A Deepavali Away from Ipoh – Kothu Paratha @ Sri Ananda BahwanOctober 25, 2011 | 2,564 views
Kothu Paratha (or Kothu Parotha) is a South Indian delight made up of stir-fried ‘roti canai’ or paratha bread (Indian flatbread grilled with plentiful of ghee oil) beaten/mashed with two very interesting apparatus in both hands of the cook (like how you would mash boiled potatoes, but with considerably more strength and speed). Usually, green chillies, eggs, onions, tomatoes and a special sweetish-spicy sauce would be added to reach that moist consistency.
And doesn’t time just fly when you least remember the tiniest of moments? Last year, almost around the same time of the year; I was writing about Kalai Curry House and the impending Deepavali celebration.
It’s that time of the year again. When Indian colleagues would bring “murukku” (savoury Indian snacks made of black lentil beans, rice flour and spices) to work for sharing/sampling and invitations to open houses come in droves. (Ahem, ahem … FCOE – we are still waiting for that elusive invitation after all these years!)
Come to Ananda Bahwan in the evening, and be prepared to be educated on the more rustic/authentic side of South Indian cuisine. I sure had my fair share of dumb moments when being confronted with a menu like the above.
Yes, this IS a re-post of Ananda Bahwan; the famous chain of Indian restaurants originating from Penang. But since Ipoh’s not brimming with good Indian restaurants in nooks and corners, this is still my personal favourite spot for some good old, no-frills South Indian fares.
Indian sweets on display (try the Gulab jamun, Laddu or Halwa) which are not as sickeningly sweet as imagined, and go for ‘teh tarik susu lembu’ (cow’s milk infused Malaysian style of pulled tea) for that fuller taste.
And it has been close to a year since I have relocated to KL. Brought back sweet memories; thinking about the simpler times when we used to have dinner at Ananda Bahwan instead of the usual coffee shops, ‘dai chow’ Chinese restaurants, or Western food outlets.
We love our Indian food, more so when we could barely even spell out the names, let alone memorize them.
The more alien it sounds, more often than not, the tastier the dish is.
Tandoori Chicken with Plain Naan and the usual condiments and sides.
Especially their Kothu Paratha. Choose from either chicken or mutton (or plain without any meat), and walk over to witness the camaraderie the whole cooking ordeal may express. Clunking noises from the mashing utensils, and a sure-fire smile from the cook behind the griddle.
Everything looks sweet enough to promote tooth decay, but don’t think the Indian sweets come cheap. Oh no, far from it. Some may cost up to RM3 per piece or more.
A spoonful of Kothu Paratha; with some sour cream/yoghurt in case you love the extra dimension the cream provides. Still; this dish wins my vote for being tasty, sinfully laden with proteins, fats and all, yet reasonably priced and proportioned to satisfy.
Trust me. The other Evening Special dishes taste as intriguing as they may sound. Don’t go for the generic Thosai, Roti Canai or Chapati here. Ask for recommendations if you would.
Request for an Evening-only menu. They have them laminated in one-piece cardboards.
Though you may need to decipher everything on the list. Even Uthappam (a sort of Indian pizza) comes in a variety of flavours; from tomato onion version to Special Chettinad Uthappam.
To surprise yourself, or even the staff taking your orders, go for broke and simply chart out your orders in a very random manner. Pick from list with confidence although you have no idea what they are.
I did that once, and was introduced to a myriad of interesting flavours, textures … and ultimately, cultures.
“MOTORMOUTH WISHES ALL THE INDIAN READERS A HAPPY DEEPAVALI. AND DON’T FORGET TO EAT LIKE KINGS AND QUEENS!”
*For more information about Sri Ananda Bahwan in Ipoh, please refer to my previous post HERE>>>