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主厨 @chef_manav_tuli 开设嘅 Leela ，餐厅设计超有气派，仲系出自设计过四季酒店嘅Andre Fu之手～装潢时尚靓靓，连餐具都精致到想影几张flatlay 😍 劲推荐 Smoked Butter Chicken!! 食过不少过10间印度野之后觉得Leela 道 butter chicken 劲好食！！◞有几款印度菜印象特别深刻！Lucknowi Tokri Chaat — 超有视觉感嘅脆炸薯丝篮，入面有鹰嘴豆、石榴、乳酪、甜酸酱，每啖都酸酸甜甜又开胃！Baked Chettinadu Duck Samosa — 呢个系 CHAAT都会有嘅一道菜！甜筒造型好得意～鸭肉有微微烟熏香，食到尖尖位仲有阵酸香，好有层次感～主菜3款都好好食！Honey Sesame Pork Ribs — 蜜糖香+香料味完美融合，重点系啖啖肉够嫩，fusion得嚟又唔会太heavy
Smoked Butter Chicken 配蒜味Naan 🍗 个Butter Chicken 好重烟熏味！然后系好浓郁蕃茄奶油咖喱，搽naan食真系冇停过手～
Bone Marrow Biryani — 牛骨髓 + 牛面颊肉 + 印度炒饭，而面头嘅脆皮都吸满牛香，一捞开即刻牛香四溢，份量劲多劲满足～最后甜品Mango Mastani系用芒果、奶、雪糕blend做，食完咁多浓味嚟个甜甜地完美ending 🤍…查看更多

A great choice of Indian cuisine in Causeway Bay! I really enjoy the food and here are some of my favourites: This potato basket chaat is accompanied by a harmonious blend of sweet and sour chutneys. Giving you explosion of textures and spices in each bite. Australian sea urchin with layered naan, a unique combination will redefine your perception of traditional Indian bread.Aged Basmati Rice infused with saffron and rose water, perfectly combined with the succulent flavors of bone marrow. Wonderfully fragrant and chock full of flavour. This signature dish is elevated with a touch of flaming Laphroaig Whiskey. This dish combines tender chicken, caramelized tomato, and a hint of mustard oil, enhanced by the subtle smokiness of Laphroaig Whiskey. No Indian feast is complete without the quintessential naan. The freshly baked naan that is pillowy soft, warm, and perfect for mopping up every last bit of flavor from the plate!…查看更多

踏入铜锣湾ʟᴇᴇ ɢᴀʀᴅᴇɴ 3 的ʟᴇᴇʟᴀ，第一感觉是空间充满玩味色彩，却又不失优雅。装潢灵感来自焦特布尔旧城区，传统宫殿的色调与现代线条融合，氛围轻松得来带点精致。这里由米芝莲一星印度餐厅ᴄʜᴀᴀᴛ前主厨ᴍᴀɴᴀᴠ ᴛᴜʟɪ掌舵，他擅长将历史悠久的印度食谱重新演绎，尤其专注于孔雀王朝时期的皇家菜肴，并融入现代烹调技巧。.菜单设计展现了印度各地风味，不只局限于常见的北印菜系，更引入南印风格，层次相当丰富。是日品尝的菜式，调味各有特色，惊喜不断。值得一提的是，厨师团队十分细心，会根据客人对辣度的接受程度调整风味，这种贴心服务令用餐体验更加分。.ʟᴇᴇʟᴀ呈现的印度菜风味多元，厨师对香料运用纯熟，每道菜都展现出细腻心思，值得喜欢探索印度美食的食客前来体验。头盘的ʟᴜᴄᴋɴᴏᴡɪ ᴛᴏᴋʀɪ ᴄʜᴀᴀᴛ勒克瑙香脆薯仔篮，以脆身马铃薯篮盛载著薯饼、扁豆和鹰嘴豆，搭配罗望子酸辣酱和凝乳，石榴籽增添口感，味道清新开胃。ʙᴀᴋᴇᴅ ᴄʜᴇᴛᴛɪɴᴀᴅᴜ ᴅᴜᴄᴋ ꜱᴀᴍᴏꜱᴀ 烤切蒂纳德咖喱角选了鸭肉口味，外皮酥脆，内馅香料平衡。果阿霹雳虾选用黑虎虾，以ᴘᴇʀɪ ᴘᴇʀɪ香料烤制，香辣惹味。.海鲜类菜式中，ᴛᴀɴᴅᴏᴏʀɪ ꜱʜᴇɴɢᴀ ᴄʜᴜᴛɴᴇʏ ꜱQᴜɪᴅ 印度烤本地鱿鱼搭配杏仁酱，口感软嫩中带炭香。ᴄᴏᴄᴏɴᴜᴛ ꜱᴇᴀʙᴀꜱꜱ椰香烤鲈鱼值得一试，焦糖化洋葱与椰香交融。主菜方面，招牌ᴋᴀɴᴅʜᴀʀɪ ʟᴀᴍʙ ᴄʜᴏᴘ 印度烤羊排是必试之选，选用十二种香料腌制，羊味适中而不膻，肉质异常软滑，搭配自家酱汁更显风味层次。ᴛʜʀɪꜱꜱᴜʀ ᴄʀᴀʙ ᴄᴜʀʀʏ 椰香蟹肉咖哩展现南印风情，烤椰香与黑胡椒的组合，配上中蒜香烤饼ɴᴀᴀɴ非常对味。.压轴的ᴡʜᴏʟᴇ ʀᴏᴀꜱᴛᴇᴅ ᴛʜʀᴇᴇ ʏᴇʟʟᴏᴡ ᴄʜɪᴄᴋᴇɴ 炭烤全只三黄鸡烩饭是新品，以传统炭烤方式锁住肉汁，鸡皮香脆带浓郁香料味，肉质保持嫩滑。配搭的克什米尔炒饭选用印度米，炒得干身香口。黑椒杂菌简单却美味，菌类吸收黑椒香气，适合配搭蒜烤饼。.甜品ꜰɪɢ ᴍᴀꜱᴛᴀɴɪ无花果配坚果及牛奶雪糕，甜度自然，无花果与牛奶雪糕的组合清新。最后以一杯ᴍᴀꜱᴀʟᴀ ᴄʜᴀɪ香料奶茶作结。.ᴡʜᴀᴛ ᴡᴇ ʜᴀᴅ:***✿ ʟᴜᴄᴋɴᴏᴡɪ ᴛᴏᴋʀɪ ᴄʜᴀᴀᴛ✿ ʙᴀᴋᴇᴅ ᴄʜᴇᴛᴛɪɴᴀᴅᴜ ᴅᴜᴄᴋ ꜱᴀᴍᴏꜱᴀ ✿ ɢᴏᴀɴ ᴘᴇʀɪ ᴘᴇʀɪ ᴘʀᴀᴡɴ ✿ ᴛᴀɴᴅᴏᴏʀɪ ꜱʜᴇɴɢᴀ ᴄʜᴜᴛɴᴇʏ ꜱQᴜɪᴅ ✿ ᴄᴏᴄᴏɴᴜᴛ ꜱᴇᴀʙᴀꜱꜱ✿ ᴋᴀɴᴅʜᴀʀɪ ʟᴀᴍʙ ᴄʜᴏᴘ ✿ ᴛʜʀɪꜱꜱᴜʀ ᴄʀᴀʙ ᴄᴜʀʀʏ ✿ ɢᴀʀʟɪᴄ ɴᴀᴀɴ ✿ ʙʟᴀᴄᴋ ᴘᴇᴘᴘᴇʀ ᴍᴜꜱʜʀᴏᴏᴍ ✿ ᴡʜᴏʟᴇ ʀᴏᴀꜱᴛᴇᴅ ᴛᴀɴᴅᴏᴏʀɪ ꜱᴘɪᴄᴇᴅ - ᴛʜʀᴇᴇ ʏᴇʟʟᴏᴡ ᴄʜɪᴄᴋᴇɴ ʀɪᴄᴇ ***ᴅᴇꜱꜱᴇʀᴛ✿ ꜰɪɢ ᴍᴀꜱᴛᴀɴɪ✿ ᴍᴀꜱᴀʟᴀ ᴄʜᴀɪ…查看更多