Foodmantra for Malaysian Food Festival : My Top 3 Picks from this Restaurant & Why

Name: India Jones, Oriental Cuisine

Date of Visit: 3rd November, 2014

Location: Trident Nariman Point, Mumbai

India Jones, at the Trident Mumbai serves cuisines from the Orient, including Chinese, Japanese, Vietnamese and Malaysian dishes. Since 2002 India Jones has won several awards and accolades. India Jones is running a Malaysian food festival till 5th November, 2014. Malaysian Chefs from Mandarin Oriental have flown to Mumbai to offer the most authentic flavours and best offerings from their land. Chef Kamarudin has even carried his special homemade pastes and authentic spice mixtures to make the experience as authentic as it can be. In fact he claims that few places in Kuala Lampur can offer cuisine as authentic and as delicious as that being served in this Malaysian festival at India Jones.

Although there are some great options on the Ala Carte menu, I recommend you to go for the sample menu. The sample menu is priced between Rs 3000 and Rs 3500 per person. If you are not into over eating like me, then I will tell you what my top three picks were and may be you can choose from that!

Highlight of the Menu

 

Roti Jala is offered with the Malaysian Curries

Also made and eaten in South India, making this bread requires a great amount of skill. It is perfected with years of practice but the result is worth all the hard work. With spaces and holes in this bread, this roll of roti jala holds the curry like a sponge and gives the tongue something to play with, thanks to net or “jala” like weave.

Roti Jala

Roti Jala

Top 3 Picks – Foodmantra for the Malaysian Menu at India Jones

 

The Chicken Satay & the Beef Satay

What I loved about their satay was the texture of the meat.

Chicken satay is made with supreme, which is the tender-most piece from the underside of the chicken breast. I have never eaten a supreme cooked so perfectly. Most satays are easily overcooked and this piece of unsophisticated street delicacy is then dunked into sauce, which often masks its flaws and at times its assets such as a tender, juicy poultry.

This chicken satay was moist, plump and succulent with flavours weaved into the meat and there was no need for sauce. As my teeth sank into it, first with vigor ignorantly expecting tough meat, and then slowly, with pleasure as I realized how soft and flavourful it was. Got a bit carried away with the chicken, but nonetheless, the beef satay was very flavourful and tender too, it didn’t seem like a single piece nor like keema on a stick, but it was chunks of flavouful meat wrapped careful together on the satay stick, making every bite meaty and full of bite!

Beef Satay & Chicken Satay

Beef Satay & Chicken Satay

Fried Fish with Green Mango Salad

I think this dish really stands out because of the brave combination of ingredients that went into it. We Indians know the refreshing zing of green mango and how our heart sings each time we remember biting into raw mango. But few will have the heart to pair fried fish with raw mango salad. It surely was done well and the flavour combination was novel and hit the right notes. Tangy flavours usually go well with fried food but its usually a chutney rather than strings of marinated sweet, sour green mango. This lightly sweet marinatde brought subtle smoothness to the whole dish.

Fried Fish & Green Mango Salad

Fried Fish & Green Mango Salad

Fruits in Pandan Syrup

Perhaps the most interesting dessert I have had in a very long time. Chocolate and cream lovers may frown upon it, but I absolutely love the way they do sweets in the Orient. Not too sweet, heavy or loud, they are just right. This dessert was an unusual shade of rose pink (always very attractive to a woman). It had these little pink flower-like pieces of crunchy white fungus floating along with tropical fruits in a thin sugar syrup. The crunch of white fungus is always lovely and these little exotic fleshy fruits added another dimension to it. All in all this is a light and a must-try dessert.

8

Interesting Dishes on the menu

From the curry selection I really enjoyed the Malaysian fish curry with vegetables and the lamb curry the most. It is interesting to note how many kinds of curry can be made with the same of similar selection of ingredients. Most of these were coconut-based curries and yet each one had its own individual character and flavours, and none of them was like the other. The presence of curry leaves, tomatoes and turmeric in many of the curries gave it a rasam kind of familiarity. It was a rainbow of flavours mainly dominated with coconut, chillies and lemongrass, kaffir lime, tamarind.

The dessert selection is small yet very interesting. Coconut jelly and black rice soup (or should I say Kheer) complimented each other, were elegant and tasty.

9

It is always pleasant to enter restaurants where the staff has grey hair, I think that it adds character to the place and speaks volumes about the history and culture that a Hotel like this one carries. The Trident staff is perhaps the most talked about staff with decades of experience in customer relations and top-notch service. The staff of this restaurant tells a story, and they will tell you a story, and the history of the Trident if you will. That thing about this place is the staff. They are warm, hospitable and most importantly well-read, cultured and experienced people that will host you at India Jones.

Ambience: 4/5

Menu: 4/5

Food: 3/5

Service: N/A (Due to Invitation)

Value for Money: 3/5 (Not too exciting for Vegetarians)

That Thing About This Place: 4/5

Rating: 3/5

 

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