R-03, Central Piazza,
2 Jalan PJU 1A/7A,
Oasis Ara Damansara,
Petaling Jaya, Selangor.
Tel: 03-7734 7742
Business hours: 11.00am to 3.00pm,
6.00pm to 11.00pm.
EVERY wine drinker knows that white wine goes well with seafood while reds are best paired with meat dishes.
The thought of mixing wine with spicy food like curry can deter most from ever trying, for the odd mix could leave an unpleasant feeling in the stomach.
Although pairing wine with curry sounds odd to many, it is being done at Kumar’s – a two-storey restaurant located in Oasis, Ara Damansara.
This Malaysian Southern Indian restaurant assures curry lovers that it is all right to pair wine with Indian food.
Cocktails and Fountain director NK Menon said wine pairing was one way of setting itself apart from other Indian restaurants.
“Curry, paired with the right wine, settles pleasantly in the stomach,” Menon said.
The restaurant has a broad selection of exquisite yet reasonably priced wines.
Patrons who are game to try wine with Indian food will be spoilt for choice and can pair their dishes with a selection of red, white or sparkling wines.
All wines paired with curry are light-bodied with a soft and subtle flavour, perfect for warm-weather food like curry.
Tasty and famous: The Shark Puttu is served with Spicy Shark Curry.
Diners will notice that Kumar’s decor is a blend of traditional Indian decor with modern architecture.
Black tables arranged with comfortable custom-made orange leather chairs and green settees, together with soft orange lighting create a calm and cosy environment.
As you enjoy your meal, you will be able to enjoy music from Bollywood movies.
Indian artwork adorn the walls and decorative items such as Indian pots, elephant figurines, which are placed all around the restaurant, were brought in from India.
Kumar’s opened its doors on March 18 and has been serving customers South Indian meals with a Malaysian twist.
Each recipe also combines Malaysian Indian, Chinese and Malay cooking styles.
Menon said the food at the restaurant was inspired by home cooking.
A cook at home himself, Menon ensures the taste and quality of food cooked at Kumar’s is consistent and affordably priced.
A must-try is the fish head curry which is influenced by Chinese cuisine.
Priced at RM59.90, the dish is made by stewing the head of either kurau, tenggiri or red snapper in a tangy and spicy curry with vegetables such as lady’s finger, tomatoes and brinjals.
Kumar’s introduced their version of sambal squid and prawns which is cooked with a fusion of both the sweetness of Malay sambal and the spiciness of Indian sambal. The dishes are priced at RM12.90 and RM18.90, respectively.
The restaurant also has daily specials such as their sourish Spicy Shark Curry and Shark Puttu, a tasty and famous South Indian dish made of minced shark meat.
Ostrich, turkey and rabbit meat cooked in robust spices can also be found here.
Kumar’s does more than just serve people good food. The first floor and rooftop have enough space for private and corporate events.
Can we expect more Kumar’s branches to open anytime soon?
“We have received a few requests to open branches elsewhere but we’re going to focus on this restaurant first.”
In the future, Menon hopes to be able to deliver and open a food kiosk.
“That will take time, we need to first find a good spot and ensure that when we deliver food, it’s always fresh and hot. You can’t enjoy our meals if it isn’t hot,” he said.
Menon believes that the curry served here is the best.
“Once you’ve tasted it, you’ll definitely come back for more.”
This is the writer’s personal observation and is not an endorsement by StarMetro.