• Chaat to host a special “16-Hands” charity dinner on 7th June for 1 night Only

    CHAAT at Rosewood Hong Kong will host a COOK FOR INDIA charity dinner on 7 June 2021, with 100% of proceeds going towards COVID-19 relief efforts in India. Recently crowned SCMP Top Tables Rising Star 2021, CHAAT’s own Chef de Cuisine Manav Tuli has invited seven top Indian chefs from all over Hong Kong to cook alongside him in a 16-hands collaboration dinner for one night only.

     

    Joining forces with Chef Manav in the CHAAT kitchen will be revered chefs Yogesh Yadav of Hong Kong institution Gaylord Indian Restaurant, Sheldon Fonseca of The Mira Hong Kong, Pardeep Kumar Ray of The Foreign Correspondents Club, Samaira Coutinho Kavatkarof AKA The Bombay East Indian Girl, Suveg Kavatkar of Caprice, Prabir Banerjee of Chaiwala and Taran Chadha of Pondi. Each chef will contribute one to two dishes to create an exclusive menu, available for one night only and priced at HK$2,788 per guest.

     

    16-Hands “Cook for India” Menu at CHAAT Hong Kong

    The evening will kick off with award-winning welcome cocktails created by Arkadiusz Rybak together with Beverage Manager Simone Rossi from DarkSide at Rosewood Hong Kong (ranked #40 in Asia’s 50 Best Bars 2021), before guests settle down for an Indian feast. The special menu, paired with two wines, includes:

     

    WELCOME COCKTAIL

    G&T A La Spritz

    With Gin, Elderflower, Cucumber Tonic Water, Coriander Seeds

    By DarkSide

    CANAPES

    KHAMAN DHOKLA, KRISTAL CAVIAR

    By Chef Suveg Kavatkar of Caprice

     

    PANI PURI, SEA URCHIN, GILLARDEAU OYSTER

    By Chef Suveg Kavatkar of Caprice

     

    AMUSE BOUCHE

    ROASTED BLUE LOBSTER & MOREL MUSHROOM

    cooked with Vin Jaune and Madras curry powder

    By Chef Suveg Kavatkar of Caprice

    STARTERS

    HOKKAIDO SCALLOP CRUDO, TROPICAL FRUIT KACHUMBER

    fermented lime, coriander, pine nuts 

    By Chef Sheldon Fonseca of The Mira Hong Kong

    EAST INDIAN LAMB POTATO CHOP

    Green Asparagus, Green Pea Chutney, Kachumber, Bottle Masala Spices

    By Chef Samaira Coutinho Kavatkar of The Bombay East Indian Girl

    TANDOOR COURSES

    ZAITUNI BLACK ANGUS SEEKH

    minced black angus, olives aromatic herbs and spices served with chutney 

    By Chef Prabir Banerjee of Chaiwala

    AJMODE KE TANDOORI PRAWNS

    prawn cooked in the tandoor with a celery flavored marinade

    By Chef Prabir Banerjee of Chaiwala

    LAMB CHOP MASALA

    By Chef Pardeep Kumar Ray of The Foreign Correspondent Club

    Paired with CARM Reserva Vinho Branco Douro 2019

     

    MAIN COURSES

    CHICKEN MAKHANWALA

     mildly spiced pulled Tandoori Chicken cooked in a buttery and creamy tomato sauce enhanced with freshly grounded spices and dry fenugreek

    By Chef Yogesh Yadav of Gaylord Restaurant

     

    TRUFFLE SPINACH KOFTA

    Spinach and Cottage Cheese Balls soaked in a creamy Spinach sauce infused with Black & White Truffle Salsa 

    By Chef Yogesh Yadav of Gaylord Restaurant

     

    ALLAPUZHA MEEN CURRY

    Curry leaf, Red Chilli, Raw Mango

    By Chef Manav Tuli of CHAAT

    MOPLA CRAB BIRYANI

    Basmati Rice , Saffron, Coconut

    By Chef Manav Tuli of CHAAT

    Paired with Cartuxa Colheita Vinho Tinto 2018

    SIDE DISHES

    CAULIFLOWER GREEN PEA MASALA (Vegetarian)

    By Chef Pardeep Kumar Ray of The Foreign Correspondent Club

    NADRU KI SUBZI

    lotus stem, ginger, coriander

    By Chef Manav Tuli – CHAAT

    DESSERTS

    “GHEVAR” CRISPY HONEYCOMB TART

    Saffron Goat’s Curd, Golden Raspberries, Fennel Seed Milk Crumble

    By Chef Taran Chadha of Pondi

    PETIT FOURS

    White Chocolate, Rose & Macadamia Fudge

    Carrot Halwa Cheescake Truffle

    Cumin Mango Jammie Dodger

    By Chef Taran Chadha of Pondi