Chutney Tandoor House — Restaurant in Hong Kong Island

👉🏻Vegetarian menu🌿 🍽️Starter 1️⃣Aloo Tikki Chaat💲128 Deep Fried Potato Patties, Chickpeas with Yogurt Mint and Tamarind Dressing 2️⃣ Tandoori Cauliflower💲188 Buttermilk & Cream Dressing 🍽️Main 3️⃣Kamal Kofta Curry with Chutney's Signature Dal💲178 4️⃣Butter Naan💲42 5️⃣Impossible meat stuffed with Indian cottage cheese, ginger, flavored with cinnamon and cardamon 🍽️Dessert 6️⃣Anjeer Phirni with Vanilla Ice-Cream💲108 🥂Drink 7️⃣ Basanti💲125 Gin, Elderflower Liqueur, Honey, Orange, Lime, Eggwhite, Chat Masala & Black Salt 8️⃣ Lassi💲95 a Traditional Yogurt Drink Originated in Punjab recently tried a fantastic vegetarian menu that beautifully highlights Indian flavors! The Tandoori Cauliflower was beautifully charred and infused with spices. The buttermilk and cream dressing was rich and creamy, providing a luscious contrast to the smoky cauliflower. The koftas were soft and flavorful, made with a blend of traditional spices and the naan was perfect for soaking up the curry. The impossible meat was seasoned well and texture was very similar to a real meat! This is my first time trying impossible meat and I quite enjoyed it. Impossible meat is a plant-based product made from ingredients like soy protein concentrate, coconut oil, and natural flavors. It offers high-quality protein and essential amino acids, with zero cholesterol and lower fat content, promoting heart health. Its production uses significantly less water and emits fewer carbon emissions than traditional meat. Combining plant-based nutrition with the taste and texture of real meat, it’s a sustainable and health-conscious alternative. Highly recommend you guys to give a try! Last but not least my friend loves the dessert so much! It was recommended by the staff🤣 The creamy rice pudding, infused with figs, was decadent and paired wonderfully with the vanilla ice cream, creating a delightful contrast of temperatures and flavors. Each course was thoughtfully prepared, showcasing the richness of Indian cuisine while catering to modern tastes. Whether you're a vegetarian or simply looking to explore new flavors, this menu is a delightful adventure for the palate. 〰️〰️〰️〰️〰️〰️〰️〰️〰️ Chutney (Central) 📍4/F Carfield Commercial building, 75-77 Wyndham street.,...

2025 Restaurant Week 1

Lucknow Puri Chaat The Lucknow Puri Chaat was a disaster from the start. It looked like someone took a soggy papdi, dumped a random mix of sauces on top, and called it a day. You’d expect chaat to be a festival of tangy, sweet, and spicy flavors—but this was more like bland cardboard with a bit of yogurt. I’ve had free chaat at the Indian restaurant in Mövenpick Hotel Jeddah that put this one to shame.

Keema Pav The Keema Pav was slightly better, but that’s hardly a compliment. Yes, the minced lamb had a bit of flavor, and the quail egg was a cute touch. The overall taste was on the sour side, but at least it wasn’t as bland as the chaat. Honestly, pairing it with a Coke Zero was the only thing that made me feel like I was enjoying my meal at all.

Chicken Roganjosh Now, for the Chicken Roganjosh: imagine someone boiled some chicken and dumped a packet of store-bought masala powder from Marks & Spencer in it. That’s exactly what this tasted like—bland, watery, and utterly forgettable. If you want a curry that actually has depth and flavor, you’re better off walking a few steps down the street to the other Indian restaurant (the one also starting with “C”) where they actually know how to cook.

Pistachio Kulfi The Pistachio Kulfi was the final letdown. It looked like a slice of künefe/knafeh minus the syrup, which made me think it might be subtly sweet and nutty. Nope. It was plain, lifeless, and about as flavorful as a piece of wet sponge. If you’re craving dessert, do yourself a favor and go somewhere else for ice cream—or anything else, really.

Service I get it—sometimes places are busy. But come on, is it that hard to place dishes on the table without nearly tossing them? It’s not like I was eating at a packed street stall in Mong Kok where hustle and bustle is part...

Located in Central, Chutney transports diners to India with its vibrant yet tranquil setting. Combining contemporary design with traditional motifs, the restaurant features turmeric color palette, cultural artwork and patterned tiles - creating an aesthetic atmosphere to indulge in their contemporary takes on classic Indian delicacies.

𝙵𝚛𝚘𝚖 𝚝𝚑𝚎 𝚃𝚊𝚗𝚍𝚘𝚘𝚛 -

𓋒 𝙈𝙖𝙡𝙖𝙞 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙏𝙞𝙠𝙠𝙖 (7/10) It was morsels of chicken marinated overnight in a mild cream sauce and infused with spices. Delicately soft and tender.

𓋒 𝙏𝙖𝙣𝙙𝙤𝙤𝙧𝙞 𝘾𝙖𝙪𝙡𝙞𝙛𝙡𝙤𝙬𝙚𝙧 (7.5/10) It was a surprise standout - perfectly charred outer coating concealing a tender vegetarian delight within. Incredibly soft but quite rich and creamy, a few pieces were quite filling.

𝙼𝚊𝚒𝚗 𝙲𝚘𝚞𝚛𝚜𝚎 -

𓋒 𝘾𝙝𝙪𝙩𝙣𝙚𝙮 𝘽𝙪𝙩𝙩𝙚𝙧 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 (7.5/10) It was rich yet well-balanced, with the tomato gravy elevated by the addition of aromatic truffle yoghurt. Flavorful chunks of chicken were generously portioned and tender. A classic done exceptionally.

𓋒 𝙎𝙖𝙖𝙜 𝙋𝙖𝙣𝙚𝙚𝙧 (6.5/10) It was a traditional favorite, though it didn’t quite match the wow factor of other dishes. The spinach puree was silky smooth and dotted with soft cubes of paneer.

𓋒 𝘽𝙪𝙩𝙩𝙚𝙧 𝙉𝙖𝙖𝙣 & 𝙂𝙖𝙧𝙡𝙞𝙘 𝙉𝙖𝙖𝙣 The naans were both pillowy soft and beautifully charred exterior. The garlic naan had the perfect balance of pungency while the butter naan sopped up all the rich curry sauces exceptionally well.

𝙳𝚎𝚜𝚜𝚎𝚛𝚝 -

𓋒 𝙋𝙞𝙨𝙩𝙖𝙘𝙝𝙞𝙤 𝙆𝙪𝙡𝙛𝙞 (6.5/10) It had a hearty, dense texture compared to ice cream but the strong milk flavor overpowered the pistachio, resulting in a less than ideal nutty dimension.

𓋒 𝙋𝙖𝙨𝙨𝙞𝙤𝙣𝙛𝙧𝙪𝙞𝙩 𝘾𝙤𝙘𝙤𝙣𝙪𝙩 𝘾𝙖𝙠𝙚 (7/10) The cake has aromatic pandan layers and rich coconut flavour. The texture was soft and moist. What a joyful...