Restaurant’s Delhi chefs serve up authentic dishes.
KOHINOOR RESTAURANT
D3-G3-5 Solaris Dutamas
1 Jalan Dutamas 1
Kuala Lumpur
Tel :03-6211 4346
Business hours: 11.30am-2.30pm,
6.30pm-10.30pm (daily)
FOR authentic North Indian cuisine, look no further than Kohinoor restaurant in Solaris Dutamas, Kuala Lumpur.
Strategically located near Publika, the restaurant first opened its doors in Jalan Yap Kwan Seng in 2004, before moving to Capital Square and finally relocating to Solaris Dutamas in November 2010.
Kohinoor, which means “mountain of lights”, is no stranger to foodies. Owner Usha Raj said they have a regular customer base – a mix of both locals and expatriates.
With over 178 dishes prepared by experienced chefs from Delhi, one is spoilt for choice with items catering to both vegetarians and non-vegetarians.
We started the meal with appetisers of crunchy pappadam with mint sauce, followed by Tamatar Dhanya Shorba (RM6), a hearty tomato soup made from fresh pureed tomatoes, roasted cumin and other spices.
The soup was rich and creamy with a sour tang that whetted the appetite.
Another entree was the Dhai Papri Chaat (RM12) – a cold appetiser comprising a mix of potatoes, chickpeas, crispy flour snacks, onions and tomatoes topped with a yoghurt and chilli sauce.
The refreshing mix had layers of textures and flavours, from the soft, mushy chickpeas to the crunchy flour snacks, held together by the sweet and sour sauce.
Moving on to the mains, we tried their signature dish, the Raan E Mastan (RM48). This shredded leg of lamb is gently massaged with spices, pot roasted, smoked over charcoal, finished on a skillet and served on a sizzler.
Similar to the local serunding, the meat was tender, well-flavoured and goes well with the Samundari Briyani (RM30) which is Basmati-flavoured rice cooked with prawns and boneless fish and served with raita (yoghurt salad).
The Murgh Lollipops, chicken wings deep fried in a spicy sauce, was a little on the hot side but aromatic, fragrant and cooked well through.
The bite-sized portions were easy to eat and the crunchy batter complemented the savoury juices on the inside.
The Palak Paneer (RM18) — cottage cheese cooked in a creamy spinach sauce – was a real treat for the tastebuds. Blended to a smooth consistency, there were chewy bits of cottage cheese in the dish that lent the dish a buttery flavour.
For those who prefer milder tasting food, there is the Murgh Nawabi (RM28), chicken tikka flavoured in mace and grilled in a clay oven for an authentic flavour.
Don’t miss the Khumb Mutter (RM16), button mushrooms and green peas with tomato and herbs in a light gravy.
Other popular favourites include the Mahi Ajwani Tikka (RM30), fish tikka made with tender cubes of fish marinated in Ajwine flavoured yoghurt, fresh lemon juice, coriander and spices. There is also a chicken version of this dish.
Another must-try is the Yerral Parttal (RM30), which is grilled black pepper prawns prepared with a rare blend of South Indian spices,
The butter and garlic naan (RM7 each) are fresh from the oven and served warm to go with the dhaal and curry dips.
The Missi Masala Roti, crispy masala bread made from onion and royal cumin, or the Mint paratha (both RM7) are also popular.
The Tandoor Ka Badsha (RM24) or spring chicken grilled in a clay oven, was a hit with my colleague but I found the meat too dry.
We wrapped up the meal with Kesar Pista Kulfi (saffron and pistachio) and Aam Bahar (Indian Alphonso Mango), both RM8 each.
Unlike gelato or other ice creams, these sweet desserts have a creamy yet rougher texture that lingers on the tongue.
While the unusual saffron and pistachio combination might be an acquired taste, the sweetness of the mango Aam Bahar stood out for me.
Kohinoor Restaurant also caters for functions and events.
This is the writer’s personal observation and not an endorsement by StarMetro.
