The Malaysian Insider :: Food

Posted: 04 Jan 2013 04:59 PM PST

Paneer Tikka is a nice variation on the usual Palak Paneer... delicious.

KUALA LUMPUR, Jan 5 — Eating at a north Indian restaurant like Sagar, you need to be focused. After all, its menu — which lists a whopping 280 items — features dishes from Punjab to Delhi and Mumbai.

So yes, lunch for two at Sagar. Focus. We started with the Murg Malai Tikka; two skewers of boneless, tandoor-roasted chicken with a salad. A Punjab speciality, the knobs of chicken had been coated with cream and cashewnut before grilling, and were mildly spiced.

The Mah Makhani or black lentils cooked in pure ghee is a must-try.

They just dissolved in the mouth with bursts of flavour. The lovely, smoky chicken was just delicious.

The paneer — a kind of curd cheese — here is made in-house. Small cubes of this are usually found in mashed spinach and served as Palak Paneer.

This time we decided to try a different paneer dish — Paneer Tikka. Squares of paneer are bathed in a creamy tandoor marinade (usually made with yoghurt and spices) and barbecued together with onions, tomatoes and green pepper slices. The skin cheese stayed soft with the marinade, and its texture reminded me of tofu, being soft and smooth. The vegetables gave a flavourful lift to the cheese.

We also had Mah Makhani which is whole black lentils cooked with pure ghee and tomatoes and onions over a slow fire. Apparently, this is the most popular dhal dish for the Punjabis. There are slivers of ginger in this delicious dish with the almost melted lentils contributing to its creaminess. It was so good eating this with naan.

We had a basket of garlic, coriander and plain naans. The breads were thin and crispy, and did not turn tough and chewy when cold. I especially liked the Dhania naan which is generously sprinkled with fresh coriander leaves on top.

Garlic and Dhania Naan... the latter has coriander leaves.

I dipped the garlic naan in the Mehti Machli, the tangy curry fish cooked with tomatoes, onions, spices, fenugreek, cashewnut and cream, and it was yummy. There were thick pieces of dory fillets in the aromatic curry but I would have much preferred it with another fish such as red snapper or black pomfret.

Murg Makhanwala is a Sagar signature dish. It's boneless chicken in a tomato, butter and cream sauce. Its richness was tempered by the tartness of tomatoes, giving the whole dish a lovely balance of flavours.

The Green Peas Pulao is yummy with any of the curry dishes.

Besides naan, we also ate both these dishes with some Green Peas Pulao; light, fluffy basmati rice cooked with spices and peas.

I also liked the Aloo Gobi — cauliflower cooked with potatoes, tomatoes, chilli, ginger and other spices, and garnished with fresh ginger.

Lunch was complete with a perfectly brewed Masala Tea.

The prices: Aloo Gobi is RM17, Mah Makhani RM18, the naans are RM5 to RM7 each, Mehti Machli RM26, Paneer Tikka RM22, Murg Malai Tikka RM28, Green Peas Pulao RM12, and the Murg Makhanwala RM28.

Sagar also serves a buffet lunch daily at RM35.

Sagar in Bangsar is situated in a bungalow in Lorong Maarof and is sumptuously furnished. It is located at 16 Lorong Maarof, Bangsar, 59000 Kuala Lumpur (Tel: 03-2284-2532).

You can also find Sagar restaurants at the Palace of the Golden Horses, Sunway Resort, Semua House, Kuala Lumpur, Bayview Beach Resort in Penang and in Langkawi.

Thousands of Mexicans devour enormous king cake

Posted: 04 Jan 2013 02:28 AM PST

People gather to get a piece of the traditional "Rosca de Reyes" (Mexican Epiphany Bread) --a large ring-shaped bread roll baked for Epiphany-- in Mexico City, on January 3, 2012. — AFP-Relaxnews pic

MEXICO CITY, Jan 4 — Tens of thousands of Mexicans wolfed down a 1.9-kilometer long king cake yesterday, polishing it off in less than half-an-hour during the traditional feast in downtown Mexico City.

The Epiphany pastry weighed almost 9.4 tonnes and was made with 4.9 tonnes of flour, 2.8 tonnes of butter, one tonne of sugar and marmalade, hundreds of kilos of candied fruits and more than 43,000 eggs, the city government said.

Mayor Miguel Angel Mancera was among the first people to take a bite from the "Rosca de Reyes," which was placed along tables in the historic Zocalo Plaza. Some 200,000 pieces were distributed.

Mexican families eat the bread in the run-up to the Epiphany on January 6, the day Christians believe the Three Wise Men brought gifts of gold, frankincense and myrrh for the baby Jesus.

A baby Jesus figurine is hidden in the cake and the person who finds it must make tamales - a corn dumpling - on February 2, the Day of the Candles, for those who shared the bread. — AFP-Relaxnews

Kredit: http://www.themalaysianinsider.com

Jumaat, 4 Januari 2013

The Malaysian Insider :: Food

The Malaysian Insider :: Food

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