A few days back, I went to Restaurant Moghul Mahal at No 153A, Jalan Sultan Abdul Samad and what I saw was indeed a beautiful sight. The moment I walked into Restaurant Moghul Mahal, I experienced the kind of peace and serenity that I had never experienced before. The restaurant is beautifully decorated and is very clean. It also has a very clean and beautiful kitchen and the workers here do not prepare foods outside the restaurant. All the food preparations and cooking are done inside its kitchen. The workers of Restaurant Moghul Mahal are also dressed very neatly and they have very good manners. Below are some photos of Restaurant Moghul Mahal which I took that day.
Moghul Mahal is pronounced Moghul Meh-hel and it means, Moghul Palace. How grand! Good After Noon is a greeting offered, when one walks in for lunch at this restaurant. This is where you can find authentic North Indian Cuisine & Indian Sweets. Let the spices add variety to your life...
The Restaurant's VIP Dining Hall
Restaurant Moghul Mahal caters for all kinds of functions and events. For catering services, you can call Vicky M.D. @ 019-6489896 or 03-22725870. (Email: mm.8288@yahoo.com).
Fennel – on the house
People normally eat this last in any good Northern Indian restaurant but I love to eat it first as I enter the shop. What is it? Well, fennel seeds of course. The distinctive liquorice taste is so delicious and reminds me of candy. Not only that, fennel is one of the best digestive aids in town. The seeds can be used in cooking, or made into a tasty licorice tea, and is useful to relieve abdominal cramps, gas and bloating. So the way I see it, if you eat this first (as opposed to at the end of the meal) then you can eat that much more without feeling sick. Maybe.
At Moghul Mahal, the first thing that catches your eye is, apart from spanking new, white and pristine tiles, this shop has the most amazing selection of Indian sweets. It goes on for as far as the eye can see. We spent ages photographing the candy but the waiters here were extremely helpful and took out tray after tray for us to shoot. How obliging.
Pani Puri – RM5.00 per plate
Right, so fennel in my stomach and photos of sweets in my camera, it was time to order. The first thing that caught our eye on the menu was the Pani Puri. It looks like a mini puri that is round and hollow in the centre, fried to a crisp and filled with a watery mixture of tamarind, cumin, chili, chaat masala, potato, onion and chickpeas. Its size is small enough to fit into even my mouth. I love it. Makes it so easy to gobble up in one swift movement. My good friend, Dr Suj, she told me that the Water green liquid is incredibly good for the stomach because of the tamarind pulp and the cumin water (cumin relieves flatulence, bloating, gas and a whole host of other related stomach ailments).
This is how you eat it.
Fresh Lassi.. smooth, thick and creamy.
Fish Tikka at RM12.00.. sizzling hot and soft and flaky in texture. Oh sweet, sweet fish of mine!
Freshest Na’an in town.
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Cubes of addictive Palak Paneer..
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Butter Chicken – RM13.00; Palak Paneer – RM8.00; Garlic Butter Na’an bread – RM2.50;
Kashmiri Na’an bread -RM4.50
Kashmiri Na’an bread -RM4.50
Palak Paneer is my all time favourite vege dish.. for want of a better word. Anyway, this is as close as you will get to a vegetable dish in a Northern Indian restaurant. Palak Paneer goes great with anything.. From chapatis, puris, parathas to bhaturas.. it’s all good. The texture of the cheese really gets under my skin. That almost rubbery, tasteless square chunks of curd, with that generous slathering of spinach is almost too astronomically good for words. Love.
My same friend Dr Suj also got all excited thinking that I wanted to try and make Palak Paneer when I asked her how it was made. Actually, all I wanted was to write it down for my blog.
Anyway Dr Suj told me that this is a rather easy dish to make.
Boil fresh milk.
Add lime juice and the milk starts to curdle.
Once curdled, strain through cloth.
Once all excess water is removed, tie it up,
and put a heavy pot over it for 2 hours,
until it flattens out.
Then open cloth and cut and fry to taste.
My same friend Dr Suj also got all excited thinking that I wanted to try and make Palak Paneer when I asked her how it was made. Actually, all I wanted was to write it down for my blog.
Anyway Dr Suj told me that this is a rather easy dish to make.
Boil fresh milk.
Add lime juice and the milk starts to curdle.
Once curdled, strain through cloth.
Once all excess water is removed, tie it up,
and put a heavy pot over it for 2 hours,
until it flattens out.
Then open cloth and cut and fry to taste.
Gulab Jamun – RM1.50 per ball.
Read about C&C’s other favourite place, to buy Gulab Jamun .. here
Some people like it light and airy on the inside. Some people like it really heavy and soaked through with all the syrup and sugar. I like my gulab both ways! The ones at Moghul Mahal are heavy and dense. Finally, my companions ended their lunch with a cup of Bru each and me, the black coffee. Bru is an instant coffee that has a unique aroma and taste due to a blend of 70% coffee and 30% Chicory, a perennial plant. A coffee favorite in India for those special times and also here, in Kuala Lumpur, apparently!
Bru + fresh cows milk = instant heaven in a cuppa.
(Part of this article is excerpted from http://ccfoodtravel.com/2009/10/moghul-mahal-northern-indian-at-brickfields/)
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