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Tamara’s

I love Sri Lankan food and I love Indian food. Putting the two together means I get to eat coconut sambol with my favourite curries and also some unusual salads which I don’t find in Indian restaurants.

Tamara’s IpohA new restaurant called Tamara’s has just opened serving a delightful mix of both culinary traditions; and although many people cannot distinguish between the two, Tamara’s has more vegetable dishes with more unusual treatments than typical Indian vegetarian dishes. Which makes for a lighter meal.

‘Tamara’ which means lotus flower, (one can see the lotus leaves adorning the walls of the restaurant) is headed by Harrish Aswin Kumar, who is both chef and proprietor. Instead of the typical banana leaves, Tamara’s serves their meals on (what else?) lotus leaves and their daily dishes change from day to day.

Tamara’s IpohTamara’s Ipoh

Their lunch set meal consists of rice, two types of vegetable of the day, side dishes of curry gravy, pappadam, dry chilli and rasam and a choice of main dish chicken (RM8.50); mutton (RM11); seafood (seasonal price); vegetarian (RM5). Additional items like coconut sambol is RM0.50; Brinjal Anchovies Salad is RM2 (these two are delicious and must-haves) and added main dishes from RM4.

Tamara’s IpohIt is served ‘buffet’ style where you select the items you want (a bit like the typical banana-leaf places) and the platter is delivered to your table. Additional orders are served separately. There are daily items of prawns, squid, chicken, one or two mutton dishes in different styles and oodles of yummilicious vegetables, some never before seen in restaurants; like pegaga (pennywort) salad; roselle leaves with ikan bilis or anchovies; burnt brinjal mashed in a paste (Sri Lankan Baba Ganoush!); banana flower salad; signature Sri Lankan brinjal salad; Brinjal Moju or achar or pickle; Signature Cashew Nut Chicken and many many more. Ever changing on a daily basis.

Here at Tamara’s I can happily eat vegetarian (although I am more of a carnivore) as the selection is so extensive and the vegetables are not overcooked or mushy. And the treatment is light, with loads of salad type dishes.

Tamara’s
36 Persiaran Greenhill, Ipoh.
Tel: 012 642 8821
Business hours: 11.30-3.30pm
Sundays closed.
 

Tamara’s Ipoh

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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