I have to admit, when dining out and choosing restaurants, Indian cuisine is not often at the top of my list. My previous Indian food experience usually involved cheap takeaways or food court stalls selling tough, dry meats drowned in a greasy brownish sauce. Therefore, when I first visited Tulsi & Wine a while back, I was pleasantly surprised with the lovely fresh food on offer. The menu at this family owned restaurant consisted of a variety of colourful, well-presented dishes with bold flavours. Dining here totally changed my impression on Indian food and talk about the delicious food continued on well after we left.
This time, I had the pleasure of coming back and taking a look inside the kitchen where the magic happens. In a collaboration with Food Panda HK, we were able meet with Head Chef Jay and learn how to cook up their specialty dish: Nawabi Chicken. The recipe was originally designed by Chef Jay’s father and was one of the recommended dishes by the Michelin guide for several years running. The Tulsi variation of Nawabi Chicken uses a lot more spices than the traditional recipe to give it added colour and depth of flavour to better accommodate the Hong Kong crowd.
Fresh ingredients + colourful spices + lots of flavour = fun cooking.
Can’t wait to dig in! Who needs a plate when you can eat it from the pan 🙂
Chef doing Chefy things. Not your usual pile of mess in a bowl.
Final product! Crispy juicy chicken with spicy lamb mince and touch of creaminess from the egg yolk. One dish of this and a large pot of rice makes for the perfect yummy meal. Can’t wait to recreate the dish at home!
[kindred-recipe id=”1386″ title=”Nawabi Chicken”]
Tulsi & Wine
Tel: 2517 7077
Opening Hours: Tue-Sun: 11:30-15:00; 18:00-23:30, Mon: Closed