Just in time for early summer dining, Chutney delivers authentic Indian cuisine to central Hong Kong.
Dining is starting to resemble normality once again in Hong Kong and while there’s a long way to go until the city joins the rest of the post-pandemic world, it’s nice to see venues opening and people venturing out after 6 pm again. If you’ve built up a hunger during the latest restrictions, and quite fancy the delicacies of the subcontinent, you’re in luck with the newest opening in Central, Chutney.
Chutney Tandoor House has opened at the heart of Wyndham Street, delivering authentic Indian cuisine driven by top-quality produce and spices as well as flavours and influences from the four corners of India. Catering to 68 guests in a vibrant dining room dressed in leather, marble, rattan and bespoke wall art, Chutney captures the essence of colonial India and its timeless cuisine, complete with Kansa tableware, made from a unique health-boosting alloy.
Highlights of the comprehensive menu range from slow-cooked Spanish octopus finished in the tandoor oven and served with mint yoghurt chutney and corn chaat; crispy Chicken 65 made with local yellow chicken marinated in curry leaves; and Mughlai Jheenga, crispy shrimps marinated with ginger, garlic and mixed spices and served with spiced beetroot and guava chutney.
Chutney is also home to a pair of tailor-made tandoor ovens, ensuring a host of smoky, intense dishes like Tandoori Seabass with Lasalgaon onion salad, pickled cauliflower, and fresh mint chutney; Sikandari Raan, milk-fed Spanish lamb shoulder; and the delectable one-kilogram Charred Tandoori Brandt T-Bone Steak.
Other dishes to look out for include the Achari Beef Short Ribs with US prime beef, slow-cooked and finished in the tandoor oven, and served with Achari sauce; Chutney Butter Chicken; Malabar Fish Curry, Barramundi fillet cooked in the tandoor for a touch of smokiness and served with mild coconut curry with curry leaf; succulent Lamb Shank Nalli Nihari, a dish that originated in the late 18th century during the last throes of the Mughal Empire; and a selection of Hyderabadi Dum Biryani, in which the rice and the meat are cooked separately with traditional herbs and spices and then layered together, sealed with wet dough, and steamed.
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But there’s more than just great Indian cuisine on offer. Chutney also introduces its whisky and gin trolley, ensuring the perfect setting to savour a few classic libations. A curated selection of fine whiskies is available by both the bottle and the shot, allowing likely lads the chance to graze their way through some of the world’s most sought-after, rare and limited release drams from boutique distilleries across the globe, as well as some unique releases from India.
In addition, signature cocktails include the Kerala Sunset, a zesty blend of brandy, fresh fig, lychee liquor, peach and tamarind juice; the Hera Pheri, a lightly smoky concoction with mezcal, Grand Marnier, a touch of housemade turmeric syrup, and citrus; and Desi Collins, with Earl Grey tea-infused gin, bitters, honey, and a touch of egg white, topped up with tonic water.
Alternatively pop in for the restaurant’s new weekday set lunch, Monday to Friday, priced at HK$268++ per person.
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