Fine Indian restaurant set in a palatial interior decorated with grand portraits of Maharajas with intricate wooden carving, antique chandeliers, and rustic tiled flooring, all invoking a sense of historic Amritsar – an era where the Maharajas and royalty dined during the 1900’s. Equipped with an open-concept tandoor oven that further lends to the atmosphere, Earl of Hindh’s menu boast a wide range of varied grilled Indian kababs, Indian curries, breads and long grained basmati rice preparations, designed to pair with single malt and whisky.
Start with Earl-E-Hindh’s Signature Lamb ‘Kakori’ Kebab ($17 to $45) of finely minced lamb char-grilled skewer or the “king of kabab” Tandoori Murgi ($23) barbecued chicken, before heading for main courses like the rich, flavourful Murg Tikka Masala ($33) comprising of chunks of chicken marinated in spices and yogurt, cooked in a tandoor and finished in tomato coriander and cashew sauce.
For vegetarian-friendly options, look out for the smoky Tandoori Phool ($23) of whole char-grilled broccoli seasoned with yellow chili, ‘chat masala’, lemon juice, ginger-garlic paste, cheese. Pair it with Earl-E-Hindh Naan ($11), refined semolina and milk bread glazed in honey and served with mixed nuts, dry cherry and milk, before ending your meal with the delicate Jamun-E-Gulab ($12 for 3) of ghee-fried reduced milk dumplings filled with pistachio and cardamon, served in rose and saffron perfumed sugar syrup.