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A Touch of Indian

by Deborah Joy Peter 1 Jun 2012
A Touch of Indian

A gastronomical fact; Indian food anywhere in the world, will never cease to amaze. Somehow, the blending of gentle earthy flavours with pungent hints of herbs and spices to soothe the craving palate is a coddling like no other.

Roti Canai, Thosai and Chapati

A local staple and popular breakfast favourite is the roti canai. Toasted until golden brown, it is usually accompanied with fresh dhal gravy (a stew of lentils and vegetables seasoned with herbs and spices), chicken and fi sh curry. There at least 15 variations to this offering.

Sometimes spelt ‘dosai’, thosai, describes the batter which the bread is made from. The mixture made from lentils, rice and water is left overnight to ferment. Each portion is served with dhal and coconut chutney on the side. Probably the easiest to make when it comes to Indian breads, chapati is three parts ‘atta’ fl our (whole grain durum wheat) and one part water with a dash of salt for taste. Coupled with curries, it’s a craze amongst vegetarians.

Cheese Naan and Chicken Tandoori

A type of unleavened bread, naan is as healthy as it is delicious. It typically comes in four packages depending on the buyer’s preference–plain, with cheese, garlic or both. Cheese Naan is better relished with Tandoori Chicken paired with a special mint sauce.

Banana Leaf Rice

The fragrance and natural essences of a banana leaf lend extra fl avour to the meal. A sheet is sliced to form a rectangular-like plate. White rice is scooped onto a leaf right at the table. Then, other condiments like stir-fried vegetables, meat curries and thairu (yoghurt) are arranged along the side.

Chicken Biryani

Biryani is the choice for auspicious occasions like birthdays, weddings and social events. Cooked in ghee (made from goat’s milk), herbs and spices, and only little more expensive, it is known for its richness. Chicken Biryani contains chicken drumsticks and raisins, both added to the pot when preparing the rice.

Lamb Kurma and Butter Chicken

A type of curry, Kurma is made up of coconut milk, cream, nut, seed pastes, garlic and ginger. Cooked in its own juices after marinating the lamb in yoghurt, the gravy is allowed to simmer for the original essence from the onions, tomatoes, green chilies and various spices to percolate.

If you prefer to skip the lamb altogether, you may opt for chicken or mutton. A creamy delight, Butter Chicken, while drawing part of its influence from Indian and Pakistani cuisine, traces back to Punjab. A traditional favourite, the curry dish goes well with roomali roti, parathas or steamed rice.

Fish Head Curry

Malaysian Fish Head Curry entails the head of a red snapper being semi-stewed Keralastyle with a mix of vegetables such as okra and brinjals. Enticing it its own unique, the dish is served rice or bread. The perfect consistency is tangy thick, gravy with a touch of spice and just enough coconut milk.

Payasam

Payasam is a rice pudding with South Indian origins. Made from rice or broken wheat boiled in water over a small fi re with the addition of milk and sugar, one can’t go wrong with this sweetened dessert. Cardamom, raisins, saffron, cashew nuts, pistachios and almond are part of this amazing recipe.

WHERE TO EAT

Annalakshmi
116 Jalan Berhala,
Brickfi elds, KL
Tel: 03–2272 3799

Bombay Palace
215, Jalan Tun Razak, KL
Tel: 03–2145 4241
www.bombaypalacerestaurantkl.com

Chakri Palace
Lot 417B, Level 4, Suria KLCC Shopping Centre, Kuala Lumpur City Centre, KL
Tel: 03–2382 7788 / 0128
www.chakri.com.my

Hyderabad Recipe’s
7, Jalan Solaris, Hartamas, Mont Kiara, KL
Tel: 03–4044 7786

78-1, Jalan Putra, KL
www.hyderabadrecipies.com.my

Khaana Peena
E-01-04 & 05, Block E, Plaza Mont’ Kiara, 2, Jalan Kiara, KL
Tel: 03–6201 3355
www.khaanapeena.net

Passage thru India
235 Jalan Tun Razak, KL
Tel: 03–2145 0366
www.passagethruindia.com
 

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