Prince and the Peacock

Velvet banquettes, jewel-toned walls and intricate details designed by Joyce Wang Studio welcome you at Prince and the Peacock. The room immediately sets the mood, lavish without feeling heavy-handed, as though you’ve stepped into a contemporary interpretation of an Indian palace dining hall. The cooking follows that same spirit. Chef Palash Mitra looks to the kitchens of India’s former princely courts, where dishes were layered with spice, patience and a sense of occasion. The nalli gosht biryani, with fragrant basmati rice, slow-cooked lamb shank and ribs, is a crowd-pleaser with its richness. As is crab claw porichettu, where sweet crab meets aromatic spices for something comforting and complex. Service moves with confidence, guiding diners through a menu that draws from across India’s historic culinary landscape.

Tatler Tip

If you’re dining with a group, ask about The Kohinoor, the restaurant’s private dining room, which comes with its own open-air terrace overlooking the city. It’s one of the most atmospheric ways to experience the restaurant.