Indian Food Festival at Kites Restaurant


Chef Rakesh Maher from India with one of his creation from the Indian Food Festival - Tandoori Chicken
Chef Rakesh Maher from India with one of his creation from the Indian Food Festival – Tandoori Chicken

When you think of Indian cuisine it immediately makes you think of the rich and exotic cuisines that are prepared using lots of aromatic spices; mild flavored dishes, rotis and naan made in tandoor clay ovens, cuisines where lots of dried fruits and nuts are used; cuisines where dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yoghurt play an important role in the cooking of both savory and sweet dishes.

From April 29 till May 10, 2011 Kites Restaurant brings to you the taste of India. Our Guest Chefs from Crowne Plaza Bengaluru, India, Chef Rakesh Maher will cook up a storm for lunch and dinner over the two-week promotion with some authentic and tempting flavours from Northern part of India. Let our guest chef with numerous years of culinary experience tantalise your taste buds with different and irresistible taste from India.

Murgh (Chicken) Biryani and Raita
Murgh (Chicken) Biryani and Raita

Indian food has always been intriguing as the aroma of spices and various ingredients used to prepare the dishes are plush and extravagant. Spices are integral part of Indian food preparation and are used to enhance the flavour of a dish and create unique flavours and aromas. Slow cooked items with masala mixes, yoghurt, herbs and spice, reveal the complex and unique blend of flavours evident in Indian cooking.

Aloo Bhaji
Aloo Bhaji

Chef Maher has highlighted a variety of Northern Indian Cuisines which comprise of cuisines from Jammu & Kashmir, Himachal Pradesh, Punjab, Uttaranchal, Uttar Pradesh, Haryana, Bihar, Jharkhand, Chattisgarh and Madhya Pradesh.

Guests can find a variety of Paranthas (plain or stuffed flattened Indian bread), soups, selection of Kebabs at the live counter, delicately prepared non vegetarian items, an assortment of vegetarian menu and a range of sumptuous desserts.

Among the recommended dishes that will appeal to the diners are Mutton Hyderabadi Biryani , Mutton Seekh Kebab, Reshmi Sheekh, Tangri Kebab, Jallundhari Thangri Masala (chicken), Rara Gosht (mutton) and Ajwaini Macchi(Fish).

Masala Dosa with Mint and coconut Chutney
Masala Dosa with Mint and coconut Chutney

The famous Seekh Kebab is made of minced meat with spices and is grilled on skewers. Cooked in a clay oven, it is served with chutneys or mint sauce whereas Rara Gosht is made from Mutton meat which is marinated in gravy of spicy mince, soaked with rare spices and is slowly cooked to get the rich flavor of the rare spices. One of the chef’s specialty, Hyderabadi Biryani is considered the king of all biryanis which is prepared with goat meat and basmati rice. Meat is marinated with spices overnight and again is soaked in yogurt before cooking. The meat then is kept in between the layers of fragrant long-grained basmati rice along with other spices. It is then carefully cooked by sealing the vessel with a layer of dough.

Besides the tempting and alluring non vegetarian dishes are the varieties of vegetarian options. Some of the options to choose from are Paneer Jhalfrezi, Subz Handi Bahar, Began Matar Ka Bharta, Palak Paneer, Vegetable Tawa, Kashmiri Aloo, Malai Kofta Curry and Achari Aloo.

North Indian curries usually have thick, moderately spicy and creamy gravies. The use of dried fruits and nuts is fairly common even in everyday foods. Dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yoghurt play an important role in the cooking of both savory and sweet dishes.
Northern Indian food can never be complete without its enticing sweets. One of the sweet offering for the promotion is “Gulab Jamun” which is made of dough consisting mainly of milk solids, Khoya, an Indian milk product that is rolled into a ball together with some flour and then deep fried. It is then put into in sugar syrup flavored with cardamom and saffron. The Famous “Gajar ka Halwa”(Carrot Pudding) is a traditional Punjabi dessert made with grated carrots and milk and Sugar. Very rich with sugar, ghee, and nuts this dessert can be served hot or cold.

So come experience this delicious Indian delicacies; it’s an affair that will fire up your taste buds. The Lunch is priced at RM 55++ and the Dinner is priced at RM 75++ person

For reservations, please call Kites Restaurant at (603) 7802 5200 extension 2941.


  • May 3, 2011 - 9:00 pm | Permalink

    kites sounds like an interesting name.. haha..
    ken´s last blog post ..The RM50 in 1 Week Challenge

  • May 4, 2011 - 10:31 pm | Permalink

    got roti canai? 😛

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