PEr FYI

June 12, 2016

Restoran Silva’s Curry House, Subang Jaya…a fabulous teatime treat

This restaurant made the news fairly recently for all the wrong reasons…for unjustifiably spiking their prices. But the show must go on. They should be noticed for their food.

The onion bhaji was probably my first introduction to the joys of this eatery so I feel I owe my long-time bud, Dr Soma, a considerable debt of thanks for  this simple snack . They’re almost ethereally light and addictively crisp. Onions are onions. For me, the difference between a great bhaji and a merely adequate one is in the crunch – as with all deep-fried foods, it should fight back – and Silva’s are particularly feisty. I am big fan of south Indian food and that’s why I absolutely love the vada here…crispy fried Indian donuts….light and fluffy on the inside with a crisp exterior, packed with flavor.

Their Bru coffee with full cream milk was a heavy mouth feel, a rounded and balanced profile and a beautiful sweetness. It was love at first sip.

I’d like to describe Silva’s as a “hidden pearl”, but I’m probably the last gourmand in Subang to dine there. This is the true truth as I say it as it is…

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November 24, 2013

MTR 1924, Singapore…dosa that sets my tastebud into overdrive

The appeal does not immediately suggest itself; the décor is strictly no-frills. But this was a place to eat with seriousness and vigour. This place is a bit pricier, but it’s honestly so worth the cost.  If you want full-bodied food with flavour and spice, this is your place. The food is noticeably high quality, fresh  and amazingly delicious.

The uddin vadas are a traditional South Indian dish which can be eaten as a main course, side dish, or snack. This crispy deliciousness is made from lentil and fried in donut shape dumplings. They are crispy on the outside and soft on the inside.  Served with sambar and coconut chutney, it was quite exceptional.

So what about the dosa?  The menu describes it as a pancake made from rice batter and black lentil. When it was served it was a large triangle crepe.  The dosa was the perfect texture–light and fluffy, yet crisp and thick, if that makes any sense. It came with coconut chutney and sambar, a lentil broth. Did the combination work? Oh my lordy lord, YES!!!

This is probably one of the best South Indian restaurants I’ve eaten at (it’s even better than some of the food that I had in India…shhh!). This is the true truth as I say it as it is…

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