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If the essence of Chinese cuisine is subtlety and that of the French cuisine is sophistication, sensuality will be the element that comes to mind when Indian cuisine is concerned. The only Indian restaurant in Asia honoured with a Michelin one-star rating, The Golden Peacock at The Venetian Macao has launched a diverse new vegetarian and non-vegetarian a la carte menu to delight guests with a wide range of tastes. The restaurant’s one-star listing in the Michelin Guide to Restaurants and Hotels Hong Kong and Macau 2014 edition signifies “a very good restaurant in its category,” and “a place offering cuisine prepared to a consistently high standard.”
Listed in Hong Kong Tatler’s Best Restaurants guide for 2014, it is also one of only 20 Macao restaurants that has been recognised by the South China Morning Post in the 2014 edition of its 100 Top Tables – a CEO’s Dining Guide, a high-end handbook to the best restaurants in Hong Kong and Macao for top executives, – its third accolade since opening in February 2013.
Bringing the best in authentic Indian cuisine to visitors of Cotai Strip Resorts Macao at the iconic and ever-popular Venetian Macao, Kerala-native Chef Justin Paul creates dishes from scratch with a team of chefs that includes 13 from all throughout India using ingredients imported direct from India. The cuisine covers a comprehensive range of regional specialties.
“The Golden Peacock is pleased to present to our customers an ever-changing menu that will be able to continue to pleasantly surprise them,” said Charles Newland, Senior Vice President of Food and Beverage and Director of Paiza Operations for Venetian Macau Limited. “Having been awarded the illustrious one-star rating by Michelin is a motivation for us to refine our award-winning dining experience, and we look forward to continuing to delight our guests.” 
Indeed, our taste buds are in for a wild ride. The irresistible array of newly launched Indian dishes at the Golden Peacock gives guests a wider variety of dishes to choose from. Colourful and beautifully presented, the Kandari Murgh Tikka is boiled with baby beetroots and served with pomegranate. Succulent with rich flavours, the pieces of organic chicken is best savoured along with some yogurt sauce on top.
For vegetarians, the silky Dal Sath Nizam, a curry made of seven kinds of lentils, pink onion, royal cumin, tomato and Kashmiri chilli is going to blow your mind. When asked about which seven types of lentils are being used, Chef Justin says, “It’s a secret.” Forget about trying to make this at home.
Dessert lovers will fall in love with the incredible selections like Assam Tea Chocolate, Coconut Lychee Mousse and Sandal wood Ice Cream. In the practice of Hindu traditional medicine and in other Asian cultures, the aroma of sandalwood is considered to be an aphrodisiac, so don’t blame me for introducing you to this addictive dish. Indian cuisine is not for the faint-hearted. Beware.

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