Dishes To Celebrate A New Addition

Story and Photos by JASON LIOH


THE annual Malacca Food Festival saw celebrity chefs and representatives from the state’s diverse community dishing out local delicacies for tourists and members of the public.

Organised by the Malacca Museums Corporation, the four-day event was a hit with people from all walks of life who were offered a free taste of specialities and traditional dishes from the Chinese, Malay, Indian, Chitty, Baba-Nyonya, Portuguese and orang asli community.

The theme chosen for this year’s festival was ‘baby’s full moon’ celebration where participants were required to prepare dishes for their respective communities for such an occasion.


Piping hot: Mother and daughter team Tan Geok Lian and Yong Yu Ting dishing out prawn fritters.

During the event, Vinlah Rajadory from the Malaccas Chitty community was seen preparing a traditional dish called ‘sambal belimbing’ using fish roe, prawns and star fruit.

“We used small prawns, star fruit, chilies, fish roe, herbs and spices to prepare this sambal dish,” said the 62-year-old retired nurse.

She also prepared labu masak pedas dengan ayam’ or spicy pumpkin chicken as her second dish that was served throughout the morning which she described was a combination of sweet, sour and spicy.

“These two dishes are a must to celebrate the baby’s full moon. However, we also prepare these dishes during festive season like Ponggal, New Year, birthdays and weddings,” she said.

Another participant, Velda Sv.velankanny, 46, who represented the Indian community, prepared traditional food like tosai, apom and kesary for visitors to savour.


Tasty: Helen Tan holding a box of pineapple tarts and traditional Nyonya ang ku kueh.

“People are familiar with the tosai and apom, but not the kesary. Kesary is an after meal dessert made using ghee, suji flour, condensed milk, raisin, cashew and cardamom,” the housewife said.

Meanwhile, orang asli participant Zuaney Sulaiman, 28, decided to go back to basics by preparing a complete meal including fish, chicken, white rice, vegetable and potatoes cooked in bamboo.

Cooks from the Baba-Nyonya community, on the other hand, prepared traditional delicacies like apam balik, layered steamed cakes, red eggs, ginger chicken, ang ku kueh and pineapple tarts.

“Red eggs and ang ku kueh are symbolic food for a baby’s full moon celebration. Both items symbolize prosperity and bring good luck to the baby,” 49-year-old homemaker Helen Tan Kek Lan said.

A booth serving nasi rembang from Selangor was also a hit among the visitors as everyone queued for a taste of it with the stall workers seen working non-stop.


Various ingredients: From top, clockwise, ayam masak ungkap, kerabu jawa, ikan masin bulu ayam, rempeyek, sambal goreng tempe, serunding kepala and steamed white rice in the middle are the ingredients for the traditional Selangor Nasi Rembang.

The rice dish was made of ingridients such as serunding kelapa, ayam masak ungkap, kerabu jawa, sambal goreng tempe, ikan masin bulu ayam and rempeyek.

Australian Peter Rowan gave two thumbs up to the organisers for organising the food festival where members of the public could sample the many traditional dishes prepared by various ethnic groups.

“I always worry that I would order something that I will never like whenever I patronize a local restaurant. The food festival solves my problem at one go,” said the 59-year-old property manager.

He added it was not his first visit to the historic city but it was the first time he was seeing such carnival being organised.

Eating Out

Sirloin Flavours



BE tempted by the succulent flavours of sirloin in different cuts from Australia and the US. Mark your calendars as Prime, Le Meridien Kuala Lumpur serves sirloin in a gastronomic affair this month. Meat enthusiasts are in for a treat with the Wagyu Sirloin with Butter Poached Chili Rosemary Fingerling Potato, Oven Dried Brisket Bacon Mille-Feuille with Potato Celery Mousseline, finished with a drizzle of Sarawak cracked peppercorn sauce. The Sirloin Sampler platter (with wagyu sirloin, Black Angus 200-day sirloin and pasture-fed sirloin) is another suggestion. The promotion is available for dinner until March 31. For reservations, call 03-2263 7434 or email dining.lmkl@lemeridien.com.

Peking Duck



THERE is no need to travel to Beijing for a taste of Peking duck. At Concorde Hotel Kuala Lumpur’s Xin Cuisine Chinese Restaurant, traditional Peking duck is the signature dish this month. The outlet’s Peking duck promotion has more to offer than just the duck-filled crepe delight as there is Stir Fried Sliced Duck Meat with Ginger Spring Onion, Double Boiled Soup Duck Bone with Preserved Vegetable, Wok Fried Rice with Diced Duck, Stir Fried Egg Noodles with Shredded Duck and Stir Fried Diced Duck Wrapped with Lettuce and more. The dishes are available for lunch and dinner at RM58++ per duck. For reservations, call 03-2144 2200 ext 2338 or 2144 8750.

Tea Treats



THE Lobby Lounge of Hotel Nikko Kuala Lumpur presents the opportunity for you to relax and indulge your tastebuds with the introduction of three afternoon tea sets - Local Afternoon, English Afternoon and Asian Afternoon. Available from Monday to Friday, from 2pm to 6pm, the Local Afternoon Tea serves delights like Cucur Udang with Chili Dip, Tauhu Sumbat, Golden Banana Fritters and Pulut Panggang. Apple Crumble Tart and Prune Spiral are some delightful finds on the English Afternoon Tea platter while the Asian Afternoon Tea offers Malaysian Durian Tempura, Thai Money Bag with Chili Dip, Vietnamese Spring Roll, China Egg Doughnut Roll with Sweet Sauce and plenty more priced at RM38++ per person. For reservations, call 03-2782 6168.

DRAGON-I RESTAURANT, Lot S313A, 2nd Floor, New Wing, One Utama Shopping Centre, Bandar Utama, PJ (Tel: 03-7725 8822). Business Hrs: Weekdays (11am-10pm); Weekends & Public Hols (10.30am-10pm). Non-halal. Popular for minced meat dumplings known as siew long pau, caramel pork ribs, ma po taufu, chicken fillet and vegetarian dishes.

RED GINGER, 18G-M Medan Setia 2, Plaza Damansara, Bukit Damansara, KL (Tel: 03-2095 3118). Business Hrs: Daily, lunch (11.30am-3pm); dinner (6.30pm-10pm). Closed on Sun. Pork-free. A family-run business known for its good food, warm service and reasonable prices. Its cosy, laidback and unpretentious ambience make it the ideal venue for private functions. Red ginger plants line the front entrance. Small menu.

DEUTSCHES HAUS, 46 Changkat Bukit Bintang, KL (Tel: 03-2143 2268). Business Hrs: Daily, lunch (noon-3pm); dinner (5pm-midnight). Non-halal. Serves authentic German cuisine with emphasis on sausages. Also stocks a wide range of excellent German beers. It has many speciality dishes.

LA GOURMET HOUSE, Lot G52, The Curve, Jalan PJU 7/3, Mutiara Damansara, PJ (Tel: 03-7725 4279). Business Hrs: Mon-Thurs (10am-10pm); Fri & Sat (10am-11pm). Halal. Special gourmet meals and speciality cakes are available daily for lunch and dinner. Gourmet merchandise like Dukka, herbs, spices, tea and coffee are also sold.

SENTIDOS TAPAS, Feast Village, Starhill Gallery, 181 Jalan Bukit Bintang, KL (Tel: 03-2145 3385). Business Hrs: Daily (noon-1am). Pork-free. Offers a relaxed atmosphere with a tantalising selection of hot and cold tapas. There is an extensive wine list and a range of imported beers.

LA COCINA & COPA DE VINO, 38 USJ 9/5P, UEP Subang Jaya (Tel: 03-8023 2395). Business Hrs: Restaurant, Mon-Sun, lunch (11am-3pm); dinner (6pm-midnight). Bar, Mon-Sat (5pm-1am). Halal. Indulge in a variety of authentic Spanish food in a comfortable and romantic environment. There is a wide selection of wines from Spain and all over the world. Salsa dance performances are on every Friday night.

MALAYAN AROMAS, Concourse Area, Ground Floor, City Square Centre, Jalan Tun Razak, KL (Tel: 03-2161 5094). Business Hrs: Daily (8am-10pm). Serves a good variety of quality local coffees especially blends with palm sugar. There is also an impressive selection of Malaysian favourites like Roti Malaya as well as Western and Italian dishes.

JOGOYA, T3, Relish Floor, Starhill Gallery, 181 Jalan Bukit Bintang, KL (Tel: 03-2142 1268). Business Hrs: Daily (11am-2am). A Taiwanese chain specialising in brunch, lunch, dinner and supper buffets, priced at RM68++, RM78++ and RM88++ with a wide spread of seafood, Japanese, Western, Chinese and Indian dishes.

MUNAKATA JAPANESE RESTAU-RANT, Mezzanine Floor, Life Centre, 20, Jalan Sultan Ismail, KL (Tel: 03-2166 7441). Business Hrs: Daily, lunch (12.30-2.30pm); dinner (6.30pm-11pm). Pork-free. Serves authentic and premium sushi, teppanyaki, a la carte and seasonal dishes. Set lunch and dinner also available.

BASIL LEAF RESTAURANT, 35 Jalan Damai, off Jalan Tun Razak, KL (Tel: 03-2166 1689). Business Hrs: Tues-Sun, lunch (noon-2.30pm); dinner (6.30pm-10.30pm). Relax while you eat here, enjoying Thai and Indo-Chinese cuisine. Bungalow is divided into six sections, separately themed for value-added dining experience.

PANDAN LEAF RESTAURANT, Lot S28, 2nd Floor, 1 Utama Shopping Centre, Lebuh Bandar Utama, Bandar Utama Damansara, PJ (Tel: 03-7728 6078). Business Hrs: Daily (10am-10pm). Halal. Penang Nyonya fare using specially prepared spices.

THE SHIP, JALAN SULTAN ISMAIL, 40-1 & 40-2 Jalan Sultan Ismail, KL (Tel: 03-2141 8805) Business Hrs: Sun-Thurs (noon to midnight). Still a hit among locals and foreigners. Serves escargots, Chinatown Shark’s Fin with Crabmeat, steaks in 18 different styles. Wait staff dress according to rank like sailors on a ship.

TONY ROMA’S, LL1.43, Lower Level One, Sunway Pyramid Shopping Mall, Jalan PJS 11/15, Bandar Sunway, PJ (Tel: 03-7492 1188). Business Hrs: Daily (11am-10pm). The people at Tony Roma’s are passionate about their food, adhering to standards set by the Orlando training centre. Expect hefty portions and enjoy the selection of margaritas, wines, martinis and liqueur coffees.

RESTORAN PIZZA UNO, 18 Jalan Puteri 1/4, Bandar Puteri Puchong, Puchong. (Tel: 03-8062 2530). Business Hrs: Mon-Fri, lunch (noon to 4pm); dinner (6-11pm). Sat & Sun (noon to 11.30pm). This new outlet sports a cosy contemporary atmosphere for tapas and wines besides serving a wide range of pizzas, pastas and desserts.

VANSH, Lot 9, LGF, 181 Jalan Bukit Bintang, KL (Tel: 03-2142 6162). Business Hrs: Daily (noon-1am). Pork-free. Run by the award-winning Rang Mahal outfit of Singapore. Highlights regional Indian favourites. Focuses on tawa and tandoori delicacies served in bite-sized portions.

RESTORAN KOTTARAM, F102 & 103, Block F, Phileo Damansara 1, 9 Jalan 16/11, PJ (Tel: 03-7955 1077). Business Hrs: Daily (9.30am-10.30pm). Halal. Heralds Kerala culture and cuisine, served according to royal fine dining protocol. The outlet is divided into five sections with individual purposes. One of its bestsellers is the Kottaram Briyani.

FUSION

GONBEI, T2, Relish Floor, Starhill Gallery, 181 Jalan Bukit Bintang, KL (Tel: 03-2782 3801). Business Hrs: Daily (noon-1am). Halal. Uniquely Japanese, food, design and ambience-wise. It has a sushi, sashimi, teppanyaki, robatayaki and tempura display cooking islands. Reputed to have the biggest collection of premium sake.

Great Indian Crepes

By FARIDAH BEGUM


Thosai or dosas are a refreshing change from our usual staple of rice.

The recipe for making thosais or dosas has always been simple enough to remember – its just a matter of the ratio between the rice and the black lentils or ulunthu.

If you want a more sourish thosai, then the ration is 2 cups uncooked rice to one cup black lentils.


Getting it right: A flat, smooth griddle is a must when making thosai.

A tamer one is three cups of uncooked rice to one cup of lentils. The secret to a lighter and better thosai is of course, a handful of overnight rice into the mixture when you blend the ingredients together.

Have a flat, smooth griddle or a tawa pan, as most brands would call them or even use your frying pans or teppanyaki pans is all you need. It works, the thosai is not fussy.

For the health conscious, they insist on using the Indian gingelly oil, which emits a smell that may not go down well with the uninitiated but for the rest of us, your normal cooking oil or ghee works just fine.

Ensuring the pan is heated well is important if you don’t want to end up with unappetising and torn thosai. The pan must also be oiled generously at first to ensure the mixture does not stick.

Having had thosai for a better part of the writer’s life, makes it easy to spot good or well-made thosais or dosas and when it is a slip-shod job by restaurants.

Thosais, then come in many varieties and if you were to check it out online, you would be stumped by the fact that there are more than 20 varieties of thosais and every one of them is as good if not better than the ones you and I know of.

A favourite time and again, is the masala thosai, which is a filling meal in itself as the thosai comes with a spicy vegetable mix that is enclosed or wrapped within and eaten as it is or with just the coconut chutney, it is heavenly!

Then, if you want some bite, the rava thosai or semolina crepe is worth a try! It comes in a lacy-like circle and is padded with green chillies and slice onions and is definitely more filling than the ordinary thosai.

This is definitely sinful but a trick to reducing the extreme sourness of the thosai is definitely asking for a ghee thosai, where before the thosai is lifted from the griddle or pan, a dollop of ghee is put in the centre and left to melt and sink into the crepe.

It is a great way to enhance the taste of your thosai, honestly!

Other varieties of thosai consist of egg, where an egg is broken onto a cooking thosai and smeared over it. Then you have the onion thosai that consist of chopped onions, of course.

Thosai has also come a long way from being just an Indian crepe. (It has now been internationalised with cheese and now, there is even a thosai with Chinese noodles called Chow-chow dosa.)

Our Malaysian firm favourite right now, riding at the top is of course – the paper thosai, served often wrapped like Merlin’s hat with a sharp tip and it is one of the great moments when you can be a child and twirl your plate around as you tear off paper-thin pieces of this magically delicious hat.

Some of the best place to have thosai is of course your favourite Indian restaurant anywhere in the country, but there are many who will attest that only a handful are really good at this crepe.

One of the best in Kuala Lumpur is undoubtedly the vegetarian restaurant Lakhsmi Vilas in Leboh Ampang.

For years, their thosai have always come out soft and moist and remains so even after being packed for more than an hour. The other nice thing that this restaurant does is that it always wraps the crepe in a banana leave and when you unwrap the pack, it emits a nice, fragrant smell and the best part is that the thosai is still hot and tastes great.

Their best thosai is the masala thosai that has a delicious vegetable filling that can vary between cabbage and potatoes or on luckier days both with bits of carrot and onions. For indulgence request for naei masala thosai and it comes with a delicious dollop of melted ghee! Eaten simply with the coconut chutney, which is also good here, it is a fulfilling meal, whether for breakfast, lunch or even dinner!

Then, if you head out to Brickfields, you will find many Indian restaurants here and they too, try to outdo their competitors with their own brand of thosai and many of them are good like Naga’s and Gem’s.

The Lotus group of restaurants also make good thosais and they have a variety to choose from.

In Klang, the numerous Indian restaurants there, especially those that serve banana leaf meals, also do thosai and they too, do serve good ones.

While many would claim their favourite Indian restaurants serve the best, generally, most of the Indian food outlets along the west coast of the Peninsular actually serve very good thosai that is enjoyed by the multi-racial population in the country.

Busy Spot

Old Klang Road has always been the centre of activity in the Klang Valley and here are some of its charms.

Hua May Artistic Engineering Works



Located at the 3rd mile, this place specialises in rock and reinforced glass fibre concrete sculptures. This company has been in business for 20 years and is responsible for the giant eagle at Dataran Lang in Langkawi.

Wai Kong Cane Furniture



Watch cane furniture m ade before your very eyes. The craftsmen,who have no qualms a bout labelling thems elves “ancient relics”, will not hesitate to let you know that cane weaving is a dying art. As such nothing will make them prouder than when a visitor takes the time to watch them a t work.

Central Supermarket

Touted for its market place on the ground floor, this place offers the best bargains for clothes, clocks and all manner of knick knacks. This place is also ideal for those who prefer the comforts of a dry place to get their fruits, vege tables and meat.

Penang Pasembur



Right by the side of the Esso Mobil station at 4¼ mile is a pasembur that has withstood two generations. The mobile unit used to be stationed outside Plaza Prima but had to move to their present location as parking is more convenient for th e customers.

Jalan Kelang Lama Market



This market place boasts the largest variety of foodstuff from dried goods to the freshest of meats and vegetables. Yes, you are allowed to bargain! Take note that it pays to make friends with the traders as this friendly lot is guaranteed to bring a smile to dreary mornings.

Quah Kee Hong Fruit Wholesaler



For cheaper prices on watermelons, honeydews, pineapples and papayas, this wholesaler promises to make your fruity craving an affordable one too. Located right opposite the market, the shop has been here for the past 10 years.

Jalan Mega Mendung

A place where you can find boutiques, restaurants, banking and all the necessary peripherals for everyday living. Also look out for Low Pia Lim, the coconut water man who has been here for 20 years.

3rd Mile Square



This commerce centre is in a class of its own with new restaurants and office spaces. There are plenty of lots still available for those who are looking for new business premises.

Plaza OUG (Parkson and Citrus Park Food Emporium)

This department store’s presence offers shoppers a quiet place to indulge in a bit of retail therapy minus the hassles of traffic jams and parking. This shopping complex also boasts a large food emporium which houses well-known names like Secret Recipe, Ah Cheng La ksa and McDonald’s.

Pearl Point



Shopping, hotel and residential apartments in one big block. For Sundays, attractions include a flea market and dim sum buffets. As it is quite close to the Bukit Jalil Stadium, it is not uncommon to find entire basket ball teams and sports officials thronging at the hotel.

Sumptuous Culinary Journey Through India

By GEETHA KRISHNAN

IT GOES without saying that Passage Thru India restaurants offer the rite of passage to the enjoyment of Indian food.

The menu is as diverse as the Indian sub-continent, with more than 150 items to tease, enthral and satiate the palate. As a plus point, the journey is not based on a culinary adventure alone.

Passage Thru India in Jalan Tun Razak, Kuala Lumpur, is a thematic restaurant offering insights into the different regions of India. Established 13 years ago, it passionately promotes the rich culture and art alongside food.


Boutique restaurant: The Passage Thru India Restaurant in Medan Damansara is different from its predecessor in Jalan Tun Razak, Kuala Lumpur.

The latest addition to the family-run franchise is the restaurant in Medan Damansara. It is built on a boutique concept bordering on fine dining, minus the razzmatazz of the pioneer restaurant in Jalan Tun Razak.

Manager Siva Selva, who is also the founder’s son, said they had waited four years for the prime location and finally opened for business nine months ago.

“It is well worth the wait because Medan Damansara offers the right demographics for our customer base, largely comprising diners from the middle class and above plus expatriates,” said Siva.

His father’s love for Indian artefacts resonates throughout the restaurant – the walls are decorated with Pichwai paintings in ornate frames and Rajasthan dolls perched on high shelves. Copper pots and beautifully-coloured parasols add to the charm.

“These finger paintings were also done by him because he was in the creative line for 30 years, but I haven’t inherited this skill,” Siva laughingly pointed out.

He is, however, adept in the kitchen.

The restaurant does not offer banana leaf meals but it has the Executive Set Lunch, priced from RM18++ to RM22++.


Breads galore: The Cocktail Basket with six types of naan.

The range of house specials for the review lived up to Passage Thru India’s tagline of “A Passage to Good Food”.

The Cocktail Basket of six mini-naan breads – consisting of Garlic Naan, Kashmiri Naan, Mint Naan, Butter Naan, Black Sesame Naan and White Sesame Naan – allowed us to savour the range of dips, chutneys and curries.

The breads are usually relished with Mint Chutney, Sweet Potato and Tomato Chutney and Spicy Tomato Chutney. Once we were done with the taste test, we moved on to the curries.

Exceptional among the lot was the PTI Masala Prawns, featuring succulent tiger prawns cooked with 18 variety of spices and masala. It was mildly spicy.

Siva also brought out the Murgh Tikka Butter that he said had overtaken the English dish of Fish and Chips in terms of popularity. The dish was a cornucopia of ingredients so it was hard to pin-point which captured our attention the most.

The Mutton Rogan Ghost, cooked in an almost similar manner, was also delicious. The Tandoori Chicken was familiar but the marinade was of a different grade and quality.

It was evident that a lot of time and effort had gone into preparing each dish.

In enlightening us on the Kashgar Kebab, Siva said the Persian-influenced dish called for the chicken to be marinated and sautéed before it was coated with breadcrumbs and a layer of egg and put into the clay oven for further cooking.

“The Navratna Kurma features nine types of nuts, vegetables and fruits cooked with kurma paste,” he added.

The offer of Indian desserts of Kulfi (ice cream with saffron and almonds) and Gulab Jamun (deep-fried flour balls in rose syrup) was happily accepted. The sugar overload was heavenly.

While sipping Indian Cappuccino made from coffee beans imported from Tamil Nadu, Siva divulged that Passage Thru India had recently won the Hospitality Asia Platinum Awards as one of the top 10 restaurants in Asia.

A fitting accolade.

PASSAGE THRU INDIA
No. 9, Jalan Setiapuspa, Medan Damansara, KL (Tel: 03-2094 4360).
Business Hours: Daily, lunch (11.30am to 2.45pm) and dinner (6.30pm to 10.45pm).

Recipe For Success

By SANGEETHA NAIR

IF you have the right attitude and are willing to work hard, even selling putumayam can make you wealthy.


Hands on: Thanayenthiran demonstrating how a machine is used to squeeze out the flour that is shaped into a putumayam.

This was what Thanayenthiran Velloo learnt as his life turned from one of rags to riches within five years. No one would have thought that the 41-year-old man who left school when he was in Form Three would become one of Klang’s biggest putumayam distributors one day.

Thanayenthiran, who is of Indian-Chinese parentage, says that after failing his SRP examination he left his hometown in Ipoh to start a new life in Kuala Lumpur.

“I was all alone in Kuala Lumpur and life was hard as I had to do many different odd jobs to survive,” says the youngest of five siblings.

Among the jobs he has done include being an electrician, plumber and a newspaper vendor. But all these jobs did not rake in much income.

“I was a newspaper vendor for 18 years but it did not get me anywhere. Then five years ago I decided to start a putumayam business.

“I did not have a single sen in my pocket then but it was a risk I had to take,” says the father of three.

“I bought over the business from a gentleman for RM50,000. Luck must have been on my side as the man did not ask me to pay him upfront. After a year, I contacted him and paid him half of what I owed him. The following year I settled the balance,” he says.

It has been five years since Thanayenthiran started his business and today, he has earned enough money to buy himself two houses and a van to continue his business as a newspaper vendor.


Easy does it: A worker at Thanayenthiran’s shop collecting the cooked string hoppers for packing.

He operates his putumayam business from a shop called Kedai Putumayam Sentosa in Taman Sentosa, Klang.

“I receive a minimum order of 1,700 pieces of putumayam a day. On weekends, the demand can hit 2,000 pieces,” he says.

His shop specialises in white putumayam, pandan putumayam and raagi putumayam which he claims is popular among the older generation.

“Raagi is richer in protein, calcium and antioxidants, and contains high levels of dietary fibre as compared to rice flour. It is known to help control blood glucose levels in diabetics,” he explains.

Besides putumayam, he also takes orders for curry puffs, vadai and mothagam (dumpling with green pea filling) which is prepared by his wife at their home in Shah Alam.

His clients are mainly vendors and restaurants from Puchong, Shah Alam and Klang.

Thanayenthiran has already started receiving orders for Deepavali but expects most of the orders to come one week before Deepavali.

Deepavali has been a quiet occasion for him and his family.

“We have not celebrated Deepavali since I started this business,” he says.

While fellow Hindus are celebrating the festivities, Thanayenthiran and his wife would be slogging to meet the orders.

“We would start making the putumayam two days before Deepavali and work for 48 hours straight without rest. I would also have an additional eight workers aside from the existing two to help me out.

“On the day of Deepavali, I would be so exhausted that I would sleep the whole day.”

He says his children would normally spend their holidays at his mother’s house in Ipoh as he would never deprive them of their fun.

Thanayenthiran can be contacted at 019-393 8782.


Popular Indian Dish

Putumayam, also known as Idiappam or string hoppers, is a sweet Indian dish made of rice flour. It is eaten with grated coconut and palm sugar or any curries. It is can served at all meals but is especially popular at breakfast and tea-time, and at open houses during Deepavali.

The process of making putumayam consists of sieving rice flour, mixing it with water, sieving it again, steaming the flour and pressing the dough through a mould with tiny holes. The mould is moved in a circular motion to make nice round putumayam which is then steamed. The putumayam is left to cool before being packed.

Spoil Yourself In Regal Setting

By HELEN ONG

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.

Interesting Specials And Noodles

Compiled by SANGEETHA NAIR

Who would have thought that one of the best Lou Shi Fun in town could be found in a mamak restaurant? Blogger wyejon finds out more.


Roti Hawaii

RESTORAN Sri Murni in SS2, Petaling Jaya needs no introduction, writes blogger wyejon of Wantan Productions.

Wyejon says: “It is the most crowded establishment in the whole of SS2 and it is one of the most interesting mamak places around.

“First of all this place is run by a Chinese guy. Secondly, they have a great variety of roti that you may not find elsewhere. Thirdly, they have some great ‘Special’ drinks that I really enjoy. And they have delicious Claypot Lou Shi Fun.

“Sri Murni is famous for its array of roti but the most popular one is probably the Roti Hawaii. It looks like a murtabak from the outside but the filling is different. It is loaded with chicken, sausages and egg plus a generous dose of mayonnaise squeezed on top of the roti in the shape of a spider web.

“If there’s one problem with the Roti Hawaii, it is that it does not go well with curry. It would be nice if they had pictures of all their different roti with a little explanation on what goes inside. It would make ordering them a little easier.

“On the subject of roti, you could also try their naan which is served with curry and condensed milk.

“Sri Murni is also known for their ‘Special’ drinks which are actually fruit juices. There’s also the Ribena Special with lots of nata de coco, longan, watermelon and some other fruits.

“The fruit juices are usually quite thick. In fact the texture is more like fruit puree or ice blended fruit drink. These drinks are fruity goodness with lots of chewy bits to keep you occupied.


Claypot Lou Shi Fun

“Of all places to find good Claypot Lou Shi Fun one would hardly expect to find it in a mamak shop but Sri Murni’s Lou Shi Fun is one of the best around. Mix the egg with the noodles before it cooks and you will get a thick and flavourful bowl of noodles.

“If you are the sort who likes spicy food, then make sure you eat it with the sambal provided as it is guaranteed to give you an added kick.”

A Culinary Trip To India

By HELEN ONG

ONE of Penang island's newest outlets, the Spice 'n Rice Restaurant is something unusual in Penang. They serve good Indian food in a trendy, fine dining environment.

Located at the corner of Green Hall, the restaurant is housed in a historic 19th century building which used to be the headquarters of the North Malaya Chinese Textile and General Merchants’ Association.

The beautifully-restored shophouse is owned and run by former Miss Malaysia International, the gorgeous Andrea Franklin, 31, and her lawyer husband. Her equally lovely sister-in-law Sherina Begum helps out as the operations manager.

The dishes, from different parts of India, are cooked by chefs specially brought in from the sub-continent. They are quite different to our local Indian dishes, but just as delicious.

Instead of coconut, yoghurt or finely-ground nuts make up the base.

A slow cooking process imbues the meat or vegetables with the gorgeous aroma of the spices, resulting in a delicious, thick curry perfect for scooping up with a hot, moist piece of home-made naan or paratha bread, (of which they have a good selection).

The curries are also great eaten with fragrant pilau or briyani made with non-sticky basmati.

The Chicken Parettal, a South Indian dish cooked in spicy masala, is a good choice, and so are the Mutton Rogan Gosh and their special, Pepper Prawn. The Chicken Curry was great, quite hot and spicy, but it can be toned down with a yoghurt raita if you prefer it milder.


Peppery: (clockwise) Garlic Naan, Vegetable Pilau and Chicken Parettal

For starters, what about a tender Murg Masalam, a quarter tandoori chicken topped with a mild, tasty cheese sauce, or a crispy fried samosa?

The Fish Tikka is a good low-fat choice but there are soups and a healthy selection of salads and vegetable dishes.


Roasted to perfection: Fish tikka marinated in yoghurt, herbs and spices.