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Metro News

Spicing up high-tea for Deepavali

By GRACE CHEN
The main course section featuring (front to back) Cumin Basmathi Rice, Butter Chicken Masala, Australian Lamb Varuvel and Crispy Tiger Prawn 65.

THE secret behind an appetising spread lies in the hands of those who cook from their heart.

This is the adage that Oakwood Hotel and Residence Kuala Lumpur executive chef Muhamad Zulfikar Ali Mahdi stands by.

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Deepavali , Oakwood Hotel and Residence Kuala Lumpur , Treat Restaurant , high tea buffet.

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