SERENA BRASSERIE,
InterContinental Kuala Lumpur,
165 Jalan Ampang, Kuala Lumpur.
Tel: 03-2782 6228
Business hours: Daily, 6.00am to 10.30am (breakfast),
7.00pm — 10.30pm (dinner);
Mon to Fri, noon to 2.30pm (lunch);
Sat, Sun & public holidays,
noon — 4.00pm (high-tea)
SAMPLING Indian cuisine is no mean feat as it has a wide variety of dishes, with each region having its own interpretation.
Dishes Display: Vicneswaran with the dishes he prepared.In conjunction with the Indian New Year in April, InterContinental Kuala Lumpur is taking customers on a culinary journey with its ‘Spellbinding India’ buffet promotion.
Available from April 4 to 22, the buffet spread at the Serena Brasserie has a daily rotation of six menus — nine main courses, two soups, six desserts, five pickles, three types of naan breads and grilled items.
Chef Vicneswaran served us 11 items specially picked from his long list of dishes.
“I chose the dishes which were more popular and recognisable in Indian cuisine,” he said.
We were served Indian Tomato Soup followed by Tandoori Murgh with Raita (Tandoori chicken) and Murgh Briyani (chicken briyani).
The flavours in the briyani were subtle and went well with the other main courses.
“The chicken used in the Tandoori is seasoned with a lot of spices and lemon juice. The lemon juice acts as a meat tenderiser so it is a lot more succulent from what you get outside,” said Vicneswaran.
Customers will also be delighted to find Gosht Mugalai (mutton cooked in cashew nut gravy) in the buffet spread. Vicneswaran said the dish from Maharasthra was actually made for kings of old. He mentioned the ingredients were expensive in the older days and rich in flavour so it was fit for kings.
Southern dishes such as Jingga Varuval (wok-fried prawns with Indian spices) and Malabar Machili Curry (fish curry) were spicy and have a full body of flavours.
The prawns were medium-sized with a hint of sour taste while the fish curry was tangy and went well with the briyani rice.
Other dishes that were served include Vegetables Masala, Shahi Paneer (Indian cheese in thick gravy), Potato Bhaji (potato in creamy sauce) and Naan Bread (plain, garlic and cheese flavours).
Bowled over: Small portions of (from bottom) Gosht Mugalai, Jingga Varuval, Malabar Machili Curry and Potato Bhaji.The Shahi Paneer was an acquired taste as the cheese was mild but the gravy has a strong taste.
As for the Naan Bread, it was thin and crispy, making it a great addition to the heavy main courses.
Vicneswaran gave us a surprise by preparing Potato Bonda (mashed potatoes coated with chickpea flour), Mix Vegetable Pakhora and Onion Pakhora as snacks.
The end of any meal is made sweeter with a range of desserts available — Mysore Pak, Halwa, Ghee Ball, Payasam, Gula Jamun and others.
The buffet is priced at RM75++ and RM88++ perperson for lunch and dinner respectively.
This is the writer’s observation and not an endorsement by StarMetro.
