Curry Leaf Restaurant is an Indian cuisine restaurant hails from Seremban, specialized in banana leaf rice coupled with authentic Northern and Southern Indian Cuisine. This restaurant has been around Seremban for 15 years, getting popular among the neighbourhood gradually until today where they manage to have diners from near and far. Now, they are making a way out into KL and Selangor area. Good news, as diners in Selangor do not have to travel far to savour their well know nasi kandar. Just make a trip to Uptown Damanara PJ will do.
Opened as early as 7am for breakfast till dinner, Curry Leaf serves a variety of dishes from roti, naan and tandoori, mutton/chicken dishes, briyani rice, vegetarian dishes. We paid a visit there last week. Their banana leaf rice is a must have, along with the Chicken 65 which was much raved about.
Private Room Dining Area
Banana Leaf Briyani with 4 vegetables (RM6.50-parboil rice, RM6.00-white rice)
Nasi Briyani, the most basic dish to find in an Indian cuisine restaurant, and also hard to go wrong with, same goes to in Curry Leaves House, where we would say that their briyani was a decent one.
Served over banana leaf, the portion was huge with 4 types of vegetables, but we managed to polish everything clean in a jiffy, thanks to the flavourful onion curry, chicken curry, fish curry and dahl gravy that gracefully flooded the entire portion of rice.
Prawn Briyani (RM9.00)
Other than vegetable briyani, there’s also egg briyani (RM7.50), Chicken Briyani (RM8.70), Mutton Briyani (RM9.00), Squid Briyani (RM9.00), Fish Briyani (RM9.00), Prawn Briyani (RM9.00) to choose from.
Curry Leaf Fish Head Curry (RM25.00 onwards, price according to weight)
One of the must-try in Curry Leaf. Ladled with ample of curry gravy, the snapper fish head curry might look messy, but the good flavours just spoke for herself- spicy, creamy, rich. The okra, brinjals, potato and beancurd that came together played not just as side ingredients, but as good for they were fully absorbed with the flavour-packed gravy.
Mutton Varuvel (RM7.00-Small, RM10.00-Big)
Juicy mutton meat drenched in heavy, spicy sauce, lacing with chilli oil, the Mutton Varuvel seemed spicy, but it was actually very mild, with a hint of tanginess.So there’s no worries to handle this dish even if you couldn’t take spicy food, just bravely scoop them onto your rice to give extra oomph.
Curry Leaf Fried Prawn (RM10.00)
Fried Squid (RM7.00)
Both the fried squid and fried prawn didn’t rank top in our list, but still passable with crispy outer layer, bouncy texture within. Other than deep fried, one can also have these seafood in sambal sauce, grilled style, masala style, etc.
Sooriya Kebab (RM6.50)
Chicken Lakshimi Kebab (RM6.50)
We got a few more dishes to go with our briyani rice, where one was Chicken Lakshimi Kebab and another Sooriya Kebab. The former had chicken kebab coated with egg and cheese, while the later lightly brushed with pepper sauce. We liked the pepper coated chicken kebab more, for it had sharper flavours.
Kashmiri Naan (RM5.00)
One of the signatures naan in Curry Leaves. The flat bread was sprinkled with mixed dried fruits and topped with sliced fresh mango, leading to a sweetish combination which was totally different from the normal savoury naan we always have.
Cheese Naan (RM5.00), Palak Paneer (RM6.50)
But of course, they do have the conventional type of naan – cheese naan, which was also the girl’s favourite. Topped with mozzarella cheese, it was however not too cheesy. So the fresh, soft, chewy texture of the bread turned more protuding. Add another RM0.50, you get garlic cheese naan.
Being skeptical that the mushy, greenish puree Palak Paneer would taste bad in the beginning, our perception changed after trying out the first spoonful. This puree blended from spinach was so creamy, pleasant in taste, pair so well with naan bread.
We were told that the spinach was first boiled together with onion and garlic, then soaked in iced water to preserve the colour, finally blended into puree and added with cottage cheese. The homemade cottage cheese inside the puree was so good, aromatic with medium soft bite similar to beancurd.
Tandoori Chicken (RM6.00)
Not perfectly tender, probably the moisture of the meat was dried out during high heat grilling, but still good with a dip of the green chilli sauce.
Chicken 65 (RM10.00)
Comparing to tandoori chicken, chicken 65 tasted much better, each piece was beautifully coated with good smoky flavour, succulent in every bite. Recommended.
Photographer: Summer
Writer: YLing
Writer: YLing
Address:
Curry Leaf Restaurant
No.75, Jalan SS21/37, Damansara Utama,
47400 Petaling Jaya, Selangor.
Contact: 03-7726 5880
Business Hour: 7.00am- 10.00pm (Mon-Sun)
