COCONUTS HOT SPOT — The decor at Qureshi Restaurant spells ‘old-world luxury’ — understated elegance in crisp linen, beautifully upholstered chairs and, of course, the exquisite golden domed ceiling. Its chandeliers and beautiful traditional Moroccan lamps are really lovely, too.
As one of the few restaurants in Kuala Lumpur specialising in Northern Indian cuisine, Qureshi Restaurant prides itself on its distinctive offerings.
Nestled inside the lush Kuala Lumpur Golf & Country Club (KLGCC), this restaurant does not limit its clientele to just club members; it is open to the public.
One of the owners, Muhammad Ahsan Ali Qureshi, comes from a long family line of royal chefs, who ran the kitchens of the Nawabs of Awadh, more than 200 years ago.
Without a doubt, the heritage cuisine served by the Qureshis in this restaurant spells authenticity —Muhammad Ahsan’s father, grand master chef Imtiaz Qureshi revived age-old recipes and pioneered cooking styles for the “tandoor” and “dum”.
An accomplished chef, Muhammad Ahsan — who was trained by his father— stressed that food must be respected. It must be cooked and served with meticulous care, with no room for compromise (something that is enforced in Qureshi).
Qureshi’s signature tandoori items shouldn’t be missed; go for an elegant platter of perfectly grilled Murgh Peshawari Tikka (chicken tikka marinated in Peshawari spices), cooked Lamb Chop, Fish Tikka and Mutton Seekh Kebab with pole masala and herbs.
With a basket of freshly baked Indian rotis and parathas, you would need curries and gravies, of course. The Butter Chicken is a must. Pieces of chicken tikka simmered in tomato cream flavoured with fenugreek go well with the breads.
Dal Qureshi is another winner. The slow stewed, black lentils with tomatoes, finished with cream and butter offer a velvety smooth gravy, with the unique aroma of lentils.
My personal favourite is the Chickpeas “Dhaba” style — a cassoulet of beautifully softened chickpeas with nigella seeds.
Tandoori and curries aside, the biryani in Qureshi is popular and well-loved. Their Awadhi lamb biryani stands out and as Muhammad Ahsan says, their biryani is meticulously cooked, using the “dum” style.
Cooked through the strict Qureshi process pioneered by his dad, Ahsan assures this biryani is well-balanced in moisture, with a good blend of spices and flavours.
Qureshi uses only fresh local lamb, and the right cuts (chops) are always used for their biryani. If you fancy a biryani feast at Qureshi, besides the lamb, their prawns and chicken biryani are worth checking out, too.
For desserts, go with their pretty Gulab Jamun with Mango Yoghurt Sorbet. Also tempting are the Warm Carrot Halwa, Pistachio Kulfi and Gulab ki Kheer (basmati rice and milk cooked with rose petals).
Dining in Qureshi is an experience for the senses — not only is the food memorable, the ambience and the impeccable service all add up.
The prices are value-for-money, I’d say, and it’s a place I would go back to again, along with lots and lots of friends!
QURESHI Restaurant Kuala Lumpur
Ground Floor, East Wing
Kuala Lumpur Golf & Country Club
10 Jalan 1/70D
Off Jalan Bukit Kiara
60000 Kuala Lumpur
Tel: +603-2011-1007
