在香港吃的印度咖哩記憶就是屯門咖哩屋，其他港九新界印度餐廳的味道也是類似，總是難以留下深刻的印象。多年前去過印度當義工一個月，意外地到訪當地人家，有幸一嚐印度煮家飯 —— DAL (豆類為主的咖哩），頓感驚為天人！既不是香港的咖哩又不是當時寄居印度教會稀過水的無味DAL，而是能吃出不同香料的味道交織，更見到大塊月桂葉，其餘加入的香料就一概不知了。不過這次的經歷令我知道印度菜式美妙的地方在於香料的運用。
CHAAT是香港非常有名的高級印度餐廳，但一直都提不起勁去嘗試，總怕是屯門咖哩屋的味道。但最近中日西泰越都吃厭了，剛好見到THREAD上有人談論印度料理的香料種類繁多，講究香料的配搭，便立刻食指大動，去尋找可即日預約的高級印度餐廳，才有緣一嘗Leela 的印度料理。
前菜的Fish Cheek Rasam Soup ，清爽帶點酸的魚湯非常開胃，碗底還有滑嫩的魚肉。燒烤就選了Coconut Seabass，魚肉上的醬汁有點似沙嗲，十分惹味。主菜就是Bone Marrow Biryani，揭開表面的酥皮，有一個大大的牛骨筒在飯中間，侍應用匙羹把牛骨髓拌飯。因為是二人套餐，還吃了其他不同的菜式，香氣味道變化多端，終於體會到印度香料互相搭配的魅力！
到訪日期：2026年10月4日
店舖：LEELA （https://maps.app.goo.gl/NzvBa84kmAwYR9DP6）
地址：香港銅鑼灣新寧道1號利園三期3樓301-310號舖
P.S. 所有圖片為自己拍攝。
My memories of Indian curry in Hong Kong have always revolved around the curry houses in Tuen Mun. The Indian restaurants I have tried across Hong Kong, Kowloon and the New Territories all seem to offer similar flavours, none of which have left a particularly lasting impression.
Many years ago, I spent a month volunteering in India. During my stay, I unexpectedly had the opportunity to visit a local family’s home and taste authentic Indian home cooking — Dal, a curry made primarily from lentils or other pulses. It was an absolute revelation! It tasted nothing like the Indian curries I had tried in Hong Kong, nor the watery, bland Dal served at the church where I was staying in India. Instead, I could taste how the flavours of different spices intertwined, and even spotted large bay leaves in the dish. As for the other spices, I had no idea what they were. Nevertheless, that experience taught me that the beauty of Indian cuisine lies in its masterful use of spices.
CHAAT is one of Hong Kong’s most renowned upscale Indian restaurants, but I had never felt particularly motivated to try it, fearing that it might just taste like another curry house in Tuen Mun. Recently, however, I had grown tired of Chinese, Japanese, Western, Thai and Vietnamese food. Then, I happened to come across a discussion on Threads about the incredible variety of spices used in Indian cooking and the importance of combining them thoughtfully. My appetite was instantly awakened! I started looking for an upscale Indian restaurant that could accommodate a same-day reservation, and that was how I finally found myself at Leela.
For starters, we had the Fish Cheek Rasam Soup. The light, slightly tangy fish broth was wonderfully appetising, with tender pieces of fish nestled at the bottom of the bowl. For the grilled dish, we chose the Coconut Seabass, which came with a flavourful sauce that reminded me somewhat of satay.
The main course was Bone Marrow Biryani. Beneath a layer of puff pastry sat a large beef marrow bone standing in the middle of the rice. The waiter then used a spoon to scoop out the bone marrow and mix it into the rice.
As we had ordered the set menu for two, we also enjoyed a variety of other dishes. Each brought a different combination of aromas and flavours, creating a constantly evolving dining experience. At last, I truly understood the magic of Indian spices and how beautifully they can complement one another!
Date of Visit: October 4, 2026
Restaurant: LEELA (https://maps.app.goo.gl/NzvBa84kmAwYR9DP6）
Address: Shop 301–310, 3/F, Lee Garden Three, 1 Sunning Road, Causeway Bay, Hong Kong
P.S. All photos were taken by me. English translation assisted by ChatGPT.
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