Tag Archives: ipoh indian food

musings on food - See Foon Chan-Koppen - banana leaf curry

SeeFoon Hankers for Banana Leaf Comestibles

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musings on food - food reviewsBy See Foon Chan-Koppen

I zoom past rows of shophouses on my way into and out of town every day on the road that leads to the YMCA on one side and St John Ambulance on the other and never pay attention to the various restaurants on the side of the YMCA just after the bridge or before depending on the direction I’m going, until as usual, Ginla Foo points out to me a great place for banana leaf curry.

musings on food - See Foon Chan-Koppen - banana leaf currymusings on food - See Foon Chan-Koppen - banana leaf currymusings on food - See Foon Chan-Koppen - banana leaf currymusings on food - See Foon Chan-Koppen - banana leaf currymusings on food - See Foon Chan-Koppen - banana leaf currymusings on food - See Foon Chan-Koppen - banana leaf curryA relative newcomer to the Banana Leaf curry scene, having only taken over the premises slightly more than a year ago, Mr and Mrs Anba who run the restaurant with a team of helpers, offer home-cooked Indian dishes on a choice of banana leaf or plates in a restaurant that spans two shoplots with one side being air-conditioned and the other fan-cooled. Although the day I was there the air-conditioning was having hiccups, they were considerate enough to lay on extra standing fans for the group of us “hotties”.

Like most banana leaf restaurants, the curries and dishes were all pre-cooked and displayed for selection. As we were celebrating Ruth Yates’ birthday that afternoon, we went to town and ordered just about everything they had on offer – for lunch that is.

A big disappointment for me was the fact that their fish head curry was already sold out and it was only 12.45pm when we arrived which told me that in future, I either had to reserve the fish head in advance or check if its on the menu that day. We settled for the fish curry which had the same curry gravy and had the perfect tangy, tart, just right spiciness and a smooth mouthfeel. RM5.00 per portion (PP).

The semi dry mutton curry was delectable, not too spicy, well coated with sauce and meaty without too many bones. My son who was with me that day and who hates bones in any of his meat, just loved the fact that he didn’t have to ‘battle with the bits’ as he calls it. RM6.00 PP.

The fried chicken was well flavoured and crispy crunchy as fried chicken should be; RM5.00 for a plate of about 5 pieces, while the dry curried chicken was searingly spicy and a tad on the sweet side. RM4.00 PP. The vegetable korma which went very well with the briyani rice was excellent, mild with a nice mix of vegetables and very tasty indeed. For the non-vegetarian, the briyani comes with mutton at RM7.50 and chicken at RM6.50. Eat these with the vegetable korma and you’re in Indian food heaven. The vegetarian set with unlimited vegetables, rice, poppadum, chutney and the ubiquitous cucumber salad goes for RM5.00.

Unfortunately, it was a weekday when we were there otherwise I would have loved to have tasted their crab curry which is a special on Fridays and Saturdays only. As crab prices are seasonal, one just has to go and pot-luck on the appropriate days. Given the standard of cooking here, the crab curry promises to be good.

The restaurant is open from 7.00am till 10pm and as is usual with Indian restaurants, they serve Thosai, Appom, Vadai and most of the famous Indian breakfast bread dishes here in the morning. They even have Nasi Lemak. From 3.00pm onwards, it’s the Malaysian favourite Roti Canai.

Restoran Rishi Bavan
#38-40 Medan Istana, Bandar Ipoh Raya
Tel: 05 241 9139
Owner Mr Anba: 012 515 8581  Open 7.00am-10pm  Closed Sundays

Vadai

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By VWSL

vadai, ipoh indian food, Vadai is sold in most Indian restaurants and kacang putih stalls. It is usually eaten for breakfast, at teatime or as a snack; sometimes with coconut chutney, sambar or a fresh green chilli. Two kinds of vadai are generally found in Ipoh – ulunthu (or methu) vadai…the one with the hole, and the other is paruppu (or masala) vadai…no hole. (For those not proficient in the language, just say the ‘holey’ one and the ‘un-holey’ one.) Masala vadai is crispier with visible bits of chana dal but the ulunthu vadai is equally as good; made from urad dal, it is slightly crisp on the outside whilst soft inside. It is nice to taste the green chilli, curry leaves and onions, sometimes even dried chillies. Some may even add chilli padi…it adds a sting to each bite. Best eaten freshly fried.

Try these:

Canning Corner, Jalan Lee Kwee Foh, Canning Garden
Monday to Saturday, noon to 4.30pm. Crispy, spicy with dried and green chillies – 2 for RM1.

Stall @ Tamil Settlement, Jalan Sg. Pari
Everyday from 2pm. 3 for RM1.

Stall @ Jalan Tun Perak (Connolly Road)
3.30-7.00pm. Go for the ulunthu vadai – 40 sen each.

Kacang Putih Wong Fei Hong
Jalan Lau Pak Khuan, Ipoh Garden, at Public Bank and #63. A third stall is in front of Magnum in Simee.
Monday to Saturday from noon onwards. Worth a mention because the vadai is spicier because it has dried chilli in it – 3 for RM1 – both kinds are good.

Kacang putih stall at Jalan Bandaraya (Old Town near HSBC)
From 9.30am Monday to Friday; 50 sen a piece.