Two Malaysian chefs from Hilton, Kuala Lumpur, were at the Hilton Bangalore Embassy Golflinks recently. The duo – Karim and Mifzal – were here not just to promote their cuisine but also to give Bengalureans a taste of “Malaysian flavours and discover the delicacies here”.
The chefs created authentic Malaysian dishes for Bengaluru’s foodies and in turn savoured South Indian dishes “exploring the food and learning some recipes”. They also served “something new” every day that they were here.
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Some of the dishes that they offered for the food patrons were – rojak buah-buahan (assorted fruit served with spicy shrimp paste), kerabu telur goreng (fried egg salad), ikan bilis goreng chili padi (fried anchovies with small green chilli and onion). Along with this, there was also a live grill counter where one could savour satay ayam (Malaysian chicken satay with condiments and tangy peanut sauce). There was also traditional noodle soup and lamb curry with potatoes.
Mifzal says they brought with them authentic spices and created recipes along with coconut paste. Did they create any signature dishes? Mifzal responds: “No. We stuck to authentic dishes mostly. The only change we made was alter the level of spices. And, of course, we used locally available noodles for some dishes.”
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The response they received has thrilled the chefs. “People love food here and we have enjoyed cooking for them. It is easy to cook for Indians as we have similar spice levels and also use coconut in our cooking,” observes Karim, who became a chef after he was inspired by his mother’s culinary skills. “In fact I did create some of her recipes here,” beams the man, who “fell in love with dosas” and made it a point to have one almost everyday during his stay here. “I also learnt how make dosa batter and will surely try to make it back home.”
Mifzal, on the other hand loved the poori and sagu.