Skip to main content

Dinner at Pakeeza restaurant


Pakeeza, a restaurant serving Northern Indian cuisine has been in existence in Ipoh for many years.  It's one of our family's favourite place for dining.  I did try to blog about the food in this restaurant before, but unfortunately the pictures taken then didn't turn out well even after editing, as the ambience, at that time was quite gloomy with blue coloured dining tables and dim lighting.
Now it has been renovated and business was brisk and the place was packed when we were there last weekend.  We only managed to get a table right near the entrance, just at the fringe of the restaurant proper.  I took a peep at the interior, the place was full, not much decor but the ambience is definitely much brighter  now.
Come to think of it, the place where we were seated is more conducive for picture clicking.  We had to wait for about 30 mins. for our food to arrive and that gave me ample time to wait for the customers at my vicinity to leave before I could pull out my camera!



See this big metal cauldron?  I observed that most of the customers who left the premises will take a peep into the interior, I did too ..... it's empty, just an ornamental piece.  The place is very clean and immediately once customers leave, the waiter will promptly clear up the table.


These are the steps leading to the 1st floor.  They'll open up the 1st floor if the groundfloor is fully packed.


We settled for 6 puri between the two of us, really puffy and yummy.......  1.20 rgt each


This is Brinjal Pajeri.  Paired well with the puri and I like the thick sauce......  5.50 rgt


This bowl of curry looks so appetising in the vibrant chilli red colour.  Half a black pomfret cut into 6 smaller pieces soaked in thick curry and with a few pieces of okra........20 rgt


Chicken Masala - we never fail to order this dish whenever we dine at Pakeeza.   A whole piece of chicken leg, cut up, slightly fried and cooked with the masala sauce..... 8 rgt.
The total bill came up to 42.75 rgt with 5% service tax. 

A waiter came by and asked how we were doing.  I took the opportunity to ask whether they've changed the chef for I noticed that the food tastes much better now, more oomph in the flavours.  He said 'no' but then they're trying to improve on the recipes by using more fresh ingredients, like  herbs, etc. instead of using dried ones before. That also explains why the food takes a bit longer to arrive.


Pakeeza Restaurant
15-17 Jalan Dato Seri Ahmad Said (Green Lane)
30450 Ipoh, Perak
Malaysia
Tel :  05-241 4243

I'm submitting this post to  Muhibbah Malaysian Monday.  Do check it out   'Here'


Comments

  1. Cheah, I love Northern India food too. This seems like a nice place to visit. Hope to be there when I'm in Ipoh...

    ReplyDelete
  2. went there once many years ago, the curry looks very good .i also heard the boss owned the chicken rice shop along anderson road, you know, th eone opposite the old ruby theatre..

    ReplyDelete
  3. The food looks yummy, I love Indian too. Unfortunately I don't get much chance to eat Indian food!

    ReplyDelete
  4. Cheah, the place is really cozy! Like the decoration as well. And the food is really cheap too. Where about the restaurant located? Old town?
    Kristy

    ReplyDelete
  5. Anncoo
    Oh, when you do come to Ipoh, just let me and I'll be too glad to take you there!

    Lena
    Yup the waiter told us too that night. The boss is a young enterprising entrepreneur, venturing into construction and wellness business as well. You should pay Pakeeza a visit.

    Cooking Gallery
    Indian food is good for a change!

    Kristy
    It's in new town. Opposite Tower Regency Hotel.

    ReplyDelete
  6. Cheah, I've tag u in an Easter Game @ 5 Recipes To Celebrate Easter!! Pls come & join in the party :)
    Happy Easter!

    ReplyDelete
  7. I love eating indian food too, doesnt matter whether north or south lol! As long as they taste delicious! This looks like a reasonably price and nice place to visit.

    ReplyDelete
  8. Elin
    Thanks, will need to do some homework now!

    Jeannie
    So, should you ever come to Ipoh, do stop by this place.

    ReplyDelete
  9. Ha ha, you should have taken a video clip of all the people peeking into the cauldron :) The dishes look good, especially the curry. It's the second fish curry I've seen today, I'm definitely going to make some soon.

    ReplyDelete
  10. ambiance is so very wonderful! and the food....god you made me go all green!

    ReplyDelete
  11. Shaz
    I know, but this aunty doesn't have a clue how to video!!!

    Ananda
    Yes, and you can enjoy Bollywood dancing from the TV on the wall, while waiting for your food.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju