I have yet to venture into the realm of Indian cuisine, despite the diverse dining options in the Klang Valley. So far, I’ve mainly stuck to the localised version of Indian food, like what you’d find in mamak stalls. However, when a reader recommended Chapati Delicacies in PJ, I was excited to try it out.
This restaurant focuses on Northern Indian cuisine, celebrated for its lively and fragrant flavours, which are typically achieved through a fusion of various spices and herbs. I’m not an expert in this area, so I eagerly embraced the opportunity to introduce my taste buds to something new.
The restaurant’s signage and outdoor seating made it a breeze to find. As I perused the menu, I was pleasantly surprised by the wide selection of bread, rice dishes, pani puri and even a set lunch option.
What I tried at Chapati Delicacies
I first ordered the Prawn Briyani (RM27), which arrived in a fancy-looking metal bowl which was hot to the touch. I’ve had my fair share of briyani, but I’ve never had a prawn briyani before. And so, I dug in.
The briyani rice was vibrantly colourful and exuded an alluring, aromatic fragrance. It had a rich taste due to the combination of spices, followed by a subtle sweetness, which I assume originated from the caramelised onions. The prawns were succulent and juicy, and had also absorbed some of the flavours of the briyani.
Moving on, I sampled the Butter Chicken (RM20). When the dish arrived, I didn’t expect to see the colour orange. I’m accustomed to buttermilk chicken, which is an entirely different dish. Hence, I was surprised when the dish was served.
I gave the butter chicken a nice mix and inhaled a big scoop. Immediately I could taste the tomatoes used in the gravy, as well as a creamy flavour that followed through. The chicken was tender and had a tang of sourness to it, which I believe came from the yoghurt.
Combining the butter chicken with the prawn briyani was a match made in heaven (though I`ve heard it’s best eaten with garlic or butter naan). The amalgamation of diverse flavors and textures resulted in an irresistible, harmonious blend.
I then decided to have a taste of the Chapati (RM2.50/piece). It was served in a cute little basket and was folded into quarters.
The flatbread was warm, soft and fluffy, making it easy to tear into. I started by savouring it on its own. It was noticeably thinner than the typical roti canai I adore, and it had a delicate, slightly nutty flavour with subtle wheaty undertones.
Then, I decided to dip the chapati into the butter chicken, and that turned out to be the best choice I’d made during the meal. It became clear to me why so many people enjoy chapati.
I ended up ordering a total of 6 chapatis to enjoy with the butter chicken gravy and dhal that came with the bread.
I’m eager to revisit Chapati Delights in the near future. My venture into Northern Indian cuisine was an enjoyable experience, and I can now understand its widespread appeal. I have developed a particular fondness for the chapati, which I plan to indulge in again. Maybe next time I’ll order another type of curry.
However, it’s worth noting that due to the restaurant’s location in PJ, finding parking can be a bit challenging. To make the most of your visit and sample the diverse menu, I highly recommend bringing along a friend or two.
Expected damage: RM20 – RM40 per pax