A Deepavali Away from Ipoh – Kothu Paratha @ Sri Ananda Bahwan
October 25, 2011 | 3,091 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!)
- Comments
- 6 Comments »
- Categories
- Ipoh Food, Motormouthing
- Tags
- Deepavali, Indian Food, Ipoh, Ipoh Food, Kothu Parota, Naan, Old Town, South Indian Cuisine, Sri Ananda Bahwan, Tandoori Chicken, Teh Tarik
Comments rss
Trackback
