High Life Issue #5

HIGH LIFE #5 February 2017 87 F or lovers of spices and all the wonderful sensations they can bring to the palate, Indian cuisine is a delightful choice. In Macau, one can savor the finest taste of India at the Venetian’s Golden Peacock. From northern and southern to Jain, the choices on the menu are comprehensive – prepared by a team of 13 chefs including 11 from all across India. At the helm is Chef Justin Paul, a native of Kerala. The authenticity of the restaurant derives not only from the chefs, recipes and preparation techniques, but from the ingredients themselves. Spices, bright red pomegranates and even clay serving pots are imported direct from India and nearly everything is prepared from scratch in-house – from yogurt, paneer and ice cream to masalas, sauces, pickles and chutneys. “One of the highlights on our menu is the Kandari murgh tikka, which is our organic chicken with pomegranate, baby beetroot, cumin seed, coriander seed and Kashmiri chilli. I use the pomegranate here to give it acidity and the intensity of the red color catches the eye, which makes the dish visually tantalizing,” says the Michelin-starred chef with over 20 years of professional culinary experience in a wide range of Indian and Middle Eastern cuisines. His Quilon fish curry epitomizes the smooth, velvety characteristic of curry. A succulent piece of black cod fillet is covered with a yellow sauce made with organic extra virgin coconut oil, shallots, curry leaves and green mango. Dip a piece of butter-lacquered naan into the curry and you will find yourself yearning for more. A sweet conclusion to the meal is the Noor-e-gulab, a rose petal phenomenon with white chocolate mousse, micro sponge, crystalized rose petal blossom and rose petal ice cream. The floral scent cleans the palate for an exceptional ending, magnificent indeed.