Fusion of South Asian flavours
No: 1.1 & 3.1, Jalan USJ 9/5P,
UEP Subang Jaya, Selangor
Tel: 03-8024 6751/ 012-699 1184
Business hours: 11.00am-10.30pm; daily.
RESTORAN Menara which specialises in Pakistani and Mughlai cuisine, is a partnership born out of a decade-old friendship between partners Lim Cheng Jeen and Amjad Ali.
“We got to know each other at a restaurant where Amjad previously worked, which served a similar cuisine,” said Lim.
When that restaurant closed down, they decided to leverage on Amjad’s experience in running a restaurant and established Restoran Menara in USJ9, Subang Jaya.
“We marry Malaysian and Pakistani flavours into our menu, as we understand the importance of listening to customer feedback and adapting to their requests,” said Amjad.
Pakistani cuisine is described as a blend of various cuisine of the South Asian region, while Mughlai cuisine is a South Asian cuisine influenced by the imperial kitchens of the Mughal empire.
Both cuisines are known for their richness, flavour and generous use of spices.
Amjad said Restoran Menara imports a range of spices and beef from Pakistan, as he feels Pakistani beef is more tender.
For starters, you can choose from Chicken Tikka featuring marinated chicken fillet cooked in tandoor; Moghulai Kebab featuring chicken marinated in dried nuts and yoghurt paste and grilled in tandoor; Mutton or Chicken Seekh Kebab; Lamb Afghani Tikka featuring finely sliced lamb marinated in spicy paste and grilled in tandoor; Chapply Kebab featuring lamb minced with a special recipe and cooked Peshawari style; Keema or Vegetable Samosa, as well as Onion, Chilli or Vegetable Pakora, and Sabji Paneer.
The restaurant’s tandoori section offers variations like Normal or Sizzling Chicken, Shah Tandoori Mix (combination of tandoori chicken, fish and lamb on hot plate), Fish Tikka, Prawn and Squid.
The restaurant’s specialities include Whole Lamb Leg featuring the cut marinated in spices and roasted in tandoor; Murgh Mussalam Shahjahani featuring chicken marinated in a rich base, spiced minced mutton, dried nuts and basmati rice; Taka Tak Masala featuring a choice of either chopped chicken or mutton served on a hot plate Lahori style; Chicken Mughlai featuring grilled chicken cooked in almond sauce with clove oil and traditional spices; Chicken Tikka Masala featuring chicken grilled in tandoor and cooked in a spicy tomato-based gravy; Prawn Tandoori Masala; Banal Tandoori and Lahori Chargha.
Amjad recommended the Chicken Biryani where the meat and basmati rice were cooked together and flavoured with saffron, and Chicken Lahori Boti which was marinated chicken grilled over charcoal.
“Our other specialities include Shahjahani Lamb — rice is stuffed into a whole roasted lamb that has been marinated overnight with spices like black pepper, cardamom and cumin, and Mutton Kunna — mutton that is slow-cooked and served in curry.
“At night, our kebabs, boti and tandoori are grilled outdoors and served fresh to our customers,” he said.
Those who like Naan (plain, garlic or coriander) can have them with Chicken Karahi, Fish Kashimir or Butter Chicken topped with a mild curry.
One of Lim’s personal favourites is the Afghani Naan, a unique naan stuffed with egg that he described as “love at first bite”.
For desserts, there are choices like Almond Kulfi — a Moghul dessert served with fresh milk and Gajrela — a concoction of carrots, milk, spices, dried fruits and almond flakes.
Besides selling pashminas and souvenirs from Pakistan and providing catering services, Restoran Menara also has a lunch promotion highlighting dishes like Mughlai Biryani and Chicken Tandoori, Tandoori Set Lunch and Beef Mutton Biryani with prices ranging from RM8.90 to RM9.90 per set.
This is the writer’s observation and not an endorsement by StarMetro.