The best places for curry in Hong Kong, according to chef Manav Tuli of Leela

The dish: Thrissur Crab Curry

Chef Tuli’s first recommendation is undeniably from Leela. The restaurant offers a unique and playful approach to Indian cuisine. The food here celebrates the country’s rich and diverse culinary traditions while embracing sustainability and local sourcing. Diners can try anything from street snacks to rich curries, all under the expert hands of chef Tuli and his culinary team. Leela stays true to its roots but doesn’t shy away from coming up with contemporary and creative twists. And this curry dish is just an example of that. There’s a story to it that one can tell from its conception to when the flavours hit your tastebuds. No wonder it easily became a Michelin-recommended spot.

“It is an unusual curry dish and most Indian restaurants do not serve crab curry. The recipe comes from one of my chefs who is from a small village called Thrissur in the Kerala region. It is his home recipe, making it extra special for us. We first tried the fish version six months ago during a staff meal, and everyone loved it.”

“That’s why we wanted to share it with all of Hong Kong. We also prioritise using local produce. For this curry dish, we use two types of crabs, one for flavour and the other for the meat. We create the stock using the local mud crab and present the curry in its shell. Additionally, we add Vietnamese crab meat and mix it with the flavorful sauce.”

The dish: Lamb Rogan Josh

Chef Tuli’s next recommendation is a Tsim Sha Tsui staple, the Gaylord Indian Restaurant. This Indian restaurant has been a part of Hong Kong’s culinary scene since 1972. Through its years of offering Indian food, it eventually earned a Michelin nod. But mostly, it’s a place where families gather thanks to the big banquet-style feeling it evokes. Chef Tuli himself is impressed.

“Lamb Rogan Josh is a traditional and classic Indian curry. I particularly enjoy Gaylord’s version, as it embodies the authentic flavours of this comfort dish. Gaylord Indian Restaurant has been a cornerstone of Indian cuisine in Hong Kong for 50 years, proudly carrying the beacon of Indian food in the city. Despite the competitive market, it continues to stand strong.”

The dish: Malai Jhinga Curry

Bombay Dreams prides itself in being the first Indian restaurant in Hong Kong to get a mention in the Michelin Bib Guide. It received recognition in 2009, which was a win for the entire Indian culinary scene of the city. After all, it maintained that recognition for the next decade. This culinary icon has perfected its dishes over the years. And we dare say, it is simple but packs a punch like a symphony in perfect harmony with every bite.

“I like their version of Malai Jhinga Curry the most around town. It is very rich. It goes very well with plain naan and steamed rice.”

The dish: Chettinad-style Lamb Curry

For a country with so much culinary diversity, once in a while, you’ll still be surprised to find something you don’t often have the chance to try. Chef Tuli certainly feels that same way about Bengal Brothers’ Chettinad-style Lamb Curry. Bengal Brothers used to be the go-to spot for Kathi rolls until its expansion as a casual canteen complete with dine-in seating. While the signature rolls are still available, there are more items on the menu specifically regional Indian street food. Plus, the lunch sets at Bengal Brothers hits the spot.

“It is not a common regional dish, so it’s quite adventurous for them to include this curry on their menu. It’s not very spicy, making it perfect for the local palate in Hong Kong. If you order it as a lunch set, it comes with daily daal, sabzi, kachumber salad, raita, and either rice or paratha. It’s a happy meal!”

The dish: Lamb Madras

Hello India is a bit of a hidden gem in Hong Kong. It only opened in 2022 but has caught the attention of many Indian chefs in the city, according to chef Tuli. What’s great about Hello India is its selection of both vegetarian and non-vegetarian options. There are more than 130 dishes to choose from for non-vegetarian eaters. The spacious restaurant is inviting, particularly for large celebrations and gatherings.

“It is a very complex dish with bold flavours using a variety of chilli, it goes very well with paratha. Hello India is where I used to go for our staff parties and after-service meals, it’s a favourite among many Indian chefs in Hong Kong. Many celebrations and parties take place there.”

The dish: Iberico Pork Cheek Vindaloo

Before chef Tuli’s current role at Leela, he spearheaded Chaat in Rosewood Hong Kong from its opening in 2020 until 2023. Under his tenure, he transformed the restaurant into a culinary powerhouse. Impressively, Chaat gained its Michelin Star and numerous other awards. Chaat takes pride in its progressive approach to Indian cuisine, demonstrating the creative ways one can conceptualise, prepare, present, and enjoy Indian dishes.

“It is one of the most complex dishes on the menu. It’s not overly spicy and very well-balanced. The magic happens as the chilli comes through after a few seconds, not at the first bite, so you get all of the flavours of all the spices, the meat, ginger and garlic, and then slowly the chilli hits you. We used to call it ‘tuk tuk spicy’, meaning it comes slowly, and the sensation won’t go away until you reach the destination.”