NEW AUTUMN DISHES AT PRINCE AND THE PEACOCK
The menu at Prince and the Peacock is broken down into nine 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.
New autumn creations at Prince and the Peacock offer guests an authentic taste of royal Indian kitchens in the season of the harvest. Start with the Kumbh Badami (HK$108), a silky mushroom and smoked green almond soup inspired by the flavours of Lucknow cuisine, which were originally influenced by the Mughals; and Boti Kabab (HK$218), Tandoor-glazed wagyu short ribs that pay homage to the rustic flavours of Hyderabadi cuisine, known for its love of spit-roasted meats.
Pandhra Rassa (HK$268) is the latest murgh (poultry) dish showcasing a succulent, slow-cooked three yellow chicken leg filled with chicken farce, pistachios and spices, stewed in a rich coconut and poppy seed gravy. From the land to the sea, savour a taste of coastal Kerala with the Lobster Moilee (HK$428), a seafood delicacy stewed in coconut milk, ginger, and curry leaves; or the new elevated version of Meen Porichettu (HK$678), another Kerala-inspired recipe featuring toddy vinegar-marinated dover sole seared to perfection on a griddle that is perfect for sharing for groups.
A range of new vegetarian delights include the Aloo Katliyan (HK$158), a dish influenced by Mughal Emperor Akbar ‘the Great’, who was a vegetarian; Subz Kaliya (HK$188), a mix of autumn vegetables cooked in aromatic spices; and lastly, Gucchi Mattar (HK$218), combining rare and highly sought-after Kashmiri morel mushrooms and green peas in a cardamom-infused cashew nut curry.
Dumpukht is a traditional cooking technique in Mughlai cuisine where food is slow cooked in a sealed container with hot coals on the lid, allowing the flavours to meld and intensify. Indulge in the Scallop Ratan Pulao (HK$328), a Mughal-inspired dish that uses this ancient method to combine Hokkaido king scallops with short grain red rice and sea lettuce, offering a luxurious take on the classic pulao.
The beverage 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.
NEW EXCLUSIVE DIWALI DISHES – FROM 1 TO 3 NOVEMBER
Celebrate the Festival of Lights with time-honoured traditional dishes, each paying tribute to the rich cultural tapestry of this ancient celebration. Available from 1 to 3 November only, enjoy exclusive dishes including Gobhi Angeethi (HK$228), chargrilled milk-braised cauliflower with tempered yoghurt; Nav Ratan Pulao (HK$258), “nine jewels” vegetables with dried fruits, aged basmati rice and ghee; and a sweet ending with Ras Malai (HK$178), saffron-infused milk dumplings with churned flavoured milk.
THE KOHINOOR: PRIVATE DINING ROOM EXPERIENCE
The Prince and the Peacock’s private dining room, The Kohinoor, provides an elegant retreat for groups and large parties, with a dining table for up to ten guests and a secluded, open-air terrace offering picturesque views of the Hong Kong cityscape.
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. Reservations can be made via email (reservations@themagistracyhongkong.com) or by calling +852 2154 6104.