ALL NEW A LA CARTE DISHES, A DIVE INTO THE INDIAN HISTORY AT CHAAT
The introduction of Chef Gaurav’s new menu signals a fresh era of gastronomic exploration at CHAAT, where traditional flavours blend seamlessly with contemporary techniques to deliver a dining experience like no other. All new creations will be available to enjoy at CHAAT from Saturday, 1st March onwards.
New dishes at CHAAT include: Samosa Tart with spiced potatoes and tamarind sauce, Parsi Prawn Pav paying homage to Persian influences, Angara Paneer Tikka with chestnuts and apricots, Sunahari Grouper Tikka showcasing red-spotted grouper, Goan Fish Curry with seabass and Portuguese influences, the comforting Dal Dhaba with lentils and aromatic spices, the Kerala Lobster Curry blending lobster with Kerala spices, Rajasthani Banjara Gosht highlighting traditional lamb curry, Achari Baigan featuring baby eggplant and pickling spices, and the Spanish Octopus Dum Biryani marrying octopus with fragrant basmati rice.
To view the full menu of à la carte offerings at CHAAT, .please visit HERE.
HOLI FESTIVAL EXCLUSIVE DINNER ON 14TH MARCH
Experience the vibrant Holi celebration at CHAAT with their exclusive Holi Set Menu on 14th March, offering a colourful array of dishes welcoming spring priced at HK$1,258+10% per person. From the refreshing Thandai welcome drink to the flavourful Bhalla Papdi Chaat and festive Gilafi Seekh Kebab, followed by the Lobster Korma and Duck Tharavu Mappas, each dish celebrates the season. Indulge in the Gobi Jalfrezi, Nimmakaya Pulihora, Anardana Raita, and Pudina Laccha Naan, completing the meal with Nimish cream and Masala Chai Mumbai milk tea for a delightful Holi feast.
To view the full 2025 Holi menu at CHAAT, click HERE.
For reservations, please contact hongkong.restaurantreservations@rosewoodhotels.com.