Malabar scallops at Chaiwala in Central. Photo: Tory Ho
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
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Food and Drinks
Malabar scallops at Chaiwala in Central. Photo: Tory Ho