Prince and the Peacock, the MICHELIN-recommended modern Indian destination in Tai Kwun’s historic Central Magistracy, introduces The Nawabi Brunch, a luxurious new Sunday feast inspired by the opulence and generosity of India’s royal kitchens. Curated by Chef Palash Mitra and team, the brunch reimagines the leisurely banquets once enjoyed by nawabs and maharajas, blending time-honoured recipes with modern finesse. Available on 18 January, 15 February and 8 March, guests are invited to gather and share a celebratory spread designed for indulgence.
The Nawabi Brunch is priced at HK$598 + 10% per guest. Set within Joyce Wang Studios’ dramatic interiors, it offers a new Sunday ritual at Tai Kwun, where royal Indian storytelling meets contemporary luxury. The experience begins with a welcome drink, where guests may choose between a Rose and Saffron Sherbet, delicately perfumed and served chilled or a Masala Chai Bellini, a sparkling mocktail infused with spiced tea syrup and peach nectar.
Starters include Sheermal Kakori, melt-in-the-mouth lamb kebabs wrapped in saffron flatbread; Chena Kebab, crumb-fried soft cheese filled with mango chutney; and Royale Daulat Ki Chaat, a refined interplay of whipped yoghurt, spiced potatoes and chickpeas with mint and cumin chutneys.
At the heart of the brunch lies a generous spread of dishes showcasing the breadth of India’s regional cuisines. Highlights include Coastal Egg Curry, with boiled eggs simmered in roasted coconut and tamarind gravy; Macher Jhaal, a bold Bengali fish stew with mustard and dried red chillies; and Murgh Mussallam, a show-stopping centrepiece of roast spring chicken filled with spiced mince and eggs, finished with a saffron gravy (available as a +HK$228 supplement and ideal for sharing among four guests). These are accompanied by Saffron Pulao, Mini Kachori Baskets, Beet Raita Verrines, Flaky Parotta and Garlic Naan, creating a table rich with colour, texture and aroma.
To conclude, desserts are served to share, including Gulab Jamun and Milk Chocolate Cheesecake and a playful Besan Halwa “soft serve” ice cream with hazelnut and sea salt. Guests may then choose an after-brunch sip of Cardamom Filter Kaapi or Darjeeling Tea with edible gold dust, a final nod to regal indulgence.
A Flowing Affair
For those wishing to extend the celebration, a two-hour flowing beverage package is available at HK$488 + 10% per guest, featuring Champagne, French wines, gin & tonic and beer, carefully selected to complement the depth and spice of the menu.
Prince and the Peacock heralds a fresh era in the realm of elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. The restaurant’s opening hours are currently daily for dinner from 6pm onwards and on occasional Sunday Afternoons. Reservations can be made here or by calling +852 2154 6104.