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Malaysian masala
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Get the best of the Malaysian cuisine in an impressive ambience
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SPICY SPREAD Little Penang's food is whipped up by Malay chefs Photo: K. Ramesh Babu
Tom Yam, Brucchesta, Sataya sticks, Matssman - the tongue-twisters on the list go on as much one can reel it out. These are some of the most popular Malaysian dishes that have arrived in the city to satiate taste buds. The Little Penang Malaysian restaurant located at Banjara Hills is the latest addition to the deluge of classy restaurants offering multi-cuisine. .
Attached pub
For all those teenyboppers and not so-old ones who would want to shake a leg, there is an attached pub to the bistro.
Penang advertises itself as the first Malaysian restaurant offering the fully ethnic dishes made by chefs specially flown from Malaysia.
The starters could begin with Satay - skewered meat served with spicy peanut gravy sauce. Rice addicts could look for "Malaysian fried rice" with prawn, pasta, chilly, egg and spring onion. The curry has a distinct flavour of eggplant, okra, tomato, lemon grass, onion and coconut milk with the choice of chicken, prawn, fish, lamb or simple vegetables. For the veggie delights there is the Vegetable Cannelloni made with a mixture of carrot, cauliflower, beans, American corn, stuffed in pasta sheet topped with cheese sauce and baked.
Little Penang has a mezzanine-dining floor. The restaurant has a seating capacity for 200 persons with all the necessary paraphernalia for holding private functions, conferences and kitty parties. The two delectably designed private rooms on the first floor that can each accommodate 40 persons at a time are equipped Karaoke systems, ideal for small get-togethers would prove ideal for assemblage birthday parties. There is also ample space for all those alfresco diners overlooking the bountiful nature's beauty outside.
Apart from the traditional Malaysian cuisines, Little Penang is offering Chinese Thai, Italian, north Indian and Tandoori. And Weslie promises a distinct taste and addiction for each of the five cuisines as for the first time any restaurant has entrusted the job to individual chefs to churn out their quintessence.
R. BALAJI
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