Fans of the petite Indian chef, who is known for her cooking show Fast Indian Cooking with Sapna, can now taste some of her popular dishes at Souled Out Kuala Lumpur.
Sapna, who teamed up with the Soul Society Group some years ago, heads Goa by Sapna Anand at Ascott Kuala Lumpur and is making her mark by introducing some stellar favourites to Souled Out’s revamped menu.
There are 14 specially crafted dishes to savour.
Those who enjoy watching her cooking shows or have tried the hearty and satisfying fare at Goa by Sapna Anand will appreciate the dishes here.
The portions are great sharing.
“My focus is on the flavours and textures of the food and not so much on the plating.
“The menu suits the laid-back and neighbourhood-feel of this area,” she said.
The Railway Mutton Curry (RM29) for example, fits in perfectly with Souled Out’s casual setting and diverse drink options.
Forget the cutlery and dive right in with naan bread to mop up the curry.
Tender pieces of mutton redolent with spices, shallots, plus plenty of ground black pepper add heat and warmth to the curry.
I personally felt the spice level could have been amped up but those wanting a little more heat, can request for the kitchen to add pepper as the dishes are made a la minute.
This mutton and naan offering is best enjoyed with a cold mug of beer or any of Souled Out’s signature mojitos.
Another of Sapna’s signature recipes is the Roasted Cauliflower (RM26), served with a creamy makhani sauce.
A whole head of cauliflower may not seem appealing to many but it is well worth the 20-minute wait.
The vegetable is grilled until slightly charred on the outside but it was still soft and moist on the inside. The lightly spiced sauce did not overpower the taste of the cauliflower.
“I included Parmesan to the tomato-based sauce to add depth and give it a slight twist,” Sapna explained.
The Kerala Style Fish in Banana Leaf (RM40) which is best eaten with warm rice proved to be a winner.
Although this is a Keralan-style curry, it
is not as sweet nor is it rich with coconut milk.
Instead, coconut milk is used sparingly as Sapna drizzles coconut oil in her dish.
The fleshy tenggiri (mackerel) is a good choice to have on the menu as the sweetness of the fish comes through to flavour the curry.
Coriander helps brighten up the dish, giving it a lovely herbaceous taste. Other dishes to relish include Smoked Eggplant Masala (RM20), Mutton Mantao (RM22) – which is slow-cooked Kerala style shredded mutton in a spice blend served in Chinese steamed buns, as well as Paneer Steaks in Spinach Sauce (RM30).
The dishes will be available at other Souled Out restaurants over the next few weeks before they are added to the menu permanently.
Among the new additions to Souled Out’s fare are Spinach Melon Feta Salad, Baby Tomahawk, Portuguese Seafood Rice, Hainanese Chicken Chop and Crispy Smelt Fish.
SOULED OUT KUALA LUMPUR,
No 20, Jalan 30/70A, Desa Sri Hartamas,
Kuala Lumpur (03-2300 1955).
Business hours: Noon to midnight, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
Did you find this article insightful?
100% readers found this article insightful