COCONUTS HOT SPOT — Trilogy may not sound like a typical Pakistani word to reflect the cuisine it serves.
Owned by a true-blue Pakistani, Sunita Hariramani, she explained that the tri-factors in the name refer to the “restaurant”, “bar” and “hostel” – the latter is now being converted to karaoke rooms instead.
The restaurant on the ground floor includes a spacious al fresco dining area where diners can watch how their meaty seekh kebabs and chicken bihari are cooked on an open charcoal grill.
The chefs at Trilogy are all from Pakistani as Sunita is particular about serving authentic Pakistani food to her diners.
Pakistani food is similar to northern Indian food and yet different. The differences may not be very apparent; in fact they can be rather subtle as most of the spices used are also present in northern Indian cuisine. The delicate variations come from the cooking methods and cultural heritage.
Fresh from the hot embers of the open charcoal grill, the Chicken and Mutton Seekh Kebabs were mouth-watering even from the aroma alone. The minced meat were grilled wrapped around thick skewers and then removed and served on plates. Marinated well with a variety of spices, the kebabs were really good.
Chicken Kebab
A fiery appetiser not to be missed is their Batata Wada – deep-fried potato cutlets so fiery that die-hard chilli lovers would adore. Just caution them on the chilli level according to your tolerance.
Batata Wada
Bindhi Baingan Sabzi
On the other hand, the spice level of their Chicken Bihari was just nice. Tender and juicy, those pieces of grilled chicken were well marinated with mustard oil and chilli flakes and were so good that we nearly ordered a second portion.
Bihari Chicken
We couldn’t do without some Pakistani breads and ordered some Kandhari Naan and Garlic Naan and this was where the difference from northern Indian naans was clearly noted.
Kandhari Naan
Garlic Naan
Palak Gosht
Unlike northern Indian naans which are mainly thicker and more fluffy, Pakistani naans are thinner and denser in texture. The shapes were a bit different too, especially the Kandhari Naan which was huge and pulled to an elongated oval-shape.
To go with the naans, we had a good variety of other Pakistani dishes like Fish Hara Masala – fish cooked in a delightful spicy creamy mint sauce and Palak Gosht – mutton cubes simmered till tender in spices and spinach.
Fish Hara Masala
We adored the Butter Chicken, an additictive concoction of chicken in a creamy butter and tomato sauce with a wonderful nutty nuance, thanks to the addition of cashew nuts.
Trilogy’s vegetarian options were delicious too – don’t miss out the Dadka Dhall and my favourite Bindhi Baingan Sabzi, a lovely dish of mixed okra and eggplant cooked in tomatoes.
If you love biryani, check out their Pakistani version which is served not with curry but just a yoghurt chutney and some tangy raita.
TRILOGY
50 Jalan Raja Abdullah
50300 Kuala Lumpur
Tel: 03-2602-3411
Website: www.trilogy.com.my
