KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

In quest for the best fish head curry…

It leads us to non other than Anuar’s Kari Kepala Ikan (Anuar’s fish head curry) that has been in business for more than 30 years. Just around the corner from TMC, this place is always packed to the brim when lunch time rolls around.

Other than the legendary fish head curry, they serves delectable fried chicken, fried ikan cincaru, mutton curry and some stir fry greens as well.

We were tempted to try everything but the boss warned us to limit our orders as today’s fish heads are pretty enormous. Hence, only chickens and fish heads are ordered. The fried chicken is one of the best that I’ve ever had! Perfectly cooked and juicy, the perfectly seasoned meat had actual flavor and a good texture.

The jenahak (snapper) fish head for two was way too big, and it was the smallest head found in the huge pot. The red curry, sourish and spicy, albeit the absent of coconut milk, is very rich and flavorsome. The fish is cooked just right, not too rare with some warm pink centre and the flesh literally falls off the bone, which a lot of FHC places failed miserably.

It seems like Anuar’s shack is the only place that is not hard hitted by inflations. Teh tarik and roti canai is still going for 50 sens just like decades ago, but we were there two weeks before the petrol price hike. Still, it’s really cheap.

For desserts, we went to the sweet appam stall which is just a stone’s throw away from Anuar’s. Sweet pleasures for only RM 1, what more could one ask for? Read our previous review here.

Anuar’s Fish Head Curry
At the corner of Lorong Ara Kiri 3
Lucky Garden
Bangsar
Kuala Lumpur
Open from morning till night. Closed on Sundays.

This branch of the much-loved Passage Thru India is located in Pearl International Hotel in a rather fine interior with dim lighting. Unlike its spacious head quarter that can seats over hundreds of patrons, this branch is a smaller version but is delightfully warm and inviting. It is carefully decorated with tasteful furnishings and antique ethnic accoutrement that the owner has collected from all over the world.

Extensive Menu

Hearty, solid fare goes with the excellent ambiance as well. Passage thru India provides us with exotic and authentic Indian food from which we may with confidence select from a menu, which has been developed, by the award winning chefs who take a real pride in their cuisine.

Pappadums – Complementary

Green Salad – Complementary

Mango Lassi and Masala Chai

We started off with the complementary pappadams with yoghurt mint and green salad. The delicious crunch of these spiced lentils crisps paired with cooling yoghurt mint dipping have brightened up our meal. The green salad too, is refreshing alone or when served with a curry and rice. Not to forget our thirst quenchers, freshly blended mango lassi and masala chai, a brewed tea with aromatic spices.

Tandoori Chicken – RM 16

I can swear that this is the best tandoori chicken that I’ve ever tasted – incredibly tender, juicy and well flavoured. It might be my jakun-ness, as I’ve only tried dried, charred tandoori chicken in some rip off mamaks. We found out from the manager that tandoori chicken is actually marinated with yoghurt and tandoori masala where the reddish color is coming from.

Tikka and Kebab Platter
Lamb Kebab – RM 16 (Serves Two)
Fish Kebab – RM 17 (Serves Two)
Prawn Kebab – RM 16 (Serves Two)
Chicken Tikka – RM 19 (Serves Two)

The choices of kebabs and tikkas are exceptional, from tender lamb, hefty prawns, boneless chicken to juicy fish slices.

Greediness strikes in a sudden, wanting to try a little bit of everything, we requested for a tikka and kebab platter. My ultimate favorite is the lamb kebabs in a rather cute cigar shaped roll, it is incredibly juicy and spicy as warned by the spike red color while KampungBoy loves his succulent prawn kebab to every bit. Looking at the stunning grill marks of these tikkas and kebabs, it’s not hard to guess that they were being grilled in the tandoor as well. I just have the sudden urge to run into the kitchen and give the tandoor chef a big fat hug. Of course, I refrained myself from doing so.

Bendhi Masala – RM 9

The ladies fingers are cooked to perfection in an exotic blend of onion, green chilies and tomato masala. The nuanced taste has us beckoning for more and it even inspire me to do something with that bag of lovely tender ladies fingers sitting in one corner of refrigerator for the past few weeks. Wish me luck!

Assorted Naans
Plain Naan – RM4
Garlic Naan – RM6
Butter Naan – RM6
Masala Kulcha – RM7

The tasty pillow of flat bread is warm and scorched perfectly to make it soft and crispy at the same thing. The naans are all freshly made and cooked upon your order in the clay oven (tandoor). The variation of masala kulcha has won our heart over, with its stuffed mashed potatoes and vegetables which are really yummy.

Our eyes widen in shock when the fish head curry arrived in our table. For RM35, the portion is enough to feed 6! We double confirmed with the serving staff before we actually tuck in lustily as we think that they must have mixed up our orders. Yes, for RM 35, it is well worth every penny! The humungous red snapper head is drenched in thick masala gravy with assorted vegetables such as okras, tomatoes and brinjals. Very often I was labeled as a weirdo because I think that the fish cheeks, fish eyes and fish lips are actually the best part of a fish head.

However, it’s neither a south Indian cuisine nor a north Indian influence dish, as curry fish head is uniquely Malaysian dish as it is not a norm for Indians to have fish head as a meal. It was intriguing to find out that this Malaysian dish is actually the best selling item in Passage thru India, where most people do take away for home parties or pot luck.

White Rice – RM 4

Briyani Rice – RM7

Rice goes well with fish head curry or fish head curry curry goes well with rice? Who cares anyway as we had a whole lotsa plate licking going on.

Gulab Jamun – RM7

To end our meal, we were served with Gulab Jamun, some little fried milk (khoya) dough balls drenched in rose scented sugar syrup.

Saffron Kulfi – RM7

It tastes more like a frozen dessert with bits of shaved ice here and there. Rather being soft like the usual tube ice cream, the kulfi is quite firm and popsicle-like. Yet it has its own charms, including a slightly chewy texture with crushed pistachio and a saffron scent.

As a long standing establishment in Malaysia, the food is up to our expectation very much. Price wise, it wasn’t as expensive as we have expected because everyone else has been referring to Passage thru India as “neh, that Indian fine dining place”. I would say that it was reasonable price, given the ambiance and quality. Now those of you who have never sampled the wares of this exotic and varied cuisine are indeed missing out a lot!

Passage Thru India (Banquets)
Pearl International Hotel, Lobby Level 1.
Tel: 03-79814060

Passage Thru India (M) Sdn Bhd
No. 235, Jalan Tun Razak, 55100 Kuala Lumpur.
(Next to Indonesia Embassy)
Tel 03-21450366

Passage Thru India (Damansara)
No.9, Gr Floor, Jln Setiapuspa, Bukit Damansara, 50490 Kuala Lumpur.
Tel: 03-20944366

Passage Thru India (P.Penang)
No.11A, Leith Street, 10200 George Town, Pulau Pinang.
Tel: 04-2624644

An Invitation From FoodStreet

I’m really a nice, affectionate and caring person because I’m going to share with you guys my favourite appam (hoppers) stall – Om Shakti Chelo @ Lucky Garden Bangsar. Located directly behind TMC supermarket, the stall is not hard to spot at all. Other than appams (plain, white, brown), they offer quite a selection of Indian snacks such as tosai, chapatti, kuih gulung, vadai, etc.

There’s almost always a crowd waiting for their orders to be taken, so please be patient because good food payoff. The lady was always busy spreading circles of thick whitish rice and santan (coconut milk) batter over those small wok like pans. (hence the do-not-mess-with-me face)

Apparently, the white appams (RM 1.20) appear to be the crowd’s favourite. The appam, laced with crispy edges, has a contrasting texture of soft, fluffy, and well risen centre with sweet coconut milk. Other than that, I can taste a delicious and mesmerizing liquor tang because the batter is fermented with dashes of palm toddy. *hiccups*

The brown appam (RM 1.20) was equally good too. The centre is absolutely creamy, with aromatic palm sugar syrup.

Most the the time, we would take away the appams to the dai chou place opposite. The food is cheap and great, with Guinness Stout Pork Ribs slathered with layers of sweet and sticky sauce *hiccups again* and salted egg yolk squid with crispy batter and creamy gravy being our all time favourite.  A  3 dish 1 (free) soup typical chinese dinner costs less than RM 30, cheap no?

Please refer to the map for the exact location.

I’ve heard myth that getting hooked on having banana leaf rice will doomed me to a bloated fate. Too much of good thing will make me a sinner of calories and fats afterall. But..but..but… I just have to do it, those nasty cravings strike from time to time that I found myself to be a regular at Sri Nirvana, Sri Grand City and Kanna Curry House.

To avoid the crazy lunch crowd, we came here for dinner from time to time. We love sitting under the shades of trees and dine or perhaps just sip a cool glass of Bru Coffee and coconut drink.

The chiller right in front of the entrance is showcasing all the marinated seafood and poultry; just pick the victim and they will get it done for you. Lined up alongside inside the restaurant, are trays after trays of cooked Indian dishes.

I was hooked after I took a sip of Bru few months back and it has become my default drink at a banana leaf rice place. It gives the taste of a perfect filter coffee, but comes in a relatively lower price. Trust me, it’s the best coffee with fresh cow milk you could sip anytime of the day.

Within seconds, plain white rice and veggie dishes are served on the large sheet of banana leaf laid upon you. Other than the obligatory veggies, I always request for an additional serving of Papadums and Tairu yogurt (it’s free).

Beneath the chapping and cracking looking skin, the deep fried chicken is actually very succulent and tender. It is not your usual deep fried tumeric chicken, but an extravagantly spiced chunk of chicken with an Indian flavour. The chicken is so good that it has made me into violating a strict discipline in resisting a second order (one of my new year resolution).

The curry mutton is another mind blowing food with cooked to perfection mutton pieces and pleasantly spicy curry gravy. I’ve heard horror stories of Indian / mamak stalls use Panadol as a cheaper source meat tenderizer. Maybe I can choose to feast on curry mutton instead of swallowing the pills during my feverish time.

No complains on the tosai too, slightly tangy with crisp line and soft centre.

It is very thoughtful for them to let us chew on some caraway seeds after a heavy meal to freshen the breath. We were told that its essential oil is found in many mouthwash, toothpaste and chewing gum available in the market too. We will definitely remember to chew on these breath freshener after an Indian meal because we are the thoughtful bunch.

No 29, Jalan 17/45, 46400 Petaling Jaya
03 7958 4814
Open 7 days a week 7am to 10pm.
Located between a row of shops just behind Lisa de Inn.
Branch at Bandar Sri Menjalara Kepong, same row as De Foodland.

See Also: Sri Nirvana Bangsar, Sri Grand City PJ, Yong Suan Nasi Ganja Ipoh (MUST TRY)

Time to break away from the mundane Chinese food and indulge on some burning or hot sensation Indian cuisine without burning a hole in our pocket. So here we are at Sri Nirvana Maju on a Sunday noon, parking is hell at Jalan Telawi even though there were ample of parking inside bangsar village where they charge by HOURS.

Very often that we get some soggy and overcooked magi goreng at mamak stalls but their version of Maggi Goreng (RM 4) is cooked to perfection as the noodles are al dente with the right amount of spiciness and ingredients.

Some drinks to sooth the erupting spiciness along your tongue – Teh Ice and Air Kosong

For something more substantial, we opted for the banana leaf rice meal (RM 5.50). Rice and vegetables are a prominent feature where white rice is served on a Yele Sapede (banana leaf) with an assortment of vegetables, pickles, a selection of curry dishes such as Rice Meen Curry (Fish Curry), Koli Curry (Chicken Curry), Dhal (Boiled Lentils)and papadum (Indian Crackers).

During the first visit here with my ex-colleagues, we had the deep fried calamari (RM 18). Lightly seasoned and deep fried to golden brown, it comes with some curry leaves, dried chillies and onion. A squeeze of lime would give it the extra oommpphh.

Chicken Masala (RM 4) is a westernized Indian dish based on baked chicken chunks (chicken tikka) cooked in a curry sauce. It was very well marinated and flavourful but the chicken chunks are a tad too dry.

Lamb curry (RM 5). Tender pieces of boneless lamb are served in a thick and rich curry concoction. Two thumbs up to the tender chunks and rich curry but it is not something for those who can’t even stomach the smell of lamb meat because the smell is quite heavy.

Sambal Egg (RM 1.50 each)

Another banana leaf rice place that we will definitely drop by again, if only parking is a breeze (sigh).

Restaurant Sri Nirvana Maju
No. 43, Jalan Orkid 2B,
Sec BS2, Bukit Sentosa,
48300 Rawang, Selangor.
Tel: 03-6028 3526

No. 43, Jalan Telawi 3,
Bangsar Baru,
59100 Kuala Lumpur.
Tel: 03-22878445