Radhey’s Heavenly Delights,
23-1, 3rd Mile Square,
151 Old Klang Road,
Batu 3 1/2, Kuala Lumpur.
Tel: 03-7984 4001
or 012-373 3225.
Business hours:
Lunch (12.00pm to 3.00pm)
and Dinner (6.30pm to 10.30pm).

THE colourful Holi festival is an important event for the Gujerati community. Even though the festival fell yesterday, there will be plenty of activities at various Gujerati temples in the Klang Valley over the weekend.

But no merriment is complete without the food.

To commemorate this joyful time, husband and wife Mahesh and Anitha Anand, who run Radhey’s Heavenly Delights restaurant in Old Klang Road, has specially flown in a chef from India to produce some of Gujerat’s finest cuisine.

“Generally in Malaysia most people do not enjoy cooking during the festival season. We want to provide an avenue for diners to enjoy authentic cuisine with their family,” said Mahes.

According to Mahes, Gujerati food was different from other ethnic Indian cuisine as each dish had a little sweetness added to it.

Here to indulge food lovers is Chef Ranjith Kumar Roy, who has had 16 years of culinary experience in India.

He has prepared a number of starters that has been designed specially to entice diner’s appetites.

D24759187F21484D9F2DE603C9EB94A6Sour bread: The Katha Dohkla is made from rice flour.

Try the Kachori, the small puffs made with dried fruits that resemble Chinese dumplings. The Kachori is served with a variety of chutneys including Imli chutney made from tamarind and dates.

If diners think this will be sweet, they are in for a treat as the stuffing implode in your mouth releasing myriad flavours, prompting second helping.

Next on the starter’s menu is the Katha Dohkla. Katha means sour and the name is apt as the rice flour used to make this bread is first fermented then steamed.

For the main course, diners can opt for the rice or the breads or even both.

A must-try is Bakdi, made from wheat flour and salt or the Thepla which looks like a roti canai but is made with little oil.

Inside the bread is fenugreek leaves to add a little flavour.

“As for the rice, diners have a choice between plain rice and Laoung Bhat that is made with special spices including cloves,” said Roy.

Brinjal and potato lovers should try the Ringan Bataka Bharda. The vegetables cooked to perfection with grated coconut stuffing add to the different textures of the dish.

D5C8077AAFE64F4A947EE58A750294CERolled delights: The Khandvi is a savoury dish made with gram flour and curds tempered with sesame seeds and mustard.

Dessert is always the best part of the meal and Roy has gone the extra mile to make some delectable mouth watering delights.

One of the famous ones would be the Jilebi with Rabri. According to Roy, the combination of hot jilebi with Rabri was simply ‘out of this world’.

The Rabri is made from milk boiled for over an hour, after which sugar and dried fruits are added.

The promotion ends this Sunday and there will be four different menus that will be rotated each day for lunch and another four for dinner.

The buffet is priced at RM35++ for adults and RM2++ for children aged six to 11. Children below six enjoy a free meal.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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