ALL NEW A LA CARTE DISHES, A DEEP DIVE INTO INDIAN FOOD CULTURE AT CHAAT
Chef Gaurav’s new menu at CHAAT marks an exciting chapter of culinary creativity, where traditional Indian flavours are reimagined with contemporary flair. Standouts include the Samosa Tart, a refined take on the classic street snack; Kerala Lobster Curry featuring Boston lobster in a tangy coconut base; and Goan Fish Curry made with Chilean seabass. The Rajasthani Banjara Gosht offers a rich, slow-cooked lamb experience, while the Angara Paneer Tikka brings tandoor-charred smokiness to marinated cottage cheese.
Other highlights include the bold Kasundi Lamb Chop, the delicately grilled Sunehri Grouper Tikka, and the nostalgic Kashmiri Walnut Pudding with Coconut Jaggery Ice Cream.
Vegetarians are well catered for with comforting Dal Dhaba, tangy Achari Baingan, and inventive Burrata Corn Palak. Refreshing sides like Kachumber Salad and Bondi Raita provide balance, while breads such as Cheese & Chilli Naan and Duck Keema Kulcha add indulgence. End on a sweet note with treats like the Watermelon Pomegranate Granita, fun Chocolate Praline Naan, or creamy Seasonal Kulfi — all available from June onwards.
To view the full menu of à la carte offerings at CHAAT, please visit HERE.
NEW LUNCH SET OFFERING ON TUESDAY – FRIDAY
CHAAT unveils a refreshed 5-course Set Lunch Menu, available Tuesday to Friday at HK$468+10% per guest, showcasing India’s rich regional flavours in a refined format. Starters include vibrant options like Palak Patte Ke Chaat, Badami Chicken Tikka, or Angara Paneer Tikka, followed by hearty mains such as Old Delhi Butter Chicken, Rajasthani Banjara Gosht, or Burrata Corn Palak. Each set comes with freshly baked naan, a side dish, and a choice of dessert — either the Kashmiri Walnut Pudding or Seasonal Kulfi. Guests can also enhance their meal with premium add-ons like Tandoori Wagyu Beef Cheek (+HK$108), Goan Fish Curry (+HK$88), Prawn Pulao (+HK$98), or Cheese & Chilli Naan (+HK$48).
To view the full lunch set menu at CHAAT, click HERE.