The aromatic lamb briyani. — Photos: SHAARI CHE MAT/The Star
WHAT a lovely way to start a meal — with plump bright green petai seeds and pegaga leaves so fresh they looked freshly plucked from a garden.
On the side, an array of local condiments featuring fermented durian, cincalok with lots of sliced shallots and fermented fish sauce, its colour accented by bright red and green bird’s eye chillies.
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