Special thanks to Rasa Ria Resort & Spa for extending this food review invitation.

Naan – Flavours of India is an award-winning Indian restaurant in Shangri-La’s Rasa Ria Resort & Spa. Specializing in North Indian cuisine, the restaurant spares no expense in using the finest spices from the subcontinent. Taking helm in the kitchen is Executive Sous Chef Shantanu Seth, whom I had the pleasure of meeting back in May 2014.

For first-time customers, Shantanu’s Signature (RM207.00) is the recommended choice. The course meal, which consists of starters, several main dishes and a dessert, has been specially formulated to reflect Chef Shantanu’s forte in regional Indian cuisines. Take note that the Shantanu’s Signature requires a minimum of two diners.

Before the course meal begins, diners are served a basket of papadum (पापड़) to keep the appetite up. These crispy crackers are made from black gram flour. Several condiments are provided; be warned that one of them is extremely spicy!

Commencing with appetizers, Gilafi Seekh Kebab (सीख कबाब) is essentially minced lamb mixed with cheese, fresh herbs and spices. Made into cylinders, the delicacy is then grilled on skewers. Meanwhile, Chana Dal Aur Palak Ki Tikki (चना दाल आलू पालक की टिक्की) are croquettes that are made from split chickpeas (chana dal), potato (aur) and spinach (palak). Mint chutney serves as the dipping sauce.

As for the main course, we are served garlic naan, steamed basmati rice and four individual dishes. Vegetable Korma is a Mughal dish prepared from braised potato, carrots, cauliflower, peas and beans. Next, Prawn Balchão is a spicy-and-creamy seafood dish from Goa. Hailing from Kashmir is Lamb Rogan Josh (रोग़न जोश), a dish of braised lamb with tomatoes, onions, ginger and garlic. Last but not least, Dal Makhni (दाल मखनी) is a Punjabi dish that comprises of black lentils, kidney beans, tomatoes, butter, cream and cumin.

Moving on to the dessert, Gajar Ka Halwa (गाजर का हलवा) is a popular sweet pudding that is enjoyed throughout India. To prepare this dish, grated carrot is cooked with milk, cashew nuts and raisins. The pudding is then dusted with grated coconut. I appreciate the carrot’s soothing sweetness in a manner that does not overwhelm the palate.

Gajar Ka Halwa goes particularly well with Naan Masala Chai Tea (RM35.00). Black tea is infused with aromatic Indian herbs and spices, making the brew gratifying sip after sip. The drink is served in a brass teacup that has been preheated. This allows the tea to stay warm and carries its aroma further.

The Pineapple Coconut Lassi (RM26.00) is a refreshing yogurt drink that is blended with pineapple juice and Monin coconut syrup. Meanwhile, Ginger Cardamom Mojito (RM39.00) is elegantly concocted from Captain Morgan dark rum, mint, lime juice, cardamom and ginger.

Name: Naan – Flavours of India
Address: Rasa Ria Resort & Spa, Pantai Dalit, 89208 Tuaran, Sabah
Contact: 08-879-7888
Business hours: 6:30pm-10:00pm
Website: Click here
Coordinates: 6.15341 N, 116.14785 E
Directions: Driving along the main road from Kota Kinabalu to Kota Belud, turn left to Jalan Norowot near Tuaran. Continue driving for another 11 kilometers until you see the signboard for Rasa Ria. Turn left and drive to the end of the road. Naan is located one floor below the Garden Wing lobby.

Hyderabad Recipe’s is an Indian restaurant at Penang Road (Jalan Penang). As the name implies, the restaurant specializes in Hyderabadi cuisine.

Hyderabad is a major city in southern India. Due to historical ties, the cuisine here is heavily influenced by Mughlai and Arab elements.

Biryani is a staple dish in Hyderabad cuisine. As per tradition, biryani uses long-grain basmati rice that has a light texture. Soofiyani Mutton Biryani (RM19.90) is served with mutton stew and eggplant curry.

Hyderabadi Masala Tea (RM4.00) is black tea infused with various herbs and spices. The blend typically contains cinnamon, cardamom, cloves and ginger.

The dishes at Hyderabad Recipe’s are quite different from what we typically have in Penang. The restaurant is worth visiting if you are looking for exotic recipes.

Address: 48A, Jalan Penang, 10000 George Town, Pulau Pinang
Contact: 04-263-5555
Business hours: 11:00am-11:00pm

Taste

Presentation

Ambience

Hospitality

Value

Did you notice the existence of Indian Palace Restaurant & Art Gallery at Penang Times Square? If not, you are not alone. This Indian restaurant is located at the back of the mall facing away from the main road. It is not reachable from the air-conditioned section of the mall either.

Indian Palace takes pride to claim to be the largest Indian art gallery-cum-restaurant in Penang. I am not surprised that it is, considering that I cannot name another Indian art gallery-cum-restaurant in Penang. This restaurant is under the same management as Gem Restaurant at Bishop Street.

The food at Indian Palace is covers most of the Indian subcontinent, which is quite varied due to diverse cultures over such large landmass. There is a set lunch menu which starts at RM7.90. This set lunch is available daily including weekends.

My choice today is the Mutton Set Lunch (RM14.90). Like many authentic Indian cuisine, the meal consists of white rice and naan bread, served alongside several individual sides. Most dishes are curry-based, so you need to expect some degree of spiciness beforehand.

The appetizer is a basket of papadom (पापड़). As usual, the crackers become stale and lose their crispy appeal when exposed to air. Therefore, these should be the first to consume. The papadom is served with some green mint sauce as dipping sauce.

The central item in this dish is the mutton masala (मटन मसाला) curry, of course. The gravy is rich and heavily infused with flavorful spices, yet not too spicy.

I also enjoy the tender mutton as the savory flesh has exchanged flavors with the delightful curry. Truly an enjoyable bowl of curry albeit a small one.

One of the side curry is dhal tadka (दाल तड़का), a curry made from starchy lentil.

There is also another curry which is more watery and slightly sour.

Raita (रायता) is a light-colored yogurt with chopped onions, giving an appetizing tanginess within each sip.

There is also a small serving of stewed potatoes. The potatoes are boiled soft and heavily infused by gravy.

And another vegetable side made from carrots, onions and long beans.

The lunch set meal includes a glass of cordial drink, i.e. mango lassi. Why is every lassi drink that I ever encountered always mango flavored? Not that I am complaining, but am I stereotyping?

For so many dishes and reasonably appetizing taste, my meal today has good value for money. I am just commenting based on the set lunch meal, as the à la carte menu is drastically different. Having said so, the food at Indian Palace should not be compared to more authentic ones like those of Chef Shantanu at Spice Market Café.

One major let-down is that the dining section is quite hot and stuffy. I am not sure whether the air-conditioning has malfunctioned, or was deliberated turned off.

Address: 79-G-18, Penang Times Square, Jalan Dato Keramat, 10150 George Town, Pulau Pinang
Contact: 04-226-6662
Business hours: 11:00am-11:00pm
Taste

Presentation

Ambience

Hospitality

Value

The menu offers a number of Indian and Pakistani dishes, mostly featuring lamb and chicken in various curry styles. There are also familiar dishes like nasi goreng (fried rice), paratha (unleavened flatbread similar to roti canai) and chappati (another type of unleavened flatbread). Considering the store’s atmosphere, the price is quite expensive.

Each of us ordered the Banana Leaf Rice (RM6.00). In reality, a banana leaf-like plate is used to serve the rice and dishes. All items on the plate are refillable upon request.

One vegetable dish is made of stewed potatoes, carrots and green peas. It is very spicy due to liberal use of cili padi (bird’s eye chili). It is advisable to remove the cili padi if you are not used to spicy food. Overall, this vegetable dish is reasonably nice.

Another vegetable dish is made of okra (ladies’ fingers), but not as spicy as the previous one.

There is a small patch intense chili pepper sauce at a corner of the plate. Please be advised that it is extremely spicy. Avoid it totally if you have low tolerance to spiciness.

The papadum is not as crispy as expected. I believe it has been left out for a while and exposed to air.

We ordered a Lamb Curry (RM7.50) as a side dish. The amount of lamb served is reasonable and consists mostly of meat, not rib bones. The curry also uses lots of onions for added pungency. This moderately spicy curry is quite good in taste.

As for the Chicken Curry (RM5.50), the stew only contains a pathetically-small piece of chicken drumstick with a little curry. Certainly not worth the price paid.

The complimentary bowl of Daal Curry is served warm. Made from yellow peas and carrots, this curry is quite thick and rich in starchy pea flavor. This curry can also be replenished but we did not request for refills.

For drinks, we ordered the Horlicks Tarik (RM2.00). Surprisingly, this reasonably-large glass of Horlicks is made quite thick. Normally a glass of Horlicks of this size and thickness commands a price tag around RM2.50 to RM3.00.

Spice Palace has one or two reasonably nice curry, but the overall feeling is that the food is overpriced in most cases.

As opposed to South Indian cuisine which is more common in Malaysia, d’ Tandoor specializes in Mughlai cuisine. Hailing from North India and Pakistan, Mughlai recipes are renowned for their distinctive aroma and flavor of spices.

There are several set meals for lunch and dinner. The pricing of lunch sets seems more affordable.

For example for RM13.90, the Gosht Set Lunch comes with basmati rice, naan bread, mutton masala (spice mix), vegetable makhanwala (buttery dish), dhall tarkha (split pea sauce), raita (yogurt dip) and a cordial drink. The mutton is very tender because it has been cooked for a long time.

For RM2.00 more, basmati rice can be substituted with biryani rice. I think it is not necessary to upgrade because the side items are quite flavorful on their own.

Also for an additional RM3.00, the cordial drink can be replaced with mango lassi.

d’ Tandoor is a halal-certified restaurant. It is also worthwhile to mention that d’ Tandoor does not use MSG in the kitchen.