ROYAL RICHES

Ahead of the opening of Prince and the Peacock, Black Sheep Restaurants’ latest establishment, Tatler joins the hospitality group on a culinary pilgrimage to India

By Suchetana Mukhopadhyay

“There’s no such thing as Indian cuisine: it’s the cuisines of India. Across this country there are many cuisines, with different histories, different origins and different stories,” says chef Palash Mitra, the culinary director of South Asian cuisine at Black Sheep Restaurants (BSR), as we speak to him in a crowded airport while waiting for a flight that would take us from Jaipur to Udaipur, both cities in northwestern India. Tatler is following the BSR team—Mitra and fellow chef Kumaran Balaji; Jonathan Leung, a member of the group’s leadership team; and three of its front-of-house staff—as they traverse India on a culinary inspiration trip ahead of the opening of Prince and the Peacock, the group’s Indian restaurant in Tai Kwun, the second phase of BSR’s ambitious revival project for the…

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Tatler Hong Kong (Digital) - 1 Issue, July 2024

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