深井咖喱寶

营业中

休息中

友人聞說有間印度菜很不錯, 問我有沒有興趣一試, 有得食我當然奉陪! 友人先前就印度菜位於西環, 少有地我又無問店名, 於灣仔收工就衝去搭叮叮先打電話問 "間印度菜響邊?" 友人答 "深井咖哩寶"...我 "下?! 要去到深井? 又話西環? 我上左叮叮喇" 下刪笑料對話........原來店名沒有錯, 是我搞錯 ....因為總店位於深井, 西環分店才沿用同一店名! 西環的深井咖哩寶於電車路旁, 於山市街落就好易見到! 呀? 店入面沒有人? um...可能時間尚早吧, 不理喇! 照入去~裝修都不錯, 很喜歡牆上的掛燈~位與位之間都不算很密。坐底後店員就遞上圖文並茂, 中印對照的Menu! 清楚易明~店員都是講英文的, 餐牌上有些是印度專有菜名就只有手指指逐一點菜!以? 不是我們order的呀! 哈~原來是送的前菜 -- 胡椒脆脆同洋蔥餅, 還有兩款醬汁 -- 薄荷汁及酸甜汁。初初以為紅色的是辣的, 估錯了! 反而綠色的薄荷汁涼快得黎有少少辣! 幾得意~而胡椒脆脆好香口, 而且好薄, 就算不點汁都夠味! 至於洋蔥餅, 有少少甜味! 外脆內軟, 總之就好食!不知老闆是否心情靚, 再多一份胡椒

今天跟老婆仔到了港島看花卉展然後乘坐電車到了港島西面來到了堅尼地城因為老婆仔有點不舒服所以便盡快吃完晚飯後回家選擇了這間電車站附近的印度餐館雖然是印度餐館, 但我認為佈置也有高級西方餐廳的特色算是不錯的選擇難得來到港島區高級餐廳, 我們決定吃得豪一點選了92元的印式雞肉炒飯 (Chicken Biriyani)還加了89元的特式瑪沙拉羊肉 (Lamb Butter Masala)另外也點了一個32元的芝士烤餅 (Cheese Nan) 作為小吃老婆仔還想要甜點, 因為要了36元的青瓜乳酪 (Cucumber Raita)飲品方面老婆仔則要了36元的芒果酸奶 (Mango Lassi)先來的是一款小食我不知道這是什麼但就是類似薯片加上醬汁就是很常見的印度食物我很喜歡那紅色的醬汁, 辣度剛剛好, 還帶微甜配合印度薯片一起吃就是一絕不過我們都沒有用手吃可能是因為這樣, 吃起來還差一點之後來的就是印式雞肉炒飯以這個價錢來說, 炒飯的份量不太多但卻很好吃咖喱味相當入味就像每粒飯都塗上了咖喱味也不會顯得太濃而且雞的質感也剛好也給起了骨整碟飯的感覺是非常好的炒飯對得起這個價錢這個特式瑪沙拉羊肉盛載的

today my friend had a sudden crave for Indian food which reminded me of this restaurant that we went a year ago. this brought back memories of the succulent tandoori chicken we had last time. since our school is not far away, we decided to go there again. it was 1pm when we got there and the restaurant was half full. We ordered two set lunches: chicken korma (which was not on the menu but the staff kindly changed to a set of $75) and aloo lamb curry ($65). we also ordered a portion of garlic naa

From the outside, the restaurant could almost pass for a local diner, but a few touches such as the beautiful lamps and drapery adds a touch of India to the place. The place is clean if nothing fancy, and we were seated comfortably in a corner close to the bar.The menu is easy to navigate, and speical mention was given to their specialty of Tandoori Leg of Lamb by a poster on the wall. However it's big enough for 6-8 persons so we had to resort to a smaller lamb dish of lamb kadai instead. The p

Understand it's not easy to make everything taste perfect in a restaurant. For me, if u find one signature dish that tastes very good among other places, u are already successful. This indian restaurant u definitely can find more than one signature dish.Garlic nan bread i gave perfect score. The clay oven really does the great job. This bread is soft inside crispy thin crust on the bottom. Unlike the western style garlic bread, this one doesn't have a strong garlic flavor I expected. But i still

After seeing so many smiley faces, I decided to try this restaurant. I tried 恆河咖喱屋 before, but this time, I were more impressed. First of all, the dishes proportion were bigger than expected. We all felt full. I enjoyed this meal.1. Vegetable soapThis was a little bit oily, but the taste was excellent. It was not spicy at all. You felt the vegetables bites inside. It was such an enjoyment to have hot soup in winter!2. Tandoori ChickenI don't recommend this as the chicken was a bit dry. However,

I've never really ventured all the way to Kennedy Town before - Sheung Wan is really the farthest I've gone on the east side of HK Island. Thanks to the restaurant for the invite, I had a chance to check out this remote neighborhood and enjoy some good Indian food!I'm one of those people who hates calling so I made the reservation online. I got a text shortly thereafter confirming my reservation. Very convenient!It was a cold night and I was looking forward to some spicy food! I could smell the

Memories. Memories often come back as flashbacks with a song, a scent, a taste.. I used to study in London and near my student hall was an entire street with Indian restaurants and Indian grocery stores. Getting some nice curry in the bleak mid-winter was the greatest joy and exciting treat for myself.=Note: don't be fooled by the name of the restasurant 深井咖喱寶. It is NOT in Sham-Tseng (深井), the restaurant is in Kennedy Town. The restaurant was quite quiet for a Friday evening when we visited at

自十月尾沒有學生乘車優惠，bubeee乘「巴士」的次數比以前多了。早前在網上找到一家蠻多好評的餐廳 - The Clay Oven深井咖哩寶，正好在巴士直達，實在太方便了。來到The Clay Oven深井咖哩寶，當晚的客人不算很多，但約八點多（離開時）就比較多客人。未打開餐牌就已經看到Tandoori Lamb Leg，bubeee真的很想叫，可惜我們只得兩人，未能點這個。（下次一定跟一班朋友來點這個。）當日店員送上Mango Lassi芒果酸奶（HKD$36），這個味道有點兒像乳酪，味道剛好，不會過酸，並感受到芒果的鮮味，推薦唷！bubeee要了一碟Samosas 雜菜咖哩角（HKD$48），剛剛炸起的咖哩角，入口很脆口。咖哩角入的雜菜並不是乾的，帶點汁，所以吃下去一點兒都不像素，口感很豐富。在主菜方面，bubeee都點了一道Tandoori Chicken香燒春雞（HKD$88），配以印度的醬汁，相當好味！燒春雞的份量很大件，而雞的位置連雞胸的位置都做得很嫩滑，很推薦這道菜式。不得不提的是，燒春雞不會太乾，帶點肉汁，整個口感很好食！（肉汁好豐富唷！）另外一道主菜選擇是Lamb K

Even though I am a Hongkonger, I think I never actually set foot on the land of Kennedy Town. Believe me! It's because I was living in New Territories.This time I invited my friends, a local girl and a Netherlander to explore this exterrestrial place and get inspired with delicious indian food in this peaceful neighbourhood. It didn't disappoint me.The Clay Oven did not look outstanding at the street, but its' certainly a very good choice to try authentic Indian food if you are living in that ar

特色燴免治茄子 $72:免治茄子是一款素菜, 並沒有免治肉在內；說是免治其實是把茄子肉炭燒過並磨成茸, 再與香料、紅波椒同煮就成了一款吃得舒服, 味道純正並帶有茄子香氣的特色燴免治茄子。鑊仔羊肉 $98:羊肉炆煮入味, 軟而不散, 其羊油更是令到咖喱成亮點的關鍵；咖喱汁味道以甜酸蕃茄味為主, 再吃到有肉桂、荳蔻等香料味道, 認真是好吃到不行!薑蔥烤餅 $25:新鮮炭烤而成, 香蔥味豐富, 摸上手一點也不油, 鬆軟不韌!

這天有朋友生日我們大家決意要找間特色餐廳來為他慶生~平時知道他去快餐店都會叫" 咖喱牛腩飯"所以我們今次去了西環的深井咖哩寶 來吃生日飯~!位於西環的 The Clay Oven深井咖哩寶 地方尚算好找乘巴士來的話, 落車後只需過二條馬路就可以了~另外亦可乘電車到來一樣方便至極~西環店的深井咖哩寶有些棚架蓋着喔因為附近正進行翻新工程所以大家要找的話, 要專注地看實一點~芒果酸奶起初happypy 以為它的味道會很酸"酸奶" 嘛, 單看名字就誤以為是酸乳酪再混和芒果蓉的smoothies但喝一口後它的味道又香又滑!!!口感好像芒果奶昔一樣但甜味又不會太濃而且果肉很多, 入口淡淡果肉清香順喉, 店員還說它用來消滯和解辣是一流的大推介這杯飲品~這款咖喱角很特別它是配以2款不同的醬汁不喜刺激的你, 可以來清新點沾些雜菜醬汁在咖喱角上一起吃滋味無穸!叻喱角是炸到熱呼呼就桌了內裡的料子是剛剛好咬下去有微辣的感覺我覺得比我們粵式的 叻喱角要清淡健康但皮子方面則厚了些可能印度菜用的pastries 會厚些吧所以口感十足, 是相當香口的一道下酒前菜~這是用上新鮮蘑菇攪拌而成的一個西式湯用料很足!! 每一

早前約一位居住西環既好友, 到了Clay Oven吃印度菜, 開頭都擔心有會言語不通, 估唔到職員既英語水平咁高, 仲不停介紹食物俾我哋一坐低已經好口喝, 所以叫咗杯芒果酸奶, 芒果酸奶味道好好, 聽講係由新鮮芒果茸及乳酪混合而成, 味道酸甜適中, 飲既時候感覺好順喉, 而且仲有D芒果肉粒係裏面之後再嚟一個餐湯 - 忌廉蘑菇湯, 呢個湯係用鮮忌廉打成, 而且非常足料, 每一湯匙都有粒粒既小蘑菇粒, 飲既時候口感都幾滑, 而且味道好濃稠, 一D都唔會糊口, 亦唔會覺得『杰撻撻』, 唔錯!!唔錯!!朋友話一定要試試呢喥既羊肉, 就點咗個什果羊肉嚟試試, 羊肉炆煮得很軟身, 唔會有粗糙的口感, 但我覺得羊肉有D"酥"味, 所以只係食咗好少, 反而個汁我覺得幾好味, 甜甜地, 有肉香, 而且仲有好多什果, 所以專登叫多個蒜茸烤餅點嚟食燒餅送上嚟既時候勁香, 而且熱辣辣, 食既時候口感好QQ, 就算點醬汁嚟食, 燒餅都唔會變淋, 不過, 個餅底就有D燶, 所以食既時候, 我就會將燶既部份撕走驚唔夠飽, 點多個印式蝦炒飯, 呢個印式蝦炒飯辣味好足, 成個飯都充滿住濃濃既咖喱辣香, 我數過飯入面有a

自從家姐在印度旅遊回來，一直就嚷著要帶媽咪一嚐正宗的印度菜感受傳統風味，但媽媽雙腳有風濕病不便遠行，便想都不用想就決定選擇這間只相隔四、五個街口的一間印度餐廳。餐廳門外採用了鮮黃色為牆色，份外耀眼吸睛的，但門外卻築起了棚架，有點削弱聲勢；店主看到我們在店外望來望去，便上前開門迎接。由吊燈所燦放出來的紅紅黃黃陰暗光線，營造出高度濃厚的氣派情調；四周牆上均掛有印度人跳舞的英姿或是祟拜佛像的掛畫，以及阿拉丁所用的油燈，廳內亦播放著悠和舒適的外國曲調，貫徹了祟高的印度情懷。雖然這裏的店員全部都是印度人，但他們善於用英語溝通，而且菜式圖文並茂，亦有中英對照，所以來這裏叫菜也絶非難事，除非你連繁體字也不懂就另作別論吧。男店主先遞上免費的餐前小食----胡椒餅和炸洋蔥圈，並附上兩種紅綠燈的調味醬。綠色的薄荷香草醬，只沾少許已辣得非常，清涼爽辣的薄荷味由味蕾直攻上鼻孔，對於我們這類經常鼻敏感、鼻塞塞的人，確實通鼻塞、頓時醒腦提神之功效。至於紅色的甜酸汁，質感較稀，甜甜酸酸非常開胃，相信較為迎合香港人喜愛。一塊塊圓椎形的胡椒餅，烘得香脆薄身，混入黑胡椒的脆餅，咸中帶點辛辣，就算不沾任何調味醬，光是吃著已

到過幾次(包括姊妹店) 始終覺得這間位於西環的都是比較抵食兼keep住水準, 今次是特別為Tandoori Fish而來。  還記起上一次老闆介紹過這Tandoori Fish是選用南韓運來的馬友魚, 廚師要預早把魚用香料調味, 到有客人點菜時才會把魚從雪櫃裏拿出來並放入clay oven內燒烤。上檯時也能聽到鐵板是熱到滋滋作響 (因為接觸到魚底下的紫洋蔥、椰菜), 馬友魚的表皮被燒到微微起焦, 襯熱吱入隨碟跟上的檸檬, 據印度人的認為是有助「解熱氣」。魚要被燒到有這均勻膚色, 廚師對燒魚的專注度一定要很高。把魚皮撕開已可見到那雪白一樣的魚肉, 細細嫩嫩地放在眼前, 魚肉肉質細嫩鮮美而且帶有脂肪的油潤滋味, 但是當嚐過沾有香料的魚肉部份, 就會發覺魚肉是肥而不膩, 風味更濃。吃過燒烤物當然也要點一客青瓜乳酪來降熱氣, 酸咪咪味道清新宜人。最後, 懷念起某一年在酒店裏喝過的第一杯Masala Tea, 恰巧從餐牌裏發現這兒亦有賣, 毅然放棄了最喜歡的Gulab Jamun 而來一杯...要喝當然並非要求她似港式奶茶, 反而香料及糖的配合才是我著重的味覺, 個人覺得香料的部份是可以落重手。