Murgh Nawabi

Food review, Indian November 24th, 2008

It’s been a long time since I last did an asian food review and it’s about time I feature something really good to share with you. Now, though you do not see a lot of Indian food or recipes on this blog of mine, I am actually very fond of Indian food and eat Indian food weekly. Afterall, my office is located in a famous street in KL which houses some of the best Indian food found in KL.

Kohinoor is a new addition to this area, having shifted from its previous base in Jalan Yap Kwan Seng. It is now located at the spanking new Capsquare Centre off Jalan Munshi Abdullah. Incidentally, Capital Square is now managed by BDRB, the developers (and managers, I think) of Bangsar Shopping Complex, so you get a fair idea of how this place is going to be marketed – chic, urban and with quality stuffs.

It is easy to go wild at the extensive menu found at Kohinoor (which by the way, means “Mountain of Light”) – more than 200 dishes to be exact, created by the able chef Primjit Namdeo Khaire from Mumbai and managed by the efficient and amiable Elias De Almeida. I have been to Kohinoor twice and have found the Murgh Nawabi absolutely irresistable.

Murgh Nawabi is a famous tandoori dish whereby boneless choice cuts of chicken are marinated in yoghurt, cashew paste, cottage cheese, white pepper and other spices for as long as 6 hours before expertly baked in the tandoor oven. It is usually served on a sizzling plate complete with generous portions of garden fresh vegetables though on this occasion, we had ours served on a plate. Dip the tender pieces of tandoor baked chicken in the special yoghurt and mint sauce for a complete taste and you’ll be grabbing for more.

Apart from the Murgh Nawabi, another unforgettable dish for me is the House Speciality – Raan E-Mastaan. If you are a lamb-lover, you must not miss this. Just like the Murgh Nawabi, the Raan E-Mastaan is a laborious dish to prepare where a leg of lamb is gently massaged with a clever combination of secret spices, pot roasted, smoked over charcoal, shredded, finished on a skillet and finally served on a sizzler. That is 3 cooking methods employed and the results are nothing short of fantastic. It is most unfortunate that my colleagues and I went for the “kill” before I took any pictures of this glorious dish.

Kohinoor is open 7 days a week and is located at 1st Floor, Capsquare Centre, Capital Square, No 7 Persiaran Capital Square, Kuala Lumpur. Tel: 2691 2036

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Comments

  1. 1
    Pink Parisian
    November 25th, 2008 at 1:05 pm

    Ooh I gotta take my dad there – he love Indian food and good moghul food is hard to find. How are prices though?

  2. 2
    tigerfish
    November 26th, 2008 at 8:16 am

    Have tried this dish before.Sounds like a royal cuisine.

  3. 3
    lk
    November 26th, 2008 at 11:26 pm

    My hubby n I are fans for Tandoori food. Will check it out during our coming KL trip. Thanks for review. ;)

  4. 4
    pablopabla
    December 3rd, 2008 at 12:09 pm

    Paris : Prices are slightly below hotel fare. Worth trying out.

    Tigerfish : Yeah, sounds regal :D

    lk : I’m quite sure you won’t be disappointed ;)

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