We had the opportunity to attend a food review at Karaikudi Restaurant at Market Street last week and the experience of dining at this Indian Restaurant is something different compared to other reviews we have done. Despite having quite a lot of Indian Restaurants or eating outlets in Penang, we have to admit that we have less exposure about Indian Cuisine and there are still a lot of interesting facts about Indian food that we have not found out.
In the second part of the Invited Review, we will showcase the rest of the dishes that we have that time and save the best for last, a home made recipe (although not from Karaikudi) that gives us a lasting, “sizzling” impression.
The three dishes that we had that time, clockwise from bottom left; Mutton Chukka Varuval, Chettinad Potato Masala and Ladies Finger Pepper Fry. Notice that all the dishes were put on the same type of container, called “kadai“.
Kadai in this case, refers to the cooking pot which the dishes are prepared and normally bigger in size. The smaller ones as shown here are used for serving instead. The loop shaped handles make the kadai easy to carry.
This dish is a favourite among the food bloggers during the review until we actually requested the second portion Ladies Finger Pepper Fry (RM7.00). It is quite chewy and some say it is “quite Q (the Cantonese version)”. The pepper taste for this dish is not as strong as the mutton dish.
The dish in slight yellowish is a simple dish that every other cuisine will have as well. The indian version of “telur goreng” or scrambled egg is Egg Podimass (RM4.00). Huat Koay said this is the first time he had noticed the Indian scrambled eggs dish. Taste wise, you have guessed it, just like scrambled eggs.
Squid Fry (RM8.00) is definitely different from the Sotong Goreng that we have been tasting at the Malay outlets. The Malay version is just squids fried with flour but for the squid fry here is dipped in spicy batter before being fried and the red colour is just part of the spices used.
The squid has some spicy taste which makes it interesting than the conventional ones and we also squeeze some lime juice on top which taste very nice and totally different. Just like any other fried squids, it must be consumed as soon as it is served or it will harden the longer it is exposed to air.
The lamb dish is always Tam Ciak’s favourite but Fei Fei will always keeps a distance because of its pungent smell. Yet with Mutton Chukka Varuval (RM18.00), we feel surprised when we noticed Fei Fei keeps taking pieces of the mutton for himself.
The Mutton Chukka Varuval has the pepper spiciness that can be quite strong which is the reason the lamb smell is not that dominant anymore. The meat is quite tender and easy to chew and comes in the dry curry type which is just excellent.
If you have eaten banana leave meals before, this is probably something you have experienced. Each of us was given a large stainless steel plate to put our dishes. All the dishes mentioned above were served to us one at a time and every when the waiter scoop the dishes onto our plate, they will mention the name of the dish to us, to tell us what we were having at that time.
Sometimes it may be hard to understand or to catch the name of the dish because of their heavy Indian accent, we have to ask them repeat a few times, even to the extend of spelling the dish. Yet, they are more than willing to educate us especially on the Indian terms used to make sure we understand them. Yes, the service and hospitality offered by staffs of Karaikudi Restaurant are quite welcoming.
Chettinad Special Dosai comes in a very colourful topping that we feel it looks more suitable for culinary contest. With topping ingredients like chopped coriander (yes, they use a lot here), onions, potato, chili flakes etc, it combines the usual slight sour “thosai” taste with these ingredients and taste just wonderful.
Before being served with the final dessert, we were served with Chettinad Filter Coffee (RM2.80) to neutralize our tongue and to wash away all the remaining flavours that still exist in the mouth. Unlike other types of coffee, the fragrance of Chettinad coffee can be smelled in close proximity. Also, there is heavy use of milk in this coffee that it taste more like latte than kopi O.
The “eruption” feeling of the night was the Karaikudi’s signature dessert, Sizzling Brownie (RM10.00). The sizzling brownie is in fact a creation from the wife of the owner of Karaikudi Restaurant. All of us were excited seeing the ice cream brownie being served and all the bloggers were quickly, happily snapping the pictures because the ice cream melts fast.
The sizzling brownie looks like molten lava erupted from volcano with the chocolate sauce on top of the melting ice cream flowing down while the base where the brownie and cashew nuts are at the hot plate look hot and boiling, creating a sizzling effect which spills all over towards the surrounding. Notice the smoke effects going upwards on top of the ice cream…
Once the sizzling effect settles down, it is time to savour this delicious brownie with every spoon ends with “MMmmmmm“, “Aaaahhhhhhh“, giggling and laughing, re-enacting our childhood behaviours seeing those sweet delicacies. The sizzling brownie is just the right dish to leave a lasting impression of dining at Karaikudi Restaurant.
- Invited Review | Karaikudi Restaurant @ Market St – Part 1
- Penang Restaurant | Star View New World Park – Fei Fei Farewell Lunch
- Restaurant | Kocha Taiwanese Delight – Burmah Road
- Japanese Restaurant | kissA Koyotei cafe
- Penang Restaurant | Salsas Restaurant
- Penang Dessert | Tang Dynasty Food Delight
Read the original:
Invited Review | Karaikudi Restaurant @ Market St – Part 2 |