Grand Seasons Hotel Kuala Lumpur,

Tel: 03-2697 8888

Business hours: 6.30am-10.30am, noon-2.30pm, 7pm-10.30pm, daily.

North and south Indian cuisine at eateries.

THE piquant flavours of famed Indian spices are brought to life this Deepavali at Grand Seasons Hotel Kuala Lumpur’s O’las Indian Restaurant.

Under the guidance of Indian head chef Shinith Palolathil, diners can enjoy a sumptuous buffet dinner spread and high-tea available only on Oct 21 and 22.

Specially available on Deepavali eve and Deepavali day, some of the delightful treats on the buffet are gulab jamun, barfi, kesari, laddu, muruku, candy, assorted mini French pastries and other irresistible sweetmeats for dessert.

Chef Shinith is whipping up northern and southern Indian specialities for the Deepavali buffet.

Chef Shinith is whipping up northern and southern Indian specialities for the Deepavali buffet.


For dinner, Indian food lovers will be treated to savoury dishes such as Prawn Masala, Mutton Varuval, Dhall Palak, Fried Bendi Dry Chilli, Aloo Matta and Dahi Kadi Pakora with Saffron Rice.

There will also be a Live Tosai Counter, where tosai is made a la-minute and served with condiments such as Potato Masala, Chana Masala as well as Chicken and Mutton Curry.

Marinated Tandoori Chicken on Skewer and fresh oven-baked garlic, cheese and butter naan will be available at the show kitchen.

“The buffet spread will feature a variety of dishes from southern and northern India with some unique Kerala dishes. I want to introduce cuisines from different parts of India and showcase their distinctive dishes.

“Dishes like the Chicken Malabar (top pic) and grilled fish are native to Kerala as I have used traditional methods and ingredients to prepare them,” said the Kerala-born chef.

The Chicken Malabar was redolent with the taste of spices and coconut milk but was not overwhelming. It was perfectly seasoned and went well with a piece of naan.

Grilled Fish drizzled with coconut milk.

Grilled Fish drizzled with coconut milk.

For something different, try the Pineapple Rasam which Shinith prepares using pineapple juice instead of tamarind juice as a base.

“This gives the soup a slightly sweet and sour taste. I have also added tomato, chilli, pepper, cumin and other spices as seasoning, with steamed lentils added to the dish.

“Even the grilled fish has a slight twist as coconut milk is drizzled over it after it is grilled to give it a slight sweetness,” he said, adding that red snapper was his preferred fish for the buffet.

The best way to sample all the dishes is with a slice of fluffy naan.

“The different types of naan are made on the spot, and we use yogurt for natural fermentation, which makes the bread tastier,” he said.

The high tea is from 1pm to 5pm and buffet dinner is from 7pm to 10.30pm.

Both are priced at RM48++ per person.

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

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