The second dinner at Prince and the Peacock takes a more primal, fire-led direction, built around smoke, grilling, and open flame cooking.
The menu opens with a thali-style tasting platter featuring hara salad with cucumber, radish, and tomato dressed in Sichuan garlic sauce; achari bamboo shoot and green mango pickle; tea smoked duck samosa with mint chutney; and chilli paneer skewers with onion and capsicum.
A crab and corn soup scented with Sichuan red peppercorn leads into a progression of grilled mains served with mint chaas. Kuruma prawns are enriched with Sichuan chilli bean paste, garlic, and brown butter, while Eastern star grouper is coated in a numbing spice rub and paired with tomato and samphire chutney. Clove-smoked three yellow chicken kebab is finished with scorched Sichuan chillies and leeks, while firecracker mutton chaap incorporates heaven-facing chillies and Sichuan peppercorns for a deeper, smokier heat. Tandoori pork ribs arrive glazed with Sichuan-style mouthwatering chilli oil.
The savoury courses conclude with Hakka noodles seasoned with spicy green chillies, sweet aromatic soy, garlic, and Xacuti spice before dessert transitions back into Indian flavours with custard apple rabdi and jalebi pearls.
For reservations of both events this July, please visit Grand Majestic Sichuan website at HERE or Prince and The Peacock website at HERE.