No. 16-1 & 16-2,
Jalan PJU 5/7, Dataran Sunway,
Kota Damansara, Petaling Jaya.
Tel: 03-6142 1314 or
Business hours: Daily; 11.00am-11.00pm.
TASTE, hospitality and cleanliness — these are the qualities RK Restaurant managing director JKG Shekhar said were key to a successful restaurant.
Armed with that belief and a stint in managing a friend’s Indian restaurant in Dubai, Shekhar decided to establish his own restaurant in Dataran Sunway, Kota Damansara, half a year ago. RK Restaurant specialises in Indian cuisine with a touch of Asian and Middle Eastern influences.
“We want to offer something different than what is typically served at Indian food outlets in Malaysia.
“Our menu features dishes from several regions in India, like Calcutta, Delhi and Hyderabad, and is made fresh to order.
“What makes RK Restaurant different is that I have included my wife Usha Shekar’s signature dishes into the menu, our special biryani dishes with Arabic influences, and that we use charcoal to cook our kebab and tandoori.
“We even serve our kebab with its individual charcoal stove to retain the flavour of the charcoal fire and grind our own spices,” he said.
RK Restaurant’s range of kebabs include a variety available in chicken, mutton, seafood or vegetarian forms.
The house speciality is the RK BBQ Special Kebab, which features chicken coated with a special marination.
Other kebab dishes include Tandoori Chicken, Reshmi Kebab, Chicken Tikka, Mutton Chop Kebab, Mutton Sheekh Kebab, Fish Tikka, Tandoori Prawn, Vegetarian Sheekh Kebab and Vegetarian Shami Kebab.
For starters, Shekhar recommended the Fish Finger Fry, Cauliflower Manchurian (Dry) and Onion Pakora.
Usha’s specialities, which are categorised under “Mum’s Good Cooking”, feature her own recipes or those acquired from her friends in Cochin, Goa and Bangalore.
“One of our most popular dishes is the Cochin Crab Curry,” she said, adding that the other dishes are Bangalore Fish Curry, Mangalore Fish Curry, Goan Crab Curry and Prawn Curry.
“We have tempered the level of spiciness in all our dishes to make them medium spicy, though we can accommodate requests for spicier dishes.”
Shekhar highlighted that the RK Special Biryani is baked in the oven with a layer of naan and egg over the pot.
“The naan layer serves like a pastry cover to ensure that the flavours of the biryani rice, which is cooked with saffron and rosewater, are retained,” he said, adding that this was something he learnt during his 30-year stint in Dubai.
“Our other biryani speciality is the RK Special Whole Mutton Biryani. This mutton dish that serves up to 25 pax requires a minimum two days’ advance order.
“The Arabic influence also comes into play, as the mutton is stuffed with raisins, cashew nuts, tandoori chicken and hard boiled eggs,” he said.
For curries, gravies and dishes, diners can take their pick from items like RK Special Chicken Curry, Chicken Curloni, Methi Chicken, Chicken Kohlapuri, Mutton Curry, Mutton Rogan Josh, Red Yellow Mutton Pepper, Mutton Kofta Curry, Mutton Moghulai, Capsicum Masala, Aloo Mutter, Shai Vege Kurma, Paneer Butter Masala, Palak Paneer, Kadai Vege and Paneer Tikka Masala.
These can be consumed with breads like Ramali Roti, Lacha Paratha (a less oily version of roti canai), Potato Stuff Kulca, Kalonji Naan, Garlic Naan or Butter Naan.
Shekhar recommended the creamy RK Special Chicken Curry and tasty Mutton Rogan Josh, which photographer Ricky Lai enjoyed so much with his Lacha Paratha that he went back for additional helpings.
RK Restaurant recently introduced its banana leaf rice lunch that is priced at RM6.90 per set.
While it offers a set of vegetarian items, diners can choose to “top up” their meal with additional dishes priced between RM5 and RM6 each, like Tandoori Chicken, Malai Tikka, Lamb Chop, Curry Fish, Mutton Masala and Clam Masala.
The lunch set is available from 11am to 3pm, from Mondays to Fridays.
Shekhar shared that RK Restaurant will be adding more dishes as the restaurant progresses, and even incorporate the popular local speciality Fish Head Curry into their menu.
This is the writer’s observation and not an endorsement by StarMetro.