The Story of Prince and The Peacock
The princely states of India, once rulers of diverse regions through centuries and colonial eras, were symbols of cultural and culinary richness. Prince and the Peacock is a tribute to the contributions of this era, when royal kitchens were places of innovation, blending local traditions with Persian, Turkish, and Mughlai influences to create a cuisine that was as diverse as it was divine. The princely states of India were not just political entities but cultural phenoms, each nurturing a unique identity. Hyderabad’s Nizams showcased patience and taste in slow-cooked delicacies, while Lucknow wove culinary poetry with aromatic spices, reflecting narratives of love and conquest. Chef Palash Mitra, inspired by his experiences in royal Indian palaces, invites guests on a journey through India’s majestic past, reviving the grandeur of royal tables with dishes that preserve the opulence and beauty of the nation’s historical culinary tapestries.
Menu and Signature Dishes at Prince and the Peacock
The soft opening menu at Prince and the Peacock is broken down into 10 sections featuring soups, a selection of starters, essence of poultry, symphony of lamb, treasures of the sea, bounty of the harvest, slow-cooked elegance, grains, accompaniments, and desserts, with dishes starting from HK$38 -HK$238.
Signature dishes at Prince and the Peacock showcase the culinary prowess of Chef Palash, inviting guests to savour the essence of regal Indian kitchens. Indulge in the delectable Chicken Samosa (HK$108), 4 pieces of crispy fried pastry triangles filled with flavourful goodness, or delight in the Tawa Jhinga (HK$188), griddle-cooked prawns elevated with shallots and Kandhari chillies. Seafood enthusiasts can revel in the Machli Angeethi (HK$238), a char-grilled whole white pomfret.
Experience the rich flavours of North India with the iconic Gosht Rogan Josh (HK$208), featuring tender lamb shank infused with Kashmiri chillies and cockscomb, while the Nalli Gosht Biryani (HK$238) offers a royal blend of lamb shank and ribs with aged basmati rice, promising an aromatic adventure in every spoonful.
Conclude the royal feast with the fragrant Rose Kulfi (HK$108), a frozen delight of reduced milk infused with saffron, rose petals, and pistachio, or relish in the decadent Gulab Jamun (HK$108), caramelised milk dumplings steeped in a sugar bath. Elevate the dessert experience with a choice of vanilla bean or sandalwood ice cream for an added touch of luxury (add HK$10).
The drinks menu at Prince and the Peacock is a tribute to India’s royal agricultural heritage, boasting a produce-driven selection that reflects the nation’s rich history. Working closely with Chef Palash, seasonal produce and herbs are meticulously chosen to complement exclusive spirits from Indian distilleries. Organised by produce type and royal dynasties, the menu includes a thoughtfully curated wine list that pairs perfectly with the aromatic depth of the culinary offerings. Featuring selections from premier vineyards worldwide, the wines honour the legacies of India’s royal traditions and appeal to the sophisticated palates of historic dynasties.