Chaat by Chef Manav Tuli introduces new seafood theme for its bi-monthly Indian curry luncheon starting this October

Following the debut theme of LAMB, the second curry exploration lunch menu will be themed on the glories of seafood, of which there is truly no shortage of delicacies in India. Guests will be introduced to a selection of Indian appetisers to kick off the feast, including CHAAT’s signature Raj Kachori, Baked Jackfruit Samosas, along with a refreshing welcome cocktail, followed by seven seafood curries and dishes inspired by the various culinary regions of India.

These will include Meen Polichathu, the star dish of Kerala that involves broiling Karimeen fish marinated in a rich blend of spices, then wrapped inside green banana leaves with onion and tomato masala. The end result is a dish so deliciously soft and flaky that it oozes spicy juices when unwrapped. Karimeen is considered neither a saltwater nor river fish – its natural dwelling places include ponds, rivers, backwaters, lagoons and paddy fields, as well as low-lying wetlands where they feed off algae, insects, and other plant materials as bottom feeders.

Prawn Bacalhau is a dish that showcases the Portuguese influence upon Indian cuisine. It travelled with Portuguese colonies from Macao to India, and was originally called Balichao. At the time, Balichao consisted of shrimp, aguardente, salt, pepper, bay leaves and chillis, and its famous fiery re-interpretation now originates from Goa in coastal western India.

Galda Chingri Malai, known as prawn malai curry, is a Bengali curry made from Tiger (bagda) and King (galda) prawns and coconut milk from ripe and tender coconuts. Highly aromatic and flavoured with spices, the dish is popular throughout Bengal and is served during weddings and celebrations, and was especially popular among British colonists in Calcutta.

Malabar Fish Curry is a mouth-watering fish curry that originates from the western shore belt in India, and is especially famous in the state of Kerala. In this curry, assorted vegetables such as okra and onions are typically added with semi-stewed mackerel and served with kappa (tapioca).

Jhal Kankada is a spicy crab dish from the state of Orissa, influenced by the cuisine of Bengal. The dish is generally created with mud crabs, diced potatoes and mustard oil with the main spices of bay leaf, clove, ginger and red chillis.

Throughout the curry luncheon experience, Chef Manav Tuli will explain the fascinating history and origins behind each distinctive regional dish. The interactive lunch experience will also include Indian rice and three types of naan – garlic naan, Kalonji naan, and Lacha naan, as well as raita and onion salad to perfectly complement the fire and spice of the curries.

At the end of the lunch, guests will be provided a takeaway roll-up menu memento with descriptions of each dish that was enjoyed, as well as gifts of Chef Manav’s handmade takeaway Indian sweets. For enquiries and bookings, please contact CHAAT directly at +852 3891 8732 or visit https://www.chaat.hk/ for more details.