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2025-03-11
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The art of Indian cuisine lies in its fearless alchemy of spices, textures, and storytelling – a philosophy masterfully embodied in this curated tasting experience. Tandoori Octopus A daring reinvention of coastal Indian flavors. The octopus, kissed by the tandoor's blistering heat, achieves a textural paradox: a caramelized crust giving way to tender, almost butter-soft flesh. Its smokiness finds perfect counterpoint in the chaat – a vibrant confetti of toasted coconut flakes, caramelized pine
Tandoori Octopus
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A daring reinvention of coastal Indian flavors. The octopus, kissed by the tandoor's blistering heat, achieves a textural paradox: a caramelized crust giving way to tender, almost butter-soft flesh. Its smokiness finds perfect counterpoint in the chaat – a vibrant confetti of toasted coconut flakes, caramelized pineapple dice, and micro-crisp sev noodles. The coriander-beetroot chutney adds intrigue with earthy-sweet undertones, its vivid magenta hue whispering of molecular gastronomy finesse.
Sweet & Sour Kerala Wok Fried Prawns
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A masterclass in balancing South Indian ferocity. Plump tiger prawns, wok-tossed at dragon-breath temperatures, wear a lacquered glaze of tamarind-infused jaggery and Kashmiri chili. The dish thrills with its push-pull dynamic: caramelized onion slivers mellowing the chili's crescendo, while raw garlic slivers deliver periodic jolts of pungent brilliance.
Lamb Shank Nalli Nihari
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Mughlai royalty reimagined. The lamb shank, braised for epochs in a bone marrow-enriched gravy, collapses into silk at the prod of a fork. Star anise and mace weave through the unctuous sauce, their warmth tempered by a bright garnish of ginger julienne and coriander sprouts. The accompanying butter naan– blistered yet pillowy – proves an ideal vehicle for sauce-hoarding rituals.
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