Grandpa’s Indian fare

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WHEN sous chef Ramu Mathuraveloo cooks, he recreates the taste of food his grandfather used to whip up.

He remembers the mouth­watering Indian flavours in the kitchen.

Favourite treats: On the buffet line, one can enjoy string hoppers and putu piring.

Yes, that’s right! It was his grandfather’s cooking that got him hooked on food and inspired him to become a chef.

Today, chef Ramu puts into practice the early lessons learnt from his grandfather and each time he cooks, he strives to produce the exact same flavours for his customers as his grandfather did for his family.

So, it is understandable why regulars at Latest Recipe make a beeline for the Indian food corner, nicknamed ‘Nasi Kandar Line Clear’, this Ramadan as there are plenty of lip-smacking home-cooked Indian favourites to relish.

There are Ayam Madu Berempah, Daging Masak Halba Hitam Manis, Gulai Ikan Bawal Goreng Kacang Bendi, Sotong Masak Jintan and Telur Dadar Pusing to go with one’s helping of rice.

Diners can also pile up on vegetables, dhal curries and pickles that are perfect accompaniments to their rice.

There are Achar Rampai, Dalcha Raja, Sayur Bendi Masala, Kobis Goreng Kunyit Biji Sawi and even Vegetable Makhni.

Mini coconut: These mini coconuts are certainly refreshing, especially at the break of fast.

Those who enjoy their pickles will love the colourful sweet, sour, spicy pickle choices served in little silverware containers like Nimboo Chutney, Tomato Chutney, Mint and Cilantro Chutney, Green Mango Chutney, Lime Chutney, Mangga Thuvial, Qoot Pudina Chutney and Husaini Tamatar.

Lovely fragrant rice beckons but diners can opt for breads as there are garlic naan, prata bread, chapati and chicken murtabak.

To go with the naan, chef Ramu includes in his extensive line-up Tandoori Murgh and Lamb Chop Tandoori with sliced lemon, green chilli mint chutney and onion rings.

As a little bit of this and a little bit of that will quickly pile up on one’s plate, don’t forget to make some room for the Roasted Whole Lamb with Arabic Spices, Bukhara Basmathi Rice, Nuts and Mint, Light Rosemary Garlic Jus and Taratoor Sauce.

Off the platter: All sorts of cold cuts to relish on the buffet line.

This dish is found at the carving station and it is absolutely popular with diners.

However, if Indian food is not your cup of tea, try the Malay-style dishes like Rendang Ayam Minang, Ekor Sapi Assam Podeh, Telur Itik Lomak Cili Api Belimbing Buluh or even the variety of grilled fish at the grill section.

Malay food needs its sidekicks and there’s the ulam-ulaman section, a variety of sambal (sambal belacan, sambal mangga, sambal tomato, sambal belimbing, cencaluk, budu, tempoyak and kicap manis) and kerabu (Kerabu Udang Mangga Muda, Kerabu Daging Bakar Tomato, Kerabu Ayam Berkerisik, Kerabu Hidupan Laut Soo Hoon) to complete the dining experience.

If you prefer to go slow at the break of fast, there are Bubur Lambuk, Sup Ayam Kampung Teh Serai, claypot noodles, teppanyaki, sashimi, California roll, sushi and even Popiah Basah.

As the restaurant is a popular venue to break fast, diners can also have their meal at Al Nafourah and Sultan’s Ballroom on Level 6.

The heartwarming buka puasa buffet dinner at Latest Recipe is priced at RM108++ (adults) and RM54++ (children), while at Al Nafourah and the ballroom, it is RM98++ (adults) and RM49++ (children).

All Ramadan buka puasa buffet dinners are accompanied by free flow kurma juice, teh tarik, sirap bandung, sugar cane juice and soya bean milk.

The buka puasa dinners are available until Sept 19.