21/03/2025

FRIDAY | MAR 21, 2025

21

LYFE

A chapati set with palak paneer .

A chapati set at Chapati Bites. – S.TAMARAI CHELVI/THESUN

Warm, soft and fluffy

chapati at Big Singh Chapati. – BIGSINGH CHAPATIPIC

o Three places in Klang Valley known for tasty Indian flatbread Chapati hotspots

Ű BY S.TAMARAI CHELVI

C HAPATI, or Indian flatbread, is a staple diet in the northern parts of India, such as Punjab. Soft, thin and round-shaped chapati is a delicious and healthy meal. It is made with whole wheat flour called atta and served with sides such as dhall curry or potato gravy. The recipe is as follows: Add vegetable oil and salt to the atta flour, knead into a dough and divide into small balls. Flatten each ball with a rolling pin before cooking on a tawa , a round cast-iron skillet. Chapati, a source of soluble fibre, is good for the heart and stomach as it is low in calories. It is commonly eaten during lunch or as a light snack, and can be paired with vegetable or non-vegetable dishes. These days, chapati is often seen as a substitute for tortilla and used as a sandwich wrap for vegetables or a meat filling. You may have the impression chapati is dry, tasteless and difficult to chew, but here are some eateries that will instantly change your mind: Tasty Chapathi, Petaling Jaya The name says it all! Serving CHAMPIONING the unique blend of Malaysian flavours, Marriott Bonvoy Hotels and Resorts recently launched The Malaysian Kitchen across the nation. The year-round campaign celebrates the nation’s vibrant culinary heritage. Launched during Ramadan, this initiative brings together talented Marriott Bonvoy chefs to curate authentic flavours of Malaysia. Preserving authenticity, the Malaysian Kitchen takes recipes from the East and West by honouring the ancient techniques and traditions used to make heritage cuisine. Drawing from the nation’s culinary identity including Ramadan bazaars, street markets and secret family recipes, The Malaysian Kitchen connects to roots by embarking on a gastronomic journey. Spiced journey At the heart of The Malaysian Kitchen are the stories behind these iconic dishes, from the memories of family gatherings and nostalgia of childhood flavours to the tradition of generational cooking techniques, which embody the soul of Malaysian cuisine and evoke fond memories of home, culture and shared meals. At The St. Regis Kuala Lumpur, executive chef Norazizi Taslim presented nasi lemak ayam rendang , a dish that echoes the warmth of family gatherings.

authentic North Indian cuisine, the restaurant’s chapati is soft, puffy, and yes... tasty, which tempts you to order more. Moreover, it offers an impressive variety of delicious side dishes, from chicken tikka to palak paneer . The restaurant makes the paneer from scratch, which is why it tastes fresh and creamy, and the dish pairs well with the soft chapati that they make. You can also pair the chapati with mutton rogan josh, butter chicken, methi fish, mutton keema and chicken curry. Practically everything on the menu, from desserts to drinks, tastes good, but the chapati is a must-try. Big Singh Chapati, Taman Tun Dr Ismail The chapati here is warm, soft and fluffy. The restaurant is also famous for naan, biryani , its signature

tandoori chicken and beverages such as lassi , Punjabi tea and masala tea. The eatery serves authentic Punjabi cuisine and has good ambience, featuring wall paintings that are Instagram-worthy. Chapati Bites at Full Moon Sen Vegetarian Food Court, SS5 Chapati Bites is a stall in a fully vegetarian food court Full Moon Sen Restaurant at SS5 in Petaling Jaya. Made fresh, cooked over hot plate and served warm, the chapati here is small but soft-textured and slightly flaky. RM10 gets you three delightful chapati with three side dishes: dhall , vegetables and raita (yoghurt). Do note the stall only operates in the morning and it is recommended to visit on a weekend to enjoy a leisurely breakfast.

The chapati at Tasty Chapathi is soft, puffy and tasty. – PICS FROM TASTY CHAPATHI

Hotel chain celebrates Malaysian heritage with classic dishes

“ Nasi lemak is more than a meal — it is a taste of home. The rich aroma of coconut rice, the crunch of crispy anchovies and the deep, slow cooked sambal transport me back to weekends spent with my family. Every bite is a nostalgic embrace,” shared Norazizi. Meanwhile, at W Kuala Lumpur, chef Anas Luqman fired up the grill with ayam percik , a Ramadan bazaar favourite. “The moment the marinated chicken sizzles over charcoal, I am instantly taken back to my childhood — watching vendors expertly glaze the chicken with coconut-spiced marinade,” said Anas. The Ritz-Carlton, Langkawi’s junior sous chef Syafiq Ruzi presented his signature beef satay. Inspired by weekends spent in Kajang, often regarded as Malaysia’s satay capital, Syafiq’s take on this dish is a tribute to those lively family outings. “ Satay is not just food, it is about the experience — the anticipation of watching skewers sizzle, the aroma of spices in the air and the first bite dipped into rich, nutty peanut sauce,” he reminisced. For chef Lee Keen Suaan at Penang Marriott Hotel, char kuey teow is the soul of Penang’s street food culture. “The secret lies in the wok hei — the coveted breath of the wok. Each

Nasi lemak ayam rendang by Norazizi.

Nasi kerabu by Fuad.

anchovy sauce), handmade solok lada (stuffed chilli), and charcoal grilled beefpercik. “Authenticity begins with honouring tradition,” he added. From the bustling metropolis of Kuala Lumpur to the serene beaches of Langkawi, every dish tells a story and every bite takes guests on a journey. Diners can embark on this gastronomic journey at participating Marriott Bonvoy Hotels & Resorts across Malaysia.

laksa, a dish deeply connected to her childhood and family traditions. “Sarawak laksa takes me back to my grandmother’s kitchen, where I first learned how to make it. It represents family, culture, identity and community,” she shared. For those seeking coastal flavours, Perhentian Marriott Resort & Spa presents nasi kerabu , a dish perfected by chef Fuad Yusof. His version is true to the traditional East Coast recipe, with butterfly pea flower-infused rice, Kelantan-sourced budu (fermented

noodle strand must absorb the smoky essence, while the addition of duck egg and chicken lap cheong elevates the dish to pure indulgence.” At Renaissance Kuala Lumpur, chef Cheah E Keong presented chicken rice, a timeless comfort dish steeped in nostalgia. “The Hainanese community perfected this dish over generations, and my version honours that tradition while enhancing its refined flavours,” he said. At Aloft Kuala Lumpur Sentral, chef Elossa Danette presents Sarawak