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the strapping bloke who churns out the naan

We sometimes get to Jai Hind late, and we notice that all the good dishes have run out. You need to come early for lunch if you want sample the best selection of dishes.  Jai Hind spans the length of three shop lots, at the extreme end, two strapping lads churn out the naans (flat bread) like minions on steroids. They work so fast, it was near impossible to get a clear shot of the guy placing the naan into the burner, but in the end I managed. The middle shop lot is the main eating area and holds the buffet spread as well. The shop lot on the extreme left houses the sweets section and you will see a nice lady making the Indian sweets in an orderly fashion here.

fresh naan, being made, a mile a minute.. smack them into the sides of the hot burner as fast as you can!

the sweet lady who makes kulfi – you must tapau these for your tea-time snack later in the day

Nuts about naan!

The boys pose for a photo

Eat with your hands for added flavour.. and added satisfaction

The buffet

Jai Hind is a little rough around the edges, and not exactly a classy joint.. and you might end up having to serve yourself, but at least the toilets are clean, and the food is out of this world! Sit down and order your drinks and then you can go help yourselves to the servings (buffet style) of Dry mutton Curry, Chicken Varuval, Vadai soaked in Yoghurt, Chickpeas, Palak Paneer, Tandoori Chicken, Prata and other North Indian delectables  – you name it, they got it. The biryani rice is out of this world here – fans of the long grain basmati, take heart.. only the best grains at Jai Hind. Basmati rice with its thin, fine grains is the best for mopping up stray dollops of curry on your plate. Ghee is like the butter that fuses everything together, lending a most sensational experience to this meal. The North Indian cuisine at Jai Hind rocks my socks off I tell you. I opt for Chapati to go with my rich flavoured dishes, and Cumi opts for naan.

When it comes to the must haves at Jai Hind, Palak Paneer is really my favourite of the lot, and it is a traditional North Indian dish which consists of spices and spinach cooked to a pulp (a sodden green mushy heap!) with only cubes of paneer cheese (Indian cottage cheese) sticking out of the green moss, like white blobs sticking out of quicksand.  It has a distinctive texture, and rich milky goats cheese flavour, and it’s really rather hard to top the expert cooking skills of Jai Hind’s cook. Too bad this was finished when we got there. The other hot favourite is the Mutton Curry – you’d be a wally not to order this.

 My favourite chapati

Regular Lassi

Their Lassi’s here are terrific. It comes in natural or with sweetened flavours. I prefer regular lassi and its sourish sweet taste is out of this world! Super rich and creamy, it slides down the parched throat so nicely!

darling.. pass the Dhal..

The Dhal here at Jai Hind, made with lentils, has a strong and thick aroma of cumin, cayenne, garlic and garam masala, and its consistency is thick and gloppy in nature. The dhal goes best with naan, chapati or over rice. I just like to drink the Dhal with my spoon like it’s a soup!

Mutton Curry.. a MUST!

Vadai in Thick Natural Yoghurt with dried chili and spices.. only full cream milk is employed when making the yoghurt at Jai Hind – crazy addictive!

 Chickpea curry

The terrific spread.. where do we begin and were do we end..? Tis all a blur..

 All that for just RM20.00?  The mind boggles!

Peace out, says this white faced biker.. where’s his harley?

The friendly bearded man behind the counter at Jai Hind, offers us some betel leaves..

Betel nut/leaves to chew on, after your meal – to aid in digestion and give you a nice buzz

you must purchase bags of barfi from the Jai Hind, to take home with you. They taste awesome!

The menu offers banana leaf rice, roti canai, all permutations of thosai and the main serving counter is similar to that of other Indian restaurants which boast a spread of  mutton, chicken, lamb, fish and seafood curries (both wet and dry) with complex and fragrant spicing. There are also various putu preparations (putu mayam, putu piring – string hoppers), chapati, briyani rice and mee goreng (fried noodles) to choose from. You’d be a fool not to order the banana leaf rice ( I came back on a separate occasion with my colleagues)as the dishes and curry sauces that accompany it, taste superb. I am addicted to the dahl and the curries here as they taste delicious and are not too salty. A great plus point for Kashmir Cafes, as many Banana Leaf restaurants tend to be heavy handed with the salt. Given how rare it is to find low sodium, skillfully cooked Indian food that accurately resembles preparations in its country of origin, more people should patron Kashmir Cafes – it rocks!

pick your side dishes of vegetables, then pick the type of curry you want to drench your rice/roti/thosai in

old taste, new place !

the sets at Kashmir are super affordable, two chapatis, chicken paratal and one drink (coffee or teh tarik) for only RM6.50

The selection  of dishes to go with your banana leaf rice are endless

the Rava Thosai set is also cheap and good – RM6.50 for the Rava Thosai, Chicken curry and a coffee or tea

Another affordable set is the mee goreng with fried chicken – RM6.50

Rava Thosai is different from the regular Thosai in that it has vegetables in it, and it is made from the Sugee flour or Semolina flour. Thosai on the other hand is made from Thosai flour or fermented rice flour.

Thosai is usually eaten with a coconut chutney and curries. See how it forms a sodden mess. The messier, the tastier! A version called “masala thosai” has boiled and seasoned potatoes spread onto the batter while it is cooking on the griddle. The sides are then lifted in to wrap around the filling. This version can be eaten on its own without gravy.

We actually started on the massive spread (buffet styled) feeling sceptical that we could even finish one plate of food on our own. The dishes looked rich and we feared the worst. However, digging in to the curries and kormas with a fat slab of naan bread, we actually found the cooking delicate, light and while rich in spices, not too heavy on the palate, or the stomach at all. The food was superb.

There were also crispy salads to counter the richer curries- Hare Moong Ka featuring Green Lentils with Spices and Lemon Juice, special Home-made Pickle with Lime or Sweet and Sour Mango. We then moved on to the fabulous Chicken Shorba, a special Indian broth. My favourite of the night had to be, Dum Ka Murgh a spicy chicken simmered in a grounded cashew nut paste. Another big hit was the creamy black lentil curry – eat it by dunking your naan into it, or having it with rice would be another good option.

For those who love their seafood, don’t miss the Prawn Koliwada (Deep Fried with Spicy Masala flavour) and don’t forget to ladle fragrant servings of Goan Macchi Curry (Indian Goan style Fish Curry) on your Briyani Rice. Greatest combination on earth!

Finally comes my favourite part of the meal. Indian desserts are my favourite! Gulab Jamun ranks way up there as no.1 for me. A close second would be Gajar Halwa (Carrot cooked in Cardamom-flavoured Milk) and finally Kulfi, a delicious ice-cream made with Condensed Milk, flavoured with Cardamom and sprinkled with toppings of Chopped Almonds and Pistachios.

This promotion will be for the entire month of June at Essence (1st floor of Sheraton Imperial Hotel) and will only be available for dinner.  Dinner starts from 6.30pm to 10.30pm and is priced at RM98++ per person (food only) and at RM128++ per person (free-flow of wines).

Chef Kabir (left) and Chef Rajendra (right)

That familiar entrance..

How many times have we crossed that threshold..

How many people have we brought to visit its eating hall..

We Malaysians are a lucky lot.

Here in our multiracial community, we have exposure to all sorts of cuisine. Chinese, Indian, Malay.. you name it, we have it. Some of these ethnic cooking styles might be more bland or less spicy than others, but I have to say that all are equally interesting in their own way. One of the great south Indian cuisines we have the privilege of eating on a daily basis should we chose is, of course, Chettinad — or more correctly, the cuisine of the Nattukotai Chettiar community of Tamil Nadu.

Speak of south Indian non-vegetarian food and at least 9 out of 10 people are likely to nod their heads in understanding and say, Spicy Dry Mutton Curry or, Spicy chicken curry, Banana leaf and curry sauces.  As far as popular tastes go, most people equate Southern Indian curries with loads if chilies .. “spicy” being the most common adjective used for it. A lot of our visitor friends whom we take out for banana leaf meal, cringe when they look at the bright red sauces and go.. ooh! too spicy! But despite its overwhelming reputation for being a cathartic meal, it is a mistake to think of it as being simply “spicy”, or just too “chili hot”.

You see, why I say this is because, once we have settled down to a meal, many of our visiting friends actually exclaim that this meal is not so hot after all! However, what they find is that the Chettiar meal is undoubtedly distinctive because of the use of spices. While it is not overtly “spicy” or hot as in the way they thought, the use of individual spices so that the curries, the dry meats, and the vegetables all taste different from one another is really what makes the food remarkable! Yes, spicy is the word  – but more from spices than heat. And it is for this precise reason that I really love Vishal’s banana leaf. Every single side dish has its own distinctive aroma and every single curry a personality of its own.

Choice of chicken or fish curry.. or dhal (not Roald Dahl the writer, but Dhal, as in lentils!)

At Vishal, there is a system. Please sit along the length of the table on one side, and the servers serve along the other side, kind of like mess hall. Of course you can still be rebellious and sit facing your partner, but beware the Dhal gets dumped on your head.

Best Chettinad banana leaf ever!

Fried fish, especially the “skinny fish” called ikan bulus, dry mutton and chicken rendang curries are a must!

Place is so crowded, be careful whom you might elbow!

Vishal rocks!

If you love rice, you will definitely love the Chettinad biryanis. They are a class act- possibly due to the aromas that the rice has absorbed over the time spent in its preparation i.e. the Chettinad style of cooking. I like the Mutton biryani because this has the most flavour and kick to it. What is rice without a little gaminess to it? And the prices, oh, you’ll love that too! Cheap and good is the only to describe the food at Vishal. The other must have at Vishal is not a dish, but rather a soup in a cup. The Rasam. In Tamil,’Rasam’ means Juice, specifically juiced prepared with Tamarind/Tomato juice and added spices.. this is a great appetite stimulant because it is sour and once you have had too much to eat, just knock back the rasam and you will be ready to start all over! OK maybe not all over again but I think you catch my drift – the sourness complements the heavy meal of curries, aids digestion and helps you cut the grease. Simply marvelous!

Finally wash that all down with a mango lassi or a lime juice and call it a day!

And Grandpa replied..

And Grandpa, he replied,

Malaya (now Malaysia) always had good trading practices with merchants from India. After the Portuguese and the Dutch colonist left, the British took rule over Malaya and that was when mass Indian migration took place. Manpower was harnessed from the British East India for the flourishing rubber industry. At this point, not just the rubber industry was flourishing but most of Malaya too, so Tamils from South India were employed in the rubber industry, while Sri Lankan Tamils and Malayalees were employed in supervisory and clerical positions. The North Indians were mainly employed in the police force while the Southerners worked in textiles.

Anyway, Malaysia finally got its independence from the British in 1957. Today, Indians constitute the fourth largest ethnic group, making up 8% of Malaysia’s population of 28.3 million (Malay 53.3%, Chinese 26.0%, indigenous 11.8%, Indian 7.7%, others 1.2%).

End of history lesson.

My niece listened wide-eyed, and had she been ten years older, would probably have made a mental note, never to ask her grandfather a question like that again.

My niece listened wide-eyed, and had she been ten years older, would probably have made a mental note, never to ask her grandfather a question like that again.

OK, so my turn now, to tell you another story.

Indian food is great. Thank God for the great exodus from India to Malaya, once upon a time because how else would we have otherwise come to experience such a vibrant, exotic part of India in our own country. Their Fashion, their Language, their Bollywood and finally their Food. North Indian and South Indian cuisine are a wonderful and integral part of Malaysian culture to be proud of.

Anyway, Cumi & Ciki are big fans of North Indian cuisine (South as well, but we’ll keep that for another day). My husband really goes crazy over the breads made from wheat flour such as Chapatis or Na’ans , even Parathas which is unleavened bread fried on a griddle , and I love it for the curries. I like the Vegetarian curries but honestly, the Non-Vegetarian ones are my favourites. The other specialty dish that I adore, that is the closest thing you will find to a “vegetable” dish in a North Indian restaurant is the Palak Paneer.

Never mind the Na’an.. Pass the meat!

Oh yeah, North Indian cuisine has something for everybody. For me, its the diet phenomenally rich in meat. Never mind the Na’an , pass me the Grilled meat kebabs, Koftas, Chicken, Prawn and Lamb please! North Indian curries are wantonly rich – yogurt and ghee overload.. and seductively spice-y – I’m talking fresh, expensive Indian spices here.The food in itself is not chili-spicy which is good for those who cannot take the heat.

[CHUHT-nee] From the East Indian word chatni, this spicy condiment contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

[Mary] Er.. not sure who Mary is but the food at [CHUHT-nee Mary] sure is fantastic.

[Chutney Mary] One of my favourite Northern Indian cuisine restaurants in Kuala Lumpur which serves my favourites dishes like Palak Paneer, Tandoori Chicken, Lamb Vindaloo, Biryani Rice and Kulfi.

Chicken Tandoori – RM 14.90

Garlic Na’an – RM 5.90

The Murgh hava-mahal a.k.a. the butter chicken – RM 18.90

Briyani Rice (shot Cravings Joe style:P) – RM 9.90

Kulfi a.k.a. spiced Ice Cream – RM 9.90

Gajjar Halwa – RM 6.90

Gulab Jamun – RM 6.90

Well, well, what can I say? The food at Chutney Mary’s is outstanding. Not only that, it is pretty affordable as well, compared to more expensive joints in Kuala Lumpur such as the Bombay Palace.

Overall, a great meal – The only let down was the Gulab Jamun. This is my all time favourite North Indian sweet dessert and it kills me when they get it wrong. Read more about my favourite Punjabi Man in Brickfields Kuala Lumpur who makes the best Gulab Jamun in town! You cannot screw up the Gulab J. and be forgiven. I will return to test it again at Chutney Mary one day and I hope that this time round they get the ghee-laden, fried, dough ball right;)