A review of Chacko Restaurant in Bukit Gasing, offering Kerala cuisine, including Elayil Pollicha Meen and Lamb Kerala Biryani. The restaurant is praised for its comfortable atmosphere and delicious food.
and enjoy FREE RM10 & when you sign up using code VERSAMM10 with min. cash of RM100 today! T&Cs apply.PETALING JAYA, Mar 5 — A little over a month ago, I wrote about Restaurant Daawat in Bukit Bintang and its distinctive Kerala offerings, which have fast become a firm favourite of mine.
So when I heard about Chacko Restaurant — also specialising in Kerala cuisine, but located much closer to home in Bukit Gasing — I made a point of visiting sooner rather than later. Chacko Restaurant sits just off Jalan Gasing, in a single row of shops a short distance from La Salle School.The sign is very easy to spot. — Picture by Ethan Lau Inside, the space is relatively modern and straightforward: simple, comfortable, and most importantly in these scorching times, well air-conditioned.Between a choice of threadfin and seabass for the Elayil Pollicha Meen, the latter is slightly pricier but it does offer more buttery flesh. — Picture by Ethan Lau I visited for lunch with a good friend, with our eyes on two things in particular: the Elayil Pollicha Meen and the Lamb Kerala Biryani ., a Keralan dish I’ve come to love since first trying it. In Kerala, it is typically made with pearl spot fish covered in a thickHere, you are given a choice between threadfin and the slightly pricier seabass. I would encourage opting for the latter, as the firm texture of seabass stands up better to the moisture-filled cooking inside the banana leaves. The result is moist, buttery flesh with skin that is slightly chewy in a pleasant way, complementing the smoky, warm and gently tangyIt is arguably the most famous variety, to the extent that the city of Hyderabad is often treated as synonymous with the dish.At Chacko, basmati is used instead, though cashews, golden sultana raisins and fried onions are scattered throughout. Beneath the rice, pillowy, perfectly cooked chunks of lamb deliver tender, melting richness against the light, fluffy grains, sweet and fragrant from the spices and garnishes. Slather it with coolThe vegetarian meal is a lunch staple, and comes with three types of vegetable dishes, pickle, ‘pachadi’, ‘rasam’, ‘sambar’, ‘mooru’ and ‘payasam’ to finish. — Picture by Ethan Lau. The most compelling element, however, was the mango pickle, sharp enough to make me pull a face with every small spoonful. The only thing left was to bolster the meal with another protein, and I opted for the Chicken Pepper Roast .masalaDespite its appearance, the dominant note was the floral, pungent character of black pepper.payasam felt not just welcome, but wholly necessary. Safe to say, I may have found a Kerala fix that doesn’t require crossing town.
Kerala Cuisine Restaurant Review Bukit Gasing Elayil Pollicha Meen Lamb Kerala Biryani
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