A Hong Kong institution, quietly built

Tulsi began as a family kitchen with a simple rule: cook the food we grew up on, and cook it properly. Eighteen years on, that rule has not changed. The tandoor still burns charcoal, the breads still go in to order, and the same masala blends that earned our first Michelin mention still season the curries.

Four dining rooms later - North Point, Quarry Bay, Causeway Bay and Tseung Kwan O - the kitchen remains the same: regional Indian cooking without shortcuts, served in rooms built for long dinners.