The 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, which will be available until mid-April 2025.
The Nawabs of Bengal Menu is an homage to the culinary heritage of the Nawabs of Bengal, known for their opulent feasts and exquisite cuisine during the 18th and 19th centuries. It 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 characterises Nawabi cuisine.
Guests can savour delicious 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.
“The Nawabs of Bengal” Exclusive Menu includes:
Ghugni: Sweet shop-style Bengal gram served with crispy rice flakes, spiced cucumber and Bengali garam masala.
Bhaja Maach: This is a pan-fried barramundi belly with Kasundi mustard chutney, a traditional breakfast dish.
Morog Pulao: Dhaka-style chicken pulao with potatoes, basmati rice, saffron and fresh green chillies. A celebratory dish for weddings and special occasions.
Bhapa Chingri: 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: Inspired by Chef Palash’s fondness for local roast goose, this interpretation of the Sylheti speciality (shown below) features tandoor-cooked goose seekh kababs simmered in goose stock with fried onions, cashew cream, and mint.
Kumro Chechki: Seasonal pumpkin braised with ginger, crushed peanuts, Bengali five spice and garam masala — delicious with a Dhakai porotta.
Dhakai Porotta: Layered wheat flatbread from Dhaka, griddle-cooked until light and flaky.
Roshmalai, Jaggery Gelato & Rice Kheer: 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 elevated yet authentic Indian cuisine, striking a balance between tradition and innovation. The restaurant is currently open Monday through Sunday for dinner from 6 p.m. onwards. Reservations can be made via email or by calling +852 2154 6104.
You can learn more about the restaurant at www.themagistracyhongkong.com/prince-and-the-peacock.