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2024-08-19
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The latest addition to Tai Kwun by the Black Sheep Restaurant Group. Part of a 3-stage project of revamping The Magistracy, a century-old proclaimed monument.Helmed by chef Palash Mitra from New Punjab Club, the new restaurant presents modern renditions of regional dishes inspired by the imperial kitchen of the princely states of India.Fruit Golgappa, Katori Chaat and Batata Vada to start. Loved their elevated version of the Batata Vada, which is a popular street food item. Original version is a
Helmed by chef Palash Mitra from New Punjab Club, the new restaurant presents modern renditions of regional dishes inspired by the imperial kitchen of the princely states of India.
Fruit Golgappa, Katori Chaat and Batata Vada to start. Loved their elevated version of the Batata Vada, which is a popular street food item. Original version is a potato fritter made with a combination of mashed potatoes and spices that is shaped into a ball, dipped in chickpea batter called besan, then deep-fried. The rendition here is breaded before deep frying with caviar as garnish. Beautiful savoury crunchy starters.
Patti Samosa with spiced chicken and poona onions stuffing. Beautiful crunchy wrapper and flavourful stuffings.
Tandoori Zafrani Paneer Tikka with soft cheese, spiced figs, saffron. Tad heavy for my taste.
Tawa Jhinga, tiger prawns with shallots and Kandhari chillies. Friends found it very spicy.
Tandoori Murgh Ka Soola. Chicken leg with cloves and chillies. Meat was tender and succulent.
Kemma Mirch Masala. Hand-ground lamb with long chillies and turmeric. Had a bite of the long chillies and it was incredibly spicy lol.
Dal Moradabad. Slow-cooked yellow lentils, onions, tomatoes, tempered red chillies. Loved this. Very refreshing and a nice interlude to all the spicy/strong flavours that we had earlier.
Beautifully done naan and parotta.
And lastly the sweetest ending. Arguably my favourites of the meal. Rose Kulfi (Reduced milk flavoured with saffron, rose petals and pistachio, served frozen) and Gulab Jamun (Caramelised milk dumplings, deep fried and matured in sugar bath). The former was akin to a pistachio flavoured gelato with hints of chia and rose). The latter milk dumplings had a delightfully caramelised coating. Aromatic and not intensely sweet.
Overall a nice venue for a night out with friends for a more exotic spice-centric meal.
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