Leela is kicking off the new year with the launch of its new Tiffin Box Lunch Set Menu, a captivating Chef’s Tasting Menu, and a delectable Valentine’s Day Menu. In addition, the restaurant is also introducing an array of new a la carte dishes that showcase the diverse flavours and rich heritage of Indian cuisine.
Tiffin Box Lunch Set (Tuesday to Friday)
The new Tiffin Box Lunch Menu at Leela immerses guests in an authentic culinary journey inspired by the traditional Indian tiffin box concept. A tiffin box is a multi-tiered lunch box used to carry a variety of home-cooked meals, allowing for a diverse and satisfying dining experience throughout the day.
At Leela, the Tiffin Box Lunch Menu captures this essence by offering guests the option to choose one item from each course: starter/grills, main, or dessert. The menu reflects the spirit of home-cooked meals and the diversity and indulgence of the tiffin box tradition.
The starters include delightful dishes such as Lucknowi Tokri Chaat, featuring sweet and sour chutneys, lentil dumplings and chickpeas, as well as the Chestnut Paneer Tikka, a homemade paneer cheese with fenugreek and turmeric, and the enticing Boneless Masala Chicken Wings with kokum berry and tamarind glaze.
For mains, guests can indulge in a selection of tempting options such as the Smoked Butter Chicken with caramelised tomato and mustard oil, the Black Tiger Prawn Bengali Prawn Curry with kasundi mustard, coconut and garlic, and the Pork Pandi Curry(+HK$28) with local Wah Kee Farm pork, black pepper and tamarind.
All mains have a choice of naan (plain/butter/garlic), steamed rice, vegetables of the day, and the dal of the day. To conclude the Tiffin Box experience, dessert options include the rich and creamy Almond Kulfi and the indulgent Baked Rice Pudding, providing a delightfully sweet finish to the culinary journey.
The new Tiffin Box lunch menu at Leela features a 4-course option at HK$528, a 3-course option at HK$418 and a 2-course option at HK$358.
New Chef’s Tasting Menu
Leela is delighted to introduce its new 5-course Chef’s Tasting Menu, a modern Indian culinary extravaganza that showcases Chef Manav’s signature selection of dishes. The menu commences with the sumptuous Baked Chettinadu Duck Samosa, setting the stage for an unforgettable journey.
Other highlights of the menu include the revered Tandoori Beef Chop featuring Black Angus short rib, ginger, and chilli, and the indulgent Chukandar Ox Tail Gosht featuring rich and savoury gravy, served with garlic naan, prawn techa pulao, raita, and more. Leela’s new tasting menu is priced at HK$888 per person, an opportunity to savour the vibrant and authentic flavours of India.
Valentine’s Day Menu (February 14th)
As Valentine’s Day approaches, Leela invites guests to celebrate love and romance with a specially crafted dinner menu priced at HK$1,488 per guest.
The menu begins with a delightful serving of Rosé Champagne for the couple to start the evening on a celebratory note. The Valentine’s Day menu highlights include Oyster Varathiathu served on Iddiappam, a traditional South Indian steamed rice noodle that provides the perfect canvas for the umami flavours to unfold.
The menu also showcases Lehsuni Guinea Fowl Seekh Kebab, an exquisite creation featuring black garlic, coriander, and Kashmiri chilli, followed by an elevated version of the beloved Crab Xec Xec (above), a dish inspired by the famed Goan crab curry made by simmering crabs in a roasted spice coconut paste-based curry, delivering a marriage of rich, aromatic flavours that pay homage to the culinary traditions of India.
To conclude the evening, indulge in the decadent Chocolate Strawberry Heart, a fitting finale to the romantic celebration.
New Season, new Flavours on the À la carte Menu
The latest additions to the Leela menu represent a deep understanding of regional Indian cuisine and a dedication to storytelling through food, allowing guests to savour the rich tapestry of flavours that define modern Indian fare.
New dishes include Chicken Nihar Shorba (HK$128), which originated in Lucknow, the capital of 18th century Awadh under the Mughal Empire in the Indian subcontinent. This flavourful stew is a testament to the region’s culinary heritage, featuring slow-cooked meat, including a shank cut of lamb and mutton, as well as chicken and bone marrow, creating a rich and aromatic experience that pays homage to its royal roots.
Goan Peri Peri Prawns (HK$248) reflect the cultural exchange between Portuguese explorers and Indian cuisine.
Born from almost 450 years of Portuguese presence in India, the peri peri seasoning is enlivened with an array of spices. Bengali Prawn Curry (HK$338), hailing from the eastern state of Bengal, is infused with the unique flavours of dry red chilli paste and onion seeds and carries the distinct aroma and piquancy of Kasundi mustard.
Crafted as a large dish for sharing, Tandoori Burnt Chilli Lobster (HK$988) embraces the ancient art of tandoori cooking, infusing succulent lobster with the smoky essence of burnt chilli.
Another newly introduced family-style dish is the Monkfish Musallam (HK$988), a modern take on the classic Mughlai dish. At Leela, a whole monkfish tail is marinated in a ginger-garlic paste and seasoned with various spices.
The new Prawn Thecha Pulao (HK$338) features the bold and spicy Maharashtrian chutney, Thecha. This pulao showcases the vibrant flavours of coarsely ground garlic, and green chilli tempered with mustard seeds, offering an intriguing blend of heat and aromatic spices.
All prices mentioned are subject to a 10% service charge. For reservations and inquiries, guests can visit Leela’s website HERE. Leela is now open from Tuesday to Saturday from 12 pm to 3:30 pm and 5:30 pm to 10:45 pm.