Two weeks ago, I was food spotting at the food centre at Kulai, Batu 19 and in the middle of my meal, I caught a whiff of spice fragrance. Then, I noticed the big shining tin tubs used for holding curry vegetables in Indian restaurants being passed around. Next, I saw crowd of customers streaming in and lots of people taking their lunch. It piqued my curiosity enough to stop me in the middle of my meal to see what was it all about.
Then I saw Madam Paracheti making tosai in her shop, Restoran Murugan. Madam Paracheti who had been running Restoran Murugan for over forty years is a very humble, warm and friendly lady.
I explained to Madam Paracheti that my stomach was already fully filled and promised that I would be back for her tosai.
So, here I am today, back in Kulai. Restoran Murugan serves Indian style breakfast consisting of tosai, puri and itli. Restoran Murugan also serves nasi lemak and mee siam for breakfast. I requested for tosai, puri and itli.
Making the tosai
Tossing the puri in hot oil
Puri is ready!
And, watched Madam Paracheti made them :)
The puri though fried in oil did not feel oily when eaten. Like the tosai, the puri sponged up the vegetable curries and transformed itself into a crunchy, tasty delight.
The plain looking itli was tender and fresh tasting.
Restoran Murugan was really generous with the curry vegetables. The big tins of curry were passed from table to table in self service style. That's not all, hot vegetable curry in steel bowls were also served. Almost all restaurants have discontinued this practice of free flow curry vegetables due to cost reasons. This has been the trademark of Restoran Murugan, and on Madam Paracheti's insistence, it has continued this level of service despite raising costs of ingredients.
My stomach was fully filled after the tosai, puri and itli and here are the food we have to come back for.
This is Restoran Murugan's popular signature crispy fried chicken. Customers have raved that this is much better than the fried chicken from big name franchises :) It certainly looked really crispy :)
The varuval or dry spicy chicken was highly recommended by Madam Paracheti.
The popular sambal ikan bilis that goes very well with plain rice or nasi lemak.
Madam Paracheti said we must back for their curry lamb stomach. This traditional Indian dish is very hard to find nowadays as few people know how to make it. And, unfortunately for me, it is not available today. Madam Paracheti makes the curry mutton stomach only when it is available in the market. Must come again, and hopefully better luck next time.
->> Humble little Indian stall that deliciously satisfies your cravings for curry, thosai, and other Indian staples.
Address: Stall 16, Jalan Raja, off Jalan Besar, Batu 19, Kulai Besar, Kulai, Johor
Hours: 6:00am to 4:00pm (usually sold out around 2:00pm)
No pork, no lard (not certified Halal)
Date visited: 2 Oct 2012
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