Going gaga over Goan cuisine

Kashmiri Lamb Chop served with mint chutney.

THE right ingredients help make a successful recipe and the same can be said of the right partnership in running a restaurant.

With celebrity cook Sapna Anand on board, the people behind Goa by Hubba are confident that this contemporary destination in Lorong Ceylon will be a hit with diners.

Previously known as Hubba Hubba Ceylon, the restaurant at the ground floor of Ramada Suites KLCC offers an all-new specially curated Indian-only menu.

Spiked Manggo Lassi. — Photos: GLENN GUAN /The Star

Its owner Michelle Kwok is convinced the new theme will lure diners to this Goan-inspired restaurant featuring recipes from Sapna’s kitchen.

“It is all thanks to my friend Sapna. She loves cooking and her passion for food is infectious. She has so much knowledge and such a generous spirit. After much thought, we decided to collaborate.

Spicy Chicken Lollipop comprises chicken drumettes grilled in a spicy and sweet glaze.

“We went all the way to the marketplaces in Sapna’s hometown – Goa, India – to source not only the ingredients, but the decorations too. “Now, we bring you great food, complementing drinks and a fun environment to have a good time,” she said.

Sapna said customers can look forward to an array of authentic Indian dishes.

“I call it the new Indian cuisine. Many a time, we cannot get all the ingredients and we substitute them and this changes the recipe, hence losing the original flavour. To me, the original flavours must be maintained,” she said at a media review featuring Goa by Hubba’s scrumptious array of food and drinks.

A spiked rasam shooter awaited guests as a welcome drink. Guests got a taste of the dishes to come with appetisers like Sago and Corn Fritters served with coconut chutney dip, Edamame tossed in Roasted Garlic and Nigella Seeds, and Goan Quesadilla made from spiced chicken caramelised onions, pepper and cheese, among others.

In the buffet line, there was the North Indian speciality keema which is slow-cooked minced lamb in spices, Sapna’s mother’s original dhal recipe, palak paneer which is pureed spinach and cottage cheese in mildly spiced sauce served with steamed mantou bun, among others.

Grilled Cauliflower with Smoked Fennel Tomato Sauce.

There were also Calcutta-inspired with Chinese influence such as Spicy Chicken Lollipop, Goan Beef Cutlets for snacks, cranberry rice, thin crust Paneer Pizza, Grilled Cauliflower with Smoked Fennel Tomato Sauce and Tandoori Chicken Chop.

A variety of bites was also served and went well with drinks. Meat lovers can look forward to Mutton Flossed Mantou (steamed mantou bun stuffed with slow-cooked spiced mutton, fried shallots and coriander) and Kashmiri Lamb Chop (with lamb marinated overnight, then grilled with a blend of homemade spices) served with mint chutney.

For those who like seafood, especially prawns, can opt for the Roasted Chilli Tomato Prawn Bruschetta made with ghee roast freshwater prawns served with roasted chilli tomato pesto on baguette, as well as the Spiced Coconut Prawn made with juicy tiger prawns marinated in coconut batter, coated in semolina flour before being fried to perfection and served with chilli mango salsa.

The interior has been refurbished with new tie-dye lighting and mandala designs.

On top of all the good food, the new drinks from the bar are worthy of a try too. Indian spices and flavours lend a unique taste to these concoctions like Masala Mantra, Rootin Tootin, Spiked Mango Lassi and Pandan Pixie, just to name a few.

GOA BY HUBBA, 1, Lorong Ceylon, Kuala Lumpur. (Tel: [phone]) Business hours: 8am to 1am, daily.

This is the writer’s personal observation and not an endorsement by StarMetro.