Under the same dining group, Basmati is the sister restaurant, The Clay Oven, close to Kennedy Town (Read previous review). Quite traditional restaurant with a home-cuisine feel, especially we were welcomed by the Indian candies box at the entrance.
The restaurant occupies the whole floor with a decent, spacious and tiny environment. There is one small bar and I also found some karaok equipment at the corner, guessing they will hold Indian performance sometimes.
To start with some drinks, I chose Mango Lassi ($36) which disappointed me for its weak mango taste and thin liquid. My second drink, Young Coconut ($42), was much better.
Samosas (V) $48
Our first appetizer was quite heavy with a bit more oil in deep-fried way, but every one loved it for the low density of fried flour which was soft and crispy during a bite.
Cucumber Paita $36
The special Indian yogurt was exactly the same taste as before, sourness from natural yogurt mixed with special Indian herbs and some garlic, very exotic and quite heavy actually, even similar to some taste of lighter cheeses but freshened by chopped cucumber, it was a must-try Indian appetizer.
Poori (Bhatura) $32
Garlic Nan ($25) & Green Onion Nan ($28) & Cheese Nan ($34)
Nan and Poori was so delicious that we could even finish one basket without any curry dishes or sauces. Among those, I love Cheese Nan the most, for its extra-thickness with a clear cheese layer inside, making the overall taste cheesier and chewier. Poori, was salty itself and quite fluffy and soft.
Tandoori Chicken $92
Tandoori Fish $132
The North Indian dish named by the traditional clay oven/pot, Tandoor. Tandoori Chicken was totally in red and served in large piece. Marinated chicken was roasted with spices to be tender and moisture meanwhile quite meaty. Tandoori Fish, had a super soft fish meat under the crispy and flavorsome fish skin.
In Indian Cuisine, vegetables and beans are largely used for the curry dishes. Chana Masala ($72) was made with chickpeas and cook it till just start to self-melt into the curry sauce, it made the curry creamier, thicker and I enjoyed the softness of chickpeas a lot. Baigan Bharta ($72), has the mashed eggplant mixed into the sauce, giving a warm taste.
Lamb Butter Masala $92
Ox Tongue Masala $88
As my first experience of their sister restaurant, the cute pot of Lamb Masala was still tasty and mouth-melting. The new dish I tried that night was, Ox Tongue Masala, tasted similar with Masala but I would strongly recommend this dish. Quite good quality of Ox tongue performed tenderness and chewiness.
Pullau Rice (Basmati) $33
The fried rice was not so special with a middle-moisture taste of long thin rice colored by curry and dressed with some Indian herbs.
That night we were specially served with some off-the-menu desserts which covered the traditional and popular sweets in India. We had Indian ice cream, candy and rice ball similar to my last Indian dessert experience in Jashan (Read more about Jashan) and other sweets. Of course, they contained a high potion of sugar and cream, but it didn't make me feel any uncomfortable.
* Average $140 per head
1/F, San Toi Building
137-139 Connaught Road
Sheung Wan (MTR Exit C)
Hong Kong
+852 9420 3094 or +852 2541 0995
basmatiindianfood@gmail.com
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