With its rich flavours and varied dishes, Indian food has a legion of passionate fans. (Our hands are firmly raised!) We benefit from the presence of the city’s Indian community, which ensures there are plenty of authentic Indian restaurants in Hong Kong. Check out our thoughts on four of our favourites spots, offering everything from delicious butter chicken and other traditional recipes, to menus with a twist.
Punjab Warriors
An “Indian Chop House” where everything is grilled over searing, smoky coals is a welcome addition to Hong Kong’s diverse dining landscape. So, we just had to head into Central and discover the delights on offer at Punjab Warriors.
Inspired by the army mess bars of 1950s colonial India, this Lyndhurst Terrace dining room is often packed with long tables of after-work revellers, sipping beers and cocktails, and grazing on incredible Indian bites.
The music is lively when we arrive, with dishes weaving their way to expectant diners – and we’re ready to get in on the action too. Drinks first – and since there are 27 gins to choose from, we opt for a generous goblet of Four Pillars Rare Dry, with ginger beer and chilli flakes.
The colonial starters are a joy: lamb vindaloo samosas with a fiery dip, chips and curry sauce that are a dream to share, and perhaps the best crispy onion bhajis in Hong Kong. Proper bhajis – not the loose onion shards that often get served up.
A “Ruby Murray” sounds inviting – maybe a chicken tikka butter masala, lamb shank rogan josh, or wagyu beef short rib vindaloo. However, tonight’s goal is charcoal. From the “Punjabi Charcoal Pits” our pepper-masala salmon tikka skewers arrive flame-kissed yet moist and delicately spiced.
Now to the star of the night; the signature Aussie lamb chops. Four plump tandoori chops are barbecued to perfection with meat all the way down each bone. No fancy French butchery here; this is the real deal. On the side, the garlic naan is crispy and pillowy, and just like the onion bhajis and lamb, the aloo ghobi is also the best in Hong Kong.
The accent in this chop house is very much on fun and genuine quality. Prices are reasonable and there are half-price deals every Tuesday to Thursday. In the daily battle striving for perfection, the Punjab Warriors are all-conquering heroes!
G/F, Car Po Commercial Building
18-20 Lyndhurst Terrace, Central
9525 7003 | punjabwarriorshk.com
Prince and the Peacock
Black Sheep took on the ambitious project of renovating The Magistracy at Tai Kwun in 2022. Prince and the Peacock is now their third venue in this historic complex. The menu of Michelin-starred chef Palash Mitra is inspired by the royal courts and kingdoms of a bygone era. Each dish tells a story from the ancient kitchens of the Indian subcontinent.
The spacious lavish dining room reflects this influence. Transporting diners to another time with its regal carpet, tropical greenery, crisp linens and gleaming glassware, it’s a beautiful dining space that’s both welcoming and sophisticated.
After enjoying a seasonal selection of welcome snacks, we moved on to three starters. There was delicious Tawa Jhinga – tiger prawns garnished with sweet shallots and a hint of spice from Kandhari chillies; samosas featuring spiced chicken, onions and curry leaves encased in the lightest and crispiest golden pastry (you might want to order a second portion!); and Chapli Kabab, a ground lamb patty, aromatic with spices and coriander, served with sweet tomatoes and lightly pickled pink onions.
Mains and dessert
Our mains included Murgh Makhanwala, Chef Palash’s indulgent take on butter chicken. It’s rich and succulent but omits the tandoor stage resulting in a cleaner flavour. Freshly griddled flaky Parotta is perfect for mopping up the gravy.
Nalli Gosht Biryani was the standout dish of the evening. These grass-fed lamb shank and ribs are cooked and then layered with spices and aged basmati rice. They’re then finished in a slow-cooking technique known as Dum. Temper the richness of the lamb with a minty yoghurt and sliced vegetables.
Vegetarian dishes feature on the menu too. We tried the Dal Moradabad, slow-cooked yellow lentils garnished with neat lines of onions, tomatoes and chillies and offering five different flavour combinations, all delicious.
Save room for dessert! Both the Rose Kulfi – a frozen milk dessert infused with saffron, rose and pistachio and served on a bed of fragrant rose buds – and the Galub Jamun garnished with flakes of coconut and pistachio languishing in a sugar bath are delicious and perfect to share.
For all this, the dishes are surprisingly well priced, and portions are generous. The wine list is curated to complement the Indian food options perfectly too. Wines by the glass start from $148. Our sommelier recommended a crisp Sauvignon Blanc from Südsteiermark in Austria and a smooth Murdock Hill Syrah from the Adelaide Hills.
We enjoyed every single delicious moment in this divine Indian restaurant in Hong Kong and can’t wait to return!
2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Road, Central
2154 6104 | themagistracyhongkong.com/prince-and-the-peacock
Bengal Brothers
Bengal Brothers is an exciting funky concept. It’s inspired by the daily canteens and street stalls that fuel the hustle and bustle of life in India. Both in the kitchen and front of house at this Indian restaurant in Hong Kong, these brothers are passionate in their quest to serve up the most authentic punchy street food, famous kathi rolls and robust sharing plates.
With its vibrant décor, a classic cricket test match on a retro television and Indian diners as our neighbours, we knew we were on to a sure thing. Drinks, nibbles and laughter is the Bengal Brothers way. So after ordering a cocktail and some good house red, we dived in.
First to arrive was Railway Onion Bhajia. This was light and crispy with more than a hint of fennel – an absolute treat. The famous Kathi Rolls were wrapped in flaky paratha with tangy chutney and lemon, and the Chicken Tikka Roll is a masterpiece. We’ll have to save the Lamb Seekh Kebab, Achaari Paneer and Chickpea Masala Rolls for next time.
We also shared the Smoked Butter Chicken, delightfully smoky with a touch of sweetness, and the Chettinad Lamb Curry, tender with joyous south Indian notes of black peppercorns, cinnamon, coconut and curry leaf. Flaky Paratha with garlic butter is the perfect partner as are the fun Gunpowder Fries.
This was a wonderfully informal night out, with an accent on fun. The menu sits nicely on one page offering great variety and excitement. With cooking and hospitality this good, Bengal Brothers will soon become our brothers in arms.
G/F, Man Hee Mansion, 6 Johnston Road, Wan Chai
9245 8774 | bengal-brothers.com
CHAAT
Entering CHAAT, the welcome aromas of masala wafting from the open kitchen greeted us and we instinctively knew we were in for a treat. The restaurant’s terrace on the fifth floor of Rosewood Hong Kong affords stunning harbour views. Our plush booth was in the elegant indoor dining area, where we could watch the tandoor chefs at work.
Nearly a year into their new roles at CHAAT, joint head chefs Gaurav Kuthari and Dhinaj Kumar continue to offer an elegant and elevated take on traditional Indian street food. The menu is easy to navigate, with five sections: small plates, slow-cooked, tandoori, vegetables and grains.
Our server Monica insisted we try the Baked Samosa – and we were delighted we did! Offering a modern twist on the traditional samosa, crispy cones are stuffed with spiced jackfruit and peas, and also come with a pretty sprinkle of finely chopped chives. Even the most hardened carnivores will succumb to these vegetarian delights! We then devoured two further small plates – flavoursome Iberico Pork Pepper Fry seasoned with Tellicherry pepper, and the crispy spinach Palak Patte Ke Chaat.
From the extensive tandoor offerings, Badami Chicken Tikka came garnished with slivered almonds and was succulent and flavoursome. But the showstopping Lehsuni Salmon Tikka took my breath away: soft but with a hint of char, and exquisitely seasoned with garlic and mustard oil. Perfection!
Our two slow-cooked dishes were also standouts: Lobster Champagne Curry and Burrata Corn Palak. The latter offers an interesting spin on tradition, with Monica expertly mixing the burrata and spinach into a smooth, creamy curry that has a subtle cumin warmth and texture from crispy bites of corn. Other menu highlights include Lamb Rogan Josh, Old Delhi Butter Chicken and a typically fiery Iberico Pork Cheek Vindaloo.
Desserts and drinks
Only after two pretty and delicious desserts – Pistachio Kulfi Saffron Vermicelli with Rabdi, and Chocolate Praline Naan served with palate cleansing coconut ice cream – did we finally admit defeat!
With Indian food this good, there are, of course, good drinks to match. Our sommelier recommended a glass of Vincent Gaudry Sauvignon Blanc for my friend. And for me, a full-bodied Nebbiolo from the north of Italy. Prefer a cocktail? There’s also an interesting range of “Masala Chaat Room” options.
CHAAT is a super Indian restaurant in Hong Kong where you’ll enjoy some of the best Indian food in town. What’s more, the service is knowledgeable and impeccable – highly recommended.
5/F, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui
3891 8888 | rosewoodhotels.com/en/hong-kong/dining/chaat
This article about where to find great Indian food including classic butter chicken first appeared in the Autumn edition of Expat Living. You can purchase the latest issue or subscribe so you never miss a copy!
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