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2012-12-20
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At first, I wasn’t that thrilled upon the suggestion of my foodie gang to go for Indian cuisine, for I worry that it’ll be too spicy for me. As truth has it, it isn’t and has further enriched my gastronomical dictionary actually, in a more colorful way This authentic Chettinadu cuisine restaurant is located at Jalan Maarof, Bangsar with its humble beginnings started in Chennai more than 40 years ago. Now they have expanded the chain globally to wet the palate of people around the world, and at t
At first, I wasn’t that thrilled upon the suggestion of my foodie gang to go for Indian cuisine, for I worry that it’ll be too spicy for me. As truth has it, it isn’t and has further enriched my gastronomical dictionary actually, in a more colorful way
This authentic Chettinadu cuisine restaurant is located at Jalan Maarof, Bangsar with its humble beginnings started in Chennai more than 40 years ago. Now they have expanded the chain globally to wet the palate of people around the world, and at the same time, encourage cultural assimilation too. The outlet over here in Malaysia is quite conducive with air-conditioned surroundings in a brightly lit space. You need not have to wait long before your order arrive pleasantly at your table, but don’t expect it to be a big portion either I was told that most of the ingredients and spices used were imported, and I guess that explains why the portion is a bit decent at an affordable price, just like this Prawn Biryani.
Biryani is definitely a must-order dish whenever you’re exploring into the cultural world, in this case, Chennai food This meal was served with tender prawns cooked in Basmati rice with spices. Each grain of rice is fully infused with the spices aroma and thus, very flavorful. It also comes with two types of dipping,; curry based and onions in sour yogurt. The yogury relish resembles the Jal Jeeder drink I had at Nawab.Next to join our table is this Paneer Tikka Masala. It was highly recommended by my friend for this dish bears an ingredient that am always crazy about; Cheese! Haha..
Ironically, it look more like the Butter Chicken Masala or a fish cake in curry gravy Paneer is an unaged and non-melting curd cheese made of milk and lemon juice, vinegar or any acidic sauce. It is quite chewy and tender, with the cheese taste isn’t that apparent, but it has a crisp singe on the surface. The Paneer was cooked with capsicum cubes, onions and tomatoes in masala, as a touch of Indian diaspora. It is also best enjoyed with biryani rice or even plain rice.
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