Taste authentic Indian cuisine at Trishna Restaurant and be amazed at the plethora of dishes on offer.
TRISHNA Restaurant, located on the lower ground floor of hotel Istana in Kuala Lumpur, is a gem of a find if you want to enjoy the fine flavours of North Indian and vegetarian cuisine.
The posh premises, in what used to be a nightclub, might give the impression that this is a pricey place. But on checking the menu, our group of four diners were not unduly perturbed. Menu items range from RM12 for a serving of mutton or chicken Shorba to RM28 for the Noorani Kebab, one of the signature dishes. The average price per dish is about RM20.
With a name like “Trishna” – which in Sanskrit means desire or thirst for a sentient existence – the menu is certainly extensive.
For instance, the Tandoori section offers 23 items including chicken, mutton and lamb with the top choice being the Special Sizzler Mixed Grill of chicken, prawn, fish and mutton at RM55. There are 11 seafood and 19 vegetarian starters with names like Amritsari Fish (RM19) and Paneer Hyderabadi (RM18).
Meat eaters have a choice of 35 items including Butter Chicken (RM20) and Mutton Rogan Josh (RM24) while the vegetarian section offers Bhindi Masala (okra, RM15) and Baingan Aloo (brinjal and potato, RM14). Besides that, there’s the cottage cheese (paneer) special which has 11 varieties with Paneer Makhani (RM18) being highly recommended.
Other items on the menu include 19 types of Indian leavened and flat bread such as naan, parantha (paratha), kathi (kadhi) and roti (RM4-RM16, per serving). There are also 13 versions of rice – from plain rice (Indian cheese in cream sauce, RM8) to the exotic Dum Briyani prawn dish (RM22) which is a meal in itself.
Trishna was opened recently by Malaysian Benny Bedi whose Indian-born wife Neeta oversees the kitchen based on the culinary standards set by her mother-in-law, Sohinder Bedi. Apparently, the 84-year-old matriarch is a legend among friends and relatives when it comes to exquisite Indian food.
Five experienced chefs from India ensure that authenticity is maintained. From the aroma to the last bite, the complex and robust taste of Indian cooking will leave an impression.
For non-Indian customers, familiar terms like Tikka (dry-roasted, marinated meat), Kebab (meat roasted or grilled on a skewer or spit ), Tandoori (a style of Indian cooking using a clay and brick oven), Keema (minced meat with peas or potatoes), Pakora ( vegetable fritter) and Masala (a paste or powdered spice mixture) make the menu less intimidating when it comes to choosing what to eat.
But Neeta – who has lived in Malaysia for 15 years – was also at hand to help our lunch group decide. We started with several appetisers, including, Noorani Kebab, Tandoori Prawns (RM30, four pieces) and Afghani Chicken (RM18).
Made of minced mutton or chicken, the Noorani Kebab roundlets resembled maki or rolled sushi with a distinct taste of Indian spice. Marinated with yoghurt, herbs, chilli and spices, the Afghani Chicken was well-grilled but juicy and flavourful. The Tandoori Prawns served straight from the oven, were fresh and firm, with just the right level of spicy masala sauce.
Can you resist the sight of Gulab Jamun or curd cheese balls in syrup?The highlight of the meal was the Mutton Rogan Josh (RM24) cooked with cashewnuts to thicken the delicious gravy, spiced with garlic, ginger, cumin, pepper, caraway seeds and, of course, chilli. Mildly hot but delicious.
In comparison, the Butter Chicken (RM20) pieces – marinated in butter, cream and spices and grilled – were good but not as perfect as the mutton dish.
The four of us ate heartily without a care for our waistlines. We ladled the different gravies and myriad sauces onto our garlic naan, buttered naan and tandoori roti, on top of the Vegetarian Briyani (RM16). Of course, we had to have vegetables in the form of Baingan Brinjal, Brinjal Masala and Bendi Masala.
The Tarka Dal (RM16), a yellow lentil curry, simmered with herbs and spices, had a distinct flavour of onion, garlic and ginger.
A delicious spread which includes the Noorani Kebab, a Trishna signature dish.For dessert, we were recommended Pistachio Kulfi (RM12), a frozen milk-based dessert, Carrot Pudding Halwa (RM10) with nuts and dried fruits, as well as Gulab Jamun (RM14), deep-fried paneer or curd cheese balls in syrup.
We enjoyed each flavour thoroughly.
Besides the usual soft drinks (RM4 per serving) and fresh juices (RM8 per serving), an Indian restaurant is expected to have Masala Tea (RM4) and Mango Lassi (RM8). Both lived up to the standards of an upscale restaurant.
For those who need a stiffer drink, popular shooters and cocktails range from Kamikaze (RM22) and Black Russian (RM20) to Mai Tai, Mojito (both RM28) and even Singapore Sling (RM22). This is good place to host a wedding party or entertain business associates who love the exotic and authentic flavours of India.
All prices come with 10% service charge and 5% government tax.
