Paneer Tikka Masala is one of the dishes served at Kwee Zeen Restaurant’s Deepavali buffet at Sofitel Kuala Lumpur Damansara. — Photos: RAJA FAISAL HISHAN/The Star
Indian chef serves up distinct flavours from his homeland for festive spread in Bukit Damansara
DURING this festive period, diners can savour authentic Indian flavours at the “Taste of Mumbai” buffet.
Guest chef Waris Qureshi from Mumbai, India, is serving a wide range of Indian dishes at Kwee Zeen Restaurant in Sofitel Kuala Lumpur Damansara to celebrate Deepavali.
He is chef de cuisine at Jyran Restaurant, Sofitel Mumbai.
At the buffet, Waris’ grilled chicken marinated in mint, coriander and olives, Hakimi Murgh, awakens taste buds with its tender meat.
Another starter is the Malihabadi Tawa Paneer, a dish that features marinated paneer (soft cheese) cooked on a griddle.
Hakimi Murgh (grilled chicken marinated in mint, coriander and olives).
Both these starters are accompanied by a sweet and tangy plum and mango chutney, as well as a spicy mint and coriander chutney.
Some other appetisers include the sour, tingling shallots pickled in vinegar sauce (Sirka Pyaaz) as well as the spicy, tangy pickled red and green chillies (Mirch Ka Achaar).
Among the diverse, colourful main courses served in the buffet are Subz Dum Biryani and Murgh Yakhni Pulao.
Both are briyani rice dishes but each has different condiments.
The vegetarian-friendly Subz Dum Biryani contains softened vegetables such as carrots and green beans with the fluffy rice.
(From left) Sirka Pyaaz (shallots pickled in vinegar sauce) and Mirch Ka Achaar (pickled red and green chilies).
Murgh Yakhni Pulao consists of delicately spiced chicken which infuses the rice with its mellow broth.
The briyani rice can be coated with an extra layer of mung bean with the addition of Peeli Moong Dal Tadka (dhal), which is mildly sweet.
Another must-try dish is Curd Rice, which is rice in yoghurt.
Despite being softened, each rice grain is still distinct and well defined.
It is flavoured with salt and the mild sourness of yoghurt makes for a simple and healthy dish.
Beetroot and Apple Halwa (left) and Zaffrani Shahi Tukda (bread pudding garnished with saffron and almonds).
Another refreshing yoghurt-based side dish is cucumber raita, in which the cucumber’s crunchy texture is retained.
The Subz Miloni contains mixed vegetables covered with spinach-based gravy and offers a smooth, melt-in-the-mouth sensation.
Meat lovers will enjoy the Burhani-Style Griddled Meat or Burhani Tawa Gosht, a dry mutton curry.
The Meen Moilee or fish curry is pleasing with its light coconut fragrance and silky textured flesh of the red snapper.
According to Waris, most of the main courses were evenly seasoned and did not have an overpowering smell or taste.
“Every dish also has very distinct flavours, allowing diners to have an enriching and memorable experience,” he said.
Those who prefer stronger flavours will appreciate the Paneer Tikka Masala, which has a sharp sourness and spiciness accompanied by mild lemongrass aroma.
Waris is chef de cuisine of Jyran Restaurant in Sofitel Mumbai.
For dessert, there is the fruity Beetroot and Apple Halwa.
Topped with almonds, the dish is layered with rich toasty flavours that enrich its texture.
India’s answer to bread pudding is the luxurious Zaffrani Shahi Tukda, which is garnished with saffron and almonds.
Apart from the food, guests can also enjoy live traditional Indian dance performances, henna painting and music.
The buffet dinner is available daily from 6.30pm to 10pm, priced at RM188 per person (excluding taxes) until Nov 10.
Children under 12 enjoy a 50% discount while those under six dine for free.
For reservations, WhatsApp 017-511 7725.
KWEE ZEEN RESTAURANT, Sofitel Kuala Lumpur Damansara, 6, Jalan Damanlela, Bukit Damansara, Kuala Lumpur. (Tel: 03-2720 6608). Business hours: 6am to 10pm daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
