We talked about brains recently ….. Chef Manav Tuli was preparing Bheja Fry; which needed goat brains. As that was impossible to find in HK, I suggested pig brain. When Chef ultimately made the dish, my dining companion and I rushed to Leela straight from a heavy dinner— and it was worth it!
As further reward, Chef added Saoji Lamb to the “supper”. That dish was a first for me. Its flavours were heavier than expected but that didn’t lessen its deliciousness!!!!
Thanks for pampering us, chef!!!!!
