Prince and the Peacock, under the innovative leadership of Chef Palash Mitra, is proud to introduce an exciting array of new spring and summer dishes to its menu.
The first enticing addition is the Ghugni Chaat (HK$128), a delightful blend of traditional sweet shop-style Bengal gram combined with slow-cooked white chickpeas, onions, tomatoes, and a medley of aromatic spices. This traditional street food item is elevated with the addition of crispy rice flakes, fresh green mangoes, and a tangy tamarind chutney, showcasing the rich culinary heritage of Bengal.
Moving on to the Quail Pepper Roast (HK$198), this fiery dish features crispy quail halves tossed in a spicy chili sauce with onions and ghost peppers, served with boiled quail eggs and a refreshing lemon wedge. Its bold flavors and unique preparation pay homage to the vibrant spices and textures found throughout India’s regional cuisines.
The Bhapa Chingri (HK$428) is a true culinary gem inspired by traditional Bengali recipes and made with freshwater flower prawns from the Indian Ocean, coconut, cinnamon, and ground mustard. This dish, prevalent in Bengali and surrounding regional cuisines, offers a deep dive into the coastal flavors of the region and highlights Chef Palash’s passion for authentic, time-honored dishes.
The Artichokes Varuval (HK$178) presents a vegetarian delight featuring new potatoes, artichokes, Varuval masala, curry leaves, and fennel seeds. Drawing inspiration from the South Indian culinary landscape, this dish combines a medley of flavors and textures, creating a harmonious blend of spices and vegetables.
Machli Angeethi (HK$378) offers a tantalizing taste experience with embers-roasted Indian Ocean mackerel marinated in green herbs and spices. This tandoori-cooked delicacy showcases the robust flavors of the sea and the aromatic essence of traditional Indian cooking methods.
Patiala Shahi Koftey (HK$238) is a luxurious creation featuring soft cheese, royal cumin, cashews, and whipped cream. This dish, consisting of mashed soft cheese koftas stuffed with a rich mixture of dried fruits, nuts, and spices, pays homage to the royal kitchens of North India with its decadent flavors and sumptuous textures.
For dessert, Bahapa Doi (HK$128) offers a sweet conclusion to the meal with its steamed yogurt, rock sugar flan, and rose cookies. A traditional Bengali delicacy, this dessert combines the creamy richness of yogurt with the subtle sweetness of rock sugar.
Lastly, the Sorbet of the Day (HK$128) presents a refreshing finale with its mango, banana, and jackfruit sorbet. Based on an ancient Tamil recipe, this delightful frozen treat is Chef Palash’s personal favorite menu item, showcasing a fusion of exotic fruits and coconut cream that culminates in a natural, dairy-free indulgence garnished with a heap of minced cashew nuts.
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 Monday to Sunday for dinner from 6pm onwards. Reservations can be made via email (reservations@themagistracyhongkong.com) or by calling +852 2154 6104.