• Sat
  • Dec 20, 2014
  • Updated: 4:37pm

Karnataka Cuisine

Ista Bangalore

What is it? A business hotel in a business city. The 143-room Ista is situated close to the centre of Bangalore and is thus favoured by those who are visiting 'the Silicon Valley of India' for work.

Sunday, 6 May, 2012, 12:00am

Mango Tree

5/F, Cubus, 1 Hoi Ping Road, Causeway Bay Tel: 2577 0828 Open: noon-3pm, 6pm-midnight Cuisine: Thai

Price: about HK$500 without drinks and the service charge.

19 Jan 2012 - 12:00am

It's a Feast for the senses in the house that chicken tikka built

Chef Devi Prashad Kandel, better known as Devi, moved to Hong Kong from Assam in northeast India in 1990, originally to work at a fast food restaurant run by a friend in Tsim Sha Tsui.

15 Dec 2011 - 12:00am

Mango chutney

Geeta's Premium Mango Chutney

8 Dec 2011 - 12:00am

Listings - New Territories / Outlying Islands


Lobby Level, Novotel Citygate Hong Kong, 51 Man Tung Road, Tung Chung, 3602 8828


Cuisine Light meals and snacks

Specialities Pizza, pasta, noodles, steak

Wine White and red Chilean and French

Best for Casual bite

22 Sep 2011 - 12:00am

Time to veg

IT'S TOUGH GOING without meat in a town that celebrates eateries channeling freshly caught seafood, roasted poultry and -the most controversial of all- shark's fin soup. But whether you're a veteran or visiting vegetarian, or just seeking a break from carnivorous eating, diners can rely on the following restaurants that refuse to be overshadowed by neighbouring flesh-hungry venues.

8 Jul 2011 - 12:00am

Tongue tickling

Tamarind isn't the prettiest fruit - in fact, the first time I saw the brown pods on the ground, I thought a large pack of dogs had been through the area, leaving behind evidence of their passage (I was nearsighted at the time). After tiptoeing around the pods, being very careful not to step on any of them, a friend told me they were tamarind in its true form.

10 Apr 2011 - 12:00am

Khana Khazana

Khana Khazana 1/F Dannies House 20 Luard Road Wan Chai Tel: 2520 5308

Vibe: While not deliberately retro, the dining has old-fashioned charm. Staff are attentive but not pushy. They are happy to explain the menu and offer suggestions. Who to bring: It's a good place for vegans and vegetarians.

3 Apr 2011 - 12:00am

The heat is on

Curry has come a long way from its roots, with many cuisines adapting the complex blend of ground spices that Indians know as garam masala. Spice shelves across the world carry curry powder, which is used to flavour everything from soup to desserts. I've tasted curry ice cream, which was surprisingly good, and curry truffles, which were awful.

3 Oct 2010 - 12:00am

peacetime delicacies

Mainland migrants in the 1940s and '50s brought with them styles of cuisine that can still be found on the streets of modern-day Hong Kong

After the second world war, the civil war in China continued until the communist victory in 1949. Large-scale migration from the mainland to Hong Kong began in the late 1940s and went on throughout the '50s.

11 Oct 2007 - 12:00am

By the grace of cod

Lau Chi-wing started cooking 24 years ago as an apprentice, before working his way through the hierarchy of the kitchen.

9 Feb 2003 - 12:00am


Red lentils and green peas with roasted garlic


2 cups red lentils

2 cups frozen petits pois (small green peas)

1 bay leaf

10 large cloves garlic, divided

1/2 tsp or more of curry powder

2 tsp lemon juice, or to taste

3 tbs orange juice, or to taste

2 Dec 2001 - 12:00am

Tastes of the Taj Mahal

Before coming to work as executive chef of the Viceroy in the Sun Hung Kai Centre, Vijay Singh Gusat worked at the Tanjore restaurant in the Taj Mahal Hotel in Mumbai. A native of Himachal in northern India, Gusat has worked hard to increase people's awareness of Indian cuisine and, in his 10 years with the Viceroy, he has continued to organise festivals and regional Indian food promotions.

14 Oct 2001 - 12:00am

Currying flavours

A SPICY CURRY, pappadams, naan bread and samosas do not constitute Indian food in its full range, yet few strangers to Indian cuisine are willing to go beyond what is easy to remember from the menu.

7 Oct 2001 - 12:00am

Musical chairs

When the curtain goes up for Miss Saigon, it will be better to be in your seat feeling sated than sit through a long performance with a growling stomach. Fortunately, the area around the Cultural Centre offers a wealth of options for the hungry theatre-goer.

25 May 2001 - 12:00am