Frangipaani’s ‘Taste of Holiday Magic’ spread.
COASTAL culinary specialities from Goa and Mangalore, delicacies from southern Indian states of Telangana and Kerala as well as the unique fusion of Anglo-Indian dishes are hard to resist, especially when they are found under one roof.
After five years of pampering taste buds with flavours that resonate with India, Frangipaani at The Republik in Bukit Damansara, Kuala Lumpur, has reinvented its menu.
Their new offerings include recipes and ingredients that will augur well with health-conscious diners.
Restaurant owner and menu curator Erina Gomez said the new menu, featuring dishes from the north to the south of India, was balanced, nutrition-wise.
The use of ingredients deemed healthy such as olive oil, fresh salads as well as less salt and sugar are what she emphasises on using.
“The menu’s focus is on keeping things fresh and healthy.
“We have a variety of fresh salads such as the Burrata Salad (RM39) that can go with the curries.”
Drizzled with mint and olive oil, then tossed together with wild rocket leaves, cherry and heirloom tomatoes, then enhanced with warm spices such as yellow chilli powder and chaat masala, this salad is a perfect start to your gastronomic adventure at Frangipaani.
I found the tangy, sweet, tropical appeal of passion fruit against the creamy burrata very interesting, making this a chef’s special and a salad to remember.
Moringa Asparagus Rasam.
In the soothing Moringa and Asparagus Rasam (RM20) float small, oval-shaped leaves of the hardy moringa tree.
Known as a superfood, dark green moringa leaves are paired with sliced asparagus in this slightly sour, lentil pepper soup.
Hara Patta Chaat (RM26) is a merry mix of vegetables dipped in chickpea flour batter and deep fried.
These crunchy and addictive fritters are best savoured with yogurt, mint chutney and date chutney.
How about some fish cutlets?
Gomez’s Tuna Cutlet, a treasured family recipe, uses potato as a binding agent and is dotted with pepper for that touch of heat.
“My mother used to make tuna cutlets for my siblings and I when we were young.
“It has a homemade feel to it and is ideal as a starter,” she said.
Rasam Podi Prawns (RM44) carries with it bold, spicy notes that are best eaten with bread dipped in curry or even with rice.
If curries are not your thing, there is Multani Seekh Kebab (RM42) with mutton tossed in spices and grilled, served with roasted garlic chutney as well as mint chutney.
Representing Mangalore, Karnataka, is the Prawn Ghee Roast and ghee thosai (RM46).
“In Mangalore, this dish is served with neer thosai (watery battered rice thosai with salt) but here at Frangipaani, we serve the Mangalorean Prawn Ghee Roast with ghee thosai for extra bite,” she said.
More asparagus came our way in the Asparagus Mushroom side dish (RM21).
Mangalorean Prawn Ghee Roast paired with ghee thosai.
This simple, high-fibre vegetable stalk and mushroom dish is flavoured with a touch of salt and gunpowder for a lift in taste.
You read that right!
Gunpowder here refers to a dry condiment comprising a hotchpotch of ingredients, namely roasted lentils, chillies, cumin, coriander seeds and other spices.
According to Gomez, gunpowder is an important ingredient in Andra Pradesh cooking.
Memsahib’s Homestyle Mutton Curry (RM55) is a colonial era- inspired dish featuring mutton curry in spiced onion gravy.
For this Anglo-Indian curry, house-roasted spices are a must.
The menu is obviously big on mutton dishes, with Mutton Rogan Josh (RM54) included in the line-up.
Other must-haves are the Raan Briyani (RM240), Stuffed Gulab Jamun Rabri (RM28), Filter Coffee Rosgulla Sundae Tiramisu style (RM30).
Do keep space for the gulab jamun and tiramisu.
There is also a new range of innovative cocktails such as Mirchi Masti, Yuzin and Bazaar Blossom.
Frangipaani, a Michelin-selected restaurant, also offers the “Taste of Holiday Magic” set.
The set which serves four guests at RM240++, features Tandoori Spring Chicken Briyani, Raan Cafreal and Butter Chicken.
The set is complemented by a side of Smashed Roasted Baby Potatoes, Garlic Naan and Malabar Parotta, served with Cucumber Raita and Cranberry Quinoa Salad.
There is also Goan Prawn Pickle and Dark Chocolate Berry Trifle.
The “Joyous Feast” set (RM350++) promises to delight with every course.
Start with Butter Garlic Lobster followed by Lamb Shank Briyani and Cafreal Grilled Spring Chicken.
There is also Mutton Rogan, Goan Prawn Pickle and Dark Chocolate Berry Trifle.
FRANGIPAANI, The Republik, Lot No M.03, Mezzanine Floor, Jalan Medan Setia 1, Bukit Damansara, Kuala Lumpur. (Tel: 03-2011 0030). Business hours: 11.30am to 3pm; 6pm to 11pm, daily.
This is the writer’s observation and not an endorsement by StarMetro.
