I grew up eating Indian food but find the variety of Indian restaurants in Hong Kong lacking. It’s difficult to cook Indian cuisines and since I don’t have the spices at home, I would go to the supermarkets to get instant curry packets or Branto’s and Woodlands for my Indian food fix.
I recently discovered Geeta’s private kitchen in Tsim Sha Tsui through Gormei. Just look at the lunch menu, what a feast!
We sat around Geeta’s dining table and were given cute aprons to wear before getting our hands busy kneading and rolling. First we learnt to prepare potato cutlets. One good tip is to use frozen bread as bread crumbs, mash the boiled potatoes, add chopped green chillis (would have added more for myself), coriander leaves, and cummin seeds.
Geeta and her daughter Veena (in pink), supervising my kneading skills.
This is how the pro does it! We were given small portions to mould into round cutlets.
Ready to be deep-fried, pan-fried or roasted in the frying pan.
Palak Paneer or Spinach and cottage cheese curry was next. We chopped the tomatoes, green chilli and ginger.
Pour everything into the food processor and tada!
Preparing the spinach leaves and learning the secret technique to keep the vibrant green in the veg.
Add turmeric powder.
Pour spinach and cottage cheese cubes – almost done.
Rolling out the dough for chapatis or Indian flat bread was a challenge for me! Especially when Geeta and Veena were demonstrating it effortlessly. Geeta also showed us the different ways to prepare paratha.
This is how the almost finished product looks!
Even the cooking utensils are new to me. Geeta showed us how to cook the chapati on a skillet.
Yummy! Too much work for me – will buy them from now on.
Tummy was growling, I was delighted lunch was soon to be served. Aloo tikkis for the win!
Curry Coma! I wasn’t shy to scoop again and again, topping them with potato cutlets, and mint and coriander chutney.
Healthy and wholesome palak paneer. Quite inspired to try it at home now!
Picture of people taking pictures of their food. The locals would say “camera eats first”.
Colorful masala popadums.
Fascinated with these bright yellow savory Dokhlas – semolina sponge cakes that are sprinkled with mustard seeds. It was delicious and a secret recipe.
Another secret recipe that Geeta would not divulge. The Nan Khathai – eggless cardamom cookies that melt in your mouth. Nomtastic!
Masala Chai, my favorite and not too sweet too. We had mint yoghurt lassi that I was too busy gulping down. Sorry, no pics to show.
Veena shared some ayurvedic benefits of Indian spices such as fenugreek, turmeric, and coriander. And to be more discerning eating Indian food outside as some add color and preservatives. She talked briefly about the Sindhi diaspora too.
The private kitchen is located at: 7E Windsor Mansion, 29-31 Chatham Rd, Tsim Sha Tsui, Hong Kong. More information on their Facebook page.