Sunday Curry Tiffin Lunch @ The Majestic Hotel Kuala Lumpur

Tiffin carriers go back a long way with me. I have the fondest memories of those round enamel carriers all stacked up and secured with a metal handle. In those round containers were dishes cooked by my mom. Back then we could only afford the most basic of the carriers, those pale yellow plain ones. So, yeah, whenever I see tiffin carriers, it brings back memories of those stacked happiness many years ago.

Plush, elegant and comfortable – my camera loves these angles!

Actually, the word “tiffin” refers to a light meal taken usually in the afternoons. It originated from the Indian custom of a light meal or any snacks taken in-between-meals or even packed lunches. Tiffin often consists of rice and a variety of curries and vegetables.

Be awed by the splendour of The Majestic Kuala Lumpur

Back in the colonial days, the old Majestic Hotel used to serve a popular curry tiffin lunch to its guests, often on Sundays. The traditional Sunday Curry Tiffin Lunch offered a mixed menu comprising Hainanese and Indian styled dishes . Back then families would gather to feast on Hainanese chicken curry, fried ikan bilis, salted eggs and mango chutney, among other dishes.

The gorgeous blooms from the Orchid Conservatory just next to the Colonial Cafe

The Colonial Cafe is proud to revive this tradition and relive the halcyon days of the planters of Malaya with the re-introduction of the Sunday Curry Tiffin Lunch. Of course the tiffin carriers here are more canggih, with customized embossing and all. Served by service crew in their immaculate crisp white linen uniform, it’s really an indulgent meal in the beautiful settings of Colonial Cafe. Dining in such plush surroundings – elegant Victorian-style furniture and ornate furnishings in every corner, I can’t help but get caught up reminiscing about the olden days.

The Colonial Cafe epitomizes luxurious charm and beauty

Impeccable service and attention

The indulgent Curry Tiffin set includes classics such as Hainanese Chicken Curry, Mutton Varuval, Egg Masala and Fried Fish Masala. My favourite is the Mutton Varuval – tender pieces of mutton with deep spicy flavours imbued from hours of long slow cooking.

Mutton Varuval

Hainanese Curry Chicken

The Hainanese Curry Chicken tends to be more creamy and rich in coconut milk and slightly sweetish. The spices are gentler – perhaps this was more to the liking and preference of the English during colonial times. Do ask for extra curry sauce (if you like the curry) as the serving came with not-so-sufficient curry gravy.

Fried Fish Masala

The Fried Fish Masala would go well with the side of mango chutney as eating it on its own is a bit dry. Sambal belacan would have been perfect but I guess that didn’t feature much in a traditional curry tiffin meal.

Egg Masala

Besides the mango chutney, the set is complemented by other accompaniments such as fish puttu, salted egg, marinated cucumbers, toasted coconut and banana slices. Yes, that’s really a lot of stuff on my plate!