I absolutely love exploring the city for great eats and sometimes when I find little treasures, it's hard to keep my excitement down. Although I can be traditional most of the time, I love eating new things hence this place called B'Sentral was such a great find. The draw of this place is they serve unusual items like claypot briyani rice, roti romali and goat's intestines.
Let's kick off with the Northern Indian specialty, roti romali (RM3). It sounded too good to be true - roti canai without any oil. Since they make the roti romali at the front of the restaurant, I managed to snap pictures of the whole process. First, balls of dough made from wheat flour and maida (refined wheat flour) is mixed with water and ghee. They are left to rest as it helps the dough to be elastic. The man will sprinkle flour on a clean surface and roll out a ball of the dough till he gets a round disc.
Now comes the fun part of making this roti romali, he stretches the roti romali by throwing it around. As he swirls and throws it in the air, this motion stretches the dough to make it paper thin.
It's then placed on a cast iron wok which is heated by a gas stove. This has no oil and the dough is paper thin like tissue.
After a few seconds on the hot cast iron surface, it will be cooked with patches of brown spots all over it. The man will quickly fold it on top of the surface and remove it to be served. Tastewise, it's like roti canai and it's paper thin. A bit pricey though we felt for just flour and water but I guess the owner pushed the price up since it's unique.
Next we tried their Hirani Kebab (RM10.50) which is marinated with yoghurt and cooked in a tandoor clay oven.
Unlike the normal tandoori chicken, the chicken is pale in colour but really juicy and succulent. Excellent with the mint dip.
Another specialty of the house, claypot briyani rice (RM9). There are a few varieties - mutton, chicken, seafood (prawn and sotong), vegetarian and rice. Although it's technically not cooked in the claypot, it's another innovative way to serve the briyani rice. The rice is cooked seperately and then added to the heated up claypot. The rice is fluffy and fragrant while the mutton which we tried was tender. They top it with a hard boiled egg covered with mint leaves.
Aside from all these we tried, I've heard good things about their goat's intestines. It seems it is highly sought after as it's rare for a place to serve it. Only available on Saturday though hence we didn't manage to sample it. They also serve deer meat and various curries. Do take note of the unique front entrance of the restaurant. The floor is decorated with wooden sleepers salvaged from railway tracks.
No. 50, Jalan Vivekananda
Off Jalan Tun Sambanthan
Tel No: 03 – 2278 8646
(Halal. Open 8.00 am to 3.00 am daily)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.