Known for its bold and elevated renditions of India’s street food culture, one MICHELIN-starred CHAAT Hong Kong announces the launch of its new menu under the creative stewardship of Gaurav Kuthari, who recently ascended to the role of Chef de Cuisine. Building on CHAAT’s legacy of culinary innovation, Chef Gaurav brings his unique vision and expertise to the helm, marking the beginning of an exciting new chapter in the restaurant’s history.
Retaining its prestigious accolades for 2024, including the coveted One MICHELIN Star, One Diamond from Black Pearl Restaurant Guide, Bazaar Taste Elite by Harper’s Bazaar, and a place on SCMP Top 100 Tables, CHAAT continues to uphold its position as a culinary leader in the industry.
New Dishes and Menu at CHAAT by Chef Gaurav Kuthari
From 3rd April onwards, the introduction of Chef Gaurav’s new menu signals a fresh era of gastronomic exploration at CHAAT, where traditional flavors blend seamlessly with contemporary techniques to deliver a dining experience like no other. All the new creations will be available to enjoy at CHAAT from Monday 8th April onwards on its refreshed a la carte menu.
Palak Patte ke Chaat is a popular Indian street food inspired dish featuring crispy fried spinach leaves topped with spiced mint, tamarind chutneys, yogurt, chickpeas, and more. Originating in Uttar Pradesh, North India, this dish delivers a delightful mix of sweet, spicy, sour, and salty flavors. With a history dating back to the Mughal era’s medicinal snacks, chaat has evolved into a ubiquitous delicacy found on streets and upscale eateries worldwide, each adding its own flavorful twist to the traditional recipe.
Pork Pepper Fry is a classic dish in Kerala Christian households, particularly popular in Central Kerala regions like Kottayam, Ernakulam, and Thrissur. This simple yet flavorful recipe, enjoyed as an appetizer, highlights the versatility of pork. The dish, known for its aroma and taste, features succulent pork cooked with spices and is a staple for special occasions alongside other pork variations like Roasted Pork, Pork Vindaloo, and more. Fatty pork is preferred for this traditional preparation to keep the meat moist and rich in flavors.
Badami Murg Tikka, or almond chicken tikka, is a royal dish known for its rich spices and almond-infused marinade. Originating from Mughal kitchens, this flavorful creation blends traditional Indian spices with creamy almonds, embodying the opulence of Mughal cuisine. Adored worldwide, Badami Murg Tikka symbolizes the diverse flavors of Indian culinary heritage, capturing regal tastes for generations to enjoy.
Tandoori Basil Nimbu Prawn offers a modern take on the classic dish by infusing traditional Indian flavors with tandoori grilling. This dish blends the vibrant coastal taste of Basil Nimbu Prawn with the northern Indian tandoori cooking technique, creating a unique culinary experience. Tulasi (holy basil), a sacred plant with healing properties, adds depth to this flavorful creation, celebrating a fusion of culinary traditions and sacred practices in Indian cuisine.
A staple of Kashmiri cuisine, the rich and fragrant Lamb Rogan Josh is a Mughal-influenced dish known for its red color and oil-based sauce. Slow-cooked with a blend of spices and yogurt, this flavorful lamb or goat curry exhibits passion in its preparation. A common Northern Indian delicacy, Rogan josh is traditionally cooked by browning meat in oil, adding a variety of spices, and simmering until tender.
Smoked Patrani fish, a Parsi-style dish, originates from the coastal regions of Western India, showcasing a unique cooking method using banana or colocasia leaves to steam marinated fish with aromatic spices. This dish embodies the culinary mastery of the Parsi community, blending traditional Indian spices with coastal flavors in a fragrant creation that symbolizes the cultural fusion of Persian and Indian influences.
Chef Gaurav’s Burrata Corn Palak dish ingeniously marries creamy burrata cheese with the vibrant flavors of corn and palak, presenting a creation rich in textures and tastes. This culinary innovation blends Italian burrata with the Indian influences of corn and spinach, showcasing Chef Gaurav’s creative cross-cultural exploration in modern gastronomy at CHAAT.
Coconut Vanilla Payasam, a revered South Indian dessert known as kheer, embodies cultural significance in festive and religious settings. With its origins dating back thousands of years, Payasam’s simplicity of rice, milk, and sugar reflects a rich history intertwined with legends like “The Legend of Chessboard” in Kerala. The tale narrates an exponential rice offering leading to the tradition of serving Payasam to pilgrims at the Ambalapuzha Krishna temple in Kerala. This sweet delicacy has enchanted historical figures like Vasco da Gama and Ibn-e-Battuta, highlighting India’s sweet culinary heritage rich in milk and sweetness.
Meet Gaurav Kuthari, Chef de Cuisine of CHAAT
Gaurav Kuthari, a seasoned chef with over 15 years of experience, currently holds the position of Chef de Cuisine at CHAAT in Rosewood Hong Kong, recipient of one MICHELIN star and One Diamond recognition from Black Pearl Restaurant Guide. Gaurav’s journey in the hospitality industry began with extensive trainingat the prestigious India Habitat Centre in New Delhi, India, where he gained expertise in various hotel departments. He then ventured to Lemon Tree Group of Hotels in Ghaziabad, India, followed by honing his skills at Le Meridien in New Delhi, serving as a Chef Trainee for Indian restaurants Monsoon and Pakwan.
Seeking new challenges, Gaurav expanded his horizons by joining The Trident in Mumbai, owned by The Oberoi Group, before embarking on his culinary adventure in Hong Kong with Uppal Hospitality Group (UHG). In 2020, Gaurav found his calling as the Sous Chef at CHAAT Hong Kong, swiftly becoming an integral part of the opening team and contributing significantly to the restaurant’s success, culminating in the prestigious one MICHELIN star rating. Now as Chef de Cuisine of CHAAT Hong Kong, Gaurav combines his diverse culinary experiences to showcase modern Indian cuisine, highlighting regional flavors and spices while infusing his personal touch and upbringing into each dish
CHAAT
Level 5, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
