Great modern Indian food at Daarukhana in Wan Chai, maybe a little too much foam
- Daarukhana serves delicious Indian dishes with complex spices and modern techniques
- Garlic pepper crab and Changezi chicken tikka were the highlights of the visit
Why are there so many foams, sniffed my foam-averse guest as he scanned the menu at Daarukhana. Maybe he wasn’t the best person to bring to review a modern Indian restaurant; although he loves Indian food, he likes it quite traditional. But he was impressed enough by most of the dishes we tasted that he went back to the restaurant on his own a week later.
Our least favourite dish came first – and yes, it had foam. The modern dosai (HK$118) had curry leaf and mustard tempered potato foam, podi masala and crispy Indian pancakes.
From the description alone, we knew it wasn’t going to be a humble dosa that you can get at many an inexpensive southern Indian vegetarian restaurant, and we’d be fine with that, if we liked it better. But it got boring after just a few bites – just foam (too much of it, and not that light) and shards of crisp pancake (of which they’re happy to serve you more), which became soggy quickly.
