地道又有歷史嘅印度菜 爵樂印度餐廳

擁有十分有趣兼且引人遐想英文名嘅爵樂印度餐廳(Gaylord)係香港其中一家老資格嘅印度餐廳之一(1972年開業),更一度由本地印籍富豪大家族夏利理拉家族持有。儘管現時已經易手,但是家族中人仍然不時光顧。當然這些都只是有趣的花邊,最重要的還看出品是否美味,這點的話爵樂可以說是絕對肯定的。
 

 
作為前菜的雞肉餡角(Chicken Samosa)和古法炸芝士(Paneer Amritsari)是城中有數做得好的地方,香酥美味而不油膩,配上傳統乳酪蘸料更加冶味,令人不禁想一再多吃。
 
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兩款Tandorri炭燒三文魚(Tandorri Salmon in Dill Butter)和串燒羊肉卷(Lamb Seeh Kabah)都不俗,不過原諒我,我還是覺得Tandorri燒雞是最好吃的!這兩者之中筆者較愛羊,香料味非常誘人,其實兩者火候都不俗,魚切開還是十分鮮嫩,羊當然正常地比較乾身但也沒有燒成焦炭模樣。
 
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其實這個菜單是有雞的,出現在主菜之中腰果奶油紅花忌廉雞配自家製茅屋芝士(Chicken “Gold Leaf” Saffron Korma served with Palak Paneer Kofta)是一個有香濃醬汁的拌飯佳餚,配合同時出現的鑊仔家鄉燴鮮蝦配蒜蓉烤餅(Kadai Prawn sevred with Garlic Naan)和乾果仁炒飯(Peshwari Pullao)其實是絕佳的配搭,因此我就接受了無Tandorri Chicken食這回事了!值得一提的是炒飯用的long grain rice有少少米粒仍帶穀衣特別具嚼勁,喜歡與否就看每個人了,筆者吃慣糙米或者燕麥就簡直如魚得水!烤餅帶酥香而不算過分油膩,兩者配主菜的雞同樣美味。
 
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甜品也有兩款,分別是自家製紅花果仁印度雪糕(Kulfi)和火焰炸鮮奶球(Gulab Jamun),兩地口味不同在香港人而言當然就是偏甜了。一冷一熱的組合筆者愛前者,雪糕中有一些很獨特的香料味,令人十分好奇和喜愛。
 
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印度餐廳並不太罕見,但地道同時又坐得舒服的卻不多見,這裏是其中一個好選擇。這個菜單以$788(配酒則是$1,088)提供給兩位用來說,是突然想吃點印度菜時的好選擇。
 
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爵樂印度餐廳
尖沙咀亞士厘道23-25號雅士利中心1樓
2376 1001

地道又有歷史嘅印度菜 爵樂印度餐廳 有 “ 3,253 則迴響 ”

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