BY CK Lam
d’Tandoor Restaurant has recently opened in Penang. Its location in Precinct 10, showcase a concept that is modern with inviting gold and black interior and simple Indian decorations. The restaurant which is the chain of the D’Tandoor International Group of Restaurant serves Mughlai dishes.
The Mughlai cooking of the Indian sub-continent uses more natural ingredients. The extensive menu features many tempting options. We are torn between the curries, specialties, vegetarian dishes, relishes and accompaniments besides naans, rice dishes and desserts. We begin the meal with complimentary thin crispy papadum with smothery mint yogurt.
The meat dish is the sizzling chicken in a mild spicy thick red sauce. Cooked with numerous spices and a balancing tang of fresh tomatoes and capsicum, the tender chicken goes hand in hand with both bread and rice.
The restaurant offers many varieties of bread baked in the tandoor. Choices of naan include butter, plain, garlic, kashmiri, aloo masala and keema. We had the garlic naan (RM5.50) with plenty bites of fresh garlic, and a plate of kashmiri pulao. The latter, a combination of fine quality Basmati rice, cashew nuts, raisins and saffron is nicely fragranced with peppercorn and cloves.
The meal is accompanied by vegetarian dishes of Paneer Shahi and Palak Paneer. These two side dishes are served on traditional cooper utensils. The Paneer Shahi is made with cubes of cottage cheese in creamy almond based curry while the mildly spiced Palak Paneer has delicate flavors of spinach and pieces of cottage cheese. The hearty dishes kept warm with burners are adequately tasty.
If you like cauliflower and potato, you will love the Aloo Gobi Punjabi. This dry curry with bright yellow color is cooked with pungent spices and herbs and generous touch of turmeric. It makes a delicious vegetarian dish.
D’Tandoor will take reservations in advance for their specialties. We look forward to trying out the murg mussalam akhbari (chicken stuffed with minced mutton, egg, fruits and basmathi rice), nawabi mixed tandoor and the raan sikandri (roasted whole lamb leg). The latter require 24 hours’ notice. Other tandoori items available include tandoori promfret and tandoori prawn zafrani.
Photos courtesy of d'Tandoor
For fans of dessert, the sweet choices being offered at d’Tandoor is pretty wide. Choices include mango kulfi with chopped almonds (RM 10.50) and gajar halwa (RM8.90). The latter with shredded carrot flakes cooked in fresh milk is rich and deliciously sweet. It is more aromatic served topped with almond flakes.
Another well known Indian dessert is the gulab jamoon (RM8.90). This milk dumpling which is boiled then deep-fried is spongy soft and served in rose scented sugar syrup. Fresh fruit platter is also available besides the many sweet desserts. The restaurant also serves refreshing drinks such as fruit juice, ice lemon tea, milkshake, coffee and not forgetting the popular fruit lassi and masala tea. The mango lassi made with homemade yogurt tasted absolutely fruity and creamy.
Mango kulfi and gulab jamoon
D’Tandoor caters to diners for lunchtime and dinner daily. This restaurant with a mezzanine dining area also offers a variety of options for vegetarians and also a children’s menu.
10-C-22, Precinct 10
Jalan Tanjong Tokong
Tel: 04 8992525
11.30am to 3pm
6.30pm to 10.30pm
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