The changing face of Indian cuisine in Hong Kong – wagyu beef, scallops and deconstructed dosas
- From beef sous-vide, slow-cooked for 48 hours then finished in a tandoor clay oven, to a new take on dosas, it’s all about elevating Indian menus
- Chefs are trying to spice up old recipes
Challenging the existing notion of Indian cuisine as something cheap, cheerful, heavy and spicy, a few additions to the Hong Kong restaurant scene are now setting ambitious standards.
While these restaurants all follow authentic recipes, they each have their own approach to the cuisine, and bring a unique experience to customers.
The newest is Daarukhana, which opened this month in Wan Chai and serves progressive Indian food with an international twist. Executive chef Valice Francis says that his cuisine follows traditional recipes but he adds “a little bit of a global touch”.
The former chef de cuisine of Indian Accent in New Delhi uses Indian and international cooking techniques in his cuisine.
For example, to make his Burra short rib dish soft and tender he cooks the beef sous-vide at about 55 degrees Celsius for 48 hours, then finishes it in a tandoor clay oven. The beef is served with a trio of chutneys.
“Normally what we do in Indian cuisine, with the curry, the meat and with the vegetables, is we just pour it all in one bowl,” Francis says. “[But] I want to make all my dishes look special.”