一口都散發著炭火的香氣,雞柳的肉質緊實,嚼勁十足,炭燒的煙熏香相互交融,雞柳肉質嫩滑冇骨,容易入口,上面鋪滿切碎咗嘅芫荽同埋胡椒粉旁邊仲有大量洋蔥絲,連埋一齊食更加惹味烤珍寶大蝦$268烤珍寶大廈的味道絕香,外皮金黃酥脆,散發著誘人的香氣,每一口咬下去,酥脆的外層與柔嫩蝦肉,口感層次分明,爽口彈牙古法炸魚手指$158古法炸魚手指的味道獨特,外層金黃酥脆,咬下去時發出清脆的聲音,魚肉鮮嫩多汁,彈牙的口感讓人一試再試,魚肉的鮮味突出鑊仔香草時菜$138鑊仔香草時菜的味道清新而豐富,色彩斑斕的蔬菜在熱鍋中翻炒,散發出誘人的香氣,脆嫩的口感與香草的芳香,讓人倍感清爽,每一口都能品味到自然的甘甜與爽脆東亞咖喱蝦$188東亞咖喱蝦的味道極為誘人,濃郁的咖喱香氣伴隨著鮮味,蝦肉鮮嫩多汁,彈牙的口感與香滑的咖喱相得益彰,咖喱帶有微微的辣意和甜味,搭配椰漿的濃郁,配上薄餅沾上咖喱汁來食,非常好味免治羊肉餡餅$78免治羊肉餡餅的味道芳香,外皮酥脆金黃,內餡則是鮮嫩的羊肉,香氣四溢,每一口都能感受到羊
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The Indian restaurant
Gayload


炭燒雞柳$88
炭燒雞柳的味道芳香,內裡鮮嫩多汁,每一口都散發著炭火的香氣,雞柳的肉質緊實,嚼勁十足,炭燒的煙熏香相互交融,雞柳肉質嫩滑冇骨,容易入口,上面鋪滿切碎咗嘅芫荽同埋胡椒粉旁邊仲有大量洋蔥絲,連埋一齊食更加惹味


烤珍寶大蝦$268
烤珍寶大廈的味道絕香,外皮金黃酥脆,散發著誘人的香氣,每一口咬下去,酥脆的外層與柔嫩蝦肉,口感層次分明,爽口彈牙



古法炸魚手指$158
古法炸魚手指的味道獨特,外層金黃酥脆,咬下去時發出清脆的聲音,魚肉鮮嫩多汁,彈牙的口感讓人一試再試,魚肉的鮮味突出



鑊仔香草時菜$138
鑊仔香草時菜的味道清新而豐富,色彩斑斕的蔬菜在熱鍋中翻炒,散發出誘人的香氣,脆嫩的口感與香草的芳香,讓人倍感清爽,每一口都能品味到自然的甘甜與爽脆



東亞咖喱蝦$188
東亞咖喱蝦的味道極為誘人,濃郁的咖喱香氣伴隨著鮮味,蝦肉鮮嫩多汁,彈牙的口感與香滑的咖喱相得益彰,咖喱帶有微微的辣意和甜味,搭配椰漿的濃郁,配上薄餅沾上咖喱汁來食,非常好味



免治羊肉餡餅$78
免治羊肉餡餅的味道芳香,外皮酥脆金黃,內餡則是鮮嫩的羊肉,香氣四溢,每一口都能感受到羊肉肉質細膩,與香料的結合味道再提升

松露奶油咖喱雞柳$228
松露奶油咖喱雞柳的味道獨特,外層金黃酥脆,內裡雞肉鮮嫩多汁,每一口都帶有濃郁的咖喱香氣,配合奶油的絲滑口感,既有咖喱的熱辣,又有松露的香醇
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
64
0
唔知係咪因為我上世係巫女嘅關係🤣我真係好鍾意食中東菜今次去咗尖沙咀一間屹立香港50年嘅「爵樂印度餐廳」~因為印度菜我都唔係好認識,所以我直接叫咗佢哋嘅Tasting Menu 唔使諗食啲乜嘢由頭盤主菜到甜品都安排好晒~雖然印度菜未必人人啱食~不過呢度啲嘢食真係幾好食,整體唔係太濃味或者太鹹,我本人就非常之鍾意🤩👍🏻👍🏻✨ 10個like有10個like!❤️❤️🩷環境好闊落,好光猛~只係得一樣嘢我最介意嘅就係男女廁所都係各得一格~成日要排隊🥹🫶🏻一坐低已經有我最鍾意嘅✨印度薄脆脆🫓~配芒果甜酸醬~相當開胃❤️小點❤️✨Pani Poori :薯泥+小扁豆嘅炸波波,下便有一杯薄荷Mocktail~我諗咗好耐究竟依杯嘢係倒落個波波度一齊食定係食完個波波之後飲嘅呢?🤣 味道唔錯,有口感味道唔錯,食完個波波之後買咗一啖個Mocktail 味道,剛剛好唔會話好濃❤️前菜❤️✨ChickenTikka:雖然佢有啲難切開,不過入口佢又唔係乾爭爭喎~幾多汁👍🏻有孜然同薑黃味~少少辣,味道濃,但係唔會話好鹹✨Lamb Galouti Kabab:用打碎咗嘅羊肉整~溝埋豆蔻同肉豆蔻,煙燻味重~微辣✨Malabar C
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唔知係咪因為我上世係巫女嘅關係🤣我真係好鍾意食中東菜

今次去咗尖沙咀一間屹立香港50年嘅「爵樂印度餐廳」~
因為印度菜我都唔係好認識,所以我直接叫咗佢哋嘅Tasting Menu 唔使諗食啲乜嘢由頭盤主菜到甜品都安排好晒~

雖然印度菜未必人人啱食~不過呢度啲嘢食真係幾好食,整體唔係太濃味或者太鹹,我本人就非常之鍾意🤩👍🏻👍🏻✨ 10個like有10個like!❤️❤️🩷

環境好闊落,好光猛~只係得一樣嘢我最介意嘅就係男女廁所都係各得一格~成日要排隊🥹🫶🏻

一坐低已經有我最鍾意嘅

✨印度薄脆脆🫓~配芒果甜酸醬~相當開胃
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❤️小點❤️
✨Pani Poori :薯泥+小扁豆嘅炸波波,下便有一杯薄荷Mocktail~我諗咗好耐究竟依杯嘢係倒落個波波度一齊食定係食完個波波之後飲嘅呢?🤣 味道唔錯,有口感味道唔錯,食完個波波之後買咗一啖個Mocktail 味道,剛剛好唔會話好濃
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❤️前菜❤️
✨ChickenTikka:雖然佢有啲難切開,不過入口佢又唔係乾爭爭喎~幾多汁👍🏻有孜然同薑黃味~少少辣,味道濃,但係唔會話好鹹
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✨Lamb Galouti Kabab:用打碎咗嘅羊肉整~溝埋豆蔻同肉豆蔻,煙燻味重~微辣
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✨Malabar Crab Taco:Taco都係我最鍾意食嘅一樣嘢,呢個蟹肉Taco,可以encore,蟹肉多味道出色,幾種香料溝埋一齊,個層次感好多~👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
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❤️主菜 ❤️
✨Dal Makhani:黑扁豆燉紅腰豆~個味道超超超好味,奶油味十足!勁濃勁香~用嚟撈飯或者愛嚟點薄餅真係一流!我最後仲打包埋返屋企🤣🩷
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✨Truffle Butter Chicken :呢個直接當場K.O.晒,佢嘅松露加奶油雞真係絕配,加埋個洋蔥,調返少少甜味出嚟,勁濃郁嘅奶油香~我哋一路食嘅時候就一路大贊👍🏻✨🩷💋💋
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✨Kadai Prawns:蝦仁熱鍋,甜椒、洋蔥x番茄,同蝦蝦完全配合得非常之好~🦐🦐🦐
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✨配印度飯同埋薄餅,粒粒飯好有咬口,而且好香,蒜蓉薄餅真係一個人都可以食晒成兜
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❤️甜品❤️
✨Gajar Halwa:係一個暖笠笠嘅蘿蔔奶油布丁,好甜非常之甜~

✨Kesar Kulfi:自制冰淇淋,用豆蔻和藏紅花調味~呢個容易入口好多🤣

✨Masala Tea:印度奶茶~香料味十足☕️

❤️散叫❤️
✨Palak Patta Chaat:極力推介呢一個一定要叫嘅!酥炸菠菜配洋蔥蕃茄沙沙x薄荷羅望子醬~食落去仲有一粒粒石榴,脆卜卜口感十足非常之fresh🤩👍🏻
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✨Southern Scallops:帶子煎得岩岩好~加埋個菠蘿果醬~出色!💪🏻
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我推介大家去試一試🤩👍🏻
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2025-07-15
Dining Method
Dine In
Spending Per Head
$500 (Dinner)
Recommended Dishes
  • Truffle Butter Chicken
  • Chicken Tikka
  • Palak Patta Chaat
Level4
934
2
在香港可能歷史最悠久的印度菜定必要數GAYLORD,創立至今已經超過五十年,數不清已多少次到訪但從未令人失望。環境比起大部分印度餐廳更加整潔簇新,食物方面除了傳統菜式抑或是創新fusion料理都一應俱全。南印度烤帶子伴茄子菠蘿果醬 Southern Scallops ($148)帶子以酥油煎香後肉質保持鮮嫩飽滿,底層茄子菠蘿果醬鹹甜微辣,別出新意。芝士印度夾餅 Paneer Pepper Masala Taco Time ($138)以往每次都會點蟹肉印度夾餅,首次一試另一款芝士口味,印度凝乳芝士(paneer)口感近似硬豆腐一樣結實而水分較少,奶味溫和清淡,薄餅一如既往輕薄柔軟,再配上牛油果醬、番茄、芫荽等份外清爽。炭燒雞柳 Chicken Tikka ($168)除了加入多種香料之外更用上乳酪醃製,所以經炭燒後肉質依然能夠保持嫩滑多汁,邊位焦脆並帶陣陣燒烤香氣。松露奶油咖喱雞柳 Truffle Butter Chicken ($228)以經典印度菜奶油咖喱雞(Butter Chicken)為基礎,加上珍珠洋蔥汁及黑松露牛油,松露香氣馥郁而整體口感份外醇厚豐潤,烤雞雖然可再更加入味但
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在香港可能歷史最悠久的印度菜定必要數GAYLORD,創立至今已經超過五十年,數不清已多少次到訪但從未令人失望。
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環境比起大部分印度餐廳更加整潔簇新,食物方面除了傳統菜式抑或是創新fusion料理都一應俱全。

南印度烤帶子伴茄子菠蘿果醬 Southern Scallops ($148)
南印度烤帶子伴茄子菠蘿果醬
$148
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帶子以酥油煎香後肉質保持鮮嫩飽滿,底層茄子菠蘿果醬鹹甜微辣,別出新意。

芝士印度夾餅 Paneer Pepper Masala Taco Time ($138)
芝士印度夾餅
$138
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以往每次都會點蟹肉印度夾餅,首次一試另一款芝士口味,印度凝
乳芝士(paneer)口感近似硬豆腐一樣結實而水分較少,奶味溫和清淡,薄餅一如既往輕薄柔軟,再配上牛油果醬、番茄、芫荽等份外清爽。

炭燒雞柳 Chicken Tikka ($168)
炭燒雞柳
$168
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除了加入多種香料之外更用上乳酪醃製,所以經炭燒後肉質依然能夠保持嫩滑多汁,邊位焦脆並帶陣陣燒烤香氣。

松露奶油咖喱雞柳 Truffle Butter Chicken ($228)
松露奶油咖喱雞柳
$228
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以經典印度菜奶油咖喱雞(Butter Chicken)為基礎,加上珍珠洋蔥汁及黑松露牛油,松露香氣馥郁而整體口感份外醇厚豐潤,烤雞雖然可再更加入味但肉質嫩滑無比。

串燒羊肉卷 Lamb Seekh Kebab ($178)
串燒羊肉卷
$178
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羊肉卷以免治羊肉混合研磨香料及薑蒜醬製成香腸狀,肉質結實彈牙,比上次更加濕潤多汁,鹹度亦變得恰到好處,大有進步,加上檸檬汁及薄荷醬後令羊肉羶味相對溫和清爽。

羊肉香料炒飯 Mughlai Dum Biryani ($188)
羊肉香料炒飯
$188
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Dum pukht是印度其中一種傳統烹飪技巧,先將食材裝進底部厚實的陶瓷土鍋裏,再蓋上麵團密封並以小火慢煮,令印度香米盡吸香料香味並鎖住所有精華,同時仍保持粒粒分明,香氣撲鼻,羊肉亦煮得軟腍鬆化。

椰香芥末咖喱魚 Bengali Fish Curry ($178)
椰香芥末咖喱魚
$178
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魚肉外層略經油炸而肉質軟腍,咖喱加入椰漿、芥末及薑黃,質感較稀但椰香濃郁醇厚,辣度較低並帶微甜。

蒜蓉烤餅 Garlic Naan ($48)
蒜蓉烤餅
$48
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烤餅質感鬆軟煙韌,蒜油鹹香濃郁,不論單獨品嘗抑或是配以咖喱都天衣無縫。

Lassi ($78)
Lassi
$78
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分別有芒果、玫瑰、甜及鹹四款口味,芒果味香甜自然而玫瑰味近似荔枝,口感細滑加上乳酪酸甜清爽。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
南印度烤帶子伴茄子菠蘿果醬
$ 148
芝士印度夾餅
$ 138
炭燒雞柳
$ 168
松露奶油咖喱雞柳
$ 228
串燒羊肉卷
$ 178
羊肉香料炒飯
$ 188
椰香芥末咖喱魚
$ 178
蒜蓉烤餅
$ 48
Lassi
$ 78
Level2
18
0
2025-07-15 220 views
如果有朋友聚會,印度菜係一個唔錯嘅選擇!因為印度菜好多款式而且適合分享😋而Gaylord都係一間環境舒服、服務周到、食物高質嘅聚會好去處🎉🥳當日食左以下幾款,除咗Tandoori Mixed Grill 略嫌乾身,其他都值得推介!Truffle Butter Chicken ($228)Chicken Tikka Masala ($168)Saag Paneer ($138)Cheese Truffle Naan ($68)Garlic Naan ($48)Tandoori Mixed Grill ($298)
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如果有朋友聚會,印度菜係一個唔錯嘅選擇!因為印度菜好多款式而且適合分享😋而Gaylord都係一間環境舒服、服務周到、食物高質嘅聚會好去處🎉🥳當日食左以下幾款,除咗Tandoori Mixed Grill 略嫌乾身,其他都值得推介!


Truffle Butter Chicken ($228)
Chicken Tikka Masala ($168)
Saag Paneer ($138)
Cheese Truffle Naan ($68)
Garlic Naan ($48)
Tandoori Mixed Grill ($298)
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2 likes
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2 likes
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1 likes
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3 likes
0 comments
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
426
0
最近在尖沙咀的街頭漫遊,見到重慶大廈就想吃d印度嘢,但係咪只得呢個選擇?在尖沙咀仲有間Gaylord!環境舒適又充滿異國情調,更重要的是,這裡正在慶祝**Gaylord的50周年**,特別推出的菜單和雞尾酒,讓我感受到了一種獨特的慶祝氛圍!快來看看我這次的美食發現吧!## 🍹 Gaylord的50周年特別雞尾酒- **Gaylord‘s G&T**:這款自家製的香草杜松子酒,搭配清爽的Tonic Water與乾玫瑰花瓣,喝上一口瞬間讓人心情愉悅,仿佛置身於一片花海中,清新又優雅!- **Rose Royal**:這款雞尾酒結合了Domaine de Canton、玫瑰糖漿和Prosecco,喝上一口,香甜的玫瑰味道彷彿在慶祝每一個特別的瞬間,是慶祝的完美選擇!## 🍴 【美食推薦】### 🥗 Arabic Salad清新的Arabic Salad為整頓餐點增添了不少清爽感,各種新鮮蔬菜的搭配讓我在享受美味的同時也能保持健康!### 🥑 Avocado Mango Dahi Poori (4 pcs)這道開胃小菜簡直是夏天的救星!酥脆的Dahi Poori裡包裹著香濃的牛油果和清新的芒果
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最近在尖沙咀的街頭漫遊,見到重慶大廈就想吃d印度嘢,但係咪只得呢個選擇?在尖沙咀仲有間Gaylord!環境舒適又充滿異國情調,更重要的是,這裡正在慶祝**Gaylord的50周年**,特別推出的菜單和雞尾酒,讓我感受到了一種獨特的慶祝氛圍!快來看看我這次的美食發現吧!

## 🍹 Gaylord的50周年特別雞尾酒
- **Gaylord‘s G&T**:這款自家製的香草杜松子酒,搭配清爽的Tonic Water與乾玫瑰花瓣,喝上一口瞬間讓人心情愉悅,仿佛置身於一片花海中,清新又優雅!
- **Rose Royal**:這款雞尾酒結合了Domaine de Canton、玫瑰糖漿和Prosecco,喝上一口,香甜的玫瑰味道彷彿在慶祝每一個特別的瞬間,是慶祝的完美選擇!

## 🍴 【美食推薦】

### 🥗 Arabic Salad
清新的Arabic Salad為整頓餐點增添了不少清爽感,各種新鮮蔬菜的搭配讓我在享受美味的同時也能保持健康!

### 🥑 Avocado Mango Dahi Poori (4 pcs)
這道開胃小菜簡直是夏天的救星!酥脆的Dahi Poori裡包裹著香濃的牛油果和清新的芒果,酸酸甜甜的口感讓我瞬間心情大好,吃上一口就停不下來!

### 🦀 Crab Tacos (4 pcs)
這款蟹肉塔可絕對是我的新寵!清新的蟹肉加上香料,搭配脆脆的塔可皮,每一口都像是在品嚐海洋的味道,讓我忍不住想再點一份!

### 🍣 Tandoori Salmon Tikka (4 pcs)
煙燻三文魚Tikka的香氣四溢,肉質鮮嫩,搭配特製醬汁,讓我每一口都感受到印度的熱情。這樣的美味,怎麼能不愛呢?

### 🍗 Chicken Tikka Masala
這道經典的Chicken Tikka Masala真是太美味了!濃郁的咖喱醬汁與嫩滑的雞肉相得益彰,配上一碗米飯或Naan,簡直是幸福的味道!

### 🍤 Goan Prawn Curry
這道Goan Prawn Curry的椰漿香氣讓我心動不已,蝦肉鮮美,搭配米飯吃,真的是無法抗拒的組合!

### 🧀 Cheese Truffle Naan
這款奶酪松露Naan簡直是夢幻!外酥內軟,奶酪的濃郁與松露的香氣讓我每次都想多來一份!

## ❤️ 【總結】
爵樂印度餐廳的每一道菜都讓我驚艷,特別是慶祝Gaylord的50周年推出的特別雞尾酒,讓整個用餐體驗更加難忘!如果你想要一次性品嚐多種印度美食,這裡絕對是最佳選擇!下次來尖沙咀,一定要親自體驗這份美味!
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今日朋友帶我去食印度餐,估唔到尖沙咀有一間環境咁靚坐得咁舒服嘅印度餐廳。純蕃茄湯 Tamatar Ka Shorba湯底用新鮮的蕃茄熬製而成,味道濃郁,帶有一絲微酸的清新感又感受到蕃茄天然甜味。芝士印度夾餅 Paneer Taco創意十足,將傳統的印度芝士與墨西哥Taco結合,形成了一種全新口感體驗。外層餅皮酥脆可口,內裡包裹香濃Paneer芝士,搭配上新鮮蔬菜和特製醬汁,色彩繽紛。古法炸魚手指 Fish Amritsari魚肉選用新鮮白身魚,經過特製香料醃製,再裹上脆皮炸至金黃,每一口都感受到魚肉鮮嫩。南印度烤帶子伴茄子菠蘿果醬 Southern Scallops 帶子外焦內嫩,搭配上特製茄子菠蘿果醬,味道相當有驚喜。烤珍寶大蝦 Tandoori Jumbo Prawns 選用新鮮珍寶大蝦,喺炭火上烤至外焦內嫩。蝦肉鮮甜多汁,肉質結實彈牙,搭配濃郁香料,加上旁邊嘅檸檬增添清新口感。炭燒三文魚 Tandoori Salmon Tikka 三文魚肉質鮮嫩,搭配濃郁而不膩嘅醬汁,整體味道豐富。松露奶油咖喱雞柳 Truffle Butter Chicken雞柳經過特製香料醃製,然後用松露奶油
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今日朋友帶我去食印度餐,估唔到尖沙咀有一間環境咁靚坐得咁舒服嘅印度餐廳。
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純蕃茄湯 Tamatar Ka Shorba
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湯底用新鮮的蕃茄熬製而成,味道濃郁,帶有一絲微酸的清新感又感受到蕃茄天然甜味。

芝士印度夾餅 Paneer Taco
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創意十足,將傳統的印度芝士與墨西哥Taco結合,形成了一種全新口感體驗。外層餅皮酥脆可口,內裡包裹香濃Paneer芝士,搭配上新鮮蔬菜和特製醬汁,色彩繽紛。

古法炸魚手指 Fish Amritsari
魚肉選用新鮮白身魚,經過特製香料醃製,再裹上脆皮炸至金黃,每一口都感受到魚肉鮮嫩。

南印度烤帶子伴茄子菠蘿果醬 Southern Scallops
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帶子外焦內嫩,搭配上特製茄子菠蘿果醬,味道相當有驚喜。

烤珍寶大蝦 Tandoori Jumbo Prawns
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選用新鮮珍寶大蝦,喺炭火上烤至外焦內嫩。蝦肉鮮甜多汁,肉質結實彈牙,搭配濃郁香料,加上旁邊嘅檸檬增添清新口感。

炭燒三文魚 Tandoori Salmon Tikka
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三文魚肉質鮮嫩,搭配濃郁而不膩嘅醬汁,整體味道豐富。

松露奶油咖喱雞柳 Truffle Butter Chicken
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雞柳經過特製香料醃製,然後用松露奶油煮成。雞肉鮮嫩,每一口咖喱都充滿松露醬嘅鮮味,係一度好出色嘅fusion菜式。

蒜蓉烤餅 Garlic Naan
經典印度烤餅,外層金黃酥脆,內裡柔軟,搭配上香濃蒜香,唔單止適合搭配各種咖喱,就咁食都好好味。




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๛Tandoori Salmon Tikka (2 pcs)三文魚超級嫩滑!激推!配上清新的檸檬汁更加開胃๛Bengali Fish Curry魚肉非常嫩滑,無骨,啖啖肉超滿足,咖哩充滿椰香๛Prawn in Hot Garlic Sauce蝦肉彈牙,醬汁微辣很醒胃๛Garlic NaanNaan是薄身的,口感脆脆,帶點蒜香๛Aloo Gobi椰菜花吸滿醬汁,配上粒粒薯仔很有飽足感๛Murgh Zafrani Korma腰豆奶油忌廉雞咖哩很香濃creamy,雞件都多๛Mango Lassi去印度餐廳必點飲品,像芒果smoothie ,濃濃的芒果香💰人均: $101-200🌟推薦: Tandoori Salmon TikkaBengali Fish CurryPrawn in HotMango Lassi🧚🏻‍♂️祝各位食極唔肥 @nevergetfat ~
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๛Tandoori Salmon Tikka (2 pcs)
三文魚超級嫩滑!激推!配上清新的檸檬汁更加開胃
Tandoori Salmon Tikka
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๛Bengali Fish Curry
魚肉非常嫩滑,無骨,啖啖肉超滿足,咖哩充滿椰香

๛Prawn in Hot Garlic Sauce
蝦肉彈牙,醬汁微辣很醒胃
Prawn in Hot Garlic Sauce
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๛Garlic Naan
Naan是薄身的,口感脆脆,帶點蒜香
Garlic Naan
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๛Aloo Gobi
椰菜花吸滿醬汁,配上粒粒薯仔很有飽足感

๛Murgh Zafrani Korma腰豆奶油忌廉雞
咖哩很香濃creamy,雞件都多
Murgh Zafrani Korma
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Murgh Zafrani Korma
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๛Mango Lassi
去印度餐廳必點飲品,像芒果smoothie ,濃濃的芒果香
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💰人均: $101-200
🌟推薦: Tandoori Salmon Tikka
Bengali Fish Curry
Prawn in Hot
Mango Lassi
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🧚🏻‍♂️祝各位食極唔肥 @nevergetfat ~
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2025-07-08 179 views
舌尖上的印度時光隧道|尖沙咀Gaylord's摩登盛宴走進北京道太子中心五樓的「爵樂」,1972年至今的歷史沉澱與現代印度風情在此交匯。落地玻璃引進流光,酒吧區閃爍著銅器冷光,傳統紗麗圖紋在空間低調綻放——這絕非你印象中的老派咖哩屋。侍者端上Pani Poori,酥脆小球迸裂出薄荷冰飲與酸辣馬鈴薯的衝擊,瞬間喚醒味蕾。前菜三重奏驚豔:喀拉拉蟹肉塔可以柔韌烤餅包裹辛香蟹肉,酸奶烤雞串焦香多汁,而香料羊肉碎餅入口即化,佐著脆熱烤餅堪稱靈魂伴侶。主菜壓軸的松露牛油雞,正是經典"牛油紅茄燴雞肉"的奢華變奏——嫩烤雞浸潤在珍珠洋蔥與黑松露牛油交織的琥珀醬汁中,數十年功力熬煮的醇厚香料底蘊,遇上法式松露竟碰撞出驚喜和諧。慢燉黑豆咖哩(Dal Makhani)在陶鍋中低吟,每一勺都是時光淬鍊的濃郁;卡代香辣蝦鑊氣十足,蒜香烤餅蘸盡醬汁精華。結幕的藏紅花冰淇淋(Kesar Kulfi)以綿密奶香收束盛宴,佐一口葡萄牙紅寶石波特酒,看窗外霓虹發亮。人均$500的價位,買到的是半世紀的香料魔法與維港夜色——這趟橫跨傳統與現代的印度味覺航行,值回票價。
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舌尖上的印度時光隧道|尖沙咀Gaylord's摩登盛宴
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走進北京道太子中心五樓的「爵樂」,1972年至今的歷史沉澱與現代印度風情在此交匯。落地玻璃引進流光,酒吧區閃爍著銅器冷光,傳統紗麗圖紋在空間低調綻放——這絕非你印象中的老派咖哩屋。
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侍者端上Pani Poori,酥脆小球迸裂出薄荷冰飲與酸辣馬鈴薯的衝擊,瞬間喚醒味蕾。前菜三重奏驚豔:喀拉拉蟹肉塔可以柔韌烤餅包裹辛香蟹肉,酸奶烤雞串焦香多汁,而香料羊肉碎餅入口即化,佐著脆熱烤餅堪稱靈魂伴侶。
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主菜壓軸的松露牛油雞,正是經典"牛油紅茄燴雞肉"的奢華變奏——嫩烤雞浸潤在珍珠洋蔥與黑松露牛油交織的琥珀醬汁中,數十年功力熬煮的醇厚香料底蘊,遇上法式松露竟碰撞出驚喜和諧。慢燉黑豆咖哩(Dal Makhani)在陶鍋中低吟,每一勺都是時光淬鍊的濃郁;卡代香辣蝦鑊氣十足,蒜香烤餅蘸盡醬汁精華。
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結幕的藏紅花冰淇淋(Kesar Kulfi)以綿密奶香收束盛宴,佐一口葡萄牙紅寶石波特酒,看窗外霓虹發亮。人均$500的價位,買到的是半世紀的香料魔法與維港夜色——這趟橫跨傳統與現代的印度味覺航行,值回票價。
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