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食印度嘢梗係要嚟重慶大廈啦!呢間珍珠皇宮印度餐廳,主打地道嘅印度菜,好多名人都有嚟食過,上年食過感覺唔錯,今晚帶朋友再嚟試吓其他印度菜式先😍🥣 Yakhani Shorba(羊肉清湯)呢個湯飲落好香,主要係以羊骨、香料慢火熬製,味道夠晒濃郁,有陣陣孜然、肉桂同胡椒香,每一啖都覺得暖笠笠。飲完成個人都暖晒又冇腥味,飲完開胃又舒服。🧀 Punjabi Paneer Tikka(旁遮普烤芝士)厚切芝士粒用乳酪醃過再炭烤,外層帶少少焦香同煙熏香,食落柔軟帶點彈性。香料味好重,有孜然、小茴香同辣椒香,唔辣但好香,配埋薄荷醬更加正!🐟 Goan Fish Curry(果亞咖哩魚)呢個魚咖哩就最有南印度風情,湯底用大量椰奶、香料調成,微香帶辣,咖哩香濃唔膩口。魚肉滑溜新鮮,帶酸帶辣又有椰香,配白飯食一流。🥩 Kadhai Gosht(鐵鑊羊肉)羊肉炆到好腍,完全滲哂香料味,食落唔羶。配料有洋蔥、青椒,成碟帶焦味同香辣,醬汁濃稠,好掛飯或配烤餅食,口感豐富層次多。🫓 Garlic Naan(蒜茸烤餅)熱辣辣上枱,一聞已經有濃烈蒜香。餅皮外脆內軟,煙韌唔會太乾,點咖哩或者單獨食都正。🥯 Masala K
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🥣 Yakhani Shorba(羊肉清湯)
呢個湯飲落好香,主要係以羊骨、香料慢火熬製,味道夠晒濃郁,有陣陣孜然、肉桂同胡椒香,每一啖都覺得暖笠笠。飲完成個人都暖晒又冇腥味,飲完開胃又舒服。
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🧀 Punjabi Paneer Tikka(旁遮普烤芝士)
厚切芝士粒用乳酪醃過再炭烤,外層帶少少焦香同煙熏香,食落柔軟帶點彈性。香料味好重,有孜然、小茴香同辣椒香,唔辣但好香,配埋薄荷醬更加正!
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🐟 Goan Fish Curry(果亞咖哩魚)
呢個魚咖哩就最有南印度風情,湯底用大量椰奶、香料調成,微香帶辣,咖哩香濃唔膩口。魚肉滑溜新鮮,帶酸帶辣又有椰香,配白飯食一流。
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🥩 Kadhai Gosht(鐵鑊羊肉)
羊肉炆到好腍,完全滲哂香料味,食落唔羶。配料有洋蔥、青椒,成碟帶焦味同香辣,醬汁濃稠,好掛飯或配烤餅食,口感豐富層次多。
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🫓 Garlic Naan(蒜茸烤餅)
熱辣辣上枱,一聞已經有濃烈蒜香。餅皮外脆內軟,煙韌唔會太乾,點咖哩或者單獨食都正。
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🥯 Masala Kulcha(香料餡烤餅)
餡料通常有薯仔、洋蔥、香料,口感仲帶啲脆同煙韌,味道比較有層次,有鹹香又少少胡椒辣,熱辣辣吃落特別滿足。
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🍓 Strawberry Lassi(士多啤梨乳酪飲品)
粉紅色賣相超吸引,入口香滑乳酪同士多啤梨味,好清新唔太甜。飲落冰凍解渴,又帶陣淡淡果香,食完印度菜飲返杯,好舒服。
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