While the perks of traveling to Malaysia are numerous, the best one for me is the food. Malaysian culinary style produces rather exotic flavors as its a fusion of Malay, Chinese, Indian, Thai, Arabic & Javanese cuisines. So during all my past trips to Kuala Lumpur, I’ve made it a point to scout out the city’s food scene from the infamous road-side Mamak stalls to 5-star fine dining. Then one day, I had the pleasure of lunching at my friend’s Malaysian-Indian restaurant, Fierce Curry House, specializing in Hyderabad Dum Biryani and Banana Leaf. He’s sure got the fierce part right let me tell you that.
You may think I’m biased because the owner, Herukh Jethwani, is a dear friend of mine – but get this. It has been shortlisted for the TimeOut KL Food Awards 2012 under the category ‘Best Indian Restaurant’ and also snatched the top spot on TimeOut KL’s ’101 Things to do in KL 2013′ only a year and a half since its opening. Convinced yet?
So what makes Fierce Curry House such a fabulous feast? Firstly, think authentic street food but in a clean, comfortable and well serviced restaurant with a funky flair and fine value. The 2 fiercest dishes of all in my opinion are actually what they’re known for: Biryani and Banana Leaf.
One little pot of Fierce’s Hyderabad Dum Biryani is packed with 27 different aromatic ingredients that just does crazy things to your tastebuds. It really is unlike any other Biryanis I’ve tasted before so I asked Herukh and he gave me a little peak into the secret.
“Our Biryanis are different from others as it’s a family recipe and steamed to perfection in custom made stainless steel bowls from India. We first begin assembling them in layers starting with rice, meat of choice, garnish of mint leaves, coriander and fried onions, rice, spray of rose essence, more mint leaves, coriander and fried onions. The pots are then sealed with dough to both seal the moisture and prevent steam from directly entering the pot and damage the Biryani. They then head to the steamer and cook to perfection. We steam these Biryanis for hours before they are ready to be served with chicken gravy, mixed Raita, vegetable pickle and crispy papadams.”
Although my top picks are the lobster and the mock meat, you have a huge choice from regular mutton and chicken to other gourmet Biryanis such as scallops, cod fish, king prawns, lamb shank, duck, squid, venison, vegetable, crab and even turkey during Christmas! When you receive a sizzling ‘Fierce’ pot at your seat, remove the dough, flip the lid open and voila – you’re in Biryani heaven.
I’m sure you must be salivating by now but we’re yet to get to my second favorite – the South Indian Banana Leaf. When I received my Banana Leaf meal at Fierce, this was what I was in for: 5 vegetables, rice, curry of choice, a glass of Rasam (traditional South Indian soup), Payasam (South Indian dessert), salted chilli, pappadams and pickles. One fulfilling dish that was for sure. Just a tip if you ever get the chance to savor this flavorful meal in Malaysia – fold the banana leaf inward to show appreciation that the meal is good or fold it the opposite way to signify disappointment.
When you’re in KL next, take a break from strolling on Bukit Bintang and set your shopping bags down to pacify your appetite at Fierce Curry House. Can’t decide what to order? Here’s a recommendation from the owner himself ‘skip the starter and go straight for the main event being the Mutton Hyderabad Dum Biryani or a Banana Leaf and wash it down with a mango or watermelon Lassi (yoghurt drink). Top it off with a scoop of our incredible varieties of handmade ice-creams by a local company called The Last Polka’.
If you ask me what to top it off with? Definitely the Roti Nuttella which is a crispy Roti Canai deep fried to perfection oozing melted chocolate and hazelnut with every bite. Oh, and wash it down with a cold glass of Teh Tarik (pulled tea). Pure indulgence for your palette at its best.
You can visit Fierce Curry house everyday from 10:30am – 10:30pm at 16 Jalan Kemuja, Bangsar Utama, Kuala Lumpur. ENJOY!