The Qureshi Restaurant oozes class and charm. Some may say it’s very “atas” and that’s also true. The decor spells stylish luxury and understated elegance in the crisp linen, beautifully upholstered chairs and of course one can’t help but gasp in admiration at the golden domed ceiling in the centre of the restaurant. And the chandeliers and beautiful traditional lamps and lightings are really lovely.
The grand entrance
Just look at these beautiful intricately-designed lamps!
As one of the very few restaurants in Kuala Lumpur specialising in North West Frontier Cuisine (also known as Awadhi cuisine), Qureshi Restaurant prides itself on its distinctive offerings. Its location within the lush Kuala Lumpur Golf & Country Club (KLGCC) quite often gives a misconception on its perceived exclusivity.
“I wished more people are aware that our restaurant is opened to the public and not just for members of KLGCC”, laments Muhammad Ahsan Ali Qureshi, one of the owners of the restaurant. Coming from an ancestry of royal chefs who ran the kitchens of the Nawabs of Awadh more than 200 years ago, the heritage cuisine served by the Qureshis in this restaurant spells authenticity. The passion stemmed from Muhammad Ahsan’s father, Grand Master Chef Imtiaz Qureshi who revived age-old recipes and ancient cooking styles of the “tandoor” and “dum” into the celebrated styles they are today.
Personally trained by his father, Muhammad Ahsan, an accomplished chef, stressed that ingredients used for any cooking, particularly meats, must be handled right. Food must be respected, cooked and served with meticulous care with no compromise, something that’s strictly enforced and practised in Qureshi.
We got a taste of Qureshi’s signature tandoori items – an elegant platter of perfectly grilled chicken, lamb and fish.
Murgh Peshawari Tikka – chicken tikka marinated in Peshawari spices
Tandoori Lamb Chop
With a basket of freshly baked Indian rotis and parathas, we needed some curries and gravies, of course. We chose some of Qureshi’s signature dishes…
Each of the above dishes has its own character and taste profiles as different blends of spices and cooking techniques were used. For this reason, it’s really hard for me to say which was my favourite – they were all so good in their own ways!
Of course you can’t go to Qureshi and not have some biryani. In Qureshi, their Awadhi lamb biryani stands out among the rest. Meticulously cooked, the extra-long Basmati grains look almost pristine once the “purdah” (dough used in sealing the pots) is cut open. To cook the “perfect” biryani dum-style, the meat marinated with spices and rice are cooked separately first.
Once the flavours of the spices have infused into the meat, the remnants of the spices are discarded. The aromatic meat is then layered with the cooked rice, sealed with a purdah and further cooked on low heat until all the flavours are melded resulting in a biryani that’s well balanced in moisture, blend of spices and memorable flavours.
Qureshi uses only fresh local lamb and the right cuts (chops) are always used for their biryani. If you fancy a biryani feast at Qureshi, besides the lamb, their prawns and chicken biryani are worth checking out too.
For desserts, you can’t forego their pretty Gulab Jamun with Mango Yoghurt Sorbet (RM20)…
Equally tempting are their Warm Carrot Halwa, Pistachio Kulfi and Gulab ki Kheer – Basmati rice and milk cooked with rose petals…
Dining in Qureshi is a total experience for the senses – not only is the food memorable, the ambience and the impeccable service all add up. Given such a fine environment, the prices are decently value-for-money, I’d say. It’s a place I’d go back again and again.
QURESHI Restaurant Kuala Lumpur
Ground Floor, East Wing
Kuala Lumpur Golf & Country Club
10 Jalan 1/70D
Off Jalan Bukit Kiara
60000 Kuala Lumpur
Open: 11.30am-2.30pm; 6.30pm-10.30pm