Indian Innovations 

Renowned for its bold and elevated renditions of India’s street food culture, one Michelin-starred and One Diamond-awarded Chaat Hong Kong announces the launch of its new menu by Chef de Cuisine Gaurav Kuthari. This updated menu introduces a series of innovative new dishes that highlight the rich diversity of Indian cuisine while maintaining Chaat’s signature twist.

The introduction of Chef Gaurav’s new menu signals a fresh era of gastronomic exploration at Chaat, where traditional flavours blend seamlessly with contemporary techniques to deliver a dining experience like no other. All new creations will be available to enjoy at Chaat starting this month from June onwards, with highlights: Samosa Tart – A creative take on the beloved samosa, this tart features spiced potato, peas, nuts, and raisins, all enveloped in a crisp, buttery shell. A perfect blend of tradition and innovation.

Kerala Lobster Curry – Fresh Boston lobster cooked in a tangy and aromatic Kerala-style curry with fennel, mustard, and coconut milk. A luxurious dish that transports you to the coastal flavours of South India.

Goan Fish Curry – Chilean seabass cooked in a coconut-based curry, flavoured with mustard seeds, curry leaves, and dry chili powder. This dish reflects the Portuguese influence on Goan cuisine and highlights the region’s abundant coastal resources.

Rajasthani Banjara Gosht – Slow-cooked New Zealand lamb neck infused with aromatic spices and yogurt. This traditional dish from Rajasthan is known for its deep, tangy flavour and velvety texture.

Angara Paneer Tikka –  Homemade cottage cheese marinated with chestnuts, apricots, and green apple, then grilled in the tandoor to impart a smoky, charred flavour. This dish is inspired by the “angara” (burning coal) style of cooking, which gives it its distinct taste.

Goan Fish Curry & Angara Paneer Tikka

Kasundi Lamb Chop – New Zealand lamb chops marinated in Bengali mustard paste, turmeric, and honey, grilled to juicy tenderness and topped with pickled beetroot and onions for added tang.

Sunehri Grouper Tikka – Red-spotted grouper from Australia marinated with mustard oil, yellow chili, and garam masala, then grilled in the tandoor to achieve a golden-brown hue and delicate texture.

Kashmiri Walnut Pudding with Coconut Jaggery Ice Cream  — inspired by a 119-year-old bakery in Srinagar.

Vegetarian offerings hold their own, with soulful favourites like Dal Dhaba — a rich blend of black gram and Bengal gram tempered in ghee — and Achari Baingan, a tangy North Indian-style eggplant dish. The Burrata Corn Palak combines creamy Italian burrata with spiced spinach and crispy corn, while the Kachumber Salad provides a cooling, herbaceous contrast. For balance and refreshment, Bondi Raita offers tempered yoghurt to accompany any meal.