THE impressive and colourful exterior of this restaurant on Tanjong Tokong Road, Penang, will give you an idea of what to ex-pect inside. And once you enter, the rich, intricate decor makes you feel like you’re inside a Moghul palace.
Attention has been paid down to the last detail, including deliberately aged pillars, soft lighting and arched recesses leading to smaller nooks and crannies. Soft sitar music play-ing in the background adds to the ethnic experience.
The Palace d’India is indeed a re-gal place. What better place to celebrate Deepavali with family or friends?
“The Moghul kings had a rich culture,” restaurant manager Anand, 27, said, “and a highly-developed taste for fine food.
“That’s the kind of food we serve here: good authentic Indian food for non-Indians.”
Good choice:The Bendi Nasala.
The cosy interior belies a large seating capacity of 350, but if you are holding a private function for 30 to 40 guests, they can arrange a special buffet on the first floor. Alternati-vely, they can cater for your party off site.
It’s easy to see why they were named one of Malaysia Tatler’s Best Restaurants for Excellent Cuisine and Service 2006 and 2007.
The service is friendly but dis-creetly efficient, and the extensive menu of old favourites like tandoori and curries, and other more exotic-sounding names created by a team of six chefs from different provinces in India will ensure a wonderful culinary experience.
According to Anand, they are the only restaurant in Malaysia serving 112 different varieties of kebabs, effectively making them a kebab factory.
“They are baked in a tandoori oven at exactly 140 degrees Fahren-heit, and the cooking is precisely timed, otherwise they can be under or overcooked.”
Apart from tikkas, try their Murg Malai, lightly flavoured yet tasty chicken, or their unusual Rashimi, also chicken, served with light and fluffy egg yoke.
Popular main courses include their Sizzling Dishes which are Kashmiri delights – mutton, fish, chicken or prawns served with a chilli and capsicum gravy.
The tender Cauliflower Manchu-rian is a Chinese dish which has been adapted with added spices, and the Claypot Fish Curry, with a me-dium-hot sauce, is another favou-rite.
“Not all Indian food is hot and spicy,” said Anand.
However, the tender Sizzling Lamb is spicy and so is the Chicken Vindaloo. Eaten with one of their many rice dishes, briyanis or pilaus, both were tasty and filling.
They also offer eight different types of bread, including naan and the light and delicate roomali.
Vegetarians have a large selection to choose from as well.
A live three-piece band performs throughout the evening, their per-cussion and stringed instruments twanging in musical accompani-ment to not just Indian, but English and even Chinese songs.
For reservations, call 04-899 9715 or email them on info@palaced india.com.
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