Prince and the Peacock, a Michelin-recommended restaurant recently ranked among Tatler Best 2025’s Top 20 Restaurants in Hong Kong, introduces its latest culinary journey — “The Nawabs of Lucknow” menu. Crafted by Chef Palash Mitra and his team, this limited-time menu pays tribute to the opulent culinary traditions of Awadh, known for its slow-cooked delicacies, deep Mughal influences, and royal banquet-style dining.

Available until mid-October 2025, the menu can be enjoyed à la carte or as part of the Chef’s Curated Menu at HK$788++ per guest, which includes seven specially selected dishes.

Highlights from the “Nawabs of Lucknow” Menu

This menu offers 14 carefully curated dishes inspired by the historic dastarkhwan — royal dining tables where cuisine was elevated into an art form. Some must-try highlights include:

Starters (Shuruaat)

Zafrani Balai Murgh

Khasta Kachori (HK$148) — Crisp pastry filled with spiced lentils and chickpeas, topped with yoghurt, tamarind, and mint chutney.

Shammi Kebab (HK$178) — Wagyu chuck and chana dal come together in a delicately spiced patty once served in noble households.

Galawati Kebab

Galawati Kebab, Kadak Sheermal (HK$178) — Legendary lamb kebabs paired with saffron-scented milk bread, famed for their melt-in-the-mouth texture.

Zafrani Balai Murgh (HK$328) — Almond cream and saffron-marinated chicken, evoking palace-style indulgence.

Jhinga Dum Nisha (HK$238) — Tiger prawns slow-cooked with mace and star anise, paying homage to midnight royal feasts.

Raan Naqai

Mains

Reshmaiya Murgh Dum Pukht (HK$268) — Chicken braised dum-style with fried onions and fragrant spices.

Nihari (HK$238) — A rich lamb shank stew, slow-braised with marrow for unparalleled depth of flavour.

Raan Naqai (HK$1,188) — The centrepiece dish — a whole veal shank roasted to perfection, glazed with vetiver essence.

Nuckhlawi Gosht Pulao (HK$328) — Fragrant basmati rice layered with tender mutton and delicate royal spices.

Vegetarian Highlights (Shakahari)

Bhurta Badanjan (HK$178) — Charred aubergine blended with spices, caramelised onions, and crispy potato straw for a smoky, earthy flavour.

Desserts (Meetha)

Kulfi Falooda (HK$138) — A refreshing saffron milk dessert with rose, roasted nuts, and golden vermicelli.

Maqooti (HK$108) — Traditional milk-and-lentil pudding reimagined with caramelised pineapple and mint syrup.

Dining Experience and Reservations

Prince and the Peacock blends heritage and innovation, offering guests a modern take on regal Indian dining. Designed by Joyce Wang Studio, the restaurant’s interiors reflect royal sophistication, creating the perfect backdrop for this culinary celebration.

📍 Location: 2/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong
📞 Contact: +852 2154 6104
🌐 Website: Prince and the Peacock
📧 Email: reservations@princeandthepeacock.com
📅 Availability: Wednesday to Saturday evenings in August; daily from September until mid-October.

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Images: Prince and the Peacock