The new Indian restaurant introduces novelty ingredients with a tropical twist
Indian cuisine in Hong Kong is due for a little revamping, and as the popularity of restaurants such as Salt & Barrel and Pirata Group’s Chaiwala show, there is evidence of a strong fan base for creative interpretation of the genre. The latest to open in recent months is Daarukhana, an independent contemporary concept in Wan Chai.
Residing in an upstairs space in a quieter stretch of Thompson Road, Daarukhana welcomes its guests with modern design elements—there is an abundance of gleaming marble table tops, matched with geometric patterns of muted brass and metalwork embellishing the high-ceiling space. Warm amber lighting is dim, but appropriately setting an intimate mood for dinner service.
The new establishment offers sharing plates that offer a modern interpretation of Indian classics, either through form or by ingredients. We began with the Palak Paneer Pinwheel, where the traditional spinach stew with cottage cheese reimagined in a snack form. The greens, simmered down into rich green pulp with cottage cheese weaving through, stuffs stubby fingers of pastry tubes before being deep-fried. The crunchy texture of the pastry roll offers a contrast in texture, while the mildly-spiced profiles are spot on similar to that of its original stew form.