Achi Ayahdorai
Achi was born from this vision, offering banana leaf meals that bridge the gap between street authenticity of a stall and an upmarket setting of a restaurant. Achi’s innovation lies in its ever-changing vegetable selection, with new options introduced every two days to keep the menu fresh. Customers are treated to a fulfilling meal at just RM12.90, complete with ten condiments and free refills. The dinner menu takes inspiration from Penang’s rich food culture, offering highly aromatic dishes that Kavi has had a hand in concocting.
Kavi advises aspiring restaurateurs to remain open to improvement and avoid the illusion of instant success.
Chennai Express restaurant
With a mix demographic of diners, the restaurant has fine-tuned its curries and spice levels to cater to Malaysian preferences while maintaining the heart of Indian flavours. The banana leaf set meal starts at RM11.90, featuring three vegetables, four rotating curry options and an extensive selection of North Indian side dishes.
Raj advises those looking to start a restaurant, the key lies in understanding the local dining culture and habits, as well as building strong connections with the community to cater to their preferences. It is also essential to adapt Indian dishes to suit the Malaysian palate while maintaining authenticity, creating a balance between tradition and local taste preferences.
A new kid on the banana leaf block, MK Banana Leaf in SS15 is already creating buzz for its authentic flavours, solid culinary foundation and unbeatable value. Founded by Karthik Balakrishnan, who began his journey in catering before working at Kenny Rogers and later in hotels, MK is his first foray into banana leaf dining despite already owning ten restaurants.
Why SS15? According to Karthik, it is all about the vibrant community, accessibility and the need for proper Indian cuisine in an area saturated with Western dining options. The restaurant’s warm reception is built on trust, experience and confidence, reflected in glowing reviews and repeat customers. MK’s banana leaf set is priced at a very reasonable RM9.90, featuring three vegetables, four curry choices, dessert and free refills. Bestsellers include their rich chicken varuvel and flavour-packed briyani, showcasing the team’s mastery of spice and depth.
Karthik’s advice for aspiring restaurateurs is simple yet profound: “Do not do it just because you have money. Learn the basics. You will not be a failure if you understand the business from the ground up. Trust yourself but always be guided by someone experienced.”
Banana leaf dining brings people together through the lo
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