PRINCE AND THE PEACOCK UNVEILS “THE NAWABS OF BENGAL” EXCLUSIVE MENU FOR FEBRUARY – APRIL 2025

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<<24^th February 2025 – Hong Kong >> MICHELIN-recommended Prince and the Peacock, located in the heart of Hong Kong in Tai Kwun’s Central Magistracy, continues its exploration of Indian royal cuisine with the launch of The Nawabs of Bengal menu by Chef Palash Mitra and team serving from February to mid April 2025, available Monday to Wednesday for dinner only. This exclusive menu pays homage to the culinary heritage of the Nawabs of Bengal, known for their opulent feasts and exquisite cuisine during the 18^th and 19^th centuries.

The menu draws inspiration from the remarkable cultural pairing between Mughlai aristocrats and Bengali artisans and intellectuals, blending courtly sophistication with the rich local pantry of ingredients and produce. Each dish is a testament to the rich tapestry of spices, slow-cooking techniques and artful presentation that characterize Nawabi cuisine.

Guests can savour a sumptuous selection of dishes celebrating the Nawabs of Bengal and their contributions to gastronomy, preserving an essential part of Indian culinary history. From the aromatic Ghugni to the flavourful Morog Pulao with Bhapa Chingri, each offering tells a story of the Nawabs’ approach to cooking. By bringing the Nawabi culinary traditions to life at Prince and the Peacock, guests are invited to embark on a gastronomic journey that transcends time, with a taste of royal excellence on every plate.

Guests may also choose to order the full selection of specials priced at HK$748 per guest, or individual selections for à la carte pricing as stated below. “The Nawabs of Bengal” Exclusive Menu includes:

• Ghugni (HK$78) – Sweet shop-style Bengal gram served with crispy rice flakes, spiced cucumber and Bengali garam masala.
• Bhaja Maach (HK$128) – Pan-fried barramundi belly with Kasundi mustard chutney, a traditional breakfast dish.
• Morog Pulao (HK$268) – Dhaka-style chicken pulao with potatoes, basmati rice, saffron and fresh green chillies. A celebratory dish for weddings and special occasions.
• Bhapa Chingri (HK$288) – Steamed freshwater flower prawns with coconut and ground mustard. Traditionally, this dish is a quick steam or braise that is best enjoyed with rice or a pulao.
• Haser Kaliya (HK$278) – Inspired by Chef Palash’s fondness for local roast goose, this interpretation of the Sylheti specialty features tandoor-cooked goose seekh kababs simmered in goose stock with fried onions, cashew cream and mint.
• Kumro Chechki (HK$128) – Seasonal pumpkin braised with ginger, crushed peanuts, Bengali five spice and garam masala — delicious with a Dhakai porotta.
• Dhakai Porotta (HK$48) – Layered wheat flatbread from Dhaka, griddle-cooked until light and flaky.
• Roshmalai, Jaggery Gelato & Rice Kheer (HK$158) – An assortment of sweets including twice-cooked milk dumplings, Chef Palash’s Bengal palm sap jaggery-flavoured gelato and sweet, slow-cooked basmati rice.

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 is currently open Monday through Sunday for dinner from 6pm onwards. Reservations can be made via email (reservations@princeandthepeacock.com) or by calling +852 2154 6104. Bookings for The Nawabs of Bengal can be made at HERE.

<<ENDS>>

RESTAURANT INFORMATION

Address – 1/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong

Contact Number – +852 2154 6104

Contact Email – reservations@princeandthepeacock.com

Website – https://www.themagistracyhongkong.com/prince-and-the-peacock

Instagram – @princeandthepeacock

ABOUT PRINCE AND THE PEACOCK

As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.

ABOUT CHEF PALASH MITRA

Leading the kitchen brigade at Prince and the Peacock is Chef Palash Mitra, a maestro of Indian cuisine. With roots deeply embedded in the flavours of Bengal and Gujarat, Chef Palash’s expertise shines through in each dish, weaving together narratives of tradition and innovation. His illustrious culinary journey – from renowned establishments in London to the acclaimed one MICHELIN-starred New Punjab Club – has culminated in the grandeur of Prince and the Peacock, where he masterfully crafts dishes that elevate Indian dining to new heights.

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 35 brands built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.