{"id":455,"date":"2007-07-28T19:00:18","date_gmt":"2007-07-28T11:00:18","guid":{"rendered":"http:\/\/poobalan.com\/blog\/indian\/2007\/07\/28\/indian-kitchen-restaurant-bangsar\/"},"modified":"2007-07-28T19:00:18","modified_gmt":"2007-07-28T11:00:18","slug":"indian-kitchen-restaurant-bangsar","status":"publish","type":"post","link":"https:\/\/poobalan.com\/blog\/indian\/2007\/07\/28\/indian-kitchen-restaurant-bangsar\/","title":{"rendered":"Indian Kitchen Restaurant Bangsar"},"content":{"rendered":"
Authentic Indian meal<\/div>\n
source<\/a><\/div>\n

By SALINA KHALID
Photos by ABDUL RAHMAN SENIN<\/b><\/p>\n

salina@thestar.com.my<\/a>  <\/p>\n

MOST of us are familiar with paper or even masala thosai, but how about Pesarattu? If the name draws a blank, don't worry as it's just another type of thosai.  <\/p>\n

Imagine an omelette with all the stuffing comprising onion, spinach, chilli, and tomato but instead of egg it's thosai batter, and you have your Pesarattu.   <\/p>\n\n\n\n\n
\"\" <\/td>\n<\/tr>\n
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Made in India:<\/b> Authentic Indian dishes cooked the way it's done in India.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

A specialty available only in Andhra Pradesh, India, now thanks to the effort of S. Dilip, the restaurant director of The Indian Kitchen Restaurant, you will get to taste Pesarattu anytime you drop by this latest eatery in town.  <\/p>\n

Served with dhal, chutney and sambal made with tomato and spices, the chopped chilli padi (bird's eye chilli) added zing to the thosai.  <\/p>\n

Located in Jalan Telawi, the other unique creation of the restaurant is the pizza thosai.   <\/p>\n

"This dish is yet to be featured in the menu as it is our latest creation. It's called pizza thosai because it comes with different toppings and looks just like a pizza," he said. The usual toppings are spiced mashed potatos, mixed vegetables and cashews.   <\/p>\n

Dilip said the idea to open the restaurant came about after realising there is still much demand for Indian food in this country. He said the team of people behind the restaurant travelled throughout India and in Malaysia to source for the best dishes to be featured in the menu.   <\/p>\n\n\n\n\n
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The many faces of thosai:<\/b> Pesarattu is stuffed with chopped onion, spinach, chili and tomato, and served with chutney and sambar.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

"We wanted to offer only authentic dishes, just like how you get it in India, no alteration or adulteration," he said..   <\/p>\n

According to Dilip even the proverbial briyani rice from their restaurant has a different taste. He said that instead of taking the short cut by using ready-made mixture of spices and cooking the rice in electric rice cookers, their cooking method is done the traditional way.   <\/p>\n

"Here we grind our own spices and rice is cooked using a special pot which gives it a nice aroma and rich flavour," he said.   <\/p>\n

Fans of banana-leaf-rice will be happy to know that here the meal comes with four types of vegetable, sambar (lentil curry), ra-sam (spicy soup), curd, papadam and a choice of chicken, mutton or fish curry at only RM4.90 .  <\/p>\n

The meal also comes with the dessert of the day with unlimited serving of rice.  <\/p>\n\n\n\n\n
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Modern ambience:<\/b> Despite the traditional dishes in the menu, the restaurant has a trendy interior.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

To ensure the authenticity of the dishes, Dilip brought in four chefs from India specialising in Southern and Indian cuisines, thosai and tandoori.   <\/p>\n

Despite offering traditional dishes, the restaurant has a trendy and contemporary ambience. Rich wood panelling and earthy wall colours are part of the elegant d\u00c3\u00a9cors.   <\/p>\n

"We want people to enjoy their meal in a comfortable and trendy environment without having to burn a hole in their wallet," said Dilip.  <\/p>\n

Customers at the restaurant have a choice of having their meal inside where it's air-conditioned or al-fresco where you get to indulge in a bit of people watching.  <\/p>\n

Indian Kitchen Restaurant, NO 15 Jalan Telawi 3, Bangsar Baru, KL. Business hours: 8am -11pm daily. Tel: 03-22840522.<\/b>  <\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

Authentic Indian meal source By SALINA KHALIDPhotos by ABDUL RAHMAN SENIN salina@thestar.com.my  MOST of us are familiar with paper or even masala thosai, but how about Pesarattu? If the name draws a blank, don't worry as it's just another type of thosai.  Imagine an omelette with all the stuffing comprising onion, spinach, chilli, and tomato […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-455","post","type-post","status-publish","format-standard","hentry","category-indian"],"_links":{"self":[{"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/posts\/455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/comments?post=455"}],"version-history":[{"count":0,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/posts\/455\/revisions"}],"wp:attachment":[{"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/media?parent=455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/categories?post=455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/poobalan.com\/blog\/wp-json\/wp\/v2\/tags?post=455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}