Ipoh Old Town : Fresh Chapatis @ Moga Punjab RestaurantMay 31, 2010 | 6,285 views
Among the many types of Indian bread, the healthiest choice has to be Chapati. I have to admit though, aside from the average roti canai, tosai and naan, I seldom go for the other fancier items. But in this case, I don’t usually order chapati unless it’s proven to be really really good.
He was merely posing for the shot, not in action sadly. 🙂 Very down to earth staff at Moga Punjab, I felt comforted in the sense that I don’t get attitudes, nor impatient intrusions while taking my sweet time glancing around and spewing questions asking about the foods they serve.
I first read about Moga Punjab from Simple Girl’s post back in November 2009. Yes, a good half year marched past, and I’m only getting to this. And Moga Punjab is conveniently situated in old town of Ipoh, along the stretch of Ipoh’s Little India, and within the vicinity of my work place.
Ahem … I AM SLOW, I know …. but blame it on the abundance of other delicious options around old town. Talk about excuses, eh? 😉
The samosa with curry potatoes filling was a little too hardened and cold, but the crunchy morsels of pakora were tasty as snacks to go with the tarty, tangy and minty sauce.
Moga Punjab makes their chapatis from scratch. Literally. You will bear witness to the whole process of rolling the dough, kneading effortlessly, thrown on the griddle and voila! In a flash your warm, fresh and fluffy piece of chapati arrives at your table, with two accompanying gravies for good measure.
One being the omnipresent dhall (curried lentils?), but presented in a greenish hue, possibly from the addition of herbs and spices, with a light tinge of mint. The other gravy not only accompanied the chapati, but also was served with the ‘pakoras’, or Indian-style batter fried snacks that reminded me of the Malay’s ‘cucur’.
The curry potato fillings in the samosa, the rich and creamy mango lassi, Mr Hardial Singh aka the Owner, and the addictively healthy dhal curry.
The chapatis might not have impressed the others, but I personally liked mine for a variety of reasons. One being the soft, fluffy texture that’s rather hard to come by. The closest resemblance is the one served at New Weng Fatt coffee shop in Ipoh Garden South, that also houses the Buntong Beef Noodles and Teluk Intan Nasi Pulut by day, and the homely Thum’s Burger Western Food at night.
Secondly, Moga Punjab’s chapati was ‘tasty’. Yes, although no ghee was used in the making (at least, if there ever was, it has to be of very, very miniscule amount to be detected), and no flavours except from the wholesome, wholewheat flour used in the making of the bread. And combined with the gravies aforementioned, I’d rate this as one of the better ones in Ipoh.
The Paratha – In case you want a little grease (ghee oil) to go along with your chapati
Bear in mind that they have NO menu. You only get to order from the minimal items listed on the walls (the usual mamak fares of mee goreng, maggi goreng, and nasi goreng), glancing at the foods being devoured by the neighbouring patrons, or you can ask the ever-affable Mr Hardial or his pleasant staff for recommendations. But no roti canai, roti telur, tosai, roti john, naan, or whatever you can easily ramble off at say, SS2 Murni or the likes.
The Paratha was an uncanny resemblance of the chapati. A close cousin, I’d reckon. I was half expecting a piece of ‘roti canai’ to be served, (as our beloved neighbour from the south routinely call the bread ‘paratha’ instead of roti canai) but what arrived was a chapati with slightly more ghee, and shaped into a folded square. The same gravies were served, hence there really was not much of a difference.
Do give their pakoras a try, if you’re feeling peckish and a full blown meal is out of the question. They do serve rice with a variety of dishes in case you’re feeling famished.
Beautiful, glistening balls of sweet delights greet those with a sweet tooth to be satiated …..
You can also find many Indian sweetmeats (desserts) at the glass display cabinet fronting the shop; just like the Sri Ananda Bahwans, and Kalai. A colleague once proclaimed that the desserts served at Moga Punjab are generally less sweet when compared to the other cloyingly tooth-numbing versions sold by the other Indian restaurants. I could not attest to this, for I was not in the mood for a sugar rush that early in the morning. 🙂
Step in for a simple, wholesome Punjabi affair. Who knows? Maybe you’ll be enticed … A refreshing change from the usually robust, spicy and heavier South Indian cuisine?
MOGA PUNJAB RESTAURANT
No 12, Jalan Lahat,
30000 Ipoh, Perak, Malaysia.
Telephone : 605-242 2918, 6017-508 4785 (Hardial Singh)
Business Hours : 7.30 am – 9.30 pm. Closed on the third Monday of the month.
Here’s a GOOGLE MAP to Moga Punjab in Ipoh old town.
Directions : This restaurant is located along the Little India of Ipoh, along Jalan Lahat in old town.
Just to share another worthy chapati stall, there’s one along the trunk road leading to Tapah from Kampar town. The restaurant’s called Restoran Capati, and you can’t miss its glaring red signboard as you travel along the road. Anywhere else you’d like to share?