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主廚 @chef_manav_tuli 開設嘅 Leela ，餐廳設計超有氣派，仲係出自設計過四季酒店嘅Andre Fu之手～裝潢時尚靚靚，連餐具都精緻到想影幾張flatlay 😍 勁推薦 Smoked Butter Chicken!! 食過不少過10間印度野之後覺得Leela 道 butter chicken 勁好食！！◞有幾款印度菜印象特別深刻！Lucknowi Tokri Chaat — 超有視覺感嘅脆炸薯絲籃，入面有鷹嘴豆、石榴、乳酪、甜酸醬，每啖都酸酸甜甜又開胃！Baked Chettinadu Duck Samosa — 呢個係 CHAAT都會有嘅一道菜！甜筒造型好得意～鴨肉有微微煙燻香，食到尖尖位仲有陣酸香，好有層次感～主菜3款都好好食！Honey Sesame Pork Ribs — 蜜糖香+香料味完美融合，重點係啖啖肉夠嫩，fusion得嚟又唔會太heavy
Smoked Butter Chicken 配蒜味Naan 🍗 個Butter Chicken 好重煙燻味！然後係好濃郁蕃茄奶油咖喱，搽naan食真係冇停過手～
Bone Marrow Biryani — 牛骨髓 + 牛面頰肉 + 印度炒飯，而面頭嘅脆皮都吸滿牛香，一撈開即刻牛香四溢，份量勁多勁滿足～最後甜品Mango Mastani係用芒果、奶、雪糕blend做，食完咁多濃味嚟個甜甜地完美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

踏入銅鑼灣ʟᴇᴇ ɢᴀʀᴅᴇɴ 3 的ʟᴇᴇʟᴀ，第一感覺是空間充滿玩味色彩，卻又不失優雅。裝潢靈感來自焦特布爾舊城區，傳統宮殿的色調與現代線條融合，氛圍輕鬆得來帶點精緻。這裡由米芝蓮一星印度餐廳ᴄʜᴀᴀᴛ前主廚ᴍᴀɴᴀᴠ ᴛᴜʟɪ掌舵，他擅長將歷史悠久的印度食譜重新演繹，尤其專注於孔雀王朝時期的皇家菜餚，並融入現代烹調技巧。.菜單設計展現了印度各地風味，不只局限於常見的北印菜系，更引入南印風格，層次相當豐富。是日品嚐的菜式，調味各有特色，驚喜不斷。值得一提的是，廚師團隊十分細心，會根據客人對辣度的接受程度調整風味，這種貼心服務令用餐體驗更加分。.ʟᴇᴇʟᴀ呈現的印度菜風味多元，廚師對香料運用純熟，每道菜都展現出細膩心思，值得喜歡探索印度美食的食客前來體驗。頭盤的ʟᴜᴄᴋɴᴏᴡɪ ᴛᴏᴋʀɪ ᴄʜᴀᴀᴛ勒克瑙香脆薯仔籃，以脆身馬鈴薯籃盛載著薯餅、扁豆和鷹嘴豆，搭配羅望子酸辣醬和凝乳，石榴籽增添口感，味道清新開胃。ʙᴀᴋᴇᴅ ᴄʜᴇᴛᴛɪɴᴀᴅᴜ ᴅᴜᴄᴋ ꜱᴀᴍᴏꜱᴀ 烤切蒂納德咖喱角選了鴨肉口味，外皮酥脆，內餡香料平衡。果阿霹靂蝦選用黑虎蝦，以ᴘᴇʀɪ ᴘᴇʀɪ香料烤製，香辣惹味。.海鮮類菜式中，ᴛᴀɴᴅᴏᴏʀɪ ꜱʜᴇɴɢᴀ ᴄʜᴜᴛɴᴇʏ ꜱQᴜɪᴅ 印度烤本地魷魚搭配杏仁醬，口感軟嫩中帶炭香。ᴄᴏᴄᴏɴᴜᴛ ꜱᴇᴀʙᴀꜱꜱ椰香烤鱸魚值得一試，焦糖化洋蔥與椰香交融。主菜方面，招牌ᴋᴀɴᴅʜᴀʀɪ ʟᴀᴍʙ ᴄʜᴏᴘ 印度烤羊排是必試之選，選用十二種香料醃製，羊味適中而不羶，肉質異常軟滑，搭配自家醬汁更顯風味層次。ᴛʜʀɪꜱꜱᴜʀ ᴄʀᴀʙ ᴄᴜʀʀʏ 椰香蟹肉咖哩展現南印風情，烤椰香與黑胡椒的組合，配上中蒜香烤餅ɴᴀᴀɴ非常對味。.壓軸的ᴡʜᴏʟᴇ ʀᴏᴀꜱᴛᴇᴅ ᴛʜʀᴇᴇ ʏᴇʟʟᴏᴡ ᴄʜɪᴄᴋᴇɴ 炭烤全隻三黃雞燴飯是新品，以傳統炭烤方式鎖住肉汁，雞皮香脆帶濃郁香料味，肉質保持嫩滑。配搭的克什米爾炒飯選用印度米，炒得乾身香口。黑椒雜菌簡單卻美味，菌類吸收黑椒香氣，適合配搭蒜烤餅。.甜品ꜰɪɢ ᴍᴀꜱᴛᴀɴɪ無花果配堅果及牛奶雪糕，甜度自然，無花果與牛奶雪糕的組合清新。最後以一杯ᴍᴀꜱᴀʟᴀ ᴄʜᴀɪ香料奶茶作結。.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